Directions

Graham Crackers

1. In the bowl of the Artiste Mixer, attached with the dough hook, add the flour, brown sugar, baking powder, salt, and cinnamon, mix on speed 1 until dry ingredients are combined.

2. Pour in the melted butter and continue mixing on low until it is fully incorporated. The mixture should look crumbly and sandy.

3. Add the water, honey and vanilla and mix just until everything is fully combined.

4. Divide the dough into medium sized discs and wrap in plastic wrap. You can freeze some for later if desired. Place the dough in the refrigerator and let it rest for a few hours or overnight.

5. Remove the dough from the refrigerator and allow it to come to room temperature. Place it on the NutriMill dough mat with parchment paper on top and roll it out with a rolling pin to desired thickness. (It will not rise so whatever thickness you choose is what it will be)

6. Use a bench scraper to cut the graham crackers to desired sizes. You can cut all the way through or if you want them to break like store-bought just indent them with the scraper.

7. Use a fork or tooth picks to poke holes in each square so they resemble traditional graham crackers.

8. Bake at 350°F for 11–13 minutes, or until the crackers are golden brown. Let them cool on the baking sheet.

Marshmallows

1. Coat the bottom and sides of a 9×13-inch glass baking dish with nonstick spray. In a small bowl, whisk together the powdered sugar and cornstarch. Lightly dust the greased pan with some of this mixture to prevent sticking and set the rest aside for later.

2. Add the gelatin to the bowl of an Artiste stand mixer fitted with the stainless steel metal bowl and the wire whips. Pour ½ cup of the cold water over the gelatin and quickly mix on low speed until combined. Let the mixture sit while you prepare the syrup.

3. In a heavy saucepan, combine the remaining ½ cup water, corn syrup, granulated sugar, and salt. Heat over medium heat, stirring until the sugar dissolves. Attach a candy thermometer to the side of the pan, making sure it does not touch the bottom.

4. Allow the mixture to cook without stirring until it reaches 235–240°F (113–116°C). Remove the pan from the heat and let it rest for about 5 minutes.

5. Turn the mixer to low speed and carefully pour the hot syrup into the gelatin mixture in a slow, steady stream. Once the syrup has been added, gradually increase the speed to high and whip for 6–8 minutes, until the mixture becomes thick, glossy, and fluffy. Add the vanilla extract during the final minute of mixing.

6. Transfer the marshmallow mixture to the prepared pan and spread it evenly with a spatula. Leave it uncovered at room temperature for at least 6 hours, or up to 48 hours, until completely set.

7. Once firm, remove the marshmallow from the pan and cut into pieces (use bench scraper for easy cutting). Dust the marshmallows in the remaining sugar and cornstarch mixture so they are no longer sticky.

8. Store marshmallows in an airtight container at room temperature.