Homemade Paleo S’mores

by Valentin Jed


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Homemade Paleo S’mores


  • Author: Valentin Jed
  • Prep Time: 3 hours
  • Cook Time: 30 minutes
  • Total Time: 3 hours 30 minutes
  • Yield: 8 s’mores (plus 8 extra marshmallows) 1x

Description

DIY this classic campfire treat with easy homemade maple marshmallows and crispy honey almond graham crackers.


Scale

Ingredients

For the marshmallows

  • 2 Tbsp arrowroot flour
  • 2 Tbsp grass fed gelatin
  • 1/2 cup maple syrup
  • 1 tsp vanilla extract

For the graham crackers

  • 1 cup almond flour
  • 2 Tbsp coconut flour
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • ¼ tsp sea salt
  • 1 egg
  • 2 Tbsp coconut oil, melted
  • 2 Tbsp honey

To serve

  • 1 bar 85% dark chocolate, cut into 8 pieces

Instructions

  1. To make the marshmallows: Line an 8×8 pan with parchment paper. Sprinkle with arrowroot flour. Set aside.
  2. In the bowl of a stand mixer with a whisk attachment, lightly whisk ¼ cup of warm water with gelatin. Let stand for 10 minutes.
  3. In a small pot, combine maple syrup, vanilla extract, salt, and ¼ cup water over medium heat. Bring to a simmer then reduce heat to low and simmer 5 minutes until simmering but not fully boiling.
  4. Turn stand mixer to low speed to blend gelatin mixture. Slowly drizzle maple syrup mixture into gelatin mixture and continue to beat until incorporated.
  5. Increase speed to high and continue to beat 10-12 minutes, until very fluffy and stiff peaks form.
  6. Transfer mixture to prepared pan and spread into an even layer.
  7. Set aside for at least 3 hours to dry.
  8. Remove marshmallows from pan and slice into 16 2-inch squares. Extra marshmallows can be stored in an airtight container.
  9. To make the graham crackers: Combine almond flour, coconut flour, baking powder, cinnamon, sea salt, egg, coconut oil, and honey in the bowl of a food processor. Pulse 1-2 minutes, until dough forms. Transfer dough to a large bowl and refrigerate for 20 minutes.
  10. Preheat oven to 300F.
  11. Place a large piece of parchment paper on a clean countertop. Transfer dough to parchment paper and top with a piece of parchment paper of equal size. Roll dough between 1/8 and 1/4 inch thick.
  12. Discard top sheet of parchment paper. Transfer parchment with dough to a baking sheet. Bake 20-22 minutes, until golden.
  13. Cool graham crackers 10-15 minutes, then carefully cut into 2-inch squares (about 16). Transfer to a wire rack and cool completely.
  14. To serve: Roast marshmallows over an open flame. Sandwich marshmallows and a piece of chocolate between two graham crackers and enjoy.

Nutrition

  • Serving Size: 1 s’more
  • Calories: 205
  • Sugar: 12.4
  • Sodium: 151.2
  • Fat: 13.5
  • Saturated Fat: 5.1
  • Carbohydrates: 17.6
  • Fiber: 2.9
  • Protein: 5.1
  • Cholesterol: 23.5

Homemade Paleo S’mores
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