No-Sugar Graham Crackers and Chocolate Topping

The kids were wanting a treat today and asked for homemade graham crackers. This is something I learned from the MSG Myth Cookbook. In this book there are a lot of great recipes for making yummy food without MSG and other glutamates, but it often uses white flour and sugar. So I adapt a lot of these to be closer to whole foods. Here is my adaptation of the homemade grahams:

1 cup whole wheat flour

half cup whole oat flour (grind your own, or just whir up some oatmeal in your blender)

1/3 cup + 2 tablespoons agave nectar or honey (I used raw agave nectar today)

1-2 tablespoons rice milk, regular milk, water, or in my case I used some run-off liquid from making homemade yogurt the other day

1/3 cup butter, oil, or applesauce

half teaspoon baking soda

pinch of salt

Mix together dry ingredients. Melt butter, mix with other liquid ingredients, and then add to dry items. Mix until smooth. (I did all of this using my Hamilton Beach Big Mouth Food Processor and it worked great)

If it seems to sticky to work with, chill for about a half hour. I just went ahead and rolled it out onto a cookie sheet (sprayed with no-stick spray). You want it to be fairly thin--a quarter inch or less. Poke it a few times with a fork.

Bake at 350 degrees for about 7 minutes. It should be golden brown.
When you take it out of the over, quickly cut into the size/shapes you want your graham crackers to be.

In addition to being able to use this for a graham cracker alternative, you could cut it into smaller pieces and make it into cereal!

My daughter wanted some chocolate to go along with this, so here is what I did:

Melt a tablespoon of coconut oil.
Add in about a tablespoon of cocoa, carob, or cacao powder.
Add in a couple tablespoons of agave nectar or honey.
Mix it up til smooth, and taste a bit to see if it is sweet and chocolatey. Add more agave or honey if needed.

I drizzled this over some of the grahams. The kids came running and loved it. (even the 16 year old) You could add some natural peanut butter or other nut butter to the chocolate if you like. The coconut oil is good for you, plus if this drizzle needs to sit for awhile, it'll get a little hardened up and not stay runny.

I had some leftover chocolate concoction after the drizzling, so added natural peanut butter and some unsweetened flaked coconut to mine and poured it into a container and stuck it in the fridge. It'll hit the spot sometime when I'm feeling a chocolate craving. :)