Crunchy 100% whole grain chocolate graham crackers.
These are not your average snack. The kind you can just eat a few of and then move on to bigger and better things. If you are a dough eater (ahem), the egg-free dough will be calling your name. As they bake, the chocolate aroma will fill the house. You may find yourself sneaking one or two and before you know it the kids appear. Poor things, only crumbs remain.
You will be surprised by how easy these are to make in the food processor. Like my traditional graham sticks, this chocolate version is thick and oh so easy to roll out. Barley flour adds an extra crispness to the grahams, but all whole wheat will definitely work if you don’t have barley on hand.
The deep, dark chocolate flavors belie the fact that these have no more sugar than the average graham cracker. They are unusually satisfying, and could certainly double as a dessert.
For the littlest ones that want to help, have them poke the holes with a fork in the crackers before baking. For middles, they can slice the crackers with a pizza cutter, extra points for even lines 😉 For the big kids/teens, teach them food processor safety and have them make you a snack.
No matter who makes them, you’ll have a delicious, whole grain, homemade snack just ready for the lunchboxes.
If you are not ready to think about lunchboxes in July, just pin for later 😉
- 1 Cup (4 Ounces) Barley Flour
- 1 Cup (4.5 Ounces) Whole Wheat or White Whole Wheat Flour
- ¼ Cup ( .75 Ounces) Cocoa Powder
- 3 Tablespoons White Sugar, Plus Extra for Topping
- ½ Cup (4 Ounces) Unsalted Butter
- 1 Teaspoon Baking Powder
- ½ Teaspoon Salt
- 4-5 Tablespoons Milk
- Preheat oven to 375 degrees.
- In a food processor, mix together both flours, salt, baking powder, cocoa powder and sugar. Cut the butter into pieces and add to the food processor. Pulse again, just until the butter is mixed in with pea sized pieces left. Add in 4 tablespoons milk, pulse again until the dough starts to come together. You may need an additional tablespoon milk. The dough should hold together, but not be too wet.
- Remove dough onto a piece of parchment paper the size of your cookie sheet. Press the dough into a rough square. Dust the top of the dough with cocoa powder, then roll until it is ⅓ inch thick. I use regular wooden dowels on either side of the dough to keep from rolling too thin. Lift the parchment paper up with the dough still on top and place on a cookie sheet.
- Using a pizza cutter pressed all the way through the dough, mark out the shape of your graham crackers. I made sticks, but a traditional shape will also work. Do not move the dough after cutting. It will be baked as one big piece, then broken apart after cooling.
- Bake for 22-25 minutes, the dough will look completely dry and the edges should be browning (which is tough to tell with chocolate!). Remove from the oven allow to cool for a few minutes. Slide a cooling rack under the parchment (or move the parchment over to a cooling rack) and allow the crackers to cool completely before breaking apart. Store in an airtight container for up to a week.
A silicone lined baking sheet (silpat), can be used in place of the parchment.
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