On the cooling rack...
Sometime life just calls for a treat!
What is better on a cool summer evening than graham crackers, chocolate and toasted marshmallows? Yep, you guessed it homemade S’mores! Well, almost anyways. I’m in the process of perfecting my recipes and I believe that step one, the graham, is ready for a test drive…next up will be the marshmallows (coming soon!).
Waiting for a topping...but equally tasty plain!
This recipe is gluten-free, grain-free and refined sugar-free but definitely not TASTE-free!
Honey Graham Crackers
1 3/4 cup coconut flour
1/2 cup almond flour
1/2 tsp salt
2 tsp baking powder
1 Tbsp cinnamon
3/4 cup organic grass-fed butter, softened (or coconut oil**)
1/4 cup honey
1/4 cup coconut palm sugar
2 Tbsp yacon syrup (optional)
1 Tbsp vanilla
3 pastured eggs, room temperature
Preheat oven to 350 degrees. Line 2 cookie sheets with parchment paper.
Sift together all dry ingredients except coconut palm sugar. In a stand mixer cream softened butter and coconut palm sugar, once thoroughly combined add honey, yacon syrup and vanilla. Blend until creamy. Add eggs one at a time until incorporated, add dry ingredients to wet in small batches until smooth dough forms. The mixture may be a bit crumbly but it will hold together nicely when you roll it out. Divide mixture between the two cookie sheets, place a piece of parchment or waxed paper on top of the dough and roll out to about 1/8″ thick. Cut with a pizza cutter into your desired size cracker and them score with a fork. Bake for 20-22 minutes, rotating the cookie sheet halfway through cooking time. Remove from oven and cool on the cookie sheet for 10 minutes (no longer than this or they will get soggy on the bottom) then slide the parchment directly onto the cooling rack until the crackers are completely cool. Break apart and top as desired!
**If using coconut oil make sure it is soft but still solid, in the summer you may need to put it in the fridge for a while.
All we need now is a campfire and toasted marshmallows...
I hope you enjoy these little golden treats as much as I do!
The topping possibilities are endless. Here are some of my favorites…
chocolate and marshmallows
peanut butter and honey
almond butter and raspberry jam
sweetened ricotta cheese and walnuts
cream cheese
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Simply Living Healthy 
OH this is incredible!! i’ve been looking for a way to make grain free grahams, and you solved it!! Cannot wait to try – might even incorporate into breakfast s’mores.
got my thinking cap on…
Blessings
http://bit.ly/qfAJbg
This looks absolutely delicious! I’m going to have to try with a butter substitute!
Coconut oil will work well if it soft but still solid, I imagine palm shortening would do the trick too for vegans.
These look great. S’mores are one my favorite desserts. And I learned a new ingredient I had never heard of, yacon syrup.
I just bookmarked this! Fabulous! My husband craves storebought graham crackers because he grew up on them. I am so on-this in the morning!
You just saved my bon fires in October. 😀
These look delicious! Would you be interested in linking them to my new link party, Allergy Friendly Lunchbox Love? The party goes live tomorrow morning (Friday) at 6am at http://allergyfreecookery.blogspot.com. Hope to see you there!
Lisa @ Allergy Free Vintage Cookery
Loved thiis recipe. Made them for travel snacks. Great with a little almond butter.
thanks.
I just made these. My question is, if I leave out the yacon syrup, which is a very pricey and not everywhere available ingredient, should I or could I replace it with 2 additional tbsp of honey or other syrup, such as agave or maple?
Yes, you absolutely can…a bit of molasses would help the flavor as well.
Please check the Honey graham cracker receipt in Against All Grain cookie, it is not at all the same. I made them today, a disaster. Every thing I have made from the book is great, it has been a life saver. I will make these following this receipt I am sure they will be great..
i mixed up this dough (sifted all my dry ingredients and measured carefully) and it was too dry and crumbly to roll out…so i added 2 egg yolks and it seemed to improve some. i went ahead and rolled it out, popped them into the oven and just tasted the first one. it tastes pretty good. i think one of the problems was that there was too much coconut flour in this recipe for the amount of liquid called for. next time i may cut back on the coconut flour by 1/4-1/2 cup and go from there. i would much rather have it too wet than too dry as wet dough is easier to handle than dry, crumbly dough. i’m not complaining, just giving my feedback on how this recipe turned out for me.