Category Archives: aquafaba

Cornmeal Waffles {Vegan & Gluten-Free}

Cornmeal Waffles {Vegan & Gluten-Free}The last morning on Swan’s Island is usually a bit of a bummer. Sure, we’re still on-island for the day, but the thought of leaving on the following morning’s early ferry is looming. We’ve accepted that this will not be the year that we canoe. The only thing left on our “must” list is to hike around the lighthouse. It’s time to buy the things we’ve been eyeing at the vintage/antiques stores all week. To go say goodbye to the couple that owns the general store—after five summers, we’re on a first name basis. It’s time to take our recycling and garbage to the transfer station.*

*It’s not all fairy princess magic time, even though there is something sort of endearing about the whole process. I wish NYC waste disposal were so adorable.Cornmeal Waffles {Vegan & Gluten-Free}But it’s also time for one last good breakfast. Since VJ bought herself a waffle iron a couple of years ago, waffles have been a vacation must for us. She usually takes the helm on that, veganizing a very good gluten-free mix and serving up breakfasts that I am more than happy to eat on the cove-facing patio, but she politely agreed to my request to “mess with the waffle iron” this year.Cornmeal Waffles {Vegan & Gluten-Free}Initially, she may have regretted this. I had it in my head that my Cornmeal Pancake batter would work just as well in a waffle iron. Truly, I was so sure of this that I was congratulating myself weeks ahead of time for being such a culinary genius and had practically already written the accompanying blog post.

I should probably mention that I had never made a waffle from scratch before.Cornmeal Waffles {Vegan & Gluten-Free}Cornmeal Waffles {Vegan & Gluten-Free}You can see where this is going—the first round was akin to cornmeal styrofoam. Turns out, waffle batter generally needs to be thinner than pancake batter, lest the final product be tough, dry and heavy. We ate the waffles anyway (bad waffles are still waffles), but it took two days and neither of us was particularly jazzed about it. Needless to say, I was a little disheartened, and spent a couple of days writing and rewriting the recipe until I was ready to try again on the final morning.Cornmeal Waffles {Vegan & Gluten-Free}Cornmeal Waffles {Vegan & Gluten-Free}Cornmeal Waffles {Vegan & Gluten-Free}As I began mixing together dry ingredients and measuring out aquafaba and oil, I started to worry that round two would be disastrous too, but I ladled the batter into the iron anyway. VJ and I had an unspoken agreement that we would eat the results, no matter how awful.Cornmeal Waffles {Vegan & Gluten-Free}But we were pleasantly surprised. My adjustments—reducing the cornmeal and doubling the aquafaba (chickpea canning liquid/egg substitute)—had worked, producing lighter, softer waffles with crisp edges and a good corn flavor. We finished them in one sitting. No arduous styrofoam-esque breakfasts here!Cornmeal Waffles {Vegan & Gluten-Free}Cornmeal Waffles {Vegan & Gluten-Free}Long story short, in addition to my haul from the vintage stores, this vacation also resulted in my purchase of a waffle maker. I’ve been home for about six days now and have already gotten a good return on my investment: I’ve made this recipe four six more times. You know, just to be sure they’re worthwhile. And also because I like having a freezer full of waffles.Cornmeal Waffles {Vegan & Gluten-Free}

Cornmeal Waffles {Vegan & Gluten-Free}
makes about 8-10 4-inch waffles

If you do not want/need these waffles to be vegan, two large eggs may be substituted for the aquafaba.

1 tablespoon apple cider vinegar
~1 cup unsweetened almond milk (or other milk of choice)
2 cups yellow cornmeal
1/3 cup cornstarch
1/4 cup granulated sugar
1 teaspoon Kosher or sea salt
1 tablespoon baking powder
6 tablespoons aquafaba (chickpea canning/cooking liquid)
6 tablespoons neutral-flavored oil
2 teaspoons pure vanilla extract

For the waffle iron:
cooking spray

For serving (optional):
salted butter (traditional or vegan)
warmed maple syrup
seasonal fruit

Preheat oven to 200F. Place a cooling rack over a rimmed baking sheet.

Heat waffle iron according to package directions.

Pour vinegar into a liquid measuring cup. Add just enough almond milk to reach the 1 cup mark. Stir and set aside.

In a medium mixing bowl, whisk together cornmeal, cornstarch, sugar, salt, and baking powder.

In a small mixing bowl, whisk together aquafaba, oil, almond milk mixture and vanilla. Pour wet ingredients into dry and whisk to combine.

Grease waffle iron with cooking spray. Pour 1/3-1/2 cup (depending on the size of your waffle iron) of the waffle batter into each well of the iron and close the top. Let cook until steam dissipates and the waffles are turning golden at the edges and divots, about 6 minutes.

Transfer cooked waffles to the prepared rack-over-pan and place in the oven to keep warm. Re-grease the waffle iron and cook remaining batter.

Serve waffles with butter, warmed maple syrup, and seasonal fruit, if desired. Enjoy immediately.

Leftovers may be layered with parchment, placed in a freezer bag, and frozen for up to 3 months. Reheat in the toaster.Cornmeal Waffles {Vegan & Gluten-Free}Cornmeal Waffles {Vegan & Gluten-Free}Cornmeal Waffles {Vegan & Gluten-Free}Cornmeal Waffles {Vegan & Gluten-Free}

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Double Chocolate Cashew Butter Cookies

Double Chocolate Cashew Butter Cookies {Vegan, Grain-Free}Cashew butter cookies began as a last-minute recipe a couple of years ago, but now they’re one of my favorite things. Every time I finish testing and posting one version, I start formulating another.Double Chocolate Cashew Butter Cookies {Vegan, Grain-Free}I started dreaming of these Double Chocolate Cashew Butter Cookies when I posted their classic chocolate chip sisters last spring. As with many of my recipes, they were in the back of my mind for months before I ever cracked open a jar of creamy cashew butter and started playing around. But once I did…whoa.Double Chocolate Cashew Butter Cookies {Vegan, Grain-Free}These thick, puffy, chewy chocolate cookies are so, so good. And vegan. And grain-free. And dead-easy. Just…what?! Give me alllllll the cashew butter cookies!Double Chocolate Cashew Butter Cookies {Vegan, Grain-Free}This is a one-bowl, no-mixer, no-chill, cookies-within-30-minutes-of-a-craving recipe. Oh, and should you have some modicum of self-control, these two-bite treats keep incredibly well at room temperature for upwards of a week. In fact, I think they get better as time goes on. The buttery cashew flavor mellows and melds with the cocoa and chocolate chips, and the results are brownie-like and wonderful ❤Double Chocolate Cashew Butter Cookies {Vegan, Grain-Free}I find good quality, reasonably-priced cashew butter at Trader Joe’s, but if you don’t happen to live in a spot smack in between two TJ’s, never fear. I haven’t tried it, but I am 96% sure you could make these with well-stirred natural peanut butter. And honestly, I think the only way to improve this recipe would be to add peanut butter.Double Chocolate Cashew Butter Cookies {Vegan, Grain-Free}

Double Chocolate Cashew Butter Cookies {Vegan & Grain-Free}
makes about 2 dozen small cookies

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

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

In a large mixing bowl, whisk together cashew butter, cocoa powder, light brown sugar, baking powder and salt until combined. Mix in aquafaba (or flax egg) and vanilla. 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, until puffy and no longer wet looking. Allow cookies to cool on the baking sheet for ten minutes before removing to a rack to cool completely. Top warm cookies with more chocolate chips, if desired. Repeat baking process with any remaining dough.

Let cookies cool completely before storing in an airtight container. They’ll keep well at room temperature for at least a week.

Note:

To make a flax egg, use a fork to whisk together 1 tablespoon ground flaxseed and 2 tablespoons warm water. Let sit for five minutes, until thickened. Continue with recipe as written.Double Chocolate Cashew Butter Cookies {Vegan, Grain-Free}Double Chocolate Cashew Butter Cookies {Vegan, Grain-Free}Double Chocolate Cashew Butter Cookies {Vegan, Grain-Free}

Blueberry Baked Oatmeal {Vegan & Gluten-Free}

Blueberry Baked Oatmeal {Vegan & Gluten-Free}Hello from Swan’s Island!Blueberry Baked Oatmeal {Vegan & Gluten-Free}VJ and I got here Saturday afternoon. It was supposed to be us and two more that day, but due to a work snafu, they didn’t join us until yesterday. Thank goodness for our other guest, my sister, EliotBlueberry Baked Oatmeal {Vegan & Gluten-Free}Since it’s just been the two of us these last few days, meals have been simple. As I’ve mentioned many (many, many, many) times, VJ is a gluten-free vegan. I am neither of those things, but it simply doesn’t make sense to make meat or floury baked goods just for me. I made scrambled eggs and ate a piece of avocado toast, but it was all vegan and gluten-free otherwise.

I’m not complaining.Blueberry Baked Oatmeal {Vegan & Gluten-Free}While everyone else I know was going to work Monday morning, I made this Blueberry Baked Oatmeal for us. Made with gluten-free old-fashioned oats, rice milk,* and aquafaba in place of eggs, it was the perfect way to start the day. And also the next day—it makes enough for six people.

*You could use almond milk or another unsweetened non-dairy milk, but we have a nut-allergic friend here and we’d like not to poison him, you know?Blueberry Baked Oatmeal {Vegan & Gluten-Free}Blueberry Baked Oatmeal {Vegan & Gluten-Free}This oatmeal is super simple to make. With just a few minutes of prep-work and 40 minutes of bake time, you’ll be rewarded with a rich, cinnamon-spiked oatmeal that is positively bursting with blueberries.Blueberry Baked Oatmeal {Vegan & Gluten-Free}Blueberry Baked Oatmeal {Vegan & Gluten-Free}You just need two bowls and a stirring implement to put it together, and you probably have all the ingredients already (with the possible exception of blueberries).Blueberry Baked Oatmeal {Vegan & Gluten-Free}Blueberry Baked Oatmeal {Vegan & Gluten-Free}Blueberry Baked Oatmeal {Vegan & Gluten-Free}VJ and I prefer our oatmeal on the sweet side, so I used 1/2 cup maple syrup here. If you’d like a less-sweet breakfast, you can reduce it to 1/4 cup.Blueberry Baked Oatmeal {Vegan & Gluten-Free}Feel free to add nuts or seeds (toast them with the oats!), or stir in coconut flakes or mashed banana. Everything we eat on Swan’s Island comes from one pre-ferry grocery trip on the mainland, so meals are paired down and simple. I like this oatmeal as-is with an additional drizzle of maple and a pat of butter, but that’s just me.As with many of the recipes on this site, this recipe can be made with many variations. Feel free to take my favorite and make it yours.Blueberry Baked Oatmeal {Vegan & Gluten-Free}

Blueberry Baked Oatmeal {Vegan & Gluten-Free}
makes about 6 servings

2 1/4 cups old-fashioned oats (certified gluten-free for gluten-free)
2 teaspoons ground cinnamon
1 teaspoon baking powder
3/4 teaspoon Kosher or sea salt
1 teaspoon freshly-grated lemon zest
2 cups non-dairy milk (I used rice milk)
6 tablespoons aquafaba (or 2 large eggs or 2 flax eggs)
1/2 cup pure maple syrup (may be reduced to 1/4 cup)
2 tablespoons canola oil
2 teaspoons pure vanilla extract
1 pint fresh blueberries, divided

For serving:
maple syrup
butter (vegan or regular)
yogurt

Preheat oven to 375F. Grease a deep 9-inch pie plate or other casserole dish. Set aside.

Place oats on a dry rimmed baking sheet (or other large pan) and toast in the oven for 5 minutes, or until fragrant. Let cool a few minutes. Transfer to a medium mixing bowl and stir in cinnamon, baking powder, salt, and lemon zest. Set aside.

In a large mixing bowl, whisk together non-dairy milk, aquafaba, maple syrup, oil, and vanilla. Stir in oat mixture.

Reserve 1/4 cup blueberries for topping. Scatter remaining blueberries in the bottom of the prepared baking dish. Add oatmeal mixture over the top and spread out as evenly as you can. Dot with remaining blueberries. Bake uncovered for 40-45 minutes, or until the center is lightly set.

Let oatmeal cool for at least 15 minutes before serving with additional maple syrup, butter, and/or yogurt. Oatmeal is best warm or at room temperature.

Leftover oatmeal will keep covered in the refrigerator for up to 5 days.Blueberry Baked Oatmeal {Vegan & Gluten-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}