You can do a lower-fat version if you wish. However, the graham crackers will be puffier (and obviously not as buttery or delicious; I like the ones with fat so much better), so make sure that you flatten the dough really well before you cook them.
- 1 cup plus 2 T whole-wheat flour
- 1/2 tsp cinnamon
- 1/4 tsp plus 1/8 tsp baking soda
- 1/4 tsp plus 1/8 tsp salt
- 2 to 3 T sucanat (or sugar)
- 2 packets stevia or 2 more T sugar
- 1 tsp pure vanilla extract
- 2 T agave (or maple syrup or molasses)
- 1 T oil (I used unrefined coconut, but I think veg oil would also work.)
- 1/4 cup plus 1 T water
Combine dry ingredients. Combine wet in a separate bowl, then mix together. Form a ball with your hands (or, if you don’t want to get your hands dirty, put the mixture in a plastic bag and squish into a ball). Place the ball on a piece of wax paper, then place another sheet on top and use a rolling pin to flatten the dough into very thin (graham-cracker) width. Cut into squares or cookie-cuttered shapes, and place on a cookie sheet. Bake at 350 for 12-15 minutes, depending on whether you like your graham crackers super-soft or crispy.
If desired, top with chocolate or Sugar-Free Chocolate.
For vegan marshmallows: Sweet n Sarah and Dandies brands both make vegan marshmallows. But Ricemellow Cream (in the photos) and even Smuckers marshmallow fluff are also vegan.
