For those of you dreaming of summer, here's a snack that will be perfect for nights around the fire. You'd have to make the crackers ahead of time but they are perfect for s'mores!!
We made our crackers in fun animal shapes. For the s'mores we used nutella and mini-marshmallows - improvising with what we had on hand. They were delicious and we would definitely make them again.
Peanut Butter Graham Crackers
Recipe from Oh She Glows
- 1.5 cups whole wheat pastry flour
- 1 tbsp sugar
- 2 tbsp Sucanat (brown sugar might work)
- 1/4 tsp baking soda
- 1/8th tsp ginger
- 1 tsp ground cinnamon
- 1/2 tsp kosher salt
- 2 tbsp Extra virgin olive oil
- 2 tbsp almond milk
- 3 tbsp smooth Peanut Butter
- 2 tbsp Maple syrup
- 2 tbsp blackstrap molasses
- modified flax egg (1/2 tbsp ground flax + 1 tbsp warm water, mixed)
In a large bowl, whisk together the dry ingredients and make sure everything is combined very well. In a small bowl, whisk together all the wet ingredients, including the flax egg, but give the flax egg a good stir before mixing it in. Add the wet mixture to the dry mixture and stir well with a spoon and then set the spoon aside and get in there with your hands and squeeze the dough together with your fingers. Try to just mix it until combined and avoid over mixing it.
Form the dough into a ball and place it on a very lightly floured counter. Be sure not to use too much flour or it will dry out the dough. Separate the dough into two equal balls and roll out each separately. Lightly flour a rolling pin and begin rolling out the dough until you have a rectangle that is about 1/8 inch thick. The dough cracks quite a bit (this was true for all trials that I did), so try not to roll it too thin or it will fall apart. I also find that the more I work with the dough, the less it cracks. Once your dough is rolled out you can use cookie cutters, a pizza slicer/pastry slicer, or even a knife to cut the shapes you want.
Now pull away the scrap dough around the edges and set aside. Using a flat spatula/pancake flipper, carefully slide it underneath each cracker and place the cracker onto the baking sheet about 1 inch apart. Grab your scrap dough and roll it out and repeat the cookie cutting process. Place onto baking sheet. Grab a fork and pierce each cracker a few times so it has air holes.
Sprinkle with turbinado sugar (or coarse sugar/white sugar) and bake for 15-18 minutes, rotating the pan 180 degrees half way through the baking time. There is no need to flip the crackers during baking. The amount of time you have to bake will depend on how thick they are. The crackers should be slightly firm when coming out of the oven. They are much better crisp than chewy, so err on the side of cooking longer, but keep a watchful eye on them.
Allow the crackers to cool on the baking sheet for about 10 minutes. They will firm up quite a bit as they cool. Enjoy plain, with nut butter and jam, or make s’mores! They are highly versatile and absolutely addicting.
Makes about 18-24 medium sized crackers."