These easy homemade graham crackers are a wholesome twist on a classic treat!
50 minutes
24 Crackers
Once you try them, I bet you'll want s'more!
These homemade sprouted graham crackers are crisp, lightly sweet, and irresistibly snackable—made even better with sprouted whole grain Red Fife flour. Known for its rich, caramel-like flavor, this heritage grain brings warmth and depth to every bite. Best of all, this recipe is easy to make with simple ingredients and no special equipment required. Whether you’re snacking, making s’mores or even a graham cracker crust, you might as well whip up a double (or triple!) batch.
ingredient tips & substitutes
Butter: These can also be made with plant based butter.
Flour: these can also be made with sprouted wheat or sprouted spelt flour.
Honey: This is a prominent flavour, you can substitute maple syrup but they will taste quite different
recipe notes
Be sure that the butter is room temperature for it to mix properly
Don’t skip the chilling step! It makes the dough much easier to roll and keeps the crackers light and flakey.
If you don’t have a rolling pin, a wine bottle with the label removed or a large drinking glass works well as a replacement.
The dough can be frozen
Once the crackers cool completely, store in an airtight container at room temperature or in the freezer. If the crackers soften, they can be crisped up again in the oven in just a minute or two!
These easy homemade graham crackers are a wholesome twist on a classic treat!
Prep Time: 10 minutesminutes
Cook Time: 9 minutesminutes
Chill Time: 30 minutesminutes
Servings: 24crackers
What You'll Need:
1½cupsSprouted Red Fife Flour
½tspsea salt
½tspbaking soda
1tspcinnamon(optional)
3tbsphoney
3tbspbrown sugar
¼cupbutter, room temperature
How To Make It:
In a large bowl, add all ingredients. Stir with a wooden spoon until a dough begins to form. Then, use your hands to knead just until all the flour is incorporated.
Wrap the dough in saran wrap, flatten into a square and chill in the fridge for at least 30 mins.
Preheat your oven to 350℉.
Roll out the dough between two sheets of parchment paper until it is evenly ⅛" thick (3mm).
Cut dough into 2 inch squares with a pizza cutter or sharp knife and carefully transfer parchment to a baking sheet. Prick each cracker with a fork several times to keep from puffing up.
Bake 10-12 minutes, until the crackers look dry. Do not overbake, they should not look browned on the edges.
Allow the crackers to cool completely, they will crisp up as they cool. The crackers will bake together but should break easily along the cut lines.
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Yes these can be used to replace storebought graham crackers in a pie crust. After they’re baked they would be crushed into crumbs in a food processor/blender then add butter, sugar etc. as per a regular graham cracker crust recipe. I would add butter slowly as you may need a little less or a little more with the homemade crackers.
2 thoughts on “Sprouted Graham Crackers”
could this somehow be turned into a pie crust?
Yes these can be used to replace storebought graham crackers in a pie crust. After they’re baked they would be crushed into crumbs in a food processor/blender then add butter, sugar etc. as per a regular graham cracker crust recipe. I would add butter slowly as you may need a little less or a little more with the homemade crackers.