Vegan Graham Crackers (No Honey)

Vegan Graham Crackers (No Honey)

These honey-free vegan graham crackers are crunchy and will bring back the nostalgia of sitting around a campfire. Great for making graham cracker crusts!

Course Dessert, Snack

Cuisine American

Diet Vegan, Vegetarian

Prep Time 25

Cook Time 15

Total Time 40

Servings

Calories 141

Author Jhanelle Golding

Equipment

Mixing bowls
Rolling Pin
18-by-13 inch half sheet pan
Parchment paper

Ingredients

½ cup (75 g) dark brown sugar packed
⅛ teaspoon ground cinnamon
¾ teaspoon baking soda
⅛ teaspoon salt
2 tablespoons (40 g) golden syrup
½ tablespoon vanilla extract
6 tablespoons (85 g) vegan butter (not unsalted) I used Earth Balance Buttery Stick, about ¾ stick
⅛ teaspoon baking powder
1¼ cups (170 g) whole wheat flour plus extra for dusting (not stoneground)

Instructions

Combine the sugar, cinnamon, baking soda, salt, golden syrup, vanilla, and vegan butter in a large bowl.
½ cup dark brown sugar, ⅛ teaspoon ground cinnamon, ¾ teaspoon baking soda, ⅛ teaspoon salt, 2 tablespoons golden syrup, ½ tablespoon vanilla extract, 6 tablespoons vegan butter (not unsalted)
Combine with a mixer on low speed, then increase to medium for about 3 minutes or until the mixture is lighter in colour. (You may also mix by hand)
Mix the baking powder into the flour, then add to the butter mixture. Mix on low speed until a dough forms.
⅛ teaspoon baking powder, 1¼ cups whole wheat flour
Knead the dough into a ball in the bowl or on a clean work surface until it’s soft. You can dampen your hands with water to help shape the dough.
Preheat the oven to 350°F (180°C). Roll out two sheets of parchment paper, about 20 inches long.
Sprinkle one sheet of parchment with flour and place the dough on top. Pat it into a rectangle. Then lightly dust the top with flour.
Cover the dough with the second sheet of parchment. Roll out the dough to about 15 by 11 inches. It should be thin.
Remove the parchment paper on top and brush away any excess flour. Lift the dough with the parchment and place it on the baking sheet.
Optional step: Score the dough into twelve 2¼ by 4¾ inch rectangles - roughly the size of storebought crackers. Use a skewer or toothpick to make the familiar holes.
Bake the crackers for about 15 minutes or until they are dark brown and firm.
Immediately cut the crackers at the marked lines once they are removed from the oven as they will harden quickly. I used a bench scraper, but a knife or pizza cutter works as well.
Leave them to cool on the baking sheet completely before separating.

Notes

As a substitute for golden syrup, try sorghum syrup (also called sorghum molasses) or unsulphured molasses such as Grandma’s (not blackstrap molasses). Since either of these will have a more robust flavour than golden syrup, I suggest using them with white sugar instead.
The recipe makes about 8oz/226g full-sized cookies plus about 4oz/113g extra pieces
The graham crackers can be stored for up to three weeks in an airtight container in the refrigerator or frozen for up to 3 months.

The crackers can also be pulsed in a food processor prior to freezing and put in freezer bags or containers - it will be more convenient for making pie crust.
Adapted from BraveTart.

Nutrition