Yields: 16

Graham Crackers

    • 1 ¼ cups brown rice flour
    • 1 cup tapioca flour
    • ½ cup coconut sugar
    • 1 teaspoon cinnamon
    • 1 pinch of nutmeg
    • 1 teaspoon baking powder
    • ½ teaspoon baking soda
    • 1 pinch of sea salt
    • 7 tablespoons unsalted grass fed butter, cubed, chilled
    • 3 tablespoons honey
    • 1 teaspoon vanilla extract
    • 3 tablespoons almond milk
    • ¼ cup coconut sugar


Making graham crackers healthy, too.

Want a fantastic way to stay healthy at your beach fire? 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

  1. Preheat oven to 325 degrees.
  2. 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.
  3. Divide dough in half.
  4. Cover two baking sheets with parchment paper.
  5. 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.
  6. Using a knife, score the dough on each sheet onto 10 rectangles. Sprinkle lightly with ¼ cup coconut sugar.
  7. Bake for 20 minutes or until golden brown.
  8. Remove from oven let cool for 5 minutes then separate cookies.

Directions S’mores

  1. Roast marshmallows in an open fire.

  2. Assemble with a square of chocolate between two graham crackers.