The 4th of July in my group of friends is always a big deal because we have a huge “wiffle ball meets dodgeball meets soccer” tournament we call Freedomball. Everyone comes in from out of town and we think of every excuse to get together that we can. Well, I have had a candy thermometer staring at me since Christmas, and I thought “this is it. I’m making marshmallows.”
I used both the graham cracker recipe and the marshmallow out of 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.