These graham crackers are made exclusively from whole wheat flour, have very little refined sugar, and have a very limited amount of fat (which just so happens to be a healthy one).

Well, then. These are virtually health food.

…

Ok, not quite health food, but definitely an undeniably healthier cookie alternative.

They are not overly sweet, but still satisfy the dessert-cravings.

Especially when served with a dessert hummus.

These are also very yummy when topped with nut butter, and are a great canvas for smores.

Graham Crackers

Adapted from Marcus Samuelsson

Ingredients
2 cups whole-wheat flour
¼ cup sugar
½ teaspoon salt
1 teaspoon cinnamon
1 teaspoon baking powder
1 large egg
¼ cup extra virgin olive oil
¼ cup honey
2-3 tablespoons milk
additional milk for glaze
cinnamon-sugar (optional)

Directions
1. In a mixing bowl, combine whole wheat flour, sugar, salt, cinnamon and baking powder.
2. In a separate bowl, beat egg till light, then add oil, honey and 2 tablespoons milk.
3. Stir into dry ingredients until you have a fairly stiff dough, adding additional milk if necessary. Wrap dough in plastic wrap and chill until firm, about 1 hour (or longer, if it’s more convenient).
4. Preheat your oven to 375°F.
5. Turn the dough onto a floured surface and knead gently until it holds together.
6. Roll dough out till it’s about 1/16-inch thick; make sure rolling surface is well-floured, or you’ll have trouble transferring crackers to baking sheet.
7. Cut dough into 3-inch squares (or cut out using cookie cutters), prick each square several times with a fork, and place on lightly greased cookie sheets.
8. Brush the tops with milk, sprinkle with cinnamon-sugar if you’re so inclined (yum!), and bake for 15 to 20 minutes, or until crackers are lightly browned.
9. Remove crackers from oven, transfer to a wire cooling rack, and cool completely.