Homemade Graham Crackers

Step 1

Combine the dry ingredients in a bowl.

Step 2

Add the wet ingredients.

Step 3

Mix well until fully combined.

Step 4

Place half of dough on a sheet of parchment, top with another sheet, and roll.

Step 5

Slice and bake the crackers, let cool, and enjoy.

It was 2013 and we were camping in Yellowstone National Park when I had my first homemade-graham-level s’more and we have not been able to purchase a store-bought box since! This is the way to s’more, my friends.

Grahams are super easy to make, don’t fuss too much about them needing to look nice or be equal in size. They will taste all the same once they are sandwiching toasted marshmallows and slightly melted chocolate. Oh have mercy, this is my favorite dessert in the world.

I tried to make these oil free, but they need a semi-crumbly texture that requires it, so I used a little olive oil and it really did the trick. I’m not typically making a s’more to have a multivitamin (haha, as Scott likes to remind me), it is a treat!

If we could be so bold as to influence your s’more building, we recommend using Dandies Marshmallows and a crispy quinoa dark chocolate bar (such as this or this one). The crispiness of the popped quinoa makes the s’more for us, we’ve been using these exclusively for years when s’mores-ing.

Okay, have fun making these! Eat s’mores! Go camping! Be outside! Happy summer :).

x Jessie

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GRAHAM CRACKERS
Makes about 24 crackers.

dry
3 cups oat flour
1 teaspoon baking soda
1/4 teaspoon fine sea salt
1/2 teaspoon cinnamon

wet
1/2 cup runny almond butter
 room temp and well stirred
3 tablespoons olive oil
2/3 cup coconut sugar
3 tablespoons raw honey see note
1 tablespoon blackstrap molasses
2 tablespoons soy milk or any plant based milk

1. Preheat the oven to 350F.

2. In a large mixing bowl, combine the dry ingredients and mix.

3. Add the wet ingredients and stir together well (you don’t have to worry about over-mixing since there is no gluten here).

4. Turn half of the dough out onto a large piece of parchment paper, smooth into a ball, and place a second piece of parchment on top.

5. Roll out using a rolling pin to 1/4 inch thickness.

6. Slice into rectangles, squares, or whatever you please.

7. Transfer carefully to a parchment lined baking sheet using a large spatula.

8. Poke with a fork twice, if you’d like, and bake in the oven for 10 to 12 minutes.

9. Check the crackers at 10 minutes, they should have golden brown edges. If not, then continue baking another 1 to 2 minutes.

10. Let cool slightly on the pan, then transfer to a wire rack using a spatula to fully cool. They will harden and set once cooled.

11. Store in an airtight container at room temperature and enjoy within one week (for best texture).

note: I use sustainably harvested, raw, local honey on occasion in my baking and think it is extra special here. If you do not consume honey, sourcing a vegan honey would be best, otherwise substitute maple syrup (I have not tested this with maple, but would guess it would be okay!).