Yields: 16 Graham Crackers1 ¼ cups brown rice flour1 cup tapioca flour½ cup coconut sugar1 teaspoon cinnamon1 pinch of nutmeg1 teaspoon baking powder½ teaspoon baking soda1 pinch of sea salt7 tablespoons unsalted grass fed butter, cubed, chilled3 tablespoons honey1 teaspoon vanilla extract3 tablespoons almond milk¼ cup coconut sugarS’mores20 graham cracker2 bars dark chocolate10 homemade marshmallows Making graham crackers healthy, too. (Photo: Trunk Archive/Travis Rathbone)Want a fantastic way to stay healthy at your Memorial Day BBQ? Ditch the sugary corn syrup-filled summer staple for this healthy makeover, made with grass-fed butter and gelatin from pasture raised cows. Directions Graham Crackers Preheat oven to 325 degrees.Place brown rice flour, tapioca flour, sugar, cinnamon, nutmeg, baking powder, baking soda, and sea salt in a food processor. Pulse to combine. Add butter and pulse until mixture resembles sand. Add honey, vanilla and almond milk. Pulse until dough forms a ball. If the mix is too dry, add more almond milk.Divide dough in half. Cover two baking sheets with parchment paper.Dust rolling pin with rice flour. Roll the dough out onto the baking sheet making a rectangle, about 1/8 of an inch thick. Repeat with other half.Using a knife, score the dough on each sheet onto 10 rectangles. Sprinkle lightly with ¼ cup coconut sugar.Bake for 20 minutes or until golden brown.Remove from oven let cool for 5 minutes then separate cookies. Directions S’mores Roast marshmallows in an open fire.Assemble with a square of chocolate between two graham crackers.