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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 7×5-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.

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

Comments: 4

  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.

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