A Recipe For Homemade Graham Crackers By Mollie Katzen Patched [patched] May 2026
Note: The word "patched" in your keyword is intriguing. In the spirit of Mollie Katzen’s own cooking philosophy—which embraces improvisation, adaptation, and fixing recipes to suit your needs (dietary, textural, or flavor-based)—this article treats "patched" as a loving nod to modifying, repairing, or upgrading the classic recipe.
Mix Dry Goods:
Combine the flours, sugar, salt, baking soda, baking powder, and cinnamon in a large bowl. Note: The word "patched" in your keyword is intriguing
- The Butter: Substitute ½ cup of refined coconut oil (measure solid, then soften slightly). Do not use vegetable shortening; it lacks the Maillard reaction browning that gives graham crackers their signature flavor.
- The Milk: Substitute unsweetened oat milk or soy milk. Avoid almond milk (too watery) and cashew milk (adds an odd sweetness).
- The Honey: Remove honey and replace with brown rice syrup or agave nectar to keep it fully vegan.
highlights her emphasis on wholesome, hand-crafted ingredients that distinguish her version from mass-produced snacks. Known for her foundational vegetarian works like The Moosewood Cookbook The Enchanted Broccoli Forest , Katzen's recipe typically utilizes graham flour The Butter: Substitute ½ cup of refined coconut
- Ingredients: • 2 cups whole wheat pastry flour • 1/2 cup all-purpose flour • 1/4 cup sugar • 1/4 teaspoon salt • 1/2 cup butter
- Steps: • Preheat oven and prepare baking sheet • Mix dry ingredients • Add butter and mix • Roll out dough and cut into crackers • Bake until golden
Bake:
Transfer the squares to an ungreased baking sheet. Bake for approximately 15 minutes, or until the edges are lightly browned. highlights her emphasis on wholesome
The Problem:
The original recipe is lovely for children, but you want a cracker that holds its own against sharp cheddar cheese or a dark chocolate smear.
4. Roll and Cut
Divide the dough in half. Roll one piece out on a lightly floured surface to a thickness of about 1/8-inch . Thinner crackers will be crispier; thicker ones will be softer and more cookie-like. Use a pizza cutter or a knife to cut the dough into squares or rectangles. You can prick them with a fork for that classic "store-bought" look, which helps them bake evenly. Transfer the crackers to your prepared baking sheets. Repeat with the second half of the dough.