1/2 cup water from chilled can of chickpeas (aquafaba)
1/2 cup fine granulated sugar
1/2 tsp cream of tartar
1 tsp vanilla extract
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!
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