maple (grape juice?) marshmallows 🍇
with almond flour graham crackers 😎
Today I’ve got a two for one special for you guys: chunky (yet crisp and airy) almond flour graham crackers and bright ‘n summery maple syrup grape marshmallows– because you guessed it, s’mores!
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So as we’re holiday-ing this week, I’ve got a few treats coming your way instead– starting with this good old classic with a twist.
(almond flour!) graham crackers
Yup, I might not want to be your almond mom anymore… but I surely do still appreciate this prime baking flour).
For almond flour, as french macarons have thought us, is in fact a terrific choice for cookies– and these “graham” crackers with their chunky yet crisp and airy texture are a prime example.
To be paired with an idea that I introduced to our paid subscribers a while back:
grape juice marshmallows
(with maple syrup the sole sweetener).
They’re bright, fun and add a fab twist to s’mores and rice krispies treats alike. For they’ve a similar effect to adding dried blueberries or cherries to rocky road or chocolate cookies: they simply brighten up every bite with a little tang.
(side note: I know very well that grape is a divisive flavor, so feel free to sub with your fruit juice of choice– think pomegranate, cherry, elderberry or even diluting some freeze dried strawberries, blueberries etc will work just as well)
my final thought: these are quite literally fire, in that they char better than pretty much any refined sugar free marshmallow (and if you let them set for a week, I know a week (!!), they’ll dry out to the point where the texture can be compared to store bought ones (as the light crust that develops around them prevents them from melting too much, just like in the commercial variety).
bonus? absolutely no junk in them 😎
and a p.s. for new subscribers: I generally post all the recipes on my food blog gnom-gnom for easy browsing, in depth instructions and ingredient chats, but paid subscribers do have the nifty perk of getting them delivered to their inbox ad free 💁♀️