Hello vegan baker friends! Today we are making Vegan Graham Crackers! With a video included! Check it out how to make these easy vegan graham crackers!
Have you ever made homemade graham crackers? I used to make a non-vegan version at the bakery I worked at, but I decided to give this dairy-free version a try!
This recipe is super easy, and can come together in just a few minutes. You will need to let the dough rest in the fridge for 1 hour, and that’s about the only wait you’ll have to do.
But this also means you can make the dough in advance, up to 1 day before, and roll it out and bake the vegan graham crackers the next day.
Want to see how I made these Vegan Graham crackers? Here are some process shots! Or you can also watch the video in this post!
Let’s start with our ingredients.
Now that we have our ingredients all gathered and set aside, let’s grab our dry ingredients only.
Mix them together. It’s just so much easier when all ingredients are already measured out before you start making your recipe!
Use a fork to make sure they are very well incorporated.
Once your dry ingredients are incorporated, add the cold vegan butter in.
Using the fork, mix the butter in with the dry ingredients. Alternatively you could use the food processor, or a pastry cutter.
You want to make sure all the butter is evenly incorporated. If you use a food processor, this will only take a few pulses. You are looking for a coarse meal texture.
Now it’s time to add the wet ingredients to our Vegan Graham Cracker dough: the maple syrup and water.
Add the maple syrup and water.
Mix with a spatula. If using the food processor, pulse a couple of times.
Make sure the dough is all hydrated evenly, and you can pinch some dough with your fingers and make it clump up. That will tell you the dough is hydrated enough. If you feel like the dough is too dry, add another teaspoon of water, but don’t go to crazy because the dough will come together a little better once we start kneading.
Pour dough over the counter.
Use your hands to bring the dough together.
Now, use a bench scraper, or spatula to cut the dough in half.
Here is the spatula I use by Ateco.
You should have two halves, and they shouldn’t look too smooth at this point. But don’t worry because the dough will come together soon.
Place one half on top of the other. This process of kneading is called Pat and Fold. You cut the dough in half, place one half on top of the other, press it down, and then repeat this process a few times until the dough comes together.
So, like I said above, repeat this process a few times until you have a smooth dough, that holds its shape a little better.
Now, wrap the Vegan Graham cracker dough in plastic wrap, and rest it in the fridge for 1 hour, and up to one day.
After 1 hour, or more, remove the dough from the fridge. It should be pretty easy to manage, and not too hard. Cut it in 4 parts.
Working with one piece at a time, roll it out until about 1/4″ thick.
Use a pizza cutter, or knife to trim the edges and form a rectangle.
And cut the bigger rectangle into smaller ones, to form your crackers.
Keep the crackers together like that, don’t separate them. Poke the crackers with a fork, so this way the crackers won’t puff up as they bake.
And now it’s time to bake. Bake the trays for about 10 minutes each. Rotate the trays in between as necessary, for even baking.
Tips for making Vegan Graham Crackers
- Use cold vegan butter. Vegan butter is still on the softened side, even when it’s cold, and it will be easy to incorporate it into the dry ingredients.
- If you notice the dough is dry when you are trying to make it come together, add a bit of water at a time, about 1 teaspoon only, because the dough is supposed to come together as you knead it.
- You can also use a spray bottle to spray some more water in case you find the dough to be dry. This is particularly useful because it will spread the water out evenly to the dough, and make it easier to combine the ingredients and bring them together.
- Pay attention not to over-knead the dough. Use the “pat and fold” method, where you cut the dough in half, place one half on top of the other, pat it down, cut in half, and repeat the process. This is a “lighter” way of kneading the dough, which won’t overwork the ingredients.
- Don’t overwork the ingredients because you don’t want to end up with a tough cracker. You want the cracker to be crispy and light.
- You can use gluten-free flour, or a mix of all-purpose and whole wheat. I’ve used just all-purpose in this case, but I used to make graham crackers at a bakery I worked at and we used a combination of whole wheat and all-purpose.
- Let the dough rest in the fridge before rolling it out, this will ensure the flour gets hydrated fully, which is another reason why you shouldn’t add too much water to the dough during the kneading process: because the dough will get hydrated as it sits in the fridge for a while.
Check out this stack of crackers! What more could you ask for? Oh yeah! A huge tall glass of Almond Milk, of course! Or any milk of your choice!
I used these Vegan Graham Crackers on an upcoming recipe also, so stay tuned!
Vegan desserts are some of my favorites to bake lately.
Check out my vegan desserts here.
Here are some suggestions you may like:
- Vegan Chocolate Chip Cookies
- Vegan Strawberry Rhubarb Galette
- Vegan Rolls
- Vegan Cinnamon Babka
- Vegan Peanut Butter Banana Donuts
- Vegan Brownie Chocolate Chip Cheesecake
- Vegan Matcha Oreos
- Vegan Avocado Macarons
- Almond Blueberry Vegan Cheesecake
- Fig and Pistachio Cheesecake
I hope you liked today’s recipe for these magical and delicious Vegan Graham Crackers! And I know they will be a favorite for you, just as they were for us at home! Check out the video to see how we made them! Have a fabulous day!
Vegan Graham Crackers
Vegan Graham Crackers, easy recipe to make these homemade graham crackers. Dairy-free, easily made gluten-free.
- 2 1/4 cups flour*
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon fine sea salt
- 1 teaspoon cinnamon powder
- 1/2 cup organic brown sugar
- 1/2 cup vegan butter
- 3 tablespoons water
- 3 tablespoons maple syrup
- Place flour, baking powder, baking soda, salt, cinnamon, and sugar in a large bowl.
- Add vegan butter.
- Use a fork or a pastry cutter to mix butter into dry ingredients. Mix until the butter is completely incorporated, and small crumbs are formed.
- Add water, and maple syrup.
- Mix until incorporated.
- Transfer mixture to the counter. Using a spatula, cut mixture in half and place one half on top of the other. Keep doing this process until you obtain a smooth dough.
- This is called “pat and fold” method, and ensures that your dough won’t be overworked, which could cause the final product to be tough, instead of light and crispy.
- If you feel like the dough is too dry, add a bit more water, about 1 teaspoon at a time.
- Wrap dough in plastic wrap and refrigerate for 1 hour.
- Pre-heat the oven to 350F.
Remove dough from the fridge.
- Divide into 4 parts.
- Roll each piece at a time.
- Use a bit of flour, as necessary.
- Roll dough until it’s 1/4 inch thick.
- Cut edges to form a rectangle. You gather all the trimmings and re-roll them, to make more crackers.
- Cut into squares, poke the top with a fork.
- Bake in the pre-heated oven for 5-10 minutes, until crackers are slightly brown on top and around the edges.
- Store in an air-tight container for up to 5 days.