Fact: it is always s’more season when the anagama is lit.
Here are two homemade graham cracker recipes — one classic, one vegan, refined sugar-free, peanut butter version — to take this summer campfire treat to a whole new level.
We tested out this recipe during the Spring 2016 kiln firing and it turns out that the side stoke hole just after “firing off” or crossing the metaphorical finish line (determined by time, temperature, and the art of knowing when to “call it”) — is the perfect marshmallow-roasting temperature.
Also, these graham crackers are great for freezing, so you can keep a stash on hand and whip ’em out like a pro for impromptu campfires (which is like 90% of all campfires, right?) during actual s’more season.
Classic Homemade Graham Crackers
2 ¼ cup spelt or oat flour, plus more if needed and for rolling out
1/4 cup sugar
1/2 teaspoon salt
1 teaspoon cinnamon
1 teaspoon baking powder
1 large egg
1/4 cup vegetable oil
1/4 cup honey
1 Tbsp milk
(cinnamon-sugar, optional; for topping)
Bake at 325F until golden, let sit in warm oven to crisp up
Mix wet (minus milk) and dry separately, then combine. Add milk in the end if needed. Brush tops with water and sprinkle cinnamon sugar on top if you want. Roll ball of dough out to ¼ in thick and cut cracker squares (eyeball it!) Pierce with fork tines and bake for 15-25 min at 325F.
Peanut Butter n’ Honey Graham Crackers (vegan, refined sugar free)
¼ cup coconut oil
scant ½ cup honey
2 heaping tablespoons peanut butter
1 teaspoon vanilla
1 ½ cup of spelt or ancient grain flour or gf flour blend (brown rice flour, quinoa flour, buckwheat flour, spelt flour)
1/3 cup oat flour
¾ teaspoon baking soda
½ teaspoon cinnamon
¼ teaspoon salt
3 tablespoons water
Mix wet (minus water) and dry separately, then combine. Add water in the end if needed. Roll ball of dough out to ¼ in thick and cut cracker squares (eyeball it!) Pierce with fork tines and bake for 10-20 min at 325F. They burn easily so do check often.