I have been searching high and low for a gluten free casein free graham cracker recipe that tastes just like the original. I finally found one that I feel is worth posting, and yes, my family happily tested all the other recipes that didn’t make the cut. We’re HUGE s’mores fans in this house, so if you have a recipe you think can top this one, please send it our way and we will be more than happy to review it for you  Unfortunately I could not find the original author of the recipe, so if it is yours, please, please let me know so I can give credit where credit is due!

INGREDIENTS:

• 1/4 c coconut flour
• 1 c buckwheat flour
• 1/4 c tapioca flour
• 3/4 c corn starch
• 2 tsp xanthum gum
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 c cold non-dairy margarine
• 1/2 c packed dark brown sugar
• 1 tsp vanilla
• 1/3 c non-dairy milk
• 1/4 c agave or maple syrup
• 1/4 c molases
• dash cinnamon

INSTRUCTIONS:

1. Preheat oven to 350 degrees.
2. In large bowl, whisk together first 7 ingredients.
3. Cream together margarine and sugar until smooth.Mix in non-dairy milk, agave, molasses and cinnamon. Gradually add in flour mixture until a stiff dough is formed.
4. Divide into two sections and pat into disks. Chill each disk about 5 mins in freezer then roll out between two pieces of parchment paper until about 5 mm thick.
5. Cut into squares and poke holes in top (I used a fork) of each square.
6. Pull off of parchment paper using a spatula and place on an ungreased cookie sheet.
7. Bake in preheated oven for 12 -14 minutes or until golden brown and touch darker on the edges.

* I melt Lindt 70% dark chocolate and dip the crackers halfway in. Place in fridge to harden. Then eat. My kids love this!

* You can also melt a marshmallow between two crackers and then dip in chocolate…Double yum!

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