I love graham crackers! They have a wholesome flavour to them; they’re not too sweet and generally have a great depth of flavour. Finding vegan pre-made ones, however, is like searching for the Holy Grail. I’ve been meaning to make them for quite some time but have always assumed they’d be difficult to make.
I have a confession to make: I’m terrified of crackers. I don’t know what it is; but, I have this irrational fear of making them myself. I have a folder full of cracker recipes I want to try and sometimes, when I’m all alone, I’ll sit there looking at them with squinted eyes and pursed lips and I’ll say to those recipes: “You don’t scare me. I can take you. You’re not as tough as you look.” But they do. And I can’t. And they totally are!
Well, I finally found the courage to take on graham crackers recently. It was more out of necessity than out of willingness. My mother-in-law bought me a ridiculous amount of “dessert tofu”…you know the pre-packaged soft tofu that’s flavoured and pre-sweetened that you can eat like pudding…I hate the stuff! I don’t eat it, ever! She saw it on sale and picked up literally 16 packages! SIXTEEN! I have the almond flavour and the peach mango flavour.
Now, I have this thing about food being wasted. I never throw out food…even if I don’t like it. I grew up very poor and that just wasn’t something we did. I’ll repurpose things until there isn’t a molecule left! I even re-use all my marinades so as not to waste the precious liquid (there’s another benefit to vegan cooking…you certainly couldn’t re-use chicken marinade!).
Anyway, with all this tofu stuff sitting in the fridge that I have no desire to eat as is, I figured…hey, why not make a dessert I’ll like out of it?! I figured it could easily become a cheesecake with a little work and creativity…the problem? No vegan graham crackers. Damn! Then I remembered that at my last trip to my new favourite health food store, I bought a container of graham flour for $1. I could make my own graham crackers!
I tentatively began a search for a recipe, entering the words into google with shaking fingers and trying not to fog the monitor-screen with my heavy, dreadful exhales…I gathered all the courage I could muster, and settled on this recipe.
It didn’t actually call for graham flour, so I subbed half the whole wheat flour for graham flour. The results were delicious! Mine were a little on the burnt side after only 12 minutes in the oven; but, I imagine that had more to do with the fact that I’m still getting used to my in-law’s gas oven and should have kept a better eye on them. The dark bottoms didn’t stop Husband and I from munching on them while we waited for them to cool enough to be ground into crumbs for the dessert crust. I’ll post about the finished product tomorrow. In the meantime, feast your eyes on these crisp, lightly sweetened crackers!