![]() ![]() Sylvester Graham himself, but that doesn’t go far to explain the curious flavor of the cookie-like crackers. Graham flour - a coarsely, exactingly ground whole wheat flour - would be the obvious answer, since they originate with one Rev. There was the one I tried a couple years ago with rye flour, which I can assure you, was not the answer. ![]() Let’s say I was an alien, or new here or something - er, not entirely impossible, if you consider that I woke up yesterday with small feet fidgeting way further up my rib cage than I thought anatomically possible, leading me to wonder what I actually know about anatomy, leading to an inadvisable, rash amount of Google Image searching, leading to my eyes popping out of my head and whoa, I’ve digressed mightily - and I asked you to explain to me what is this “graham cracker” flavor that you speak of, could you do it?īecause I’ve spent a ridiculous amount of time trying to figure out what it was, and seeing the wide range of graham cracker - they’re something like digestive biscuits, for those of you across the pond - recipes out there, it’s not just me. ![]()
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