Grain-free Graham Crackers

1. Preheat oven to 300ºF.
2. Place almond flour, arrowroot starch, gelatin, baking powder, baking soda, sea salt and cinnamon in the bowl of a food processor fitted with the blade.
3. Pulse just to combine.
4. In a small bowl, whisk together the hone, vanilla and almond milk.
5. Add to dry ingredients and process until mixture forms a ball.
6. Turn dough out onto a large sheet of parchment paper that will fit on your baking sheet without overhang.
7. Dust dough with arrowroot starch then shape dough into a log. Dust with additional starch and roll dough into a large rectangle about 1/8-inch thick.
8. Score dough into 2×2-inch squares using a knife or pizza cutter. Poke holes in each cracker using a toothpick, wooden skewer or the tines of a fork.
9. Transfer parchment paper and dough to baking sheet. Place baking sheet on the middle rack of the oven and bake for 8-10 minutes or until dough is slightly puffed and very lightly browned on the edges.
10. Turn off oven. Allow crackers to cook in the oven for 20-30 minutes with the oven door cracked open. Transfer baking pan to a wire rack to cool completely.
11. Break crackers along score lines when completely cooled. Store in a covered airtight container in the pantry for up to 2 weeks.
12. For crispier crackers, place crackers on baking sheet in the oven set to the lowest temperature for 10 minutes. Turn off heat and allow to cool (either in the oven or on the counter – depending on how soft your crackers are, humidity level in your home, etc.)

To make s’mores

1. Place a square of chocolate on a graham cracker. Add toasted marshmallow. Top with another cracker.