As a kid, I was never big on graham crackers.
The only way I really enjoyed them was as a vehicle for s’mores, and even then, I was after the soft, gooey marshmallow.
My mom was definitely NOT the purveyor of sweets in our home, though looking back, her idea of a treat was better than I thought as a kid.
My dad and I were co-conspirators when it came to smuggling sugary goods into the house.
Cracklin’ Oat Bran cereal, chocolate milk, and pre-packaged microwavable s’mores were a few of our favorites!
I don’t think they make them anymore, but wow, those s’mores were like heaven!… in a cancer-causing kind of way, but still.
Recently, my oldest daughter had a little project at her preschool class that required the use of graham crackers. The teacher, knowing of Jade’s allergies, asked me how I wanted to handle it, so I decided to make Jadie her own.
I often worry that my little girl will feel left out among the other ‘normal’ kids, but having grown up with allergies and hearing mommy and daddy talk to her maturely about it, she has the best attitude I can ever hope for or imagine!
She ended up liking the graham crackers I made for her so much, that she has since been requesting more for snacks and such, so I thought they’d make a good post for any of you in a similar boat. 🙂
Crispy, crunchy gluten-free graham crackers that are perfect for snacking or homemade s'mores!
- 1 c . buckwheat flour (I grind my own from the raw buckwheat groats; see notes)
- 1/2 t . baking soda
- 1/2 t . cinnamon
- 1/4 t . sea salt
- 2 T . coconut oil , melted
- 3 T . maple syrup
- 1 T . molasses
- 1-2 T . water , as needed
- Mix the dry ingredients (flour, baking soda, cinnamon, salt).
- Mix the wet ingredients, minus the water, in a separate small bowl.
- Mix all, adding water only as needed to bring everything together.
- Chill the dough in the freezer for 10 minutes.
- Preheat the oven to 350 degrees.
- Place the dough onto a sheet of parchment paper (large enough to fit a baking sheet).
- Place a piece of plastic wrap atop the dough and roll the dough out to about 1/8 inch in thickness.
- You may need to move small pieces of the dough around a bit and add a touch of water here and there to fill some cracks, but it's all relatively quick and easy.
- Once you have a large rectangle, cut the dough with a pizza cutter into about 18-21 squares (three columns, 6-7 rows).
- Prick each small square a few times with a fork.
- Bake 22-25 minutes, until the edges begin to darken.
- Cool 5-10 minutes.
- Break apart and enjoy!
WW points (new system): 1
Adapted from this recipe
Again, I use raw buckwheat groats like these, which I then grind into flour for this recipe.
Have you ever had a microwavable s’more (please tell me I’m not the only one)? 🙂
Shared with: Healthy Vegan Friday