We love campfires, we love chocolate, we love homemade mallows, and now more than ever before, we love graham crackers… sourdough graham crackers, to be exact.
We celebrated the Fall Equinox with a big backyard bonfire (as we do every seasonal transition), and I decided to take this one up a notch with homemade graham crackers. They were a hit, and now I don’t know if I can ever go back to store-bought grahams again. These will be a staple for all camping trips and bonfires forever more for our crew.
Sweetened only with honey, fermented for 12+ hours, simple, nourishing, and delicious! What’s not to love?
I am grateful for the space to share this recipe with you, and I love the thought of you sitting around the fire with ones you love, enjoying s’mores on a sourdough graham.
And stay tuned for some fun recipes with these as a crust base.
Enjoy, friends!
WHAT YOU NEED:
- 2 cups flour (I used 1 cup organic all-purpose and 1 cup rye)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon sea salt
- 1 teaspoon cinnamon
- 1/2 cup butter, melted and cooled
- 4 tablespoons honey
- 2 teaspoons vanilla
- 3/4 cup sourdough starter (discard or active)
- topping: 1 tablespoon coconut sugar + 2 teaspoons cinnamon
WHAT YOU DO:
- 2-18 hours ahead of time, combine flour, baking powder, baking soda, sea salt, and cinnamon in a large bowl, and mix with a fork (or your hands)
- Melt butter and set aside to cool a bit, and then add to the flour along with honey, vanilla, and starter, mixing until you have a dough ball.
- Split into two balls, and then press into 2 pucks; place in an airtight container with parchment between each puck and set aside to ferment at room temp.
- When you’re ready to bake, preheat oven at 350F, and roll out on of the dough balls until it’s nice and thin (these thicken as they bake).
- Cut into rectangles and then do a cut that’s not all the way through down the middle of each, and poke some holes with a fork (for that graham look), move to a baking sheet, and sprinkle with the topping combo.
- Bake for 10-15 minutes, until just starting to turn golden and a little crispy; they’ll keep baking a bit after you pull them out.
- They’re delicious warm, but will get crispier as they cool. Enjoy around a fire, with melty mallow and delicious chocolate in between. May I recommend Hü Kitchen (save 15% with code: RADICALROOTS)?
- ENJOY!
Happy graham making, friends!
Enjoy friends! Cheers to all the nourishing things! If you do enjoy this recipe, I’d love to hear about it! Comment below or tag me on social media. Sending love and nourishment, now and always!
Hugs, Laura
SO excited to stumble upon this as we are prepping for camping. I’ve been so disappointed by store bought marshmallows and graham cracker options/ingredients (already stocked with Hu!). Do you have a recipe for mallows or one you would recommend? So sorry if I missed this somewhere!
Hi! My pleasure! I haven’t had luck making mallows that actually get gooey; they all seem to melt. I’ll keep trying! We love Hudson Valley Marshmallows (vanilla). They’re the “cleanest” I’ve found for purchase.
I just stumbled across your Instagram after beginning with sourdough a couple months ago. I made this last week and will be baking them again this morning and I’m so excited. They are such a great little snack with coffee or on the go- especially for a toddler too. I have Crohns and have found low gluten and no refined sugar foods to be the best for my stomach, so I’m super happy to find little treats to make like these. I will definitely be buying your books soon.
Hi Lauren! This just made my morning. Thanks for visiting my site and making these. It’s comments like this that truly keep me sharing. I appreciate you and love that you’re enjoying this with your littles. HUGS!
Can’t wait to make these, yum!
Oh, can’t wait to hear what you think!
Do you know if these freeze well?
Hey! I haven’t tried, but I imagine they would. Just bake a little less than usual and then rebake when it’s time to enjoy. You could also try freezing the dough for fresh-baked grahams.