Uploaded June 2024 | Updated September 2026, 8 hours ago
When you can make your OWN graham crackers, you'll never run out!
Homemade Kamut Sourdough Discard Graham Crackers 😋
Thanks for the recipe @missmacebakes for the graham cracker recipe 🤍✨🙌🏻
INGREDIENTS
* 8 tablespoons salted butter room temperature
* ⅓ cup brown sugar
* ⅓ cup honey
*1/2 cup Kamut sourdough discard
* 1 cup kamut or all-purpose flour
* 1 cup Kamut whole wheat flour or whole wheat
* 1/2 teaspoon baking soda
* 1/2 teaspoon French salt
* 1/4 teaspoon ground cinnamon optional
*
INSTRUCTIONS
1. In a small bowl, use a spatula to cream the butter and brown sugar until creamy. Add the honey and sourdough discard and stir until smooth.
2. In a separate bowl, whisk together the all-purpose flour, whole wheat flour, baking soda, and salt. Pour the wet ingredients into the dry ingredients bowl and stir with a spatula until combined. If needed, use your hands to bring the dough together, but avoid the temptation to add additional liquid to the mixture.
3. Cover the bowl and transter to the fridge to chill for one hour. For a long-ferment, keep the dough in the fridge for up to 2 days.
4. Preheat your oven to 350°F . Roll the dough out between parchment paper , roll it out thin.
5. Use a sharp knife or pizza cutter to cut the dough into 2” squares or rectangles. Remove the ragged edges and save them to re-roll with any other scraps. Use a fork to poke holes in the dough. Place the baking sheet in the fridge for 30 minutes to allow the dough to firm up.(Repeat with the remaining dough and store the sheets stacked in the fridge until ready to bake them.)
6. Bake for 15-17 minutes or until the crackers are golden brown in color. Remove the baking sheet from the oven and all the cookies to remain on the baking sheet for 10 minutes. Transfer the cookies to a wire cooling rack.
* The cream cheese pie recipe wouldn’t fit !
***Go to thefoodnanny.com and search cheese pie to get the recipe 🥰🙌🏻😋
When you can make your OWN graham crackers, you'll never run out!
Homemade Kamut Sourdough Discard Graham Crackers 😋
Thanks for the recipe @missmacebakes for the graham cracker recipe 🤍✨🙌🏻
INGREDIENTS
* 8 tablespoons salted butter room temperature
* ⅓ cup brown sugar
* ⅓ cup honey
*1/2 cup Kamut sourdough discard
* 1 cup kamut or all-purpose flour
* 1 cup Kamut whole wheat flour or whole wheat
* 1/2 teaspoon baking soda
* 1/2 teaspoon French salt
* 1/4 teaspoon ground cinnamon optional
*
INSTRUCTIONS
1. In a small bowl, use a spatula to cream the butter and brown sugar until creamy. Add the honey and sourdough discard and stir until smooth.
2. In a separate bowl, whisk together the all-purpose flour, whole wheat flour, baking soda, and salt. Pour the wet ingredients into the dry ingredients bowl and stir with a spatula until combined. If needed, use your hands to bring the dough together, but avoid the temptation to add additional liquid to the mixture.
3. Cover the bowl and transter to the fridge to chill for one hour. For a long-ferment, keep the dough in the fridge for up to 2 days.
4. Preheat your oven to 350°F . Roll the dough out between parchment paper , roll it out thin.
5. Use a sharp knife or pizza cutter to cut the dough into 2” squares or rectangles. Remove the ragged edges and save them to re-roll with any other scraps. Use a fork to poke holes in the dough. Place the baking sheet in the fridge for 30 minutes to allow the dough to firm up.(Repeat with the remaining dough and store the sheets stacked in the fridge until ready to bake them.)
6. Bake for 15-17 minutes or until the crackers are golden brown in color. Remove the baking sheet from the oven and all the cookies to remain on the baking sheet for 10 minutes. Transfer the cookies to a wire cooling rack.
* The cream cheese pie recipe wouldn’t fit !
***Go to thefoodnanny.com and search cheese pie to get the recipe 🥰🙌🏻😋
