Homemade Einkorn Graham Crackers
If you love the classic taste of graham crackers but want a healthier, more wholesome option, then homemade Einkorn graham crackers are the perfect treat! Einkorn wheat, one of the oldest cultivated grains, is known for its rich, nutty flavor and digestibility, making it an excellent choice for baking. These crackers are lightly sweetened, perfectly crisp, and free from unnecessary additives—ideal for snacking, s’mores, or even as a base for pie crusts!
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Why Choose Einkorn Flour?
Einkorn wheat is an ancient grain that has remained largely unchanged over thousands of years. Unlike modern wheat, it has a simpler gluten structure, making it easier to digest for some people. It’s also rich in protein, fiber, and essential nutrients like B vitamins, iron, and magnesium. The slightly sweet, nutty taste of Einkorn flour enhances baked goods, giving them a deeper and more complex flavor.
Ingredients for Homemade Einkorn Graham Crackers
Making your own graham crackers at home is surprisingly simple. You’ll need:
- 3 1/2 cups Einkorn flour
- 1/4 cup coconut sugar or brown sugar
- 1 teaspoon baking soda
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 1/2 teaspoon cinnamon
- 1/2 cup butter or coconut oil, melted
- 1/4 cup honey or maple syrup
- 1 tablespoon molasses
- 1/3 cup milk (or dairy-free alternative)
- 2 teaspoon vanilla extract
Instructions:
Mix Dry Ingredients: In a large bowl, whisk together the Einkorn flour, baking soda, baking powder, salt, and cinnamon.
Combine Wet Ingredients: In a separate bowl, whisk the melted butter (or coconut oil), coconut (or brown) sugar, honey (or maple syrup), milk, molasses, and vanilla extract until smooth.
Form the Dough: Gradually add the wet ingredients to the dry ingredients, stirring until a dough forms. If it’s too dry, add a little extra milk, a teaspoon at a time. If it’s too wet, add extra flour a little at a time. The dough should be stiff and sticky.
Roll and Cut: Place the dough between two sheets of parchment paper and roll it out to about 1/8 inch thickness. Remove top parchment and use a knife or cookie cutter to cut into squares or rectangles. If you like, poke holes in the crackers with a fork to give them a classic graham cracker look.
Bake: Preheat your oven to 300°F (148°C), slide bottom parchment onto a baking sheet, and bake for 18-20 minutes, or until lightly golden and edges are brown. Break squares apart if fused together and return to oven. Turn oven off and allow to toast for 2-3 hours.
Ways to Enjoy Your Einkorn Graham Crackers
- As a snack – Enjoy them plain or with nut butter.
- For s’mores – Pair with chocolate and homemade marshmallows for a wholesome twist on this campfire favorite.
- In pie crusts – Crush and mix with butter for a homemade graham cracker crust.
- With milk or tea – Dunk in warm beverages for a comforting treat.
Baking with Einkorn flour brings a rich depth of flavor and added nutrition to traditional recipes. These homemade Einkorn graham crackers are not only healthier than store-bought versions, but they also allow you to enjoy a wholesome, homemade snack without unnecessary additives. Give them a try and taste the difference of baking with ancient grains!
Will you be making these Einkorn graham crackers? Let me know how they turn out!
Homemade Einkorn Graham Crackers
Ingredients
- 3 1/2 cups Einkorn flour
- 1 tsp baking soda
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1 1/2 tsp cinnamon
- 1/4 cup coconut sugar or brown sugar
- 1/2 cup butter or coconut oil, melted
- 1/4 cup honey or maple syrup
- 1 tbsp molasses
- 1/3 cup milk (or dairy-free alternative)
- 2 tsp vanilla extract
Instructions
- Mix Dry Ingredients: In a large bowl, whisk together the Einkorn flour, baking soda, baking powder, salt, and cinnamon.
- Combine Wet Ingredients: In a separate bowl, whisk the melted butter (or coconut oil), coconut (or brown) sugar, honey (or maple syrup), milk, molasses, and vanilla extract until smooth.
- Form the Dough: Gradually add the wet ingredients to the dry ingredients, stirring until a dough forms. If it's too dry, add a little extra milk, a teaspoon at a time. If it's too wet, add extra flour a little at a time. The dough should be stiff and sticky.
- Roll and Cut: Place the dough between two sheets of parchment paper and roll it out to about 1/8 inch thickness. Remove top parchment and use a knife or cookie cutter to cut into squares or rectangles. If you like, poke holes in the crackers with a fork to give them a classic graham cracker look.
- Bake: Preheat your oven to 300°F (148°C), slide bottom parchment onto a baking sheet, and bake for 18-20 minutes, or until lightly golden and edges are brown. Break squares apart if fused together and return to oven. Turn oven off and allow to toast for 2-3 hours.
