Smores

Instructions

• For the Graham Crackers, preheat the oven to 160C and combine the Huel, brown rice flour, cornstarch, dark brown sugar, baking powder and salt in a bowl.
• Add dairy-free margarine and rub between your fingers until crumbly. Then add milk and sweetener and mix until a dough forms.
• Turn out the dough onto a lightly floured piece of parchment paper and pat the dough into a rectangle. Dust the top with some more flour and place another piece of parchment on top of the dough. Using a rolling pin, roll out the dough until as thin as a cracker (roughly 1/8th inch). Remove the top layer of parchment and transfer the dough onto a baking tray.
• Score the dough into square cracker shapes - they will break apart after baking. Prick the dough with a fork, and place in the fridge for 10 mins before transferring to the oven to bake for 15 mins until evenly golden.
• For the Marshmallow Fluff, whip up liquid from chickpea water until white and fluffy.
• Slowly add sugar, cream of tartar and the vanilla, then mix until stiff peaks have formed.
• Spread onto graham crackers (we spread some vegan chocolate spread onto the crackers first to make them even more moreish!).
• Use a blowtorch to carefully toast your marshmallow fluff and enjoy!