every little kid (and big) loves S’mores, right? enjoy these gluten-free graham crackers. they’re so simple to make. and when not using them as the holders of chocolate and marshmallows, you can spread a nut butter and top with fruit. you will love the flavor combo.
1/4c coconut flour
1/2c tapioca starch (it’s also called tapioca flour. same thing.)
1t baking powder
1/2t baking soda
1 1/2t cinnamon
2t vanilla extract
1/4 coconut oil, melted
first, whisk all of your dry ingredients together. and then add your wet ingredients, minus the melted coconut oil. once blended well, slowly add the coconut oil. it should look something like pancake batter once finished mixing.
after your mixture is complete, let it rest. the neat thing about coconut flour is, it doesn’t take much for it to set. it is quite the dense little flour. you’ll be surprised how quickly this mixture hardens. and once it does, shape it into a small disk within the bowl and cover with plastic wrap. let it come together better by placing it in the fridge for 15 minutes. it should look something like this when you take it out:
now, place your hardened dough atop the parchment paper you’ve cut to fit your cookie sheet or jelly roll pan. and place the matching parchment paper on top of the ball of dough. roll dough out until about 1/8″.
gently peel the top later of parchment paper back. if any remaining dough exists, just scrape it off and place on your rolled dough where there may be any thin spots. score your dough to make the amount of crackers you desire, or the size of cracker you’d like. and then place your parchment paper with dough on it, onto your pan and into your heated oven. after 8 minutes, you’ll want to either re-score/cut your crackers or pull them apart. it just depends on how much your dough has risen to this point. i had to cut my crackers but i used the scored lines as my guide.
then i placed back in the oven for 5 minutes. after which, i let the crackers completely cool, in the pan but on top of a cooling rack.
aren’t they beautiful?
with marshmallows and chocolate squished between them, and sweet girls devouring them, this little creation was well worth the kitchen time. which, i might say, was incredibly quick and easy. next time, i will double the recipe.
make these. just do. the smell of them baking is wonderful and your tummy will thank you that it recognizes honey, cinnamon, coconut, tapioca and vanilla.
Whisk dry ingredients together in a medium-sized bowl
Add honey, egg and vanilla extract to dry ingredients. Mix well with hand mixer.
With the mixer on low, slowly add the melted coconut oil. Blend well. Let dough rest for 3 mins.
Cover bowl in plastic wrap and refrigerate for 15 mins.
Place cold dough between 2 pieces parchment paper big enough to fit on your baking sheet, and roll to a ¼in thick rectangle. Remove top piece of parchment paper, place bottom piece with the dough on the baking sheet. [note: if some of your dough sticks to top parchment paper, gently scrape off and pat piece of dough back onto the rectangle.]
Using a sharp knife, score the dough lengthwise into squares. you can make any size crackers by scoring however you like.
Poke dough all over with a fork.
Bake 8 minutes, then pull the tray out and carefully (use a spatula or knife) separate the crackers. Return the crackers to the oven and bake 5-8 minutes more, or until centers are cooked and edges are golden. [it is important for the edges to brown so that the crackers will keep a nice crunch once cooled]
Cool on trays on wire racks. Store in an airtight container up to 5 days or freeze for up to 3 months.