When making the graham crackers recipe in "Babycakes Covers the Classics" (get the book from your local library to get the recipe or buy the book- I bought this one!)
Use 1 and a half TBSP cinnamon that is plenty (she says to use 3 TBSPs)
I used maple syrup instead of agave.
Use COLD coconut oil and cut in with a pastry cutter or 2 knives. (Recipe doesn't say this)
You want to see the little bits of coconut oil in the dough.
Then make sure you roll out VERY thin (they will be lighter and crispier that way), roll out between 2 pieces of parchment paper and refrigerate or freeze then the graham crackers and they won't stick to the parchment. Brush with melted coconut oil and sprinkle with cinnamon sugar and bake as directed.
A toasted marshmallow (has gelatin-not vegan) and a piece of chocolate and you've got s'mores (vegans try ricemellow creme and dairy free chocolate)
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