Okay so this might now look like the healthiest post that I have done but it's a CLEAN one.
S'mores- The Summertime Camping Treat, Cleaned Up!
Graham Crackers, Marshmallows and Chocolate all come together as one tasty treat.
Putting it all together...
Voila! It's a S'more!
Ooey Gooey and Oh So Good!
Okay...so I had to roast the marshmallow over the stove, oh well it worked. And I HAD to eat the finished S'more, to make sure it was good enough to share the following recipes with you all.
It turned out to be a morning snack.
I have cleaned up this summertime treat so that even us, CLEAN eaters, can enjoy this around the campfire. Even though it's CLEAN doesn't mean that you can eat a large quantity of them. Stay Strong!
GRAHAM CRACKERS
YIELDS 32 - 2 1/2" x 2 1/2" crackers(approximately)
INGREDIENTS
2 1/2 cups plus 2 tablespoons whole wheat flour
1 cup organic coconut palm sugar
1 teaspoon baking soda
3/4 teaspoon sea salt
7 tablespoons coconut oil
1/3 cup mild-flavored honey, such as clover
5 tbsp vanilla Almond milk
2 tablespoons pure vanilla extract
ONE: In the bowl of a food processor fitted with the steel blade or in the bowl of an electric mixer fitted with the paddle attachment, combine the flour, palm sugar, baking soda, and sea salt. Pulse or mix on low to incorporate. Add the coconut oil and pulse on and off on and off, or mix on low, until the mixture is the consistency of a coarse meal.
TWO: In a small bowl, whisk together the honey, almond milk, and vanilla extract. Add to the flour mixture and pulse on and off a few times or mix on low until the dough barely comes together. It will be very soft and sticky.
THREE: Turn the dough out onto a lightly floured work surface and pat the dough into a rectangle about 1 inch thick. Wrap in plastic and chill until firm, about 2 hours or overnight.
FOUR: Divide the dough in half and return one half to the refrigerator. Sift an even layer of flour onto the work surface and roll the dough into a long rectangle about 1/8 inch thick. The dough will be sticky, so flour as necessary. Roll the dough out and cut into 2-2 1/2" strips, then cut into 2-2 1/2" squares. Gather the scraps together and set aside. Place the crackers on one or two parchment-lined baking sheets. Chill until firm, about 30 to 45 minutes. Repeat with the second batch of dough. Gather the scraps together into a ball, chill until firm, and re roll. Dust the surface with more flour and roll out the dough. NOTE: I just gathered and re-rolled the scraps immediately.
FIVE: Preheat the oven to 350 degrees.
SIX: Bake for 15-20 minutes, or until browned and slightly firm to the tough, rotating the sheets halfway through to ensure even baking. NOTE: Just watch your baking time of these as all ovens may be different in temperature distribution.
MARSHMALLOW
Keep an eye on the mixer while beating because the marshmallow mixture tends to "walk" up the beaters to the motor. Scrape down frequently.
INGREDIENTS:
3 envelopes of unflavored Knox gelatin
1 cup cold water
2 cups Sucanat OR Organic Coconut Palm Sugar
2/3 cups Agave Syrup
1/4 teaspoon salt
1 1/2 tsp vanilla extract
Evaporated cane juice (process to a powder in food processor)for coating the marshmallows lightly
ONE: Prepare a 9 x 13 x 2 inch pan as follows. Invert the pan. Cut a piece of aluminum foil long enough to cover the bottom and sides of the pan. Place the foil over the inverted pan and fold down the sides and corners just to shape. Remove the foil and turn the pan right side up. Place the foil in the pan and press it gently into place. Spray foil with olive oil cooking spray. Set aside. 
TWO: Place 1/2 cup cold water in the large bowl of an electric mixer, Sprinkle the gelatin over the surface of the water and set aside. THREE: Place the sugar, agave syrup, sea salt and the other 1/2 cup water in a heavy 1-1/2 quart or 2 quart saucepan over moderately low heat. Stir until the sugar is dissolved and the mixture comes to a boil. Cover for 3 minutes to allow any sugar crystals on the sides of the saucepan to dissolve. Uncover, raise the heat to high, insert a candy thermometer, and let the syrup boil without stirring until the temperature reaches 240 degrees. Do not overcook. Remove from the heat.
FOUR: Beating constantly at medium speed, pour the syrup slowly into the gelatin mixture. After all the syrup has been added, increase the speed to high and beat for 15 minutes until the mixture is lukewarm, snowy white, and the consistency of whipped marshmallow, adding the vanilla a few minutes before the end of the beating. (During the beating, occasionally scrape the bowl with a rubber spatula. The marshmallow will thicken and become sticky -- if the mixture crawls up on the beaters as it thickens, carefully wipe it down with a rubber spatula.)
FIVE: Pour the slightly warm and thick marshmallow mixture into the prepared pan and, with your forefinger, scrape all the mixture off the beaters. Smooth the top of the marshmallow.
SIX: Let stand uncovered at room temperature for 8 to 12 hours or longer if it is more convenient.
SEVEN: Then sift or strain processed evaporated cane juice onto a large cutting board to cover a surface larger then your pan. Invert the marshmallow over the sugared surface. Remove the pan and peel off the foil. Strain the processed evaporated cane juice over the top of the marshmallow.
EIGHT: Cut into even 1 inch strips. Use a ruler if you would like.
NINE: Prepare a long, heavy, sharp knife by brushing the blade lightly with olive oil spray. Cutting down firmly with the full length of the blade, cut the marshmallow into 1 inch strips. (After cutting the first slice, just keep the blade sugared to keep it from sticking.)
TEN: Dip the cut sides of each strip into processed evaporated cane juice to coat them thoroughly -- you should have enough excess sugar on the board to do this.
Evaporated Cane Juice Evaporated Cane Juice after in the food processor
Process it it so it resembles powdered sugar
ELEVEN: Now cut each strip into 1 inch squares. (You may place three strips together and cut through them all at once.) Roll the marshmallows in the sugar to coat the remaining sides. Shake off excess sugar.
TWELVE: Store in a plastic box or any airtight container -- or plastic bag.
CHOCOLATE
Use a good quality 70% cocoa or greater dark chocolate
For the nutritional information, I recommend entering the ingredients that YOU use, in your recipe calorie calculator. That way you will get your numbers more accurate. Your recipe may make more crackers or less marshmallows. It all depends how you cut them up once they are baked and set.
I can tell you that the S'more that I made up and ate this morning = 194 calories, 24g Carbs, 7g Fat, 2g Protein, 3g Fiber, 113mg Sodium.
I also found a recipe that didn't call for corn syrup(I substituted the corn syrup with Agave Syrup). I tried the NO syrup recipe and it worked too. That would cut some calories out of the marshmallow. There are many options I'm sure. I thought of trying it with Honey instead of Agave Syrup. Not sure if it would work or not though.
So once you have all your things made up, assemble your CLEANED up S'mores as any other S'more.
Enjoy!
Today's workout...
Writing up this blog post today...LOL. AND some time on my spinning bike, 48 minutes to be exact.
Today's food...
Breakfast: Carrot Berry Muffin
These muffins are SO moist!
Snack: S'mores for YOU
Need I say s'more???
Lunch: Salmon with Baby Spinach Salad
Snack: Rice Cake/Raspberries
A little afternoon snack instead of more s'mores. Like I said, just because they are clean doesn't mean that you are allowed to keep eating them.
Dinner: Veggie & Turkey Sausage Ragu served with Potato Chive Bread
Sorry no pictures...I started working on this post while I was eating and I forgot to take some photos.
It was really good.
Well it is getting late and I must get some rest now. I hope you enjoy these recipes. The Graham Crackers once made can be used for graham cracker crumbs as well for other yummy dishes. And you could try using the marshmallow for Krispy Cereal Treats too.
If you find the marshmallow to be too sweet, cut back on the sugar that you use.
I need to get back to some weights, I am feeling a bit soft...At least I am not as big and soft as the Stay Puff Marshmallow Man from the movie Ghost Busters.
Back to some weights tomorrow.
Until then...Stay Strong!
Good night
Trina
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