there's'more than one way to make a s'more

It is one of the most wonderful, and most confusing times of the year. A few days ago I was blogging about pea soup and fighting an urge to curl up in a reading nook and forget about responsibilities. I still want to forget about responsibilities, but with the sun shining outside and a beautiful breeze through our kitchen windows, I'm more inspired to drink lemonade, spring clean, and dream about sugar-free s'mores.

Or maybe I can do more than dream...


First you'll need a batch of homemade graham crackers (adapted from here), which J describes as "way better than the ones in the box."

Homemade Graham Crackers

2 cups whole wheat flour
1 tsp baking powder
1 tsp cinnamon
1/2 tsp salt
1/2 cup butter, softened
1/2 cup agave syrup

Preheat oven to 300 degrees and line two baking sheets with parchment paper. Mix the first four dry ingredients in a medium bowl. Cut the butter into this mixture using a fork, until evenly crumbly. Then add the agave syrup and mix with the fork until dough is formed. At this point, I like to pick up the dough and smoosh in all the remaining flour until I have an even ball of dough. Split into two even pieces, and roll each onto one of the parchment papers, spreading as thinly and squarely as possible, and covering as much of the surface as possible. I needed to flour my rolling pin and dough a bit during this part. Transfer to the baking sheets and draw cutting lines with a butter knife. Use a fork to poke holes in each square. Bake for 20-25 minutes. I lean towards 25, because J and I both prefer these a bit crispier. After completely cool, break apart into individual crackers. We love these plain, too!


Next you'll need s'more filling. The chocolate part is my own invention, but the marshmallow recipe comes from here.

S'more Filling

4 squares of unsweetened Baker's chocolate
1/4 cup coconut oil
10 drops liquid vanilla stevia

1 cup agave syrup
2 envelopes unflavored gelatin
1 tsp vanilla extract
6 tbsp cold water
1/4 tsp salt

Melt the chocolate and coconut oil in the microwave. They don't mix easily, so you'll have to do a lot of stirring. When melted and smooth, add the stevia. Pour into a non-stick baking sheet and coat the bottom. Refrigerate until hardened.

Note: The original marshmallow recipe requires an electric mixer, which I don't have. I used a blender, which seemed to work ok, but if you have an electric mixer, it's probably worth using the original recipe.

Add agave syrup, salt, and vanilla extract to a blender. Dissolve the gelatin in the cold water, then microwave for 30 seconds. Add to the blender and blend on high until tripled in size. Pour over the chocolate in the cookie sheet and coat the bottom by tilting the pan (spreading will mix the marshmallow and chocolate). Refrigerate for at least 1 hour. Cut into squares and lift out with a spatula. Note: In hindsight, this would work much better if I had lined the pan with something...parchment paper or foil. That way, I could lift it out of the pan to cut, rather than scraping the chocolate off the bottom.

These s'mores are super rich and sweet, so one should easily satisfy a sweet tooth!


Oh wait...I also mentioned lemonade, didn't I?

Sugar-free Lemonade (adapted from Stevia: naturally sweet recipes for drinks, desserts and more! by Rita DePuydt)

10 ounces lemon juice
54 ounces water
1/3 tsp powdered stevia

Mix, refrigerate, and enjoy!

1 comment:

  1. oh wow those smores look great! And I love the fancy holes on your graham crackers- very cute :)


Thanks for making me smile. =)