I have written a recipe for marshmallows.
One for chocolate.
A recipe for graham crackers of course. These grain free, paleo and GAPS, legal (and allergy friendly!) graham crackers to be exact.
Crispy. Cinnamon-y. Oh so good.
I have not tried making s’mores with all of these yet, but I do not see why it would not work! The only thing is you will want the marshmallow to cool before adding the chocolate as coconut oil melts at a low temperature.
This trio is free of gluten, dairy, corn, soy, egg, refined sugar, and optionally nut free*. It is also Paleo and optionally GAPS legal. It has a lot of variables, as you can use any hard nut (i.e. not cashews) or sunflower seeds and there are multiple sugar options. I have made them multiple ways so wanted to give the options.
Of course they are also good just by themselves, or spread with a little peanut or sunbutter.
*If none of the ingredients are manufactured with peanuts. These do contain coconuts, which the FDA consider nuts.
If you make a double batch of these you can grind most of one batch up for a this grain free graham cracker crust (bottom of post).
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- ¼ cup ground golden flax, chia, or a combo of the two*
- ½ cup hot water OR 7 tablespoons if using honey (honey adds liquid, so you need less water)
- 2 cups almond flour OR almond meal OR roasted sunflower seeds ground into a meal (can use crispy nuts for easier digestion) OR pumpkin seed flour
- 2 tablespoons + 2 teaspoons melted coconut oil or ghee
- 1 tablespoon cinnamon
- ⅓ - ½ cup sucanat OR coconut sugar OR ¼ cup honey
- ¼ teaspoon salt (omit if using salted nuts)
- 2 teaspoons coconut flour
- *I recommend grinding yourself in a coffee grinder to prevent using rancid seeds
- In a medium sized bowl mix the flax and chia. Add the hot water and stir. Let sit at least 15 minutes to gel.
- Preheat the oven to 300 degrees and line a half sheet pan with parchment paper.
- Mix the almond flour and oil into the chia seed mix.
- In a separate bowl mix the sugar, salt, coconut flour,and cinnamon together. Add to the cracker mix and stir in. It will be sticky.
- Roll the cracker batter onto the parchment paper. Note: I have a rolling pin that allows you to roll directly on the pan. If you do not have that trace the size of the pan on the underside of the parchment paper. You want it the size of the pan and as even as possible.
- Use a pizza cutter to cut the crackers before baking. Poke each cracker with a fork 1-2 times.
- Bake at 300 for 30-45 minutes, until the crackers are feel hard when tapped. (Because of the adaptability of this recipe the cook time is a large variable. Keep an eye on them.)
- Let cool before eating to allow them to fully harden.
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Simple Lives Thursday @ My Humble Kitchen
Foodie Friday @ Rattlebridge Farm
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