Happy fall!!!!! This past month and a half has been filled with endless homework assignments, no sleep, and no time...hints why it's been a month and a half since I've posted. Although I have let my posting slack, I have not let my eating slack, and I have tonnsss of new recipes coming! Since it is finally fall time and my life is now filled with crisp, cool air, bonfires, and lots of sweet treats, I decided that I will not sit idly while all of my peers eat s'mores around me. I will not stand for it this year!! So I decided to play around in the kitchen and put together this s'more recipe that has changed the way I do fall.
This, to me, tastes exactly like regular s'mores (from what I remember), and has been tested by junk-food eating friends that give it the thumbs up :) This recipe has a lot of different components and is rather time-consuming, but you can make up a ton and keep them in the fridge for a few days..and it's totally worth it. Okay, let's get into the recipe(s)
1 Gelatin Egg (2 TBSP hot water, 1 TBSP warm water, 1 TBSP Grass-fed Gelatin)
2 TBSP Maple Syrup
2 1/4 Cup Almond Flour
1 TSP Baking Soda
1 TSP Cinnamon
2 TBSP Melted Coconut Oil
Step #1: Preheat oven to 325 Fahrenheit
Step #2: Combine all dry ingredients
Step #3: Mix gelatin egg.
Step #4: Combine wet ingredients
Step #5: Combine wet and dry ingredients together in a food processor until well mixed. Cover and place in fridge for 30 minutes
Step #6: Remove from fridge. Cover baking sheet with parchment paper. Place dough on parchment paper and cover with another piece of parchment paper. Roll out until about 1/4th inch thick. Remove top parchment paper sheet. Cut into graham cracker shapes. Place in oven for around 15 minutes.
Step #7: Remove from oven and let cool
1 cup water
2 1/2 Tablespoons Gelatin
1 1/4 cup maple
1 1/2 teaspoons vanilla extract
1/4 teaspoon salt
Coconut Flour for dusting
Step #1: Poor 1/2 cup water in bowl and cover with gelatin until step #2 is complete
Step #2: Place remaining water (1/2 cup) in sauce pan with maple syrup and salt. Place burner on medium-high and let simmer for 15 minutes, or until mixture hits the "soft-ball" stage (I don't have a candy thermometer, so I just use the testing method and it has always turned out great). In the meantime, line a square cake pan with parchment paper, and dust with coconut flour.
Step #3: Combine step #1 and step #2 mixtures into a bowl, and beat with a hand-mixer for approx. 10 minutes. Quickly remove and place in cake pan on top of the coconut flour. Spread until even. Dust for coconut flour on top, and place in freezer for around 15 minutes.
Step #4: Cut into squares to serve.
1/2 cup carob powder
4 TBSP Coconut Oil Melted
3 TBSP Honey
Step #1: In a large bowl, mix all ingredients until smooth.
Step #2: Prepare parchment paper on cookie sheet and spread mixture on top.
Step #3: Place in fridge for at least 30 minutes.
And that's it! You have all your ingredients for the perfect fall time s'more. You can now look forward to campfires where you can join in on all of the fun. Enjoy!!
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