Good for the Body! Macrobiotic Graham Crackers

Good for the Body! Macrobiotic Graham Crackers

The grainy texture of the graham flour is delicious. They taste delicious eaten by themselves, or used as a crust for cheesecakes. My children poked holes in the ones shown in the photo, so I'm sorry that they're a bit uneven.


All-purpose flour
200 g
Graham flour (rough grain)
100 g
80 g
80 g
1/2 teaspoon
Baking powder
1 teaspoon
Brown sugar
1 tablespoon
3-5 tablespoons


1. Add the honey to the shortening and knead until soft. Add in the sifted flour and baking powder to the graham flour (graham flour is rough, so it can't be sifted). Add in the salt and dark brown sugar as well, and mix.
2. The dough is pretty firm, so add in water as needed. Place into a large plastic bag after it softens, close the top completely with cellophane tape, and roll it out with a rolling pin. Keep going until the bag is completely filled. It should be about 3 mm thick.
3. Let sit in the fridge for 30 minutes or more. Then, carefully cut the bag and roll it back from the top. Slice the dough with a pizza cutter into your graham cracker shapes. Poke holes into the surface with a fork after that. Start preheating the oven to 170-180℃ while you are working through these steps.
4. Line up each piece on baking tray lined with a baking sheet. Bake in the heated oven for 10 minutes. Lower it to 140-150℃ afterwards, and bake for an additional 10 minutes. My family uses a gas oven, so please increase the baking time a bit at a time as needed when using an electric stove.
5. These are the ones I made for Halloween. I used a cookie cutter.

Story Behind this Recipe

I suddenly got a craving for graham crackers, so I used something that had a nice grainy texture in a 2:1 ratio to make these. We are in a macrobiotic boom, so I thought up some crackers that are good for the body, and made them without white sugar.