Pumpkin Graham Crackers

Yesterday Rebecca and I were in a baking mood. And I still have pumpkin to use. I thought I'd experminet a little and try something new...pumpkin graham crackers! I just used my usual graham cracker recipe, but replaced some of the butter and water with pumpkin. It worked great! You really can't taste the pumpkin. And the grahams turned out as good as ever. So I took out some of the fat and added in a few extra vitamins. Sounds good to me :) The grahams have an ever so slight orange tint...not quite the same color as usual. But you'd never guess if nobody told you what was in them. Maybe I'll make them this way more often. I'll have to experiment with other fruit/veggie purees.

Pumpkin Graham Crackers

2 1/4 cups whole wheat flour
1/2 cup rapadura (dehydrated cane sugar)
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/4 tsp. cinnamon
4 Tbsp. honey
1/8 cup water
1 tsp. vanilla
6 Tbsp. butter, melted

1/2 cup pure pumpkin

Heat oven to 350. Melt butter in sauce pan or microwave. Stir in the pumpkin. Set aside. In a mixing bowl, stir together flour, sugar, baking powder, baking soda, salt and cinnamon. Add the liquids: honey, water, vanilla, butter, pumpkin. Stir well until a nice ball of dough is formed. Divide into two balls. Cut 2 pieces of parchment paper the size of a cookie sheet. Put one piece on the cookie sheet. Put ball of dough on the paper. Lay the other piece of parchment on top of dough. Squish the dough down a little with your hand. Use a rolling pin to roll the dough between the parchment paper. Roll until the dough covers the whole cookie sheet. Remove the top piece of parchment paper. Repeat with 2nd ball of dough. Cut into squares or shapes. Separate the dough a bit if you're cutting out shapes. Bake for 13 minutes. Turn off oven, but leave crackers in to get crisp. Remove after 30 min. Break crackers apart (if you just cut the squares and left them close together). Store in airtight container.