Summer for my family means swimming, fishing and a lot of camping. When I was growing up, camping trips always, ALWAYS included s’mores. And while I don’t carry on the Hostess donut, Tang (come on, you know you remember Tang!) and Snicker’s Bar traditions that took place in my childhood (there’s a reason why I struggled with my weight later on), I still need to have a s’more or two each summer.
Last year I released the National Best-Seller, Paleo Indulgences and in it, the nut-free Paleo Graham Cracker was born! I make a batch or two every year, and because they freeze well and even last in an airtight container for up to 5 days, I can make them waaaay before our crazy summer adventures start. And one less thing on the to-do list before a trip makes me a happy camper.
Enjoy this recipe from Paleo Indulgences!
- ¼ C Coconut Flour
- ¼ C Tapioca Starch
- ¼ C Arrowroot Starch
- 1 tsp Baking Powder
- ½ tsp Baking Soda
- 1 ½ tsp Cinnamon
- 1/3 C Pure maple syrup
- 1 egg
- 2 tsp Pure vanilla extract
- ¼ C Coconut oil, melted
- 1) Preheat oven to 350°.
- 2) Place the dry ingredients in a medium bowl and whisk to combine.
- 3) Add the maple syrup, egg and vanilla extract. Mix well with a hand mixer.
- 4) With the mixer on low, slowly add the coconut oil. Blend well to incorporate. Let the dough rest for 3 minutes.
- 5) Pat the dough into a disc, cover in plastic wrap and refrigerate 15 -30 minutes.
- 6) Place refrigerated dough between 2 pieces parchment paper (big enough to fit on your baking sheet) and roll to a 1/4-inch thick rectangle. Remove top piece of parchment, place bottom piece with the dough on the baking sheet.
- 7) Using a sharp knife, score the dough lengthwise into 6 sections, then across into 4 sections. (Or be independent and make them as large or small as you’d like!)
- 8) Poke dough all over with fork.
- 9) Bake 8 minutes, then pull the tray out and carefully (use a spatula) separate the crackers. Return the crackers to the oven and bake 5-10 minutes more, or until centers are cooked and edges are golden.
- 10) Cool on trays on wire racks. Store in an airtight container up to 5 days or freeze for up to 3 months.