Yes. Substitute cold coconut oil (not melted) for the butter and use maple syrup (not honey). The texture will be slightly more crisp but still wonderful.
Pour the liquid mixture into the flour and butter mixture. Stir with a fork or pulse in the food processor just until the dough begins to come together into a ball. If the dough feels too dry and crumbly, add an extra tablespoon of milk. Wrap the dough tightly in plastic wrap, flatten it into a disc, and refrigerate for at least 30 minutes. Chilling relaxes the gluten and hardens the butter, making the dough much easier to roll. 5. Roll and Shape
While these are spectacular on their own with a hot cup of tea or a cold glass of milk, they elevate any dessert platform. Use them to construct the ultimate gourmet s'mores over a campfire, crush them up into a rustic crust for a fresh fruit tart, or pack them into school lunches as a wholesome, low-sugar afternoon snack.
2 tsp baking powder, ¾ tsp fine sea salt, 1 tsp ground cinnamon, and a pinch each of cardamom and nutmeg Pour the liquid mixture into the flour and butter mixture
That soft snap? That’s the sound of a tiny revolution.
There's a reason Mollie Katzen's The Enchanted Broccoli Forest has remained in print for over forty years. Her recipes are not just instructions—they're invitations to enjoy the process of cooking, to get your hands in the dough, and to share what you've made with the people you love.
Place the squares on parchment-lined baking sheets. Prick each with a fork ("docking") several times. Transfer to the freezer for 15 minutes to help them keep their shape. Wrap the dough tightly in plastic wrap, flatten
Making your own graham crackers
There are certain pantry staples that feel almost too ordinary to question. We pick up a box of graham crackers without a second thought, using them for pie crusts, s'mores, or a simple snack. But what if you could make them at home? What if you could taste the warmth of honey and the nuttiness of whole wheat in a way no box can deliver?
: Stir quickly to incorporate. Use your hands to finish mixing, adding milk one tablespoon at a time. Stop as soon as the dough holds together when squeezed— do not overmix or knead , as this will make the crackers tough. Roll and Cut using them for pie crusts
Prep time: 20 minutes (plus 30 minutes chilling time) Bake time: 12–15 minutes Yields: Approximately 24 to 30 crackers Ingredients 1 ½ cups whole wheat flour (or graham flour) 1 cup all-purpose flour ½ cup dark brown sugar, firmly packed 1 teaspoon baking soda 1 teaspoon ground cinnamon ½ teaspoon fine sea salt The Wet Ingredients:
Substitute the butter with a vegan alternative, such as coconut oil or a plant-based butter stick. The texture will be slightly different but still delicious.