honey graham crackers

a few days ago i posted my recipe for marshmallows, mentioning that they were made for the sole purpose of smoring. well, today i invented a fabulous graham cracker recipe that will not be one-upped by Honey Maid or Keebler. those elves can have their crackers.

i had been searching the virtual world for a cracker recipe that didn’t use almond flour as the main ingredient. i knew that they would turn out too delicate and crumbly. so i used a recipe i had for coconut flour linzer cookies. i did throw in a 1/2 cup almond flour for added “grahammyness”, and thank goodness i did because they are a dead ringer for the boxed version.

i can’t wait to smore the heck out of these next weekend. and no, i don’t have a recipe for home made nutella. i’m using the jar i bought at target. i’ve done enough already, people!

this recipe makes about 20 crackers. i’ll do the math for you: that’s 10 smore sandwiches, or 20 open-face smores.

oh, and smores are best consumed using burnt to black marshmallows. discuss.

honey graham crackers

ingredients:

1 3/4 cup coconut flour

1/2 cup almond flour

1/2 tsp salt

2 tsp baking powder

1 tsp cinnamon

1/2 cup room temp butter

1/4 cup solid coconut oil (or more butter)

1/4 cup sugar (more if you like)

1/4 cup honey

1 tbsp vanilla

3 eggs

method: preheat oven to 350f. spread some butter onto 2 cookie sheets. stick parchment paper to cookie sheets.

whisk together all dry ingredients, except for the sugar.

using stand mixer, cream butter, coconut oil, and sugar together. add vanilla and honey, then eggs one at a time until mostly combined.

1n 3 or 4 increments, add dry ingredients into butter mixture until well combined. here is where you taste the mixture to see if you should be adding more sweeteners. if the mixture is a little crumbly, no matter, it’ll all roll out well in the end. if you feel you need to, adding honey or a little extra oil will help a little.

divide mixture, yes somewhat dry and crumbly, among the 2 cookie sheets. place wax paper on top and roll flat. remove wax paper. repeat with other cookie sheet.

use pizza cutter to cut into crackers. you could score them with a fork, too, so they bake evenly. (nope, not just for looks!)

bake for 10 minutes, rotating halfway through so they don’t get too brown. these will be easy to over bake because they don’t get very golden brown.

just after you pull them out, cut through them again to separate the crackers before gently moving them to cooling racks (i used an icing spatula for delicate removal.)

let ’em cool before smoring them. they’re tasty warm, though!