One of my very favorite snacks as a child, okay as an adult too :), was graham crackers and milk.  I could sit down and go through an entire package of graham crackers in one sitting.  As the kids came along I naturally introduced them to graham crackers - and my purse - and the living room floor.  I spent many years reaching into a graham cracker crumb-filled purse, withdrawing fingernails embedded with those crumbs.  Or walking barefoot across the kitchen floor hearing the crunch of graham crackers pieces that escaped those chubby little hands.

I continued this devotion to these tasty snacks, enjoying them with grandchildren as we dipped them into soy or rice milk.  About 15 years ago, when we discovered Jim’s sulfite-sensitivity and the connection with high fructose corn syrup, graham crackers joined the list of no-nos, at least the familiar brands.

I found a lovely substitute in Mi-Del graham crackers at our local coop and they satisfied.  End of problem - at least when it came to graham crackers.  Well, it seems that Mi-Del has more than one supplier, recipe, plant, something that caused them to not taste the same any longer.  And - the size!  In the same box, those crackers had shrunk considerably (which I now see also has happened with the Nabisco grahams).

So I decided that I needed to make my own.  I had recently purchased the King Arthur Whole Grain Baking cookbook (a real goody in my opinion) and was delighted to find a whole grain recipe for graham crackers in there.  These are great graham crackers, perfect in every way and the best part is that it totally blows folks minds that I would “waste time” making the lowly graham cracker.  But, when they taste them - its a different story.  I suspect that the graham cracker of old is not the same cracker that I’d find in the familiar blue box.

Mine are so good and actually fun to make.  I do cut them into the usual squares and that takes some time to do - they can just as easily be rolled out thinly, cooked in one piece and cracked apart, lavash-style, and be every bit as good.  I’ll add the recipe to the recipe list.  Try them - you’ll love them - and think of the minds you’ll blow!