Homemade graham crackers are something that I have only tried a few times and I have no idea why.
They are so much better homemade not to mention how much healthier.
The few times that I have made graham crackers before they have been much higher fat. Which makes them taste amazing but then they are really more like cookies and they don’t really count in the healthy snack category.
I was going for a lighter treat/snack with this. It is the perfect thing to curb those holiday cravings without all of the guilt. We have to cut back somewhere right?
I am definitely in the mood to make s’mores now so be prepared for that soon. Sorry, that’s off subject. We were talking about pumpkin. Yeah, if you have ever wanted to dig into a pumpkin pie than this recipe is for you.
Like I said, this is a super simple recipe. If you know how to press the on button on your oven and food processor and you can operate the piece of amazingly advanced equipment that I like to call a rolling pin then you are all set.
I am not a perfectionist when I am testing a recipe so some of my crackers were thicker than others. All of my testers agreed that the best ones were the thinner ones.
- 1/4 all-purpose flour
- 2 1/2 cups graham or whole wheat flour
- 2 tablespoons butter (or oil if vegan)
- 1/2 cup milk (almond milk for vegan)
- 1/4 cup honey (sub sugar or maple syrup for vegans)
- 1 teaspoon vanilla extract
- 2 teaspoons cinnamon
- 1 teaspoon baking soda
- 1/2 cup packed brown sugar
- 1/2 teaspoon salt
- 2 cups pumpkin puree
- 2 1/2 cups garbanzo beans
- 2 tablespoons molasses
- 1/2 cup sugar
- 1/3 cup walnuts
- 2 teaspoons vanilla extract
- optional: a few teaspoons of oatmeal for thicker dip
- For crackers, preheat oven to 350 degrees F (180 C). Combine wet ingredients in a medium bowl and stir well. Add everything else and continue stirring until a dough has formed.(Alternatively you can do it in a food processor which is what I did. The best part is that you don't need to wash it in between crackers and dip.)
- Roll out dough on lightly floured surface into a layer about 1/8 inch thick and use cookie cutters or knife to cut out crackers. Place on baking pan just barely spaced apart; these guys don't spread very much, if at all. Bake for 6 - 8 minutes until perfectly crisp.
- For the hummus, place all ingredients in food processor and pulse until very smooth.