One thing my children have missed since we started eating a gluten free diet (and dairy for Emi) is graham crackers! I found an amazing recipe for gluten and dairy free graham crackers in one of my favorite cookbooks: Gluten-Free Holiday Baking, by Ellen Brown. Last week was Caleb’s birthday, and he does not like cake, so he requested s’mores by the campfire (well, the fire pit in our back yard). I modified the recipe from the book to make it lower carb, and came out with these beauties!
I replaced a lot of the refined rice flour in the original recipe with blanched almond flour to lower the carbs. I also replaced some of it with whole oat flour, which adds nutrients and fiber. If you need to go even lower on the carbs, try using xylitol, instead of coconut sugar. I like the nutty flavor of the coconut sugar, though, so keep it in there if you can.
Of course, marshmallows are NOT diabetic friendly, but dark chocolate is. I skipped the marshmallows and ate my s’more with a strawberry and chunk of 72% cocoa bar, instead. My kids did enjoy those tasty treats you see above, though…perfectly brown! The strawberry didn’t do the same thing as a toasty marshmallow would, but definitely helped me to enjoy and partake with the family! If you’re looking for a healthier marshmallow, check out this recipe for paleo marshmallows. There is a lot of honey in those bad boys, but they sure look tasty! Gelatin is the main ingredient in the paleo marshmallows, and gelatin is really good for your liver. If you don’t have to keep a tight watch on your carbs, like I do, go for it!
Before we get to the recipe for the gluten and dairy free graham crackers, I want to invite you to join with others who are making healthy changes. Being free from food addictions is part of living life to the fullest, and I believe it is part of the freedom God desires for us to live in. I’d love to walk alongside you in your journey towards wholeness and health!