Little One Eats: Homemade Graham Crackers

I’m having one of those evenings. I want nothing more than to curl up with a good book, a glass of milk, and a plate of graham crackers. In other words, I’d like to be nine again. I’m tired from a few Lucy all-nighters, and I feel like my to-do list is surprisingly simple for how difficult it’s been to scratch off just one item lately.

But seriously, doesn’t a good book paired with a delicious snack cure most ills in this world?

Growing up, I had several snack obsessions: cinnamon toast, goldfish, apples with peanut butter, grape popsicles, graham crackers…And although Lucy is only 13 months old, I enjoy seeing her own tastes and preferences evolve. She fell hard for avocado during her first few months of eating and now beans and rice take the prize as her favorite. She’s not much into reading (yet) but she does like to keep snacks nearby.

While Whole Foods sells some great graham cracker options, I woke up this morning with a strong desire to make a healthy homemade version that both she and I could enjoy. These graham crackers came together before breakfast, and the smell of cinnamon, coconut sugar, and butter helped us all wake up after a night of little sleep. Much to my delight, Lulu took to these graham crackers more than any other cookie or bar she’s been offered in her short life. I think she knew they were made with love, and I know she could taste the goodness and simplicity of butter, whole wheat flour, cinnamon, honey, and raw coconut sugar. And guess what? I’m just about to enjoy my glass of milk, my book, and my plate of graham crackers. It’s going to be a good night after all.

Graham Crackers

1 1/2 cups whole wheat flour

1 cup all purpose flour

1 teaspoon baking soda

1 teaspoon cinnamon

1/2 teaspoon salt

1/2 cup coconut sugar

1/2 cup (1 standard stick) unsalted butter, chilled and cubed

1/4 cup water

1/4 cup honey

Preheat oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper. Set aside. In the bowl of your kitchen aid or stand mixer, combine flours, baking soda, cinnamon, salt, and coconut sugar. Mix until well combined. Add butter and mix until coarse crumbs develop. Add water and honey, mix until dough comes together easily into a ball.

Roll out dough on a lightly floured surface. The thinner you roll your dough, the “crisper” your crackers will be. The cookies above were rolled out to about 1/2 inches. Cut into desired shapes and sizes and place on cookie sheet (these cookies hardly spread so you can space them tightly). Bake in preheated oven for 12-15 minutes, or until the edges turn a golden brown. These cookies will keep in an airtight container up to one week.