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. 😉