Fall is finally here…our favorite time of year! My family’s cool-weather activities definitely include building bonfires, roasting marshmallows and making S’mores!❤️
This little treat starts with some of my delicious homemade graham crackers. Let me tell you, after you have had a graham cracker made from scratch, you will never want to go back to store-bought again...the taste and texture are unparalleled. On top of that, my graham cracker recipe is gluten/dairy free which makes it even more worth it. It is a fun little weekend project that my youngest daughter and I did together. This fall favorite is definitely something that is a must in our book, (when Autumn comes around). There’s just something about this tradition that creates lots of joy by being together making wonderful memories around the fire.
The good thing about these crackers is that they’re not only for S’mores, they can also be enjoyed as a healthy little snack with almond butter or just simply with a glass of almond milk.
Preheat oven to 350°F. In food processor, combine almond flour, arrowroot flour, coconut sugar, cinnamon, baking powder, and salt. Pulse to combine.
Add the palm shortening and pulse until flour mixture is crumbly.
Next, add honey and almond milk. Pulse until a dough forms.
Place a piece of parchment paper onto a baking pan. Sprinkle a couple tablespoons of arrowroot flour onto the parchment paper to prevent dough from sticking.
Next, transfer dough onto parchment paper. Cut batter in half and set aside. (See recipe notes below) Sprinkle a little more arrowroot flour on top of dough as well to prevent stickiness.
Add another piece of parchment paper on top of the dough. Roll dough out into a rectangle shape to about 1/4 or 1/8 inch thick.
With a pizza cutter, score the dough into the size graham crackers you want and prick dough all over with a fork. Dip fork in arrowroot flour often while pricking to prevent sticking.
Bake for 15 minutes or until desired brownness. The pricked holes disappear a little after baking, so you can prick with fork again while still warm and soft. Also, score again with pizza cutter if needed.
Allow crackers to cool before breaking along the scored lines.
I usually cut batter in half to fit my pan. You can save/freeze for later, or cook as a second batch.