Continuing on our “Snacks-I-ate-as-a-kid” theme,

I was a huge graham cracker lover. Particularly the graham sticks kind.

My favorite thing to do was

grab a few crackers (oh, who am I kidding? I would grab an entire sleeve)

and dip each piece into an ice cold bath of milk.

So imagine my excitement when I saw that there existed

the gluten-free version of graham crackers on the market.

Unfortunately they just weren’t the same. At all.

I don’t understand why the majority of GF processed foods

out there have to taste so horribly.

Maybe I have found my new career path…

So naturally I made it my mission to make a tasty recreation:

Let’s just say that the moment Greg tested these,

his eyes widened and he actually hugged me,

telling me how proud of me he was.

I know I have a winner.

Gluten-Free Graham Crackers - Fork & Beans

Graham Crackers Recipe

Inspired by Alton Brown

Gluten-free, vegan

Makes approx 40 crackers


  • 2 c. my All-Purpose GF mix
  • 1/4 c. Teff flour
  • 2 Tbs flaxseed meal
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/4 tsp cinnamon
  • 1/2 c. brown sugar, packed
  • 1/2 tsp vanilla extract
  • 5 Tbs coconut oil (DO NOT MELT)
  • 3 Tbs unsulphered molasses
  • 5 Tbs hemp milk (or other non-dairy milk)


  1. Preheat oven to 375 degrees.
  2. Combine all the dry ingredients together (flours, flaxseed meal, baking powder, salt, sugar, and cinnamon) in a medium bowl. With a pastry blender or fork, incorporate solid coconut oil into flour until crumbs forms.
  3. Place the rest of the ingredients into flour mix (molasses, milk, vanilla). Make into a dough ball.
  4. Divide into 2 balls. Roll out 1 ball onto a piece of parchment to 1/4′” thickness or desired thickness.
  5. Using a pizza cutter (either a straight edge or one with ridges) make cuts to form squares. Use a ruler if needed.
  6. Take a fork and gently poke holes into dough. Sprinkle with sugar, if desired.
  7. Bake for 20 minutes, or until browned. Allow to cool for 20 minutes.

The molasses really gives these puppies a rich taste

that makes the homemade version better than anything store bought.

If you don’t like the taste that molasses adds to a recipe, simply omit it.

If the dough is too dry at that point,

add another Tablespoon of non-dairy milk.

I even made graham sticks just to

take me back to the good ol’ days.

And yes, I even dipped them into an ice cold bath of rice milk.

And then as if that wasn’t enough,

I got even more snack crazy

and remembered my deep love for anything S’mores.

I mean, major love for S’mores.



The make-your-own-in-the-microwave.

You name it, if they were advertising it (whatever it was) as the new flavor,

I would eat it!

So I also made the adult/sophisticated version

for those of us who still have that little kid inside us that love

that campfire treat:


Makes 1 S’more

  • 2 Graham cracker sticks
  • 3 Dandies marshmallows
  • 1 heaping TB Enjoy Life chocolate chips, melted
  • chopped almonds
  • 1 skewer


  1. Melt Dandies in a microwave on top of 1 graham stick (needs no more than 10 seconds to make it puff).
  2. Place the other graham stick on top to make a sandwich and dip into melted chocolate. Use a spoon to coat half of the cookie, gently squeezing the sticks together to keep them connected.
  3. Drizzle with almonds. Place on wax paper. Stick a skewer inside.