Toasted Oat Graham Crackers {Vegan & Gluten-Free}

Toasted Oat Graham Crackers {Vegan & Gluten-Free}If you’ve been around here a while, you know that I spend 51 weeks of the year dreaming about my annual trip to Swans Island, Maine, and one week actually on the island. I hope to one day be able to make that more of a 40:12 situation (I’d settle for 50:2), but until then, I’ll just have to make the most of that week.Toasted Oat Graham Crackers {Vegan & Gluten-Free}This is my fourth year going up to Swans Island, and my third organizing the trip. There’s something wonderful about the anticipation of it all. From the moment we start looking at vacation dates and rental houses, and then confirming guests, there’s a wonderful familiarity to the whole process.Toasted Oat Graham Crackers {Vegan & Gluten-Free}We book the house. We choose a spot to stop overnight on our way up (usually Portland) and VJ books the AirBNB. We rent a car. We create a menu and make a grocery list. Throughout it all, we dream about this incredible place and probably annoy the crap out of the first-timers going with us 😉 Toasted Oat Graham Crackers {Vegan & Gluten-Free}One of my favorite parts of the process is coming up with recipes we can all enjoy. VJ, my Swans Island ride-or-die, is a gluten-free vegan. In fact, she might be the world’s most adaptable gluten-free vegan—I’ve never seen her look at a menu and not be able to find *something* she can eat.Toasted Oat Graham Crackers {Vegan & Gluten-Free}When it comes to my on-island baking adventures, VJ is always willing to help take process photos and is super supportive (she once sat on a rock in the dark outside the Swans Island Post Office with me so I could use their WiFi to post these Lemon Bars), but I rarely bake anything she can actually eat. As such, I’ve made an effort on these recent trips to make baked goods that all of us can get behind. Last year’s gluten-free vegan options included Cornmeal Pancakes and Salted Chocolate Hazelnut Granola. This year’s are going to include s’mores made with these easy Toasted Oat Graham Crackers!Toasted Oat Graham Crackers {Vegan & Gluten-Free}The idea for these sweet little crackers came to me as I was falling asleep one night last week and the inspiration was so strong that I had to get up and type it all down before I forgot! Four test batches later, I’m serving up a delicious and deliciously easy recipe perfect for our vacation 🙂 Toasted Oat Graham Crackers {Vegan & Gluten-Free}Toasted Oat Graham Crackers {Vegan & Gluten-Free}Toasted Oat Graham Crackers {Vegan & Gluten-Free}Toasted Oat Graham Crackers are crunchy and nubbly, and have just the right amount of sweetness. They’re everything you could want in a graham cracker, except where the traditional treats start with a specialty coarse wheat flour, these are made with ingredients you likely already have in your pantry, like old-fashioned oats, light brown sugar, cinnamon, coconut oil, and pure maple syrup.Toasted Oat Graham Crackers {Vegan & Gluten-Free}Also, the dough is made entirely in the bowl of a food processor! Easy peasy.

Toasted Oat Graham Crackers {Vegan & Gluten-Free}Once the dough is made, roll it out between two sheets of parchment and give it a quick freeze before slicing it into crackers. A chef’s knife works well for this, but I am fond of this expandable pizza wheel.Toasted Oat Graham Crackers {Vegan & Gluten-Free}Score each cracker down the center…Toasted Oat Graham Crackers {Vegan & Gluten-Free}Toasted Oat Graham Crackers {Vegan & Gluten-Free}…and pierce it a few times with a toothpick. I use a wire cake tester.Toasted Oat Graham Crackers {Vegan & Gluten-Free}Bake the graham crackers for twenty minutes. Let them cool for a few minutes and then, all bets are off! These crispy, crunchy, cinnamon-spiced Toasted Oat Graham Crackers are great by themselves, or topped with peanut butter. Or cream cheese frosting.

Don’t judge me.Toasted Oat Graham Crackers {Vegan & Gluten-Free}Toasted Oat Graham Crackers {Vegan & Gluten-Free}Toasted Oat Graham Crackers {Vegan & Gluten-Free}These crackers can be kept whole or broken neatly in half along that score line. I haven’t tried it yet, but I’m pretty sure these would make an amazing gluten-free vegan graham cracker pie crust!Toasted Oat Graham Crackers {Vegan & Gluten-Free}Toasted Oat Graham Crackers {Vegan & Gluten-Free}Toasted Oat Graham Crackers {Vegan & Gluten-Free}One thing I know for sure is that they’re pretty damn good stacked with dark chocolate and toasted vegan marshmallow. Best vegan s’mores ever.Toasted Oat Graham Crackers {Vegan & Gluten-Free}I can’t wait for vacation.Toasted Oat Graham Crackers {Vegan & Gluten-Free}

Toasted Oat Graham Crackers {Vegan, Gluten-Free}
makes about 3 dozen square crackers

3 cups old fashioned oats (use certified gluten-free for gluten-free crackers)
1/3 cup light brown sugar, packed
3/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 teaspoon baking soda
1/2 teaspoon fine sea salt
1/3 cup melted coconut oil
3 tablespoons pure maple syrup
3-4 tablespoons water

Place oven racks in the top and bottom positions. Preheat oven to 325F.

Spread oats onto a dry rimmed sheet pan. Place in oven and toast for 5-7 minutes, or until fragrant. Let cool for about 10 minutes.

Transfer oats into the bowl of a food processor. Process for 1.5-2 minutes, or until there are no recognizable oats. Pulse in light brown sugar, cinnamon, nutmeg, baking soda, and salt. Add coconut oil, maple syrup, and 3 tablespoons of water and process until a dough ball forms. Add 1 more tablespoon of water if the dough is crumbly.

Sandwich dough between two pieces of parchment paper and roll until 1/8-inch thick. Transfer to the freezer (on a baking sheet, if desired) for 10 minutes.

In the meantime, line two sheet pans with parchment. Set aside.

Remove frozen dough from freezer. Slice in 2-inch squares (scraps may be re-rolled). Place about 1.5-inches apart on prepared pans. Use a sharp knife to score lightly down the centers. Pierce a few times with a toothpick or the tines of a fork.

Bake 10 minutes before rotating the pans top to bottom and front to back. Bake for an additional 10 minutes. Let crackers cool for 5 minutes before removing to a rack to cool completely. Crackers will initially be slightly soft, but will harden as they cool. Repeat brief chill, slicing, scoring, and baking with any remaining dough.

Graham crackers will keep in an airtight container at room temperature for at least a week.
Toasted Oat Graham Crackers {Vegan & Gluten-Free}Toasted Oat Graham Crackers {Vegan & Gluten-Free}

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Chocolate Cheesecake {Vegan & Grain-Free}

Chocolate Cheesecake {Vegan & Grain-Free}Did you know that you can make a spectacular chocolate cheesecake without ever opening a brick of cream cheese?Chocolate Cheesecake {Vegan & Grain-Free}It’s true—this Chocolate Cheesecake is cool, creamy, chocolaty, and completely vegan!Chocolate Cheesecake {Vegan & Grain-Free}It’s made primarily of softened cashews and coconut cream…Chocolate Cheesecake {Vegan & Grain-Free}…and melted chocolate, of course 🙂 Chocolate Cheesecake {Vegan & Grain-Free}

This cheesecake is grain-free, too. Where you might normally find a crunchy graham cracker crust under all that creamy filling, this crust is made of dates, almonds, and cocoa powder.Chocolate Cheesecake {Vegan & Grain-Free}Chocolate Cheesecake {Vegan & Grain-Free}Both the crust and the filling come together in the bowl of a food processor before being layered into springform pan and chilled until solid. No need to crank the oven for this no-bake cake!Chocolate Cheesecake {Vegan & Grain-Free}Once the cake is chilled all the way through, remove it from the springform and give it a drizzle of homemade chocolate shell.Chocolate Cheesecake {Vegan & Grain-Free}Chocolate Cheesecake {Vegan & Grain-Free}Chocolate Cheesecake slices like a dream. It definitely stands on its own, but I couldn’t resist plating each piece with a few fresh sweet cherries!Chocolate Cheesecake {Vegan & Grain-Free}You’ll love this smooth, creamy, chocolaty cheesecake! It’s easy to make, no-bake, vegan and grain-free—perfect for sharing with your favorite gluten-free vegans! Out of all the good things about this cake (and there are *a lot*), I think the number of people I can share it with is the very best one ❤ Chocolate Cheesecake {Vegan & Grain-Free}
Want more vegan, grain-free cheesecake? Try my Peachy Paleo Cheesecake!

Chocolate Cheesecake {Vegan & Grain-Free}
makes one 9-inch cheesecake

Filling:
1 cup raw cashews
1 14-ounce can coconut cream (not cream of coconut)
3 tablespoons maple syrup
2 teaspoons apple cider vinegar
1 teaspoon espresso granules (optional)
1 tablespoon pure vanilla extract
1/4 teaspoon Kosher or sea salt
8 ounces bittersweet chocolate, melted and cooled slightly
1/3 cup coconut oil, melted and cooled slightly

Crust:
15 Medjool dates, pitted
1 cup raw almonds
3 tablespoons natural unsweetened cocoa powder

Topping:
Homemade Chocolate Shell

The night before you want to make the cheesecake, place cashews in a small container with a lid. Cover with water. Refrigerate for 4-12 hours.

Lightly grease a 9-inch springform pan with coconut oil.

Make the crust. Combine dates, almonds, and cocoa powder in the bowl of a food processor, and process until the almonds are broken down and the filling starts to form a ball. Mixture should hold together when pinched. Transfer crust mixture to prepared pan, and press it to the edges to form an even layer. Set aside.

Wash and dry the food processor, or wipe it out very well with a paper towel.

Make the filling. Drain soaked cashews and place them in the food processor. Add coconut cream, maple syrup, apple cider vinegar, espresso granules, vanilla, and salt. Process until the mixture is smooth. Add melted chocolate and process again. With the food processor running, drizzle coconut oil through the feed tube. Continue processing until everything is smooth and fully combined.

Pour filling mixture over crust and smooth with an offset spatula. Refrigerate for 8 hours (or freeze for 2 hours).

Run a thin, flexible knife around the edge of the pan. Release the cheesecake from the springform pan, and allow it to sit at room temperature for 10 minutes. Drizzle with chocolate shell. Slice with a large, sharp chef’s knife, wiping the blade clean between cuts. Serve.

Leftovers will keep covered in the refrigerator for a few days.

Note:

If you cannot find coconut cream, use two 13.5-ounce cans of full-fat coconut milk. Chill them overnight and scoop off the coconut cream to use for the cake. Reserve the leftover liquid for another use.Chocolate Cheesecake {Vegan & Grain-Free}Chocolate Cheesecake {Vegan & Grain-Free}

Cashew Butter Chocolate Chip Cookies {Vegan & Gluten-Free}

Cashew Butter Chocolate Chip Cookies {Vegan & Gluten-Free}I’ve eaten a lot of desserts in my life—A LOT—but as far as sheer enjoyment goes, I still think it’s pretty hard to beat homemade chocolate chip cookies. The combination of caramelized brown sugar cookie and semisweet chocolate chips is about as perfect as it gets, don’t you think?Cashew Butter Chocolate Chip Cookies {Vegan & Gluten-Free}My favorite chocolate chip cookie recipe is in the archives along with a chocolate chip cookie cake that’s bigger your face <—make that! I’ve been working on another iteration of this classic for about a year, too. I wonder if the people I work for have noticed that every batch of cookie dough I’ve made for the last year has been just slightly different than the last…

But enough about old favorites and the cookies to come—today is all about Cashew Butter Chocolate Chip Cookies!Cashew Butter Chocolate Chip Cookies {Vegan & Gluten-Free}That’s right—these delectable chocolate chip cookies are made with creamy cashew butter in place of a traditional flour base, making them gluten-free. If you’ve been around here for a while, you know I have a bit of an obsession with reimagining classic cookies with a cashew butter base. The smooth, buttery flavor of cashews is a perfect jumping off point for revamping all sorts of cookie jar favorites! I posted Cashew Butter Snickerdoodles about a year ago and Cashew Butter Ginger Cookies around Christmas, but I think this is my favorite so far. I mean, hello—melty chocolate chips, y’all!Cashew Butter Chocolate Chip Cookies {Vegan & Gluten-Free}Another great thing about these Cashew Butter Chocolate Chip Cookies? They’re vegan! The natural oil in the cashew butter negates the need for butter, and the usual egg is swapped for a few tablespoons of aquafaba AKA the cooking/canning liquid from chickpeas. Sounds weird, but it totally works, it’s inexpensive and readily available, and no, it will not make your cookies taste like beans. If you’re still skeptical, you can use a flax egg. Either way, you’ll end up with a batch of spectacular vegan, gluten-free chocolate chip cookies.Cashew Butter Chocolate Chip Cookies {Vegan & Gluten-Free}You’ll notice that these cookies don’t have the slightly raggedy edges of my other forays into cashew butter cookies. That’s because I finally figured out that these cookies bake up in a more aesthetically pleasing way if you flatten them before they go in the oven.Cashew Butter Chocolate Chip Cookies {Vegan & Gluten-Free}*cue “The More You Know” jingle*Cashew Butter Chocolate Chip Cookies {Vegan & Gluten-Free}I’m going to gush a little more about these cookies and then I swear I’m done 😉 This recipe doesn’t require anything beyond a whisk, a silicone spatula, and a bowl. There’s no required chill either–if you turn on the oven right now, you can have an entire batch of cookies ready to go in just about an hour!Cashew Butter Chocolate Chip Cookies {Vegan & Gluten-Free}Seriously, there are so many good things to say about Cashew Butter Chocolate Chip Cookies. Their shockingly-close-to-the-real-deal flavor and soft & chewy texture are enough to capture just about any cookie-loving heart ❤ My favorite thing about them though is that they’re vegan and gluten-free, so I can share them with more friends. I’m pretty sure that the only thing better than a fresh homemade batch of chocolate chip cookies is having people to share them with.Cashew Butter Chocolate Chip Cookies {Vegan & Gluten-Free}Cashew Butter Chocolate Chip Cookies {Vegan & Gluten-Free}
makes about 2 dozen small cookies

1 cup creamy-style cashew butter
3/4 cup light brown sugar, packed
1/4 cup granulated sugar
3 tablespoons aquafaba (chickpea canning liquid) or 1 flax egg
1 teaspoon vanilla extract
1 tablespoon cornstarch
1/4 teaspoon baking powder
pinch of Kosher or sea salt
1 1/4 cups dairy-free chocolate chips + more for topping (optional)

Preheat oven to 350F. Line two baking sheets with parchment. Set aside.

In a large mixing bowl, whisk together cashew butter, light brown sugar, and granulated sugar until combined. Mix in aquafaba (or flax egg) and vanilla. Use a silicone spatula to fold in cornstarch, baking powder, and salt. Fold in dairy-free chocolate chips.

Scoop dough by the tablespoon and form into balls. Place dough balls 2 inches apart on prepared pans and press down to flatten. Bake 10-11 minutes, just until no longer wet-looking. Allow cookies to cool on the baking sheets for ten minutes before removing to a rack to cool completely. Press more chocolate chips onto the tops of the warm cookies, if desired. Repeat baking process with any remaining dough.

Cookies will keep in an airtight container at room temperature for up to a week. Cashew flavor will mellow slightly over time.

Cashew Butter Chocolate Chip Cookies {Vegan & Gluten-Free}

Oatmeal Blender Pancakes {Vegan & Gluten-Free}

Oatmeal Blender Pancakes {Vegan & Gluten-Free}Sometimes I fall in love with an ingredient or a recipe and I just can’t help but blog about it twice in rapid succession.

Oatmeal Blender Pancakes {Vegan & Gluten-Free}Exhibit A: that time I posted two layer cakes in a week.
Exhibit B: when I made cinnamon rolls and monkey bread in the same week with the same dough.

Oatmeal Blender Pancakes {Vegan & Gluten-Free}This time (Exhibit C?), I’ve gone a little nuts about old-fashioned oats. I’ve waxed on and on (and on and on and on and on) about how much I love making and eating granola, but even I need a little variety in my repertoire. I mean, who eats their regular everyday breakfast on the weekend?!

Oatmeal Blender Pancakes {Vegan & Gluten-Free}I have lots of weekend breakfasts (or brunches or company breakfasts or holiday breakfasts or whatever you want to call them) in the archives. The one I make most often is a Puff Pancake, but I think that’s about to change because I can’t get enough of these Oatmeal Blender Pancakes.

Oatmeal Blender Pancakes {Vegan & Gluten-Free}Oatmeal Blender Pancakes {Vegan & Gluten-Free}Oatmeal Blender Pancakes {Vegan & Gluten-Free}Oatmeal Blender Pancakes {Vegan & Gluten-Free}Oatmeal Blender Pancakes {Vegan & Gluten-Free}I’ve made these easy-peasy pancakes four times since I got back from Christmas vacation and I don’t see any end in sight. I mean, what’s not to love about a stack of pancakes that’s completely whole grain, comes together in the blender, uses ingredients you probably already have, is vegan and gluten-free, and is still soft and fluffy?!

Seriously, y’all. I’m in love.Oatmeal Blender Pancakes {Vegan & Gluten-Free}

Oatmeal Blender Pancakes {Vegan & Gluten-Free}
makes 12-14 small pancakes

5 teaspoons apple cider vinegar
~1 2/3 cups milk of choice (I used unsweetened vanilla almond milk)
2 1/4 cups old-fashioned oats (use certified gluten-free oats for gluten-free pancakes)
1/4 teaspoon ground cinnamon
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon Kosher or sea salt
3 tablespoons pure maple syrup
3 tablespoons neutral-flavored oil (I like canola), plus more for cooking

For Serving:
pure maple syrup
butter or vegan margarine
fresh fruit

Place apple cider vinegar in a liquid measuring cup. Pour in milk of choice until it reaches the 1 2/3 cups mark. Let sit 5 minutes or until curdled.

Combine remaining ingredients in a high-powered blender. Add milk mixture. Blend until smooth, about 40-60 seconds. Scrape down the inside of the blender as necessary. Let mixture rest for 5 minutes; it will thicken slightly.

Heat 1 tablespoon of oil in a heavy-bottomed skillet over medium heat. Add batter to the pan in 1/4 cup increments, leaving space between pancakes. Let cook until bubbles form on the surface, about 2 minutes. Flip pancakes and cook an additional 1-2 minutes. Remove to a plate. Repeat process with all remaining batter, adding oil to the pan as necessary.

Divide pancakes among serving plates. Top with butter, maple syrup, and/or fresh fruit. Serve immediately.

Oatmeal Blender Pancakes {Vegan & Gluten-Free}

10 Minute Stovetop Granola

10 Minute Stovetop GranolaIf you’ve been around here awhile, you know I’m a bit of a granola junkie. I eat the stuff almost everyday. I have five recipes in the archives and another twenty that haven’t been posted. Heck, I even have a recipe for Granola Cookies! What I’m saying is that if you’re into granola, you’ve come to the right corner of the internet.

10 Minute Stovetop GranolaAll the recipes in the archives are made the traditional way—baked at a relatively low temperature with frequent stirring to prevent burning. Each variation makes enough for three weeks worth of breakfasts. Yes, granola is a great thing to prep-ahead and have stashed in your cabinet on busy mornings.

But there are times when I am out of town for a week, or that I am working on a breakfast recipe for an extended period, or even that I just don’t have time for breakfast at home. And, very occasionally, I come up with a flavor combination that simply doesn’t work (Orange-Pistachio comes to mind), and then I’m stuck eating subpar breakfasts for three weeks so that I don’t waste food…10 Minute Stovetop Granola

…until recently, that is.

10 Minute Stovetop GranolaI started making granola on the stovetop this past October and I totally love it. Not only does it take just a quarter of the usual cook time, but it makes a smaller batch! This means that I don’t have to worry about it turning stale in a few weeks or just growing tired of the flavor combination—it’s gone long before that happens.

10 Minute Stovetop GranolaToday’s granola recipe was made as most of mine are: as a way to use up odds and ends from my mix-in cabinets. There are oats of course, but the rest is just based on ratios.

10 Minute Stovetop GranolaFor two cups of oats, I add in one cup of chopped nuts and seeds (pecans, pepitas and sunflower seeds, in this case). Those get toasted in a dry skillet until they are fragrant and the seeds are starting to pop.

10 Minute Stovetop GranolaNext come three tablespoons of oil (I used coconut) and six tablespoons of sweetener. I went for maple syrup and dark brown sugar for this batch, but if you don’t like the idea of straight-up sugar in your breakfast, you may sub coconut sugar or use all maple. Don’t forget to add some salt for balance.

10 Minute Stovetop GranolaCook the granola a few minutes more before removing it from the heat and adding in some dried fruit. I went with dates—I impulse-bought a huge bag of them on a recent trip to Costco and now I’m throwing them in everything. If dried fruit isn’t for you, leave the granola as-is.

10 Minute Stovetop Granola10 Minute Stovetop GranolaSpread the granola out on a parchment-lined baking sheet and let it cool. If you’re the type of person who adds chocolate chips to granola, this is the time.

10 Minute Stovetop GranolaPile your finished granola into a jar. Who knew oats, nuts, and seeds could look so pretty?!

10 Minute Stovetop GranolaThis Stovetop Granola doesn’t cluster much, but that can be remedied by using a thicker sweetener like honey or brown rice syrup. Real cluster enthusiasts might want to add an extra tablespoon or two, just in case.

I, however, don’t mind clusterless granola. Paired with some plain yogurt and a full French press…well, I have no complaints at all.10 Minute Stovetop Granola

10 Minute Stovetop Granola
makes about 1 quart

2 cups old-fashioned oats (use certified gluten-free oats for gluten-free granola)
1/2 cup chopped pecans
1/4 cup raw pepitas
1/4 cup raw sunflower seeds
3 tablespoons coconut oil
3 tablespoons dark brown sugar, packed
3 tablespoons pure maple syrup
1/2 teaspoon fine sea salt
1/2 cup chopped dates (I used deglet noor)

Line a rimmed baking sheet with parchment. Set aside.

Heat a large, heavy-bottomed skillet over medium heat. Add oats, pecans, pepitas, and sunflower seeds. Cook, stirring constantly, until very fragrant and toasted (about 4-5 minutes). Do not burn.

Remove pan from heat. Add coconut oil and allow to melt. Stir to coat the oat mixture. Stir in dark brown sugar, maple syrup, and salt. Return pan to medium heat and cook/stir for 2-3 additional minutes, until sweeteners are incorporated. Remove granola from heat. Stir in chopped dates.

Transfer mixture to parchment-lined pan and allow to cool.

Store granola in an airtight container at room temperature for up to three weeks.

10 Minute Stovetop Granola