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Graham Crackers


2 cups whole wheat flour (plus additional flour for dusting)

1 teaspoon cinnamon

¼ teaspoon nutmeg

¼ teaspoon vanilla flecks

½ teaspoon kosher salt

1 teaspoon baking powder

7 tablespoons butter, softened

1 cup dark brown sugar

3 tablespoons oat milk

1/3 cup agave

1 teaspoon vanilla extract

Chef Brendan's Instructions:

In a medium bowl, whisk together wheat flour, cinnamon, nutmeg, vanilla flecks, kosher salt, and baking powder until fully blended. In a stand mixer, add butter and sugar. Using the paddle mixer, mix on medium speed until mixture is creamed and fluffy. Decrease mixing speed to low and gradually add flour mixture. Once fully incorporate, add oat milk, agave, and vanilla extract. Continue to mix on low speed until fully incorporated.

Remove dough from mixer, wrap tightly with plastic wrap and allow to rest in a refrigerator for a minimum of 30 minutes.

Preheat oven to 350. Remove dough from plastic wrap and place on a generously floured service. Roll out dough to about 1/8” thick. Place dough on a baking sheet lined with parchment paper. Bake for 10-12 minutes or until dough has slightly risen and become golden brown.

Allow cooked cracker to cool. Break cracker sheet into pieces and place in the food processor. Pulse until the mixture becomes coarse crumbles. Allow crumbles to dry on a sheet pan for a minimum of 2 hours. Store in an airtight container for up to 3 weeks.

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