Today Iβve got a two for one special for you guys: chunky (yet crisp and airy) almond flour graham crackers and bright βn summery maple syrup grape marshmallowsβ because you guessed it, sβmores!
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What Iβm saying: thank you for all your comments and emails (as the old timers know, you can always just hit reply). Iβve read every single one of themβ¦ but have answered noneβ as I honestly didnβt expect so many responses to it (thank you for seeing me, beyond overwhelmed Iβm incredibly grateful for those of you who are here)(it really is hard to put to words the immensity of what Iβm feeling right nowβ¦ so Iβm going to stop lol).
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So as weβre holiday-ing this week, Iβve got a few treats coming your way insteadβ 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 cookiesβ and these βgrahamβ crackers with their chunky yet crisp and airy texture are a prime example.Β
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).
Theyβre bright, fun and add a fab twist to sβmores and rice krispies treats alike.Β For theyβve 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.Β
(side note: I know very well that grape is a divisive flavor, so feel free to sub with your fruit juice of choiceβ 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 (!!), theyβll 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 π
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 πββοΈ