There are foods that remind me of Summer adventures in the mountains, along beaches, close to bonfires that snap and wing embers up into darkening night time. Recipes that ghost flavors on your tongue, that flash images behind your eyes. Burnt, sweet, sticky, the smell of charring pine branches and sweat, wet smoke curling and clouding up. Watching milky white marshmallows blacken and catch flame, searing, expanding. Scraping them off of your stick with your teeth. Seeing that we're now caught in the wave of heat and humidity that brings stone fruits into fullness, I think of camping and farmers markets. I sit in memories of dusty-hot, side-of-the-road farm stands eating unwashed peaches and letting the fuzz spread over my hands and itch against my lips. I see the memory, feel the thought, taste the fruit. Thought catching me up like a wave, tossing and submerging me. I sink in it, tumbling, scraping bottom. And then I pop up above the snapping water, watch a couple of gently rolling thoughts wash by, and submerge again. And that's the rub. We sink and rise, sink and rise. We watch the waves pass even as we get tossed along. And then I'm back, sitting on a cat pillow on the floor in my living room writing with my computer propped on a coffee table. A sparrow passes by my window. The rain's just cleared up.

A month or so ago I found an image of S'meaches (apparently first thought up by The Kitchy Kitchen) on Pinterest. S'mores are at the heart of my Summer food fantasy world, the one stocked with movie-memories from innocent camp days and a-lot-less-innocent college keggers. There's even one of me and my younger brother roasting marshmallows over an electric stove. We were desperate.

Mostly I eat peaches raw, and cold straight from the ice box. Marshmallows sit neglected in an unopened bag in the very back of the highest cabinet in my kitchen. Wheat free graham crackers are a joke (store bought grahams are all starch with weird additives like pea protein). S'mores, or S'meaches, seemed a bit unlikely. But Gluten Free Girl is a genius and came up with a graham cracker recipe that deserves daps, especially because it was really easy to transition into a diary free and gum free recipe. When Sara over at Cake Over Steak forwarded the sign up for the So Let's Pig Out Virtual Potluck I whipped this recipe out so fast I think it may have singed a little bit. But I like it like that.

S’meaches (S’mores + Peaches) with Gluten Free, Vegan Graham Crackers

Ingredients

Vegan Gluten Free Smeaches (Smores + Peaches)

• 5-8 medium yellow peaches, pitted and sliced (you want wide wedges so they'll stay on skewers)
• ½ cup coconut sugar
• 1 tablespoon ground cinnamon
• vegan marshmallows (I use these ones)
• good quality 70% or darker dark chocolate
• *gluten free graham crackers

Gluten Free, Vegan Graham Crackers Adapted from Gluten Free Girl

• 2.5 ounces sorghum flour (about ½ cup, plus 2 tablespoons)
• 2.5 ounces brown rice flour, ground super fine, if possible (1/3 cup, plus 1 tablespoon)
• 2.5 ounces arrowroot flour (1 tablespoon shy of ⅓ cup)
• 2.5 ounces sweet rice flour (1/3 cup, plus 2 tablespoons)
• 1 teaspoon cinnamon
• 1 teaspoon baking powder
• 1 teaspoon psyllium
• ½ teaspoon salt
• 3.5 ounces cold ghee or coconut oil (7 tablespoons)
• 3 ounces honey or maple syrup (1/4 cup)
• 3 - 6 tablespoons cold water

Instructions

For the S'meaches

1. Combine coconut sugar and cinnamon on a plate. Roll each peach slice in the cinnamon sugar, coating the slices thickly. Skewer peaches after coating them. Roast skewers of peaches directly over a fire until the sugar is caramelizing and burning. Alternatively, you can grill the peaches for 2 minutes, or roast them over a gas burner. Once caramelized, remove the peaches from the skewers and set on parchment paper. Set aside. Roast marshmallows on skewers over an open flame until they're soft (and all crispy-burnt, if you're into that). Add two peach slices to each of your graham crackers. Add two marshmallows, and two squares of chocolate, and a top graham cracker. Smush your s'meaches together gently. Bite in, and enjoy!

For the Grahams

1. Measure out the sorghum, brown rice flour, arrowroot, and sweet rice flour into a bowl. Place the combination in a food processor and whir to combine. Add cinnamon, baking powder, psyllium, and salt and whir again to combine.
2. Cut cold ghee or coconut oil into (at least) one inch pieces (I know this is a bit harder with coconut oil. If you can't "cut" the coconut oil into pieces just add ½ tablespoon amounts at a time to the food processor). Add ghee/coconut oil to the food processor, and pulse until you have a sandy texture.
3. Stir together the honey (or maple syrup) and 3 tablespoons water. While the food processor is running, add the honey & water mixture. Let the processor run for a couple of minutes until the dough begins to form a ball (mine took about 5 minutes). If, after processing for a few minutes, it still hasn't come together, add a tablespoon of cold water at a time until it does.
4. Remove the dough ball from your food processor, and wrap in parchment paper or cellophane. Chill in the refrigerator for 15 minutes. While the dough is chilling, preheat the oven to 325F. Line two cookie sheets with parchment paper, and set aside.
5. Once the dough is chilled, remove from the fridge and split it in two. Form each half into a ball. Covering a surface with parchment paper, set one ball down. Cover with another sheet of parchment paper. Carefully roll out the dough into a rectangle about half the length of your cookie sheet -- until the dough is ¼ inch thick. Using a paring knife, cut the dough into 8 pieces (or 12 if you would like smaller grahams). Tip: use a pie server to lift each of the graham cracker squares onto the baking sheet. Also, the dough is prone to crack so just press the cracks back together with your fingers or use a pinch of dough to seal any cracks. It's up to you if you would like to cut off the ragged edges of the graham crackers so you'll have a clean looking rectangle. You can always roll out the extra edges into more grahams. Repeat with the second half.
6. Arrange your grahams about 1 inch apart on your cookie sheet. Prick your crackers with the tines of a fork to get that classic graham cracker look. Bake 15 minutes, until the grahams harden and turn a golden-brown color. Remove from the oven and let cool 30 minutes (the grahams will harden further).
7. Make s'meaches! Or, heck, just eat them straight. Makes about 16 large grahams or 24 smaller grahams.

Thanks to Gina of So Let's Hang Out and Em of The Pig and Quill for organizing this virtual hangout. You can hang out too! Tag your instagram photos and tweets with #soletspigout or #soletspigoutpotluck to play along.

Check out the other posts by the bloggers involved in the So Let's Pig Out Potluck! Just as a disclaimer, not all of these posts are veg, so for my veg readers I've highlighted all of the plant-y recipes in bold for ya. Check it:

#SoLetsPigOut Summer Potluck! 27 Bloggers, 31 Recipes.

Drinks

Aida Mollenkamp – Peach Melba Coconut Cream SodaCake Over Steak – Blueberry Mojitos The Pig & Quill – Fizzy Herbed Pineapple Limeade with Basil + MintWhat’s Gaby Cooking – Strawberry Jalapeño Mojitos

Appetizers/Snacks

A La Main – Almond Hummus + Crackers (Gluten-Free)Loves Food, Loves to Eat – Smoked Salmon DipPredominantly Paleo – Caramelized Onion Buffalo MeatballsRubies & Radishes – Paleo Coconut-Lime Fruit SaladSo…Let’s Hang Out – Sticky BBQ Korean Chicken WingsTasty Yummies – Roasted Grape & Rosemary Savory Goat Cheese Mini Tarts (Grain-Free)

Mains/Entrees

Earthy Feast – Chicken Fried Tofu Sliders + Spicy Peach SlawFix Feast Flair – Norimaki Mochiko Chicken Bites + Quick PicklesNaturally Ella – Grilled Halloumi + Peach Skewers with Basil Jalapeño Sauce The Pig & Quill + So…Let’s Hang Out – Grilled Thai Beef Salad withSesame-Lime Vinaigrette

Sides

80Twenty – Herby Wild Rice Salad with Roasted Cherries (Gluten-Free + Vegan)Beard & Bonnet – Grilled Watermelon + Halloumi SaladGluten Is My Bitch – Mexican Corn Off The Cobi am a food blog – Banh Mi FriesLexi’s Clean Kitchen – Thai Chicken Slaw

Desserts/Sweets

A Little Saffron –Peach + Plum CrispDunk & Crumble – Marionberry PieEGD – Cider-Poached Peaches with Whipped RicottaFix Feast Flair – Mini Matcha + Butter Mochi with AdzukiLive Simply – Peach + Rosemary CrispSo…Let’s Hang Out – Stone Fruit Cobbler with Lime Coconut CreamTexanerin Baking – Raspberry Coconut Cupcakes (Grain-Free) The Pig & Quill –Sinless Devil’s Food Donuts (Grain-Free)The Sugar Hit –Toblerone Ice Cream CakeWill Frolic for Food – S’meaches (Gluten Free + Vegan)Wit + Vinegar – Raspberry FluffWith Food + Love – Banana Cupcakes with Black Tea-Infused Sweet Cherry Frosting (Gluten-Free)