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Grain Free Graham Crackers with Honey-Vanilla Marshmallows

by Deliciously Organic on May 21, 2012

Grain Free Graham Crackers with Honey-Vanilla Marshmallows via DeliciouslyOrganic.net #paleo

Graham crackers, marshmallows and chocolate – an iconic American combination. Have no fear, even if you’re avoiding grains and processed foods, there’s no need to go without your favorite sweet combination this summer.

Grain Free Graham Crackers with Honey-Vanilla Marshmallows via DeliciouslyOrganic.net #paleo

These grain-free graham crackers make a nice snack on their own, but they’re over the top when used as an envelope for sweet, creamy chocolate and marshmallows. Every homemade marshmallow recipe I found in the past used corn syrup or refined sugars, so I created a less-processed version using honey instead. I discovered that if honey is simmered to 240°F, it reacts a lot like corn syrup. This recipe is fun to make with kids because they’re fascinated watching honey, gelatin, and water turn into fluffy goodness.

 

Grain Free Graham Crackers

Serving Size: Yields about twenty 2 x 2” crackers

Grain Free Graham Crackers

You can substitute the molasses for honey if you can't consume molasses. If you use this substitution the crackers will be a bit softer.

Ingredients

  • 2 cups almond flour
  • 1/4 cup coconut flour
  • 3/4 teaspoon unflavored gelatin (I prefer Bernard Jensen)

  • 2 tablespoons honey

  • 3/4 teaspoon aluminum-free baking powder *

  • 1/2 teaspoon baking soda

  • 1/4 teaspoon Celtic sea salt
  • 1/8 teaspoon ground cinnamon

  • 6 tablespoons cold unsalted butter, cut into 1/4-inch cubes

  • 3 tablespoons unsulphured molasses (or honey)

  • 3 tablespoons whole milk or coconut milk

  • 1/2 teaspoon vanilla extract

Instructions

Preheat the oven to 350° F and adjust rack to middle position. Place flours, gelatin, honey, baking powder, baking soda, salt and cinnamon into the bowl of a food processor and pulse 4 times to combine. Add the butter and pulse 7 times until the mixture resembles cornmeal. Add the molasses, milk and vanilla extract to the dough and process until the dough forms a ball. The dough will be very tacky. Pour the dough out onto a large piece of parchment paper (a piece large enough to cover a large baking sheet).

Dust the top of the dough with a little coconut flour. Using a rolling pin, roll the dough out until it’s a rectangle about 14 x 11 inches and about 1/8-inch thick. Using a knife or rolling pizza cutter, divide it into 2 x 2-inch square pieces. There will be small pieces of excess on the sides (use these little bits for a snack later). Using a fork, poke holes in the top of the dough. Place the baking pan with the dough in the oven and bake for 18-20 minutes or until the edges just start to darken. Remove from the oven and cool completely. (The outer crackers on the pan will be crisp and the interior crackers will be a bit softer. The kids actually preferred the softer ones, while I preferred the crispy exterior squares.) When crackers are completely cool, break into individual squares. Store in an airtight container. The crackers will keep for 1 week.

* I prefer to make my own baking powder to ensure that it's grain-free. Here's the recipe: 1 part baking soda + 1 part cream of tartar + 2 parts arrowroot. I make the baking powder in large batches and store it in a glass jar.

Honey-Vanilla Marshmallows

Serving Size: Makes 30 2-inch marshmallows

Honey-Vanilla Marshmallows

This recipe can also be made with maple syrup. If you prefer, substitute the 2 cups honey for 2 cups pure maple syrup. As with all desserts, remember to enjoy in moderation.


Ingredients

  • 3 tablespoons unflavored gelatin

  • 2 cups honey (I prefer a light honey like clover)

  • 1 vanilla bean, split, with seeds scraped out

  • 1⁄4 teaspoon Celtic sea salt

Instructions

Sprinkle gelatin over 1⁄2 cup water in the bowl of a standing mixer with a whisk attached. Set aside for 5 minutes so the gelatin can soften and bloom. Lightly oil a 13 x 9-inch baking dish.

Whisk together honey and salt in a medium saucepan over medium heat. Add vanilla bean and vanilla seeds. Gently simmer until syrup reaches 240°F. With mixer on medium speed, very slowly add honey to gelatin and water in mixing bowl (it should take about 1 1/2 minutes to add all of the honey mixture). Turn mixer on high for 10 minutes until liquid has doubled and becomes light and fluffy. Pour into the oiled baking dish and let sit at room temperature overnight, uncovered.

The next day, flip the marshmallows onto a greased cutting board. Cut marshmallows using a knife dipped in hot water, to prevent sticking (I also oiled my hands when handling the marshmallows to prevent sticking).

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