September 22, 2018
This is a fun snack to make with your kids or to have on hand for a small treat. They are so easy and the mix of spices in them make you feel like fall is here. They are very versatile, using whole grain ingredients and are refined sugar free! You can use them in baking, or for a homemade graham cracker crust, or to just have for a fun snack. You and your kids are sure to love them.
Preheat your oven to 400 degrees
Add all your dry ingredients in a bowl, mix together.
Then add all your wet ingredients together on medium heat on the stove top, just until melted. Add the wet ingredients to the dry ingredients until a ball forms.
Now the rolling begins! Place parchment paper down so that the dough won't stick to the counter-top. Roll the dough out about 1/4-1/2 inch thick. (Like the picture below)
Use a pizza cutter to cut small squares, you can make them as big as you like (I like the bite size ones), poke holes with a fork in the middle of the squares (it's mostly just for looks) then place parchment paper onto a cookie sheet and cook for about 8-10 minutes or when edges are slightly browned. When you take them out of the oven, go over them again with a pizza cutter so they don't stick together while cooling.
Let them sit for 10 minutes to cool completely, then place in a sealed container for storage. Will last a few weeks at room temperature. Enjoy!
RECIPE Honey Graham Squares (refined sugar-free)
Ready in 20 minutes
Serves 6-8
Ingredients
2 ½ c whole wheat pastry flour OR 2 ¼ c plain whole wheat flour
2 tsp pumpkin pie spice
½ tsp cinnamon (in addition to pumpkin pie spice)
½ tsp baking powder
½ tsp baking soda
½ c melted butter
½ c raw honey
1 tsp blackstrap molasses, or molasses
Preparation
Preheat your oven to 400 degrees
Mix together in a bowl all your dry ingredients-flour, spices, salt, baking powder and baking soda. Set aside
In a saucepan over medium heat on the stove melt your butter, add raw honey and molasses. Stir until fully melted, then take off it off the stove.
Add the wet ingredients to the dry ingredients and mix thoroughly, forming a ball.
Place parchment paper or silicone mat down with a little flour and roll out the ball of dough so that it’s flat, about a ¼-½ inch thick.
Using a pizza cutter, cut into squares, I like to make them smaller but you can make them graham cracker size if you’d like. Poke some fork holes in the center of each square (mostly just for looks)
Bake in the oven for 8-10 minutes until they are slightly browned on the edges. When you take them out of the oven go over again with a pizza cutter before they are cooled so they don’t stick together. Cool completely then store in an airtight container. Will last a few weeks at room temperature.
*Use organic ingredients when feasible
