Homemade Graham Crackers + the Best S'mores Ever

Are you guys ready to make the best s'mores of your life?! It makes sense after my absence from blogging recipes for a few months that I would return with this one. Been having a case of "bloggers block" for a while, but my latest post on our camping trip last month (here) helped to bring me back! These graham crackers made our s'more-loving-lives on our last two trips, so it is about time that I share the recipe with you all! Now, these are no the prettiest graham crackers you will ever see. I'll admit, when its the night before leaving on a camping trip I am so busy prepping all our food that these babies are lucky to get rolled out and sliced into somewhat similarly sized crackers. However, this downside was also an upside when I was in such a rush I cut them into huge crackers to save time and we ended up building giant s'mores in Yellowstone because of it - major win. Giant s'mores rule! Took about 5 Dandie's marshmallows, smushed them together, gave 'em a good roast, and paired them with half a bar's worth of Alter Eco's dark chocolate quinoa crunch bar. We discovered the key is to hold your graham cracker with the chocolate on top by the fire (pictured below) while roasting your marshmallows to warm up and slightly melt the chocolate a bit before topping it with your warm, gooey marshmallow cluster. Excuse me, I think I need to go start a fire in our back yard right now and make one of these again before my drooling floods the house. I'm dying writing this - they are that good you guys. 

These graham crackers would also be great for making graham cracker crusts for various pies, as well as for snacking on by themselves, or with a smear of peanut butter. (Dare I suggest speculoos? Oh I went there.) They can also be made gluten free by substituting the spelt flower with your favorite gluten free all-purpose blend. I am gluten free in all areas of my diet except for the occasional use of spelt flour because it is wheat free, low in gluten (does not upset my stomach) and highly nutritious. Not to mention I love it's nutty taste. I do not use graham flower in my graham cracker recipe because it is incredibly high in gluten. However, you will be surprised at how the oat flour mimics the flavor of graham so closely in this recipe! I don't miss it at all. 

Makes approximately 24 medium-large crackers. 

Ingredients

1 1/2 cups whole spelt flour

1 1/2 cups oat flour

1 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon cinnamon

1 cup or 2 sticks Earth Balance vegan butter

2/3 cup organic brown sugar

3 tablespoons raw honey or agave

1 tablespoon molasses

In a medium mixing bowl, combine the butter, brown sugar, raw honey or agave, and molasses. Whip with a hand mixer until fluffy. Add the cinnamon, salt, and baking soda. Mix again. Lastly add the flours and mix on low until fully incorporated and the dough comes together. 

Turn your dough out onto a piece of plastic wrap and wrap tightly. Refrigerate for 2 to 3 hours, or over night. 

When ready to bake, preheat the oven to 350 F. Roll out the dough on a well floured work surface, or between two sheets of parchment, to 1/4 inch thickness. It can get sticky, be warned! Patience here is key. Cut your crackers in whatever shape and size you desire. Place them on a parchment lined cookie sheet, and bake for 8-10 minutes. Watch them the last two minutes. They are done when their edges begin to brown. 

Slide the parchment off the cookie sheet and onto your counter. Let them fully cool before packing them away in an airtight container or large ziplock bag. They should keep for several weeks. Ours never lasted more than two weeks and they still didn't taste stale at the end! (We kept ours in a large ziplock bag and squeezed as much air out as we could each time it was closed.) 

Now go roast some s'mores!