Thank you all so much for your support with my final Project Food Blog post! Your comments, tweets, and emails mean so much to me and I can’t thank you enough. Regardless of what the outcome is on Friday, I am truly grateful to have you all in my life and I feel extremely thankful for your positivity throughout this entire process.
To me, that is worth more than any prize!
![IMG_5808 IMG_5808](/wp-content/uploads/2010/12/IMG_5808_thumb.jpg)
I have been having the worst case of insomnia this week, not falling asleep until about 3am each night. It is definitely my nerves and I have battled insomnia on and off throughout my life whenever I have a lot going on. I have been making sure to exercise and eat right, but I think I also need to work on other things like meditation or yoga!
It actually turns out that one of my favourite yoga websites – Yoga Journal– has a bunch of yoga poses just for insomnia. I think I will have to try this out tonight and see if it helps.
I also tend to start going a bit crazy at night when I don’t sleep well…
![deadmeat deadmeat](/wp-content/uploads/2010/12/deadmeat_thumb.jpg)
This is what happens when I am up at 2am.
It wasn’t pretty.
Vegan Graham Crackers
Consider this post to be part one of how I made the Vegan Nanaimo bars!
Tomorrow, will be part two of the Nanaimo Bar photo tutorial. I’m excited.
Vegan Graham Crackers are really hard to find in my area, so I decided to make homemade graham crackers for the base layer of the bars instead of using store bought graham crackers.
I lightly adapted Ashley’s graham cracker recipe to suit the ingredients I had stocked in my own pantry and after a few trials I am now happy to share this version with you!
I used to be intimidated to make my own graham crackers, assuming that the process would be lengthy and difficult, but these are actually super easy to make. I think from start to finish I was done in about 35-40 minutes!
Let us begin this magical journey.
![graham10 graham10](/wp-content/uploads/2010/12/graham10_thumb.jpg)
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Vegan Graham Crackers
Crispy, flavourful, lightly sweet, and super addicting, these vegan graham crackers will have you coming back for more and more! Enjoy them plain, decorate them for the holidays, or make delicious homemade s’mores. The sky is the limit!
Adapted from Edible Perspective and Vegan Cupcakes Take Over The World.
Yields: Approx 18 crackers.
Ingredients:
DRY
- 3/4 cup + 1 tbsp whole wheat flour
- 3/4 cup white flour
- 2 tbsp Sucanat (brown sugar probably works)
- 1/2 tsp kosher salt
- 1/8th tsp ginger
- 2 tsp cinnamon
- 1/8th tsp nutmeg
- 1/2 tsp baking soda
- Turbinado sugar or coarse sugar, for garnish
WET
- 3 tbsp extra virgin olive oil
- Modified flax egg: 1/2 tbsp ground flax + 1 tbsp warm water
- 3.5 tbsp almond milk
- 2 tbsp pure maple syrup
- 3 tbsp blackstrap molasses
Directions:
Preheat the oven to 350F and line a baking sheet with parchment paper or a non-stick mat.
In a small bowl or cup mix together the modified flax egg: 1/2 tbsp ground flax and 1 tbsp warm water. Set aside for 5 minutes so it can gel up.
In a large bowl, whisk together the dry ingredients and make sure everything is combined very well.
In a small bowl, whisk together all the wet ingredients, including the flax egg, but give the flax egg a good stir before mixing it in.
Add the wet mixture to the dry mixture and stir well with a spoon and then set the spoon aside and get in there with your hands and squeeze the dough together with your fingers.
Form the dough into a ball and place it on a very lightly floured counter. Be sure not to use too much flour or it will dry out the dough. Lightly flour a rolling pin and begin rolling out the dough until you have a rectangle that is about 1/8 inch thick. You want to roll it as thin as you can while still being able to remove it from the surface. The dough tends to crack in the initial rolling stages (and this was true for all different trials of the recipe), but I found that once I worked with it more it began to hold together better. If the dough cracks for you, you can form it into a ball again and restart the rolling process if need be. Sometimes I just patch cracks with another piece of dough and press it into the crack. Don’t worry because they don’t need to be perfect!
Once your dough is rolled out you can use cookie cutters, a pizza slicer/pastry slicer, or even a knife to cut the shapes you want. The sky is the limit!
Now pull away the scrap dough around the edges and set aside. Using a flat spatula/pancake flipper, carefully slide it underneath each cracker and place the cracker onto the baking sheet about 1 inch apart.
Grab your scrap dough and roll it out and repeat the cookie cutting process. Place onto baking sheet.
Now grab a fork and pierce each cracker a few times so it has air holes.
Sprinkle with turbinado sugar (or coarse sugar/white sugar) and bake for approx 15 minutes, rotating the pan 180 degrees half way through the baking time. There is no need to flip the crackers during baking. Baking time will vary depending on how thick your crackers are, so keep that in mind.
Allow the crackers to cool on the baking sheet for about 10 minutes. They will firm up quite a bit. Enjoy plain, decorate them with frosting, or make s’mores! They are highly versatile and absolutely addicting.
Makes about 18 crackers.
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Making these graham crackers could NOT be easier!
Whisk together your dry ingredients…
![IMG_5748 IMG_5748](/wp-content/uploads/2010/12/IMG_5748_thumb.jpg)
Like so.
![IMG_5750 IMG_5750](/wp-content/uploads/2010/12/IMG_5750_thumb.jpg)
Whisk together the wet ingredients…
![IMG_5756 IMG_5756](/wp-content/uploads/2010/12/IMG_5756_thumb.jpg)
Like so.
![IMG_5760 IMG_5760](/wp-content/uploads/2010/12/IMG_5760_thumb.jpg)
Add wet to dry and stir until it starts to come together and then get in there with your hands and squeeze the dough together.
![IMG_5762 IMG_5762](/wp-content/uploads/2010/12/IMG_5762_thumb.jpg)
On a lightly floured surface and with a floured rolling pin, roll out the dough
![IMG_5765 IMG_5765](/wp-content/uploads/2010/12/IMG_5765_thumb.jpg)
For all of the trials that I made, the dough tended to crack during the initial rolling stages. I found that the more I worked with the dough the easier it became to handle. Sometimes I would patch a crack with another piece of scrap dough and this seemed to work well for me.
This recipe would be so great to make with kids!!
![IMG_5775 IMG_5775](/wp-content/uploads/2010/12/IMG_5775_thumb.jpg)
It has been way too long since I have used my fun cookie cutters! I have an entire drawer filled with them from back when I used to make decorated cookies for weddings and parties.
![IMG_5778 IMG_5778](/wp-content/uploads/2010/12/IMG_5778_thumb.jpg)
I was able to make about 18 large crackers.
![IMG_5781 IMG_5781](/wp-content/uploads/2010/12/IMG_5781_thumb.jpg)
After removing the scrap dough, grab a flat spatula and slide it under each cracker, placing it onto the baking sheet.
![IMG_5786 IMG_5786](/wp-content/uploads/2010/12/IMG_5786_thumb.jpg)
Roll out the leftover scrap dough and repeat the cookie cutting process.
![IMG_5792 IMG_5792](/wp-content/uploads/2010/12/IMG_5792_thumb1.jpg)
Take a fork and pierce each cracker about three times to create air holes. These little guys need to breathe!
Bake for approx 15 minutes at 350F and allow to cool for about 10 minutes. The crackers will firm up nicely. The baking time will vary slightly depending on how thin you made your crackers, so keep that in mind and watch closely.
![IMG_5827 IMG_5827](/wp-content/uploads/2010/12/IMG_5827_thumb.jpg)
Sadly, I did not get a chance to decorate these little guys because I had to use them in the Nanaimo bars, but I definitely plan on decorating some in the future! How cute would they be decorated for a holiday party?
![IMG_5834 IMG_5834](/wp-content/uploads/2010/12/IMG_5834_thumb.jpg)
The result is a vegan graham cracker that is absolutely addictive with a rich molasses flavour and a very light sweetness. They are not as sweet as your typical store-bought graham crackers, but I enjoyed these much better than any store bought cracker I have ever had. Homemade always tastes better, don’t you think?
They are nutty, crunchy, wholesome, and they are so delicious I was happy eating them plain. They would make the perfect cracker to throw into a lunch bag and you could enjoy them with all kinds of dips or toppings. Have fun experimenting!
![IMG_5839 IMG_5839](/wp-content/uploads/2010/12/IMG_5839_thumb.jpg)
Woah, that is SUPER cool! They look super tasty and cute :) I really hope you win on Friday!!
Love the talking gingerbread men grahams!! ;) If only food could really talk..haha!!
homemade is definitely always better! i love making homemade graham crackers but mine never come out as crispy and crunchy as i’d like them…..so i will totally have to try this recipe!
My coworkers and I were just talking about homemade graham crackers and here’s this post at the perfect time!
Yummy and fun, too!! Thanks for the tips and inspiration! :)
Great thanks for the recipe! I’ll be doing a gluten free version w/ my toddler this afternoon.
I normally do not like gingerbread but I am interested in trying this recipe!
Those crackersn make a great pie crust too. ;-)
oh wow great idea!
SO brilliant, I love it! I love making as much of ‘everyday things’ as you can (i.e. muesli, these crackers) – far tastier and more fun than store bought!
Heidi xo
Now I just need a recipe for vegan marshmallows!
I suffered from insomnia years ago, now this is what I do…I think about whatever it is in my head that is keeping me up. I visualize it then I pretend it is all on a piece of paper and then I visualize erasing it slowly. Then I dust off the eraser shavings. I crumple up the piece of paper and throw it away. If I still feel restless I do it again and change it, put it on a black board, burn the piece of paper, rip it into little pieces. It helps. I learned that technique from my hypnobirthing class when I was pregnant. It really helps to let it go and calm the mind.
I love this thank you. Will def try it
Hi Angela,
I am a 24 year old girl from Europe and have been reading your blog for about a year now…
I have always struggled with my weight, not feeling happy and guilty about eating. I became obsessed and starved myself for years.
It was so hard to have food on my mind 24/7….
I always checked two websites every day, yours and another one which I will not mention the name but it gossiped about celebrity weight. There was such a contrast between those two websites, your blog helping women accepting their bodies and being healthy in body and mind, and the other blog talking about who lost or gained and X amount of weight.
I guess somewhere in my mind I just couldn’t let go of my obsessiveness, but wanted a change.
I was so tired of counting calories and hating myself!
This year I have quit counting calories, quit smoking, and started running. And most importantly, for me, given up on reading those poisonous websites. All because of you.
It still is hard, and I still think about food a lot, but a lot of that thinking is in a positive manner, like making healthy food and trying your recipes, and making a shift towards organic food…
Thank you so much, I believe women should stop reading those weight loss websites, they make you feel horrible, they make you hate yourself, whereas you encourage women to value themselves and get their hands dirty and actually DO something.
Thank you so much, I’m sure I speak for many women here.
Robin
Robin, your comment is so touching. Thank you for sharing your story with me. I am so proud of you for all that you have overcome. You should be SO proud of yourself! I cannot take credit for the amazing changes that you were brave enough to make.
Have you tried taking Melatonin before bed? It helps me a lot!
i tried a while back in university and it didnt seem to do anything for me unfortunately!
I was inspired to google “graham flour.” Has anyone else ever wondered what it actually is? I was surprised to find out that it is actually one of the orginal “health” foods! (from back in the 19th century, that is). According to wikipedia, it is made by grinding the white part of the flour, the bran and the germ separately and then adding them all together again. Sort of the equivalent of modern whole wheat flour with wheat germ added.
I think this makes graham crackers even more appropriate for a blog about healthy food! I’m going to try making these with a bit of wheat germ added. My grandmother used to add wheat germ to everything she baked!
PS Angela, Saje Wellness makes a remedy called “Sleep Well Roll-on.” It is a blend of essential oils that you roll on the bottom of your feet (no, I’m not kidding!) and it works like a charm. As a chronic insomniac I was skeptical at first, but now I swear by it for times when I’m stressed.
Ive heard of that before and I am really anxious to use it too! Let me know if you do try it, im so curious!
Yes, I have some, and it really works! The best part is that it helps me sleep but doesn’t leave me drowsy the next day. Totally recommend it! :)
angela, your recipes just keep getting better.
When is your book coming out? ;)
…I know I’m not the only one with that on my wishlist.
aww you are too sweet!
Those look so delicious!! I can’t wait to try them.
This looks delicious! Homemade (and vegan) is so much better tasting and better for you than store-bought. I’m always surprised at what my kids get served at school and church when it comes to crackers an graham crackers-I mean, haven’t the parents/teachers seen the ingredients list on the box of those things? Ick! Thanks for this recipe…as always!
I’ve been having bad sleeps this week too! Don’t you hate it how life seems to deny you a good sleep when you need it the most? :P Thanks for the yoga poses tip though! I’ll definitely have to try those out.
SO cute!! Little Graham and Grahamina :)
I made graham crackers a while ago but I don’t know if they were vegan – they didn’t have eggs, and the dough tasted SO yummy! Here’s the recipe:
http://www.101cookbooks.com/archives/000126.html