Graham Crackers

How about a little bit of this?


Topped with some of this?


With a little of this going on?



Mmmmm, that's right, baby (imagine it in Barry White's voice). I'm talking 'bout S'Mores. But not just any S'Mores...uh-uh. I'm talkin' 'bout crisp, bee-friendly graham cracker... mmmmm... topped with some vegan marshmallow, uh-huh... and then some, mmm, some dark, rich chocolate. Mmm hmm, I know what you like.

This is the part where, warmed up and seduced by his own voice, Barry breaks into song.

And so do I. Because, goodness. Vegan S'Mores.

If you can find vegan marshmallows (mine are from Chicago Soydairy), sandwich them, topped with good vegan chocolate, between two of these. But if you can't, the graham crackers are just as good slathered with peanut butter or dipped into a cup of cold soymilk.


Graham Crackers
2 dozen graham crackers
You can also press the dough, rolled to 1/8" thickness, into tart or tartlet pans for the perfect graham cracker crumb crust. Bake 25-30 minutes until deep golden brown, piercing any puffed up bits with a fork.

1 1/4 cups whole wheat pastry flour (3/4 cup whole wheat flour plus 1/2 cup all-purpose flour can also be used)
2 tablespoons wheat germ
½ cup (1 stick) vegan margarine
2 tablespoons agave nectar or brown rice syrup

In a medium bowl, whisk together the flour, wheat germ, and cinnamon. Set aside.

Beat together margarine and brown sugar in a large bowl with a handheld electric mixer until smooth, about 1 minute. Add agave nectar and beat again. Slowly add the flour mixture, beating on low speed, until well combined.

Form the dough into a rough disk and wrap in plastic. Chill for at least 20 minutes, and up to 3 days.

When ready to bake the dough, heat oven to 325°F.


To make shapes: roll out on a lightly floured surface to a 1/8" thickness, and cut out using a cookie cutter. Chill in the freezer for 10 minutes. Bake 16-20 minutes.

For rectangular cookies: roll out the dough a directed, and cut into 1”x 2” pieces. Separate into crackers, and chill in the freezer 10 minutes. Lightly mark with a fork, pressing the tines across the width of the cookie four times. Bake as directed for shaped cookies.

I use a Japanese cleaver to cut the cookies into straight, even rows.

Transfer to a wire rack to cool. The graham crackers will keep in an airtight container for up to a month.

If you'd like to experiment with using less fat (4-6 tablespoons, plus a dash of non-dairy milk), or an alternate fat (coconut or vegetable oil), please post your results in the comments. I suspect a lower-fat version would be just as delicious...