GRAZERS (WHOLE WHEAT PEANUTBUTTER CRISPS)
I have been making these for years. It is a healthier snack and everyone gets hooked! I originally found this recipe in a Ravinia Festival cook book. They are a great dish to pass, and travel well. You can also freeze them with no problems. Have a bag in the freezer for unexpected guests. With only 4 ingredients, this one is simple and healthy.
Provided by Deb Crane @songchef
Categories Other Appetizers
Number Of Ingredients 4
Steps:
- Remove crusts from bread. (this is easier if you freeze the bread) Halve slices horizontally. Cut each half into 4 pieces vertically.
- Bake sticks and crusts in preheated 250 degree oven until light brown, about 45 to 60 minutes. Crush crusts in plastic bag using rolling pin.
- Heat peanutbutter, oil and sugar in top of double bolier. Mix well. Dip bread sticks, a few at a time, into mixture. Roll peanut butter sticks in crumbs. (use commercial unseasoned crumbs to supplement if necessary)Stack on narrow side to dry on wire racks.
- These freeze very well! They are delicious and very addicting! :)
CRISPY WHOLE WHEAT GRAHAM CRACKERS
My homemade grahams are buttery and crisp, with an incredible depth of flavor thanks to earthy whole wheat flour and the mellow maltiness of golden syrup-a type of light molasses.
Provided by Stella Parks
Categories Dessert Kid-Friendly Whole Wheat Bake Cookies Cinnamon Small Plates
Yield 24 (2 1/4-by-4 3/4-inch) crackers, plus 8 ounces (2 cups) crumbs
Number Of Ingredients 8
Steps:
- Make the dough:
- Combine sugar, baking soda, salt, cinnamon, vanilla, golden syrup, and butter in the bowl of a stand mixer fitted with a paddle attachment. Mix on low speed to moisten, then increase to medium and beat until somewhat light, about 3 minutes. Reduce speed to low, add whole wheat flour, and mix to form a soft dough.
- Scrape dough onto a work surface and knead gently to form a ball. Divide in half. Use immediately or wrap in plastic and refrigerate for up to 1 week; soften for 30 minutes at room temperature, then knead on a bare work surface until pliable and smooth.
- Roll and bake the dough:
- Adjust oven rack to middle position and preheat to 350°F. Generously flour a large sheet of parchment and place one portion of dough in the center. Pat into a 5-by-6-inch rectangle, sprinkle with flour, flip, and dust again. Working from the center out and adding more flour as needed, roll the dough until roughly 15-by-11 inches and very thin. Slide onto an aluminum baking sheet and brush away excess flour. Repeat with remaining dough.
- For grocery store look-alikes, score each sheet of dough into twelve 2 1/4-by-4 3/4-inch rectangles and dock with a bamboo skewer or the narrow end of a chopstick (a strictly cosmetic procedure). Otherwise, leave the dough uncut.
- Bake until crackers are tawny brown and firm, though your fingertip may leave a faint indentation, about 20 minutes. Immediately cut along the pre-scored lines with a knife, or cut into free-form shapes using a pizza wheel. Cool to room temperature directly on the baking sheets. Enjoy scrap pieces as a snack, or pulverize into crumbs. The grahams can be stored in an airtight container for up to 3 weeks at room temperature or frozen for up to 3 months.
- Mix it up!
- Chocolate: My mom used to sandwich chocolate graham crackers with peanut butter for an after-school snack, a combo I re-create by reducing the whole wheat flour to 10 ounces (21/4 cups), sifted with 1 ounce (1/3 cup) natural or Dutch-process cocoa powder. To retain their deep cocoa color, roll the dough in sifted cocoa powder. Serve with generous smears of peanut butter and a tall glass of milk.
- Cinnamon Sugar: We rarely had sugar-coated grahams in our pantry when I was a kid, but they were always at my best friend's house, and seemed all the more special for their rarity. For the dough, increase the cinnamon to ½ teaspoon. Before docking, dust each sheet of dough with a half batch of Cinnamon Sugar (page 44), or any Sugar Sprinkle (page 46). Otherwise, dock and bake as directed. After the crackers cool, gently tap each against the baking sheet to knock off any excess sugar.
- Coconut (vegan): Replace the butter with 5 1/2 ounces (3/4 cup) virgin coconut oil (solid but creamy-about 70°F) and add 1 teaspoon pure coconut extract along with the vanilla.
- Gingerbread: This variation has all the spicy complexity of a Christmas cookie, with the unique flavor and crunch of a classic graham. Make the dough with sorghum or unsulfured molasses (not blackstrap) and increase the cinnamon to 1 teaspoon. Along with the sugar, add 1 tablespoon orange zest, 2 teaspoons ground ginger, 1/8 teaspoon ground cloves, and a few cracks of black pepper.
- Graham Cracker Crumb Crust: Combine 9 ounces (2 cups) finely ground graham cracker crumbs with 2 ounces (4 tablespoons) melted unsalted butter. Scatter into a 9-by-1 1/4-inch glass or ceramic pie plate and press into an even layer over the bottom and up the sides. Bake at 350°F until firm, about 18 minutes. Cool to room temperature for immediate use in your favorite recipe, or wrap tightly in plastic and refrigerate for up to 1 week.
- Gluten-Free: Replace the whole wheat flour with 6 ounces (11/4 cups) white rice flour, 4 ounces (1 cup plus 2 tablespoons) oat flour, and 1/2 ounce (1 tablespoon) kinako.
WHOLE-WHEAT CRISPS
Active time: 15 minutes Start to finish: 1 1/4 hours
Yield Makes 8 servings
Number Of Ingredients 3
Steps:
- Preheat oven to 350°F.
- Cut bread on a long diagonal into 1/8- to 1/4-inch-thick slices with a serrated knife and arrange in 1 layer on 3 large baking sheets. Brush top of each slice with some oil.
- Bake slices 1 sheet at a time in middle of oven until golden and crisp, 15 to 17 minutes. Sprinkle toasts lightly with kosher salt and cool on sheets on racks.
More about "grazers whole wheat peanutbutter crisps recipes"
CRISPY WHOLE WHEAT CRACKERS RECIPE - KING ARTHUR …
From kingarthurbaking.com
4.4/5 (13)Total Time 1 hr 5 minsServings 72-144Calories 52 per serving
100% WHOLE WHEAT GRAHAM CRACKERS RECIPE | KING …
From kingarthurbaking.com
CRISPY WHOLE WHEAT GRAHAM CRACKERS - THE SPLENDID TABLE
From splendidtable.org
APPLE PEANUT BUTTER CRISP {WHOLE WHEAT} - A KITCHEN …
From a-kitchen-addiction.com
TOMMY COOKS: GRAZERS
From tommycooks.blogspot.com
I TRIED ALL 9 CHEX FLAVORS, THIS ONE IS THE HANDS-DOWN BEST
From allrecipes.com
HEALTHY SNACKS FOR BABIES (IDEAS FOR ALL AGES) - BUCKET LIST TUMMY
From bucketlisttummy.com
WHOLE GRAIN BREAD CRISPS - THE CAFé SUCRE FARINE
From thecafesucrefarine.com
WHOLE WHEAT CRACKERS - MY QUIET KITCHEN
From myquietkitchen.com
HOMEMADE CARR'S-STYLE WHOLE WHEAT CRACKERS RECIPE
From seriouseats.com
WHOLE WHEAT CRACKERS - A COUPLE COOKS
From acouplecooks.com
BULK BARN - HOMEMADE FRUIT AND NUT CRISPS
From bulkbarn.ca
GRAZERS WHOLE WHEAT PEANUTBUTTER CRISPS RECIPES
From tfrecipes.com
WHOLE WHEAT PEANUT BUTTER COOKIES - THE ENDLESS …
From theendlessmeal.com
COPYCAT RAINCOAST CRISPS® CRACKERS • BEST RECIPE!
From theviewfromgreatisland.com
PEANUT BUTTER AND JELLY POTATO CHIP COOKIES
From kudoskitchenbyrenee.com
THIN WHEAT CRACKERS RECIPE - KING ARTHUR BAKING
From kingarthurbaking.com
BREAD CRISPS - NATASHA'S BAKING
From natashasbaking.com
HEALTHY APPLE OAT CRUMBLE RECIPE - NOURISHED BY NIC
From nourishedbynic.com
HOW TO MAKE HEALTHY HOMEMADE CRACKERS (IT’S EASY!)
From realmomnutrition.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love