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Honey Graham Crackers, Marshmallows and S’mores Recipe

First thing I want to mention about this recipe is that these Homemade Honey Graham Crackers are 100% gluten and grain free. This is a much healthier version of Honey Maid Graham Crackers that is also free of refined sugars, corn syrup, soy and refined processed oils.

The main ingredients for the store bought graham crackers are:
UNBLEACHED ENRICHED FLOUR (WHEAT FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE {VITAMIN B1}, RIBOFLAVIN {VITAMIN B2}, FOLIC ACID), GRAHAM FLOUR (WHOLE GRAIN WHEAT FLOUR), SUGAR, SOYBEAN OIL, HONEY, LEAVENING (BAKING SODA AND/OR CALCIUM PHOSPHATE), SALT, SOY LECITHIN, ARTIFICIAL FLAVOR – source

My recipe for Honey Graham Crackers uses almond flour, arrowroot powder and flaxseed meal in place of wheat flour. The arrowroot powder is an important ingredient in this recipe because it is what gives these crackers a crunchy texture. The wet ingredients are simply grass-fed butter (I ♥ Kerrygold butter), coconut milk, raw unfiltered honey and vanilla.

Homemade Honey Graham Crackers, Marshmallows and S’mores
(Gluten Free, Grain Free, Refined Sugar Free, Paleo)

Paleo-Smores

Now lets talk about these incredible homemade marshmallows…. As you can see in the picture below, they don’t have a perfect shape, but they do taste perfect! As I was making them, I thought they were very sweet, but once they were ready and set, they tasted very much like the marshmallow we are used to. This recipe is simple and free of refined sugars, made with just raw honey, grass-fed beef gelatin, vanilla, water and an egg white. If you can not eat eggs, you can skip this ingredient.

Homemade Honey-sweetened Marshmallows

homemade paleo marshmallow

The S’mores ♥♥♥
Sandwich a piece of dark chocolate and the marshmallow between two crackers and voila!

homemade paleo s'mores

Homemade Honey Graham Crackers, Marshmallows and S'mores (Gluten Free, Grain Free, Refined Sugar Free, Paleo)
Author: 
 
Ingredients
Graham Crackers:
  • ¾ cup almond four
  • 2 tablespoons flaxseed meal
  • ⅓ cup arrowroot powder
  • ¼ teaspoon baking soda
  • pinch of salt
  • 2½ tablespoons butter, salted and soften
  • 1 tablespoon coconut milk, full fat
  • 2 teaspoons vanilla extract
  • 2 tablespoons raw honey
Marshmallow:
  • 5 tablespoons water
  • 1 teaspoon gelatin
  • ⅓ cup raw honey
  • ¼ teaspoon vanilla extract
  • pinch of salt
  • egg white from 1 small egg
  • 70% or darker chocolate
Instructions
Graham Crackers:
  1. mix the almond flour, flaxseed meal, arrowroot powder, baking soda and salt in a bowl
  2. in a separate bowl whisk the butter, coconut milk, vanilla and honey
  3. mix dry ingredients with wet to form a batter and refrigerate for 30 minutes
  4. place chilled batter between 2 sheets of parchment paper and using a rolling pin roll the dough to ⅛ inch thickness
  5. cut dough into 3-inch squares with a knife or pizza cutter and place each square on a baking sheet lined with parchment paper
  6. bake at 350°F for 9-11 minutes or until lightly golden
  7. let crackers cool on baking sheet for 20 minutes set over a wire rack
Marshmallow:
  1. in a bowl mix the gelatin with 2½ tablespoons of water (reserve remaining water)
  2. while the gelatin is dissolving, add the other half of the water to a saucepan and mix in the honey and salt
  3. place a candy thermometer in the saucepan and heat the mixture slowly, stirring constantly until it reaches 240°F (115°C). Once the mixture reaches this temperature, immediately remove from the heat.
  4. using a stand or hand mixer slowly add the honey to the dissolved gelatin and whip until it becomes thick like marshmallow creme
  5. in a separate bowl, whip the egg white until it forms soft peaks, then add the vanilla and marshmallow creme and continue to whip to combine ingredients
  6. transfer marshmallow to a 7x5-inch dish lined with parchment paper
  7. let marshmallow set at room temperature or in the fridge and cut into squares
  8. to make your s'mores, place a piece of dark chocolate and the marshmallow between two crackers

Note: the graham crackers might loose it’s crunchiness fast, so it is best to store it in an air tight container in the fridge.

gear-for-recipe

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© Living Healthy With Chocolate - All recipes and images are the original creation and sole property of Adriana Harlan, Living Healthy With Chocolate (unless otherwise noted) and may not be used, copied or transmitted without author consent. If you would like to republish any of my recipes or photos, I would be truly honored. Please contact me.

Posted in: cookies, Desserts
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Love to hear your comments on this!

Comments: 15

  1. Jane Ariel July 2, 2013 at 2:12 pm Reply

    these look delicious!

  2. Kimberly July 15, 2013 at 4:44 am Reply

    Thank you for posting this! I mainly eat Paleo and my 5yo is gluten/dye free (not to mention picky!) I made the marshmallows for her to make s’mores (with gluten free graham crackers I already had.) She LOVED it! Hooray! I liked them too! To make the graham crackers, do you just slide the parchment paper with the dough onto a baking sheet? I tried lifting them off the paper (after cutting them, which didn’t work as they were too gooey) and I realize now, I think I should have slid the parchment onto a baking sheet! Ha ha! I still have the dough in the fridge… I will try that and report back! I really appreciate all your recipes. I am realizing that I really can’t cheat on my Paleo diet as I feel so awful when I do. Having Paleo treats (that are absolutely delicious) make it much more fun! (Now, I have to work on my self-control with all of your goodies…. :)

  3. Christina August 5, 2013 at 8:33 am Reply

    How long do you think the graham crackers would keep in the fridge? We are going on vacation and I won’t be able to make them the day of, just wondering if you think these would make it a couple days. Thanks!

    • adriana August 5, 2013 at 9:27 am Reply

      They will be fine in the fridge for a couple of weeks. They will loose their crunch fast though.

  4. Brittany April 28, 2014 at 6:58 am Reply

    Can I sub chia seeds or omit the flax meal?? I’m allergic to flax but would LOVEEE to try this recipe! Love all your recipes! Thanks!

    • adriana April 28, 2014 at 11:56 am Reply

      Brittany, I am not sure. Please let me know how it turns out if you try it.

  5. Julie May 5, 2014 at 4:09 pm Reply

    Does the homemade marshmallow hold up when roasted? Has anyone tried? My boys are going camping with their scout pack and I want to take a “healthier” alternative for them. Also is flax meal the same as flax flour? I got flax flour at the food bank. It’s finely ground like a flour but I usually use Bob’s red mill flax meal for baking which has a different texture. Im wondering if the flour will be best for the crackers. I have made many recipes from this site and love them all!

    • adriana May 6, 2014 at 1:04 pm Reply

      Julie, The marshmallows should hold fine when roasted. You can also add an extra tsp of gelatin if you like, so they are firmer.
      As for the flax flour you purchased, I don’t think this will be a problem for making the crackers. Please let me know how it all turns out. Thanks!

  6. Julia October 2, 2014 at 7:05 am Reply

    Can I sub agave or maple syrup for honey? I don’t like a prominent honey taste. And there is no way to get around the gelatine, is there? I tried dishes with gelatine twice but the powder smells disgusting. I would rather use agar agar if it’s poosible! Thanks for your help! :)

    • adriana October 4, 2014 at 6:20 pm Reply

      Julia, I don’t recommend eating agave, but you can substitute it for the honey. Also replacing the gelatin with agar agar may work, but I have never tried it.

      • Giulia October 5, 2014 at 6:42 am Reply

        Thank you very much for the fast reply! :) What’s wrong about agave?

        • adriana October 8, 2014 at 6:37 pm Reply

          Giulia, different sugars are metabolized by the body differently. The main reason to avoid Agave is because it is very high in fructose (higher than high fructose corn syrup). According to numerous recent studies, taxing the liver with this much fructose has been shown to have detrimental effects on your health.

          • Julia October 9, 2014 at 12:02 am

            Thanks for the info! I made marshmallows yesterday and used erythritol ans stevia to sweeten. They turned out surprisingly yummy but need a few minor adjusments. The wohle batch has about only 70 kcal which is incredible :D But I might add a bit of honey for extra sweetness and honey flavour :)
            Nice blog and beautiful photos btw! <3

          • adriana October 9, 2014 at 7:14 am

            Thanks for the feedback and kind words Julia.

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