Whether you are looking for a sweet, healthy afternoon snack, or you plan to make my new Medical Medium® compliant fat-free vegan marshmallows and have s’mores, these gluten-free vegan graham crackers are perfect.
Whisk the ⅓ cup of the coconut sugar and 1 tbsp of cinnamon.
In another bowl, add both flours - the all-purpose and the cassava flour and add in the rest of the coconut sugar, cinnamon and add in the ground ginger
Then add in the coconut oil, maple syrup, and vanilla extract. Mix well until a thick dough forms. Once the dough starts to form, I prefer to use my hands to continue to form the dough.
Very slowly add in the cold water and mix well each time you add the water. Using your hands to mix the water into the dough is easier than folding it using a wooden spoon or a spatula.
As the dough becomes a little sticky, place it in a bowl covered with a plate or a silicone cover to rest in the fridge for about 30 minutes.
Once the dough is ready for rolling, I recommend using a silicone baking mat as a clean surface for working the dough.
Add some cassava flour to the baking mat and roll the dough until it is covered in cassava flour. Roll the dough out to about ¼ inch thickness.
Score the dough. I cut them into approximately 1 ½ inches by 3 inches crackers.
Space out the crackers evenly on the baking sheets.
Sprinkle with the cinnamon sugar mixture you prepared in step 3.
Bake for 10 minutes and then flip them and bake for another 5 minutes. They should turn golden brown when ready.
On half the graham crackers, add a square of the homemade marshmallow.
Place a graham cracker on top and bake for a few more minutes until the center becomes gooey and the chocolate has melted.
The chocolate is OPTIONAL. Many people who are healing chronic illnesses do not do well with adding chocolate to their diets. The s’more tastes amazing without the chocolate. I have two daughters who dislike chocolate and love just the graham cracker and marshmallow combination by itself.