Homemade S’mores

This is definitely a recipe challenge! Grace Paukune loves experimenting in the kitchen to make some of our favorite snacks with a healthier twist! See her homemade s’mores recipe below- almost everything is homemade. We can’t wait to see you put your own spin on it!

Marshmallows

• ½ cup filtered water, divided

• 2 tablespoons gelatin 

• ½ cup honey

• ¼ tsp vanilla bean powder (optional)

• Pinch of sea salt 

• 2 tablespoons arrowroot powder

• Powdered sugar (made from monk fruit if desired)

1. In the bowl of a stand mixer, add ¼ cup of filtered water and sprinkle gelatin over the water to "bloom". Whisk to combine and set aside.

2. In a saucepan over medium heat, heat remaining water (¼ cup), honey, and salt together (about 10 minutes). Watch to make sure honey mixture doesn’t spill over. (Should be ~240°)

3. Use whisk attachment and start mixing bloomed gelatin on low to break it up. 

4. Pour honey mixture into stand mixer and turn speed up to high until stiff peaks form. 

5. Spread marshmallow mixture into a pan lined with parchment paper, and dusted with arrowroot/powdered sugar combo to avoid sticking (move fast because it will start to cool and set). 

6. Let marshmallows set on countertop for 4-24 hours.  Once set, slice them and coat with arrowroot and powdered sugar if needed.

Graham Crackers 

• 2 Tbsp coconut sugar (or sub cane sugar)

• 1/2 tsp baking soda

• 1/4 tsp sea salt

• 1/4 tsp ground cinnamon

• 1/4 cup maple syrup

• 1 Tbsp molasses 

• 2 ½ Tbsp melted coconut oil

• 1 ¼ cup oat flour (ground from gluten-free oats)

• 1/4 cup arrowroot starch

• 1 ½ tsp ground flax meal 

1. Preheat the oven to 350 and line a large baking sheet with parchment paper.

2. In a medium mixing bowl, whisk together the coconut sugar, baking soda, salt, cinnamon, maple syrup, molasses, and melted coconut oil until well combined and smooth.

3. Add in the oat flour, arrowroot starch, and ground flax seeds and mix with a wooden spoon until the flour is completely incorporated (if it feels sticky add more oat flour).

4. Place a sheet of parchment paper on a large cutting board or countertop. Place dough in the center and then place another sheet of parchment paper on top of the dough. Roll the dough into a large rectangle as thin as possible.

5. If you have any difficulty rolling the dough, place it in the fridge to chill for 10-20 minutes and then try again.

6. Use a pizza cutter or knife to cut the dough into rectangles. Then use a metal spatula lightly floured with oat flour to transfer to a baking sheet. If you have a hard time transferring, put in the refrigerator to chill for 5-10 minutes. Space crackers ~1 inch apart.

7. Poke each graham cracker with a fork a few times to make them look like traditional graham crackers. 

8. Bake for 10-14 minutes and then let cool on baking sheet for 5-10 more minutes.

Assemble s’mores 

• 2 graham crackers 

• Chocolate of choice (I like Hu Kitchen milk chocolate)

• Marshmallows 

I use a toaster oven and use the bake at 400, but you can also use toaster setting or bake/broil in the oven depending on your brown/burnt preference. Place 1 graham cracker, then chocolate, and then a marshmallow on top on aluminum foil or parchment paper and cook until marshmallow is toasted and melting. Take out and place second cracker on top.  ENJOY!