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

Mexican Hot Chocolate Crinkles {Gluten-Free}

Mexican Hot Chocolate Crinkles {Gluten-Free}I try my best to make sure there’s plenty of chocolate on this site, but as a confirmed vanilla person, I know I could do more.

It’s not that I don’t like chocolate–quite the contrary, actually. I just happen to like vanilla, fruit, and spice a tiny bit more. I don’t think you can blame me for loving Eggnog Puff Pancakes, Maple Spice Stars, and Cashew Butter Ginger Cookies 😋

Mexican Hot Chocolate Crinkles {Gluten-Free}But never mind my personal preferences.

Today’s post is for the true chocolate lovers. Those who eat the stuff everyday. The ones who keep a chocolate bar on their person at all times. The people who live for the fudgiest flourless chocolate cake. If you fall into any of these categories, well, consider these Mexican Hot Chocolate Crinkles a Christmas gift from me to you.

Mexican Hot Chocolate Crinkles {Gluten-Free}These cookies are a spin on one of the chocolatiest (it’s Friday and Christmas is in ten days–let’s pretend that’s a word) recipes on this little blog, my gluten-free Chocolate Crinkles. You see, beneath that crackly sugared exterior is so much chocolate, it’s sort of obscene. You’ll also find big hits of cinnamon and cayenne for a warm, spicy finish. If you love heat with your chocolate, it’s your lucky day.

Mexican Hot Chocolate Crinkles {Gluten-Free}Mexican Hot Chocolate Crinkles are made with three (three!) different kinds of chocolate. There’s a pound of melted dark chocolate in the dough, plus some cocoa powder and two cups of semisweet chocolate chips. In addition to all that, this dough is held together with four well-beaten eggs, light brown sugar, and granulated sugar.

Mexican Hot Chocolate Crinkles {Gluten-Free}For that classic Mexican Hot Chocolate flavor, you’ll need a tablespoon of cinnamon and a bit of cayenne. There’s some espresso too, just for some depth.

Mexican Hot Chocolate Crinkles {Gluten-Free}After a short chill, the dough will be very thick. Scoop it in two tablespoon increments, roll them into balls, and coat them in confectioner’s sugar. Slide them into the oven and just over ten minutes later…

Mexican Hot Chocolate Crinkles {Gluten-Free}Just look at those crinkly, crackly tops!

Mexican Hot Chocolate Crinkles {Gluten-Free}They’re the stuff of cookie tray dreams.

Mexican Hot Chocolate Crinkles {Gluten-Free}And that’s to say nothing of the chocolaty, melty, spicy interiors 😍

Mexican Hot Chocolate Crinkles {Gluten-Free}With all the chocolate, it’s no surprise that Mexican Hot Chocolate Crinkles are very rich. I can only eat one at a time, but true chocolate lovers may go for two.

Regardless of where you fall on the chocolate loving spectrum though, I defy you to resist a Mexican Hot Chocolate Crinkle and a hot cup of coffee. I’ll be the first to tell you: it can’t be done.Mexican Hot Chocolate Crinkles {Gluten-Free}

Mexican Hot Chocolate Crinkles {Gluten-Free}
makes about 30 cookies

7 tablespoons natural unsweetened cocoa powder
1 tablespoon cornstarch
1 tablespoon ground cinnamon
1/4-1/2 teaspoon ground cayenne 
1 1/2 teaspoons instant espresso granules
1 teaspoon baking powder
1/2 teaspoon Kosher or sea salt
1 pound (16 ounces) good quality bittersweet chocolate, chopped (I like Trader Joe’s Pound Plus Dark Chocolate)
4 tablespoons unsalted butter, cut into cubes
1 cup light brown sugar, packed
1/3 cup granulated sugar
4 large eggs, room temperature
2 cups semisweet chocolate chips
1 cup confectioner’s sugar

In a small bowl, whisk together cocoa powder, cornstarch, cinnamon, cayenne, instant espresso, baking powder, and salt. Set aside.

In a double boiler or the microwave, melt the bittersweet chocolate and butter together, stirring frequently, until smooth. Set aside to cool a bit.

In a large mixing bowl, combine eggs, light brown sugar, and granulated sugar. Beat for five minutes, until frothy and pale. Add the melted chocolate mixture in two installments, followed by the dry ingredients and the chocolate chips. Dough will be very thick. Let the dough chill in the refrigerator for 30 minutes.

Position racks in the top and bottom thirds of the oven. Preheat oven to 350F. Line two sheet pans with parchment paper.

Scoop dough in 2 tablespoon increments and roll into balls. Roll dough balls in confectioner’s sugar and set at least two inches apart on prepared pans. Bake for 6 minutes, then rotate the pans top-to-bottom and back-to-front. Do not overbake. Let cool on the pans for ten minutes before removing to a rack to cool completely. Repeat with all remaining dough.

Cookies will keep in an airtight container at room temperature for up to a week.

Mexican Hot Chocolate Crinkles {Gluten-Free}

Cashew Butter Ginger Cookies {Vegan & Gluten-Free}

Cashew Butter Ginger Cookies {Vegan & Gluten-Free}It’s the most wonderful time of the year! The time for holiday cookies and candy and extravagant breakfasts that are actually dessert. The time for family and friends and hot chocolate and caroling. But also, time for taking extra care of those for whom this holiday season might not be so wonderful.

The Sweetest Season GraphicThis year I am participating in The Sweetest Season, benefitting Cookies for Kids’ Cancer. As you may know, cancer is the #1 cause of death-by-disease for children in the U.S. In spite of this startling statistic and the 40,000 children currently battling cancer nationwide, less than 4% of the National Cancer Institute’s $4.6 billion federal budget goes to pediatric cancer research.

Cookies for Kids’ Cancer is a 501(c)3 non-profit organization that encourages people to raise funds for pediatric cancer research in the most delicious of ways: by making cookies and sharing them with friends and family. The goal is to raise funds to find a cure, one cookie at a time. Many supporters (called “Good Cookies”) choose to have bake sales or cookie swaps, but this year I’m teaming up with many fellow bloggers to post new cookie recipes and donate directly. If you’d like to learn more and/or make a charitable donation to Cookies for Kids’ Cancer, click here.

I made my donation on Giving Tuesday, so now it’s time to talk about cookies–Cashew Butter Ginger Cookies, to be exact 😍😍😍

Cashew Butter Ginger Cookies {Vegan & Gluten-Free}Y’all, I’m just crazy about these ginger cookies. They’ve got all the flavor, chewy texture, and sparkly sugared edges you love, but without the gluten, eggs and dairy, so your gluten-free vegan friends can eat them without consequence. I love an inclusive recipe!

Cashew Butter Ginger Cookies {Vegan & Gluten-Free}Cashew Butter Ginger Cookies {Vegan & Gluten-Free}The base of these cookies is a jar of cashew butter. It gives the simple dough plenty of structure and a buttery, nutty undertone. Dark brown sugar and a couple of tablespoons of molasses keep the finished cookies soft and chewy, while ground ginger and cinnamon amp up that classic holiday cookie flavor!

Cashew Butter Ginger Cookies {Vegan & Gluten-Free}As far as egg replacement goes, I am all about aquafaba these days. If you haven’t heard of this miracle of modern vegan baking, well, you’re in for a surprise and a treat.

Cashew Butter Ginger Cookies {Vegan & Gluten-Free}Aquafaba (literally translated “bean water”) is the liquid from cooking and/or canning chickpeas. As the beans cook, they release lots of proteins into the water, creating a nearly-flavorless, almost-gel-like liquid. This is the aquafaba.

Cashew Butter Ginger Cookies {Vegan & Gluten-Free}Cashew Butter Ginger Cookies {Vegan & Gluten-Free}As aquafaba can be whipped to stiff peaks, many bakers like to use it to make vegan meringue cookies, mousses, and macarons. I haven’t used aquafaba for any of those things (yet!), but I have used it in my Chipotle-Sweet Potato Hummus and Cornmeal Pancakes. <–try those!

If aquafaba isn’t your thing, you could use the “flax egg” mixture I use in my Cashew Butter Snickerdoodles, but know that there will be a difference in flavor from the flaxseed. If you’re not vegan, feel free to swap in one large egg. No matter which option you choose, your cookies will be delicious.

Cashew Butter Ginger Cookies {Vegan & Gluten-Free}But enough about egg replacers! The dough for these Cashew Butter Ginger Cookies comes together quickly. After a short chill and a roll in granulated sugar, they’re ready to go in the oven. The cookies bake up in less than ten minutes, just until they’re soft in the centers and crisp and sparkly at the edges.

Cashew Butter Ginger Cookies {Vegan & Gluten-Free}These little cookies are going to steal the show at your parties and cookie swaps, y’all. They look and taste just like the soft ginger cookies we all know and love–I bet that if I hadn’t just told you that these cookies are made from cashew butter and aquafaba, you wouldn’t even notice. And even if you do, the richness of the cashew butter, hits of molasses and spice, and chewy centers are nearly guaranteed to keep you coming back for more.Cashew Butter Ginger Cookies {Vegan & Gluten-Free}

Cashew Butter Ginger Cookies {Vegan & Gluten-Free} 
makes about 3 dozen small cookies

1 16 ounce jar cashew butter
3 tablespoons aquafaba* (chickpea canning liquid)
2 tablespoons molasses (not blackstrap)
1 1/3 cups dark brown sugar, packed
1 tablespoon (3 teaspoons) ground ginger
2 teaspoons ground cinnamon
1/4 teaspoon Kosher or sea salt
3 tablespoons cornstarch
1/8 teaspoon baking powder

Coating:
1/3 cup granulated sugar

In a large mixing bowl, combine cashew butter, aquafaba, molasses, dark brown sugar, ginger, cinnamon, and salt. Use an electric mixer (or a silicone spatula and some elbow grease) to beat ingredients together until smooth. Add cornstarch and mix again. Cover dough and refrigerate for 30 minutes.

Preheat oven to 350F. Line two baking sheets with parchment. Pour granulated sugar into a small bowl.

Remove dough from the refrigerator. Scoop dough in one tablespoon increments and roll into balls. Coat in granulated sugar and place about 2 inches apart on prepared baking sheets. Bake 8-10 minutes, until puffed and golden at the edges. Let cool on the baking sheets for five minutes before removing to a rack to cool completely. Repeat baking process with any remaining dough.

Leftover cookies will keep in an airtight container at room temperature for up to a week.

Note:

If you are not vegan, you may use one large egg (at room temperature) in place of the aquafaba. Proceed with the recipe as written.

Cornbread Stuffing with Apples & Fennel {Gluten-Free}

Cornbread Stuffing with Apples & Fennel {Gluten-Free}This year will be an unusual Thanksgiving for my family. Not only will all of us be together over the holiday, but we’re also going to be home in Fort Worth and we’re going to make the big meal ourselves. I honestly can’t remember the last time we did all that–I think I was eleven!

Since we’ll be cooking in my mom’s kitchen, she’s the lady in charge. So far, she’s requested a Butterscotch Cream Pie. Other than that, nothing’s set in stone.* None of us are particularly fond of turkey, so we’re not married to the traditional meal.

Note: I mean, there will be Artichoke Dip. It’s not the holidays without Artichoke Dip.

Cornbread Stuffing with Apples & Fennel {Gluten-Free}Now, I can live without the traditional sweet potatoes, the cranberry sauce, and even the rolls. I generally don’t care for gravy, so that’s no biggie. But stuffing…well, it’s my lone non-negotiable side dish. 

I’ve already got a great stuffing recipe in the archives–the base is homemade cream biscuits! I love that recipe, but I’m going in a different direction this year. My little sister has cut gluten out of her diet over the past several months, so this year, I’m using my accidentally-gluten-free Southern-Style Cornbread as the base, and doctoring it up with apples and fennel. So freaking good, y’all.

Cornbread Stuffing with Apples & Fennel {Gluten-Free}Cornbread Stuffing with Apple & Fennel might be my new favorite Thanksgiving side. The southern cornbread makes for a super savory base, but the pops of sweetness from the apples and fennel keep it interesting. Adding to the flavor are all the aromatics (celery, onion, garlic) and herbs (parsley, sage, thyme) you’d expect in a stuffing, plus some vegetable stock. Oh, and butter–a whole stick. It’s holiday food, not everyday food.

Cornbread Stuffing with Apples & Fennel {Gluten-Free}Cornbread Stuffing with Apples & Fennel {Gluten-Free}Cornbread Stuffing with Apples & Fennel {Gluten-Free}Cornbread Stuffing with Apples & Fennel {Gluten-Free}Cornbread Stuffing with Apples & Fennel {Gluten-Free}My grandmother (the one with the biscuits and Lemon Meringue Pie) made a cornbread dressing that was so dense and moist that it could be sliced into squares. (It also had hard-boiled eggs in it. 😬😫😑) This recipe has very little in common with hers. While it’s definitely moist and buttery, this stuffing cannot be sliced and requires a serving spoon. 

Cornbread Stuffing with Apples & Fennel {Gluten-Free}With Thanksgiving just fifteen days away, I can’t wait to share this with my family. The cornbread base gives a nod to our Texan heritage, the apples and fennel are seasonal and delicious, and it’s all gluten-free, so everyone can enjoy it. Oh, and it can’t be sliced and stacked like a pyramid on a serving dish, so we’ve got something for which to be thankful.Cornbread Stuffing with Apples & Fennel {Gluten-Free}

Cornbread Stuffing with Apple & Fennel {Gluten-Free}
makes 8 servings

Southern-Style Cornbread:
2 cups yellow cornmeal
1 tablespoon baking powder
1 teaspoon Kosher or sea salt
1 1/2 cups buttermilk
1 large egg, room temperature
4 tablespoons (1/2 stick) unsalted butter, melted
1 tablespoon bacon fat (or neutral-flavored oil)

Preheat oven to 425F.
In a large mixing bowl, whisk together cornmeal, baking powder, and salt. Set aside.

Combine buttermilk and egg in a measuring cup. Whisk together with a fork. Fold into dry ingredients. Fold in melted butter.

Heat an 8- or 9-inch oven-safe skillet over medium-high heat for at least 3 minutes. Add bacon fat and coat. Add cornbread batter. Cook for one minute before transferring to the oven. Bake for 20-22 minutes, until a toothpick inserted in the center comes out clean.

Cool completely in the pan on a rack.

For the stuffing:
1 recipe Southern-Style Cornbread, cut into cubes, stale
8 tablespoons (1 stick) unsalted butter, divided
1 medium white onion, small diced
2-3 stalks celery, small diced
1 bulb fennel, trimmed and small diced
2 large baking apples, peeled and small diced
3 large cloves garlic, minced
1 tablespoon minced fresh sage
1 tablespoon minced fresh thyme leaves
1/4 cup chopped fresh parsley
2-2 1/2 cups vegetable broth, divided
1/2-3/4 teaspoon Kosher or sea salt 
1/2 teaspoon freshly cracked black pepper

Remove cornbread from the pan and slice into 1/2-inch cubes. Spread cubes onto a dry sheet pan and let sit uncovered overnight.

Preheat oven to 350F. Butter a 9×13-inch casserole. Set aside.

Melt 4 tablespoons of butter a heavy skillet over medium heat. Add onion, celery, fennel, apples, and garlic, and cook for about 10 minutes or until soft. Add sage, thyme, and parsley and cook until fragrant, about a minute. Pour in 1 cup of vegetable broth and turn the heat up to medium high. Once liquid comes to a simmer, remove pan from heat.

Transfer dry cornbread cubes to a large mixing bowl. Pour in the vegetable mixture and mix until combined. Add 1/2 teaspoon of salt and pepper. Taste and adjust seasonings.

Melt 4 tablespoons butter and add to the stuffing. Fold in an additional 1-1 1/2 cups vegetable broth, depending on your taste.

Cover pan with foil. Bake 30 minutes. Remove foil and bake an additional 10 minutes. Let cool for 10 minutes before serving.

Cornbread Stuffing with Apple & Fennel {Gluten-Free}