To be completely transparent, I have no idea what these taste like. All I can tell you is my entire family DEVOURED these.
My husband insisted I not “vegan-ize” this recipe. I followed the graham cracker recipe Montclair Bread owner Rachel Wyman posted for the #mbcbakealong pretty closely (REAL butter you guys! Courtesy of Vital Farms), subbing ingredients based on what we had on hand (coconut sugar, plant milk and a spelt/wheat bran combo).
For the marshmallows, I used the recipe from fellow Jersey girl Rachel Mansfield’s cookbook Just the Good Stuff. Rachel creates wonderful recipes for all palates using high quality and real ingredients. For example, these marshmallows are made with Vital Proteins grass-fed beef gelatin and maple syrup.
In the keeping it local theme, we used Vesta Chocolate 72% dark chocolate when assembling our s’mores, which made everyone happy! My entire family LOVED these, and we even assembled a couple for our neighbors to pop into their ovens as well because they were too good not to share.
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Graham Cracker Recipe (Adapted from Rachel Wyman)
- 1 1/2 cups spelt flour
- 1/2 cup wheat bran
- 1/4 cup coconut sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1/2 teaspoon cinnamon
- 1 stick unsalted butter, cubed
- 1/4 cup honey
- 1/3 cup unsweetened plant milk
Mix all the dry ingredients. Add the butter, and mix with a hand mixer until the butter is reduced to tiny pebbles. Add the plant milk and honey, and mix until it forms a dough. Wrap the dough ball tightly, and refrigerate for at least 30 minutes, up to overnight.
Place dough between two sheets of parchment paper. Use a rolling pin or in my case, a bottle of apple cider vinegar, to get the dough thin and as close to the size of a sheet pan as possible. Use a knife or a pizza cutter to cut the dough into 2″ squares but leave the dough sheet intact. Fork holes in the top of each cracker. Bake @ 350 for 20-25 minutes, until deep brown in color.
When you remove the crackers from the oven, use a knife to re-cut the seams while they’re still hot. Let them cool as a sheet before you break them apart.
Store them in an airtight container until you’re ready to eat them.
To assemble the s’mores, wrap the graham cracker/chocolate/marshmallow/graham cracker in foil. Heat for a few minutes at 350, until the chocolate and marshmallow are gooey and delicious.