So I wanted to share a cheesecake recipe with you.
But then I realized I needed to share my graham cracker recipe first, because seriously, who eats cheesecake without a graham cracker crust??
Don’t tell me you do. Even if you do.
Seriously, that’s like a huge no-NO.
Anyways, if you’re going to make a totally healthy, totally real food cheesecake, you can’t use store-bought crackers. Believe me, I’ve exhausted the organic aisle looking. And I’ve exhausted myself while in the organic aisle, looking. 😛
I’ll share the cheesecake recipe soon on a Recipe Wednesday. Stay tuned! 🙂 Until then, make graham crackers! And have a ball smashing them all up into little crumbs like I did. 😉
- 2 1/4 c organic white spelt flour
- 1/2 tsp baking soda
- 1/2 tsp cream of tartar
- 1/2 tsp Real Salt
- 1/4 tsp cinnamon heaping
- 1/2 c butter melted
- 1/2 c local raw honey
- 1 tsp vanilla
Place dry ingredients in mixer bowl and mix together for a few seconds.
Add melted butter, honey and vanilla.
Mix until soft ball forms. (If it's dry, slowly add up to 2 tbsp. of water)
Line a large cookie sheet with parchment paper and press dough all the way to the corners.
Roll with hand roller as evenly as possible.
Cut to size of crackers you want, and, using a fork, poke holes into individual crackers.
Bake at 350° (or 325° convection) for 17-18 minutes or crackers are browning.
Remove from oven and trace previous cuts with sharp knife. (Or wait till they cool and break them apart, although prepare for it to be substantially messier. 😉 )
Let cool and then enjoy!
There’s what your crackers should look like before baking.
Here’s the cheesecake preview. 😉