This graham cracker recipe from "Oh She Glows" is excellent, but tastes nothing like the Honey Maid boxed graham crackers most of us grew up eating. (Both are good if you ask me...)
I made these for a holiday dessert when the wild idea came to me that I should make fancy homemade s'mores: using dark chocolate instead of Hershey's and making the graham crackers and marshmallows from scratch.
For the homemade graham cracker taste test, I reverted to a favorite childhood snack and gave these a good smear of peanut butter. The only difference is that nowadays I'm not reaching for a jar of JIF.
Buff Bake makes the most amazing flavored nut butters - peanut and almond - and bumps up the goodness by adding whey protein, chia seeds, and flax seed. Each serving contains 11 g of protein. You can order them online HERE, but I've found them at the Vitamin Shoppe here in Greensboro.
These graham crackers with Cinnamon-Raisin Buff Bake peanut butter? Too good. (I've also tried the Snickerdoodle and White Chocolate flavors. Both amazing.)
As for the rest of these graham crackers? They may get into some dark chocolate and marshmallows later. I can't say for sure.
Recipe from "Oh She Glows"
3 Tbs. coconut oil (melt before using)
3 Tbs. blackstrap molasses
2 Tbs. unsweetened almond milk
2 Tbs. pure maple syrup
1/2 Tbs. ground flaxseed
3/4 c. + 2 Tbs. blanched almond flour* (not almond meal)
1/2 c. buckwheat flour*
1 c. gluten-free rolled oats, processed into a flour
5 Tbs. arrowroot flour
2 Tbs. Sucanat or brown sugar
2 tsp. cinnamon
1/2 tsp. fine grain sea salt
1/2 tsp. baking soda
1/4 tsp. ground ginger
1/8 tsp. nutmeg
*I used Bob's Red Mill flours here
1. Preheat the oven to 350F and line a large baking sheet with parchment paper.
2. In a small bowl, whisk together all the wet ingredients.
3. Add the rolled oats into a high-speed blender or food processor and blend on high until a fine flour forms.
4. In a large bowl, whisk together the dry ingredients.
5. Add the wet mixture to the dry mixture and stir well with a wooden spoon until it comes together and there are no dry patches of flour left.
6. Form the dough into 2-3 balls and place one at a time on a lightly floured non-stick mat. Lightly flour a rolling pin (if necessary) and begin rolling out the dough until you have a rectangle that is about 1/8" thick. The dough may crack a bit, but don't worry about it! OR if you have a marble counter top, put the dough directly on the counter and cover with a large square of parchment paper. Roll the rolling pin over the parchment paper and roll the dough out to 1/8" thick.
7. Cut the crackers into the shapes of your choice. You can use cookie cutters, a biscuit cutter, a pizza slicer/pastry slicer, or a knife to cut the shapes you want. Place each piece onto the baking sheet, leaving 1/2-inch between each. Poke a few fork holes into each cracker. Repeat with the remaining dough.
8. Bake for 10 minutes and then remove from oven. Using a spatula, carefully flip each cracker. Rotate the pan and return to the oven for 5-7 minutes longer, until golden. Transfer crackers to a cooling rack for 15 minutes.