- March 28, 2009 at 2:42 pm #272026
Cinnamon Graham Crackers
3/4 cup vegan margarine
1/2 cup agave nectar
1 1/2 t vanilla extract
3 cups graham flour (or whole wheat flour)
1/2 cup raw wheat germ
1 t cinnamon
1/2 t baking powder
3/4 cup water
Preheat oven to 325 degrees F. Beat margarine, agave nectar, and vanilla until fluffy. Combine dry ingredients in a small bowl.
Add dry ingredients alternately with water to the creamed mixture.
Roll out onto a floured surface to about a 1/4″ thickness. Cut into desired shapes and place on a cookie sheet lined with parchment. Prick with a fork.
Bake for about 20 minutes.
Transfer to a cooling rack.
Note: I like to sprinkle mine with cinnamon-sugar just before baking.
Enjoy! Thanks; Virginia
- March 28, 2009 at 10:00 pm #418615
I can’t buy agave nectar anywhere in my area. I assume you use it for sweetener. do you think the apple juice concentrate I make at home would work just as well?
- March 29, 2009 at 1:43 am #418625
These sound really good & easy, too. Thank you for the recipe, Virginia. The apple juice concentrate sounds very appealing, also.
- March 29, 2009 at 5:16 am #418631
I would think that apple juice concentrate would work. (It does in a lot of baking recipes.) But I have never used it in this one. Might (probably would) have an apple flavor.
But hey, I like apple cinnamon toast so, this might be a new thing– Apple Cinnamon Grahams. Sounds good to me.
You could also use maple syrup, fruit syrups, sorghum, molasses, barley malt syrup, brown rice syrup or corn syrup. Also, Date sugar (ground dried dates) and sugars from other dried fruits. The dried fruit sugars work in baking 1 to 1 like regular sugar.
(I think they are sweeter though.) They do not work so well in drinks because of the gritty part that doesn’t dissolve.
I am sure there are others but can not think of them right now.
Just remember when using sugar substitutes that most will import their own flavors to what you are baking.
If non vegan you can use honey, as well.
Or you could just use regular sugar–Cane sugar (make sure it is vegan–Domino’s is one that is) or beet sugar.
- March 31, 2009 at 10:39 pm #418844
Made these today using homemade apple syrup (didn’t have any apple juice concentrate) instead of the agave nectar. They turned out tasting really good–the flavor of apple really came through. (so, if you don’t want the apple flavor I wouldn’t use apple syrup.) [Still do not know about the apple juice concentrate–might be too juicy, would need to experiment with fruit juice concentrates to know for sure how they work here.]
Used 3/4 cup of the apple syrup as agave nectar is sweeter.
- March 31, 2009 at 11:10 pm #418846
To make fruit juice concentrate use either apple juice or white grape juice. Take 12 oz (1 1/2cups) and boil down to 1 cup. to use it to replace sugar in recipes: for each 1 cup of sugar use 1/2 cup fruit concentrate.
No other adjustment is necessary!
I use this a lot! I found it doesn’t work with pumpkin pie and in white cakes the apple flavor is all you taste. I try not to use sugar or Splenda when i can and this has helped a lot to reduce or use of both.
The person who told me about this insisted you have to use frozen juice but I’ve used frozen and my own home made apple juice and it’s worked fine.
It’s been fun experimenting with this and trying different ways to get our baked goods to come out right.
- March 31, 2009 at 11:54 pm #418848
Thanks!! I wondered how you made the concentrate. Can you make other juices into concentrate this same way?
Like Pear or Peach?
Is the apple and grape juice you use homemade? I do have some homemade pear juice left. Thanks; Virginia
- April 1, 2009 at 12:00 am #418851
I think pear would work great. Peach might give some flavor to it so you’d have to think about the recipe before using.
- April 1, 2009 at 12:04 am #418853
Also you might want to do this with frozen juice the first time so you get a feel for the consistency you should have.
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