I normally wouldn’t post two snack recipes in a row but, I figured I should balance the decadence of last weeks Nutella cookie with the wholesome goodness of homemade Honey Graham Crackers. After all, it’s always snack-time somewhere right?

When did parent participation in snack time at school start? I don’t remember this at all from growing up. Don’t get me wrong, I think it’s great that parents are asked to participate, but it’s a lot of pressure!! Like most parents, each week I struggle to find a snack that’s healthy and delicious to bring to my son’s toddler class. It’s always a challenge to find something that’s both nutritious and something the kids will eat. You don’t want to be met by a crowd of angry pre-schoolers when you show up with baby carrots and raisins, yet you don’t want to pump them full of sugar with a box of frosted donut holes either. Oh. The. Stress!

 

Enter: Graham Crackers.

 

I knew my son and his little friends were big fans of graham crackers because I watched them devour a package of the store bought kind last week. The sad thing is, the commercially prepared grahams are usually filled with High Fructose Corn Syrup and in my eyes are no better than the average donut hole. I love baking and I was certain I could come up with a healthier homemade version of the popular snack. Believe it or not, graham crackers are super simple to make which makes them the perfect recipe to get the kiddos involved.

These graham crackers are sweet but not too sweet and have a nice crunch thanks to the addition of super healthy wheat germ. Yes, my version does have sugar (only 1/3 cup) but their WAY healthier than the store bought grahams and a much better alternative to the average junky cookie or donut.

So next time you are on snack duty at school, give these a try. And get the kids involved. Honey Grahams are a snack you will love making for and with your kids. Win! Win! Enjoy!


Honey Grahams

Makes: 20 (2-inch cookies)

 

Ingredients:

1 cup white flour

¾ cup wheat flour

½ cup wheat germ (un-toasted)

1/3 cup dark brown sugar

1 teaspoon cinnamon

1 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

1 1/4 sticks unsalted butter, cold

2 tablespoons honey

1 tablespoon ice water

 

Preparation:

 

1. Preheat oven to 350 degrees. Adjust your oven racks to the upper and lower positions. Line 2 baking sheets with parchment paper or a Silpat liner and set aside.

 

2.In the bowl of a food processor, combine flours, wheat germ, sugar, cinnamon, baking powder, baking soda and salt. Pulse the mixture until all ingredients are combined. Add in the butter and honey while continuing to pulse until mixture resembles a coarse meal. Continue to pulse while pouring the ice water through the feed tube at the top of the processor and continue to pulse until the dough barely comes together. Do not over process. Shape dough into a flat disk, wrap in plastic wrap and refrigerate for 10 minutes.

 

3. Place the dough onto a lightly floured surface. Roll out the dough into a rectangle, about 1/8-inch thick using a floured rolling pin. Using any type of cookie cutter you like, cut out shapes. Place crackers onto prepared baking sheets and bake for 15 minutes or until lightly golden around the edges but not dark brown, rotating the baking sheets halfway through cooking to ensure even browning.

 

Note: Baking times will vary depending on the size of the cookie cutter you use. A standard 2-inch cracker should bake up in about 12-15 minutes.

 

VARIATION:

Cinnamon Sugar Grahams- Combine 2 tablespoons granulated sugar with 1 teaspoon cinnamon. Sprinkle cookies with mixture before baking.