Well…..it seems as though the weather is suggesting that summer is coming to an end. These next few weekends may be the last to enjoy some s’mores over a campfire….why not enjoy these s’mores with some homemade graham crackers and marshmallows?! The marshmallow recipe can be found @ http://www.bonappetit.com/recipes/2008/07/homemade_marshmallows
The homemade graham crackers were inspired by Martha Stewart (http://www.marthastewart.com/recipe/homemade-graham-crackers) with a slight healthified spin using Coasun’s shortening alternative.
These homemade treats turned out to be even more delicious then I expected!! When Martha says you won’t go back to buying them from the store she didn’t lie, especially with the healthier fat profile Coasun adds to this recipe!
Ingredients:
1 1/2 cups all purpose flour
1 cup whole-wheat flour
1/2 cup untoasted wheat germ
1/2 tsp. salt
1 tsp. baking soda
1 tsp. ground cinnamon
1 cup Coasun’s shortening alternative
3/4 cup light-brown sugar
2 tbsp. good quality honey (or agave nectar)
1. Preheat oven to 350 degrees F. Mix dry ingredients together; set aside
2. Put Coasun’s shortening alternative, brown sugar and honey into the bowl of a stand mixer with a paddle attachment; mix on medium speed for 1 minute, scraping side of bowl as necessary.
3. Add dry ingredients to wet ingredients and mix on low speed until just combined, ~45 sec.
3. Turn dough onto a floured surface, and divide into quarters. Roll each piece between 2 sheets of floured parchment paper into rectangles a bit larger than 9 x 6 inches, about 1/8 inch thick.
4. Using a pastry cutter (or knife) trim the edges cut and divide into desired shape. (You can only partially cut and bake in large rectangles breaking apart after baking, or cut all the way through (which I did because I liked the edges a bit crispier)
5. Chill dough on parchment in freezer until firm ~20 minutes.
6. Remove dough from freezer. Pierce crackers with a fork
7. Transfer crackers to a baking sheet lined with parchment and bake until dark golden brown ~10-12 minutes
8. Let cool on sheet for 5 minutes and transfer to wire racks to cool completely
These are super tasty, I couldn’t stop snacking on them. They are particularly delicious with a homemade marshmallow and dark chocolate chips in between wrapped in tinfoil and lightly roasted on a crackling fire with a bright moon and a sky full of stars 
Happy Baking!
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