Today has been.. interesting, to say the least. I started off my day all excited to get some baking and frozen treats done. I got all of those finished, and then I went to transfer some photos to my computer, realizing my camera battery was dead. Woops. And then the power went out for about 3 hours, meaning my frozen treats are definitely no longer frozen. On the bright side, the few hours without electricity gave me ample time to clean the kitchen and do a workout! Although, taking a shower in the dark was a little bit weird..
I finally got my battery charged up so that I could share these delicious gluten free “graham” crackers with you! While they obviously aren’t really graham crackers, not made with any wheat, they are just as delicious. Lightly sweet, spiced with some cinnamon, with a great crunch. And pretty darn healthy to boot.
Alex and I tested these out by making s’mores, of course, and while they don’t taste exactly like a normal s’more, they are extremely delicious. And I didn’t burn any marshmallows under the broiler by forgetting about them (I do this a lot)! Win. We might be going camping this weekend with Alex’s dad, so I’m super excited about making the perfect s’more over an actual campfire.
These crackers are super easy to make, although there is some rolling and cutting involved. The dough can be slightly fragile, so I definitely recommend chilling it well before rolling and cutting to make sure it stays together. Stay tuned for a fun treat with these graham crackers in the next few days!
How do you like your marshmallows toasted for s’mores? Perfectly golden brown, slightly burnt, or totally up in flames? I like mine a little bit burnt, but a perfect golden brown is nice, too.
- 2 1/4 cups almond meal
- 1 tsp baking powder
- 2 tsp cinnamon
- 1/4 tsp salt
- 1/8 tsp liquid stevia (or 2 Tbsp sugar)
- 1 tsp vanilla extract
- 2 Tbsp molasses
- 2 Tbsp butter, melted
- 1 egg
In a medium bowl, stir the almond meal, baking powder, cinnamon, and salt together.
In a small bowl, whisk the liquid stevia, vanilla, molasses, melted butter, and egg together, until smooth.
Add the wet ingredients to the dry ingredients, and stir until a dough forms. Cover, and chill in the refrigerator for about 20 minutes.
Once chilled, preheat the oven to 325ºF, and line a baking sheet with parchment paper.
Place the dough between two pieces of parchment paper, and roll into a rectangular shape about 1/8? thick. Using a pizza cutter, cut rectangles about 2.5 by 5 inches, and carefully lift, transferring to the prepared baking sheet. Mark with lines at the halfway point both length- and width-wise, making sure not to cut all the way through. Prick holes with a fork or toothpick to ensure they don’t puff up too much. Gather the scraps from the dough, and repeat the above steps.
Bake at 325ºF for 12-15 minutes, until golden brown and crisp. Allow to cool on the pan slightly before removing to a wire rack to cool. Store in an airtight container.