Graham Pone
A hearty, wholesome flatbread with warm cinnamon and optional raisins, perfect for breakfast or snack, suited for family gatherings or casual treats.
Ingredients
Instructions
- Mix together all the dry ingredients including flours, sugar, baking soda, baking powder, and cinnamon.
- Add the egg, margarine, and milk (or water) to the dry ingredients and stir until well combined.
- Fold in raisins if desired.
- Pour the batter into a greased pan.
- Bake in a preheated oven at 350°F (175°C) for about 20 minutes or until golden brown.
- Remove from oven, let cool slightly, then serve with sugar, milk, or fruit.
Tips & Substitutions
For a richer flavor, consider substituting half of the sugar with honey or maple syrup. You can also use almond milk instead of regular milk for a dairy-free option. If you want to add a nutty flavor, try folding in chopped pecans or walnuts along with the raisins. This Graham Pone can easily be made gluten-free by using a gluten-free flour blend.
Serving Suggestions
Serve warm, drizzled with honey or maple syrup for added sweetness. This Graham Pone pairs beautifully with fruit, yogurt, or a side of Praline Clusters for a delightful brunch spread. You can also enjoy it with a cup of coffee or tea for a cozy snack.
Storage & Reheating
Store any leftovers in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week. To reheat, simply warm slices in the microwave for about 15-20 seconds or toast them lightly in a toaster oven until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Graham Pone contains roughly 504 calories, with 9g protein, 94g carbohydrates, and 10g fat. It is an excellent source of calcium (24% of the Daily Value) and iron (23% of the Daily Value), and a good source of protein. Note that it is relatively high in sodium, at 646mg per serving (28% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of flour?
Yes, you can experiment with other flours like almond flour or oat flour. However, the texture may vary, so you might need to adjust the liquid amounts. A blend of whole wheat and all-purpose flour usually yields the best results for this recipe.
Is there a way to make this recipe vegan?
Absolutely! You can replace the egg with a flaxseed meal (1 tablespoon of flaxseed mixed with 3 tablespoons of water, let sit for 5 minutes). Use a plant-based margarine and substitute milk with any plant-based milk to make it completely vegan.
How do I know when the Graham Pone is done baking?
The Graham Pone is done when it turns golden brown on top and a toothpick inserted into the center comes out clean. Keep an eye on it during the last few minutes of baking to prevent over-browning.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).