6 Ingredient Graham Crackers

I’m finding that one of the hardest parts of adapting to a “real food” lifestyle is that there is no such thing as convenience food. Eating less processed foods means that the majority of what we eat has to be made at home…by me. Don’t get me wrong, I really enjoy cooking and providing wholesome food for my family, but sometimes it would be nice to just go to the cabinet and grab a box of some processed, packaged snack food when my kids are telling me they’re hungry for the 427,573,235th time. šŸ™‚

Today my son was begging me to buy him animal crackers and there was no way I was going to go to the store to buy them. I started looking through my cracker recipes and realized they all required time to chill, so even if I threw some together they were not going to satisfy his cravings any time soon. So I did what I do best….I called upon my BFF Google to find me something quick, easy and not full of junk. That’s when I stumbled upon a graham cracker recipeĀ on a blog called Feeling LovesomeĀ . I followed the direction and whipped a yummy batch of crackers in about 15 minutes. Score!

Here’s the recipe:


Ā – 2 cups whole wheat flour (I used King Arthur Whole White Wheat)

Ā – 1 tsp cinnamon

Ā – 1/2 tsp baking soda

Ā – 1/2 tsp baking powder

Ā – 1/2 cup butter, melted

Ā – 1/2 cup honey


Preheat oven to 400 degrees

Mix dry ingredients together, set aside

Mix honey and butter in a separate bowl. Pour over dry ingredients.

Ā Stir all ingredients until well combined. It kinda looks like stiff, oily peanut butter at this point, but don’t worry the end result is delicious!

Dump mixture onto cookie sheet. Roll flat making sure mixture goes all the way to the edges. If you want the holes in your crackers, poke with a fork.

I’m not sure what size my cookie sheet is, I think it’s a half sheet but I’m not sure. Ā It’s a bit bigger than a standard jelly roll pan.

Bake at 400 degrees for 8-10 minutes.

Cut crackers as soon as you pull them out of the oven. I used a pastry cutter.Ā I put mine on a cooling rack for a few minutes after I cut them, but I think they’d be fine if you let them cool in the pan.

And the MOST IMPORTANT step….enjoy them! I’m planning on putting some homemade cream cheese frosting and chocolate syrup on a few as dessert tonight! šŸ˜‰