Lesson Learned

This time, I really did it right.  I've learned a few things over the last few weeks as I have started to make homemade crackers for my daughter.  Fat is a necessary part of the cracker.  Fat is what makes it easy to bight into, and a cracker-like.  So, then there holds the question- well then why make your own, if you canm't make them low fat?  I make my own because I can CONTROL what goes into it.  Instead of all-purpose flour, I can make 100% whole wheat crackers (cheese, graham, and wheat thins).  Instead of using shortening, I can use butter (margarine in my case), or even canola oil (a healthy fat) in the wheat thins (olive oil would even work).  I can use less salt or less sugar, or less of both.  I just like the control I get from making my own snacks for my daughter.  Unless something says 100% whole wheat its not going to have all whole wheat, or all whole grain.  They sneak all-purpose flour into it.  I'm not completely opposed to all-purpose flour, but where I can stay away from it, I do.  When I decided to make 100% whole wheat graham crackers (as well as the others) today, I decided to not change the recipe from the original at Heavenlyhomemakers.  I did not change the ingredients at all.  I got a much better result.  I can use these ones for smores if I so desire (using dark chocolate of course!).  They are crunchy and crispy just exactly like a graham cracker should be.  I want to find some tiny animal cookie cutters to make some fun ones fro my daughter to eat.  I am so excited!  They are healthy because I made them, and they have as many healthy things as I can put in them.  They are so tasty and I recommend them. 

I am so glad that I really finally got this whole graham cracker thing down.