Mesquite Graham Crackers
  • 1¼ cups all-purpose flour
  • ¼ cup mesquite flour
  • 1 cup whole wheat flour
  • ¾ cup light brown sugar
  • ½ teaspoon baking soda
  • 1 teaspoon salt
  • ¼ teaspoon ground ginger
  • ¼ teaspoon ground cinnamon
  • ½ cup (1 stick) cold unsalted butter, cut into cubes
  • ¼ cup honey
  • ¼ cup molasses
  • ¼ cup whole milk
  • 2 teaspoons vanilla extract
  1. Combine the all-purpose flour, mesquite flour, whole wheat flour, brown sugar, baking soda, salt, ginger, and cinnamon in the bowl of an electric mixer fitted with the paddle attachment and begin mixing on medium-low speed.
  2. Add the butter, about 1 tablespoon at a time, increasing the speed to medium and continue beating until the mixture resembles the texture of fine bread crumbs.
  3. Whisk together the honey, molasses, milk, and vanilla in a small bowl.
  4. Pour the honey mixture into the beating crumbs, mixing just until the dough comes together.
  5. Turn the dough out onto a large sheet of plastic wrap, press into a large disc, and wrap tightly.
  6. Chill for about 2 hours.
  7. Preheat your oven to 350 F.
  8. Roll the chilled dough in between two sheets of parchment paper with a little flour to about ⅛" thick.
  9. Cut out desired shapes and using a fork, dock the crackers.
  10. If the dough gets too soft to handle, put the sheet in the freezer for a few minutes.
  11. Bake the crackers for about 10 minutes, depending on the size of the crackers, until they are golden brown along the edges. They will firm up more as they cool.
Recipe by High Altitude Bakes at