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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