Homemade Graham Crackers

Do you ever get a baking itch you have to scratch? Like when you hear about something and the idea of making it sticks in your head and you find yourself googling all these recipes until you actually scratch that damn itch and make it already? I do. And that’s how I felt about homemade graham crackers.

Homemade Graham Crackers - Vegan

These are perfect for summer time. Since I guess that’s what it is now that it’s past Memorial Day.

Homemade Graham Crackers - Vegan - Kbaked

I used some vegan marshmallows from Trader Joe’s (for $2.99 whatup) and used some of their dark chocolate lover’s bar to make s’mores. It was epic. But I also like eating graham crackers with peanut butter.

Truth be told I made these last summer, but recently found the photos and realized I never posted this recipe! So here it is, from the archives :).  Enjoy!

Homemade Graham Crackers

Homemade Graham Crackers - Kbaked

Prep Time: 30-50 minutes
Cook Time: 15-25 minutes
Servings: about 24 crackers, depending on size

Ingredients:

  • 2 cups whole wheat pastry flour or graham flour (Bob’s Red Mill and a few other brands make this; I found it at my local grocery store, but whole wheat pastry flour also works)
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg (optional)
  • 1/4 teaspoon ground clove (optional)
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3 tablespoons brown sugar
  • 3 tablespoons molasses
  • 1 teaspoon vanilla extract
  • 2 tablespoons non-dairy milk
  • 3 tablespoons non0-dairy butter, or coconut oil, melted

Method:

  1. Preheat oven to 350°F and line a baking sheet with parchment paper.
  2. Combine flour, cinnamon, spices, baking soda and salt in a bowl and mix.
  3. In a small bowl, whisk brown sugar, butter, molasses, vanilla, and non-dairy milk.
  4. Add dry mix to wet mix and fold together until combined.
  5. Roll dough into a ball and allow to cool in the refrigerator for about 30-40 minutes, or in the freezer for 10. This is optional, but will help with rolling.
  6. Flour a surface and roll dough into a large rectangle, about 1/4th inch thick.
  7. Use a sharp knife to cut the dough into triangles. I used a meat-cutter to make fun edges. This is optional.
  8. If desired, poke holes into surface to resemble graham crackers.
  9. Transfer to parchment-paper lined baking sheet and bake for 15-20 minutes, until browned and slightly firm. Rotate halfway through baking.
  10. Allow to cool completely. Crackers will harden a bit as they cool.
  11. Enjoy!

Easy Homemade Pico

Got another one for ya. Something to pair with those chipsIMG_5497

I’m pumping out some adapted recipes I’ve shared on Spoon on the blog while I’m working on some other content projects I’m SUPER excited to share over here and on another platform/medium that I’ve been wanting to try for so very long!IMG_5481

I’m excited and nervous and finally ready to explore a new medium of creativity, and really give it a shot. Any guesses what format? 🙂 IMG_5478

Other life updates: So about 10 years ago at poms camp someone stepped on my big toe and ripped off the big toe nail completely. It’s never been the same. It’s cracked off a few times since then, and has always been kind of discolored and funky.  Last week my toe really started to swell and get painful. Like,all around the nail it was like elevated and puffy and it hurt to put on shoes or walk.IMG_5503

Cue me going to a walk-in clinic feeling like a hypochondriac. Turns out I wasn’t a hypochondriac. Next thing I know, I’m in podiatry getting my big toenail removed and nail bed dug out (there was a lot of scar tissue and pus down there). IMG_5487

I opted to watch the mini surgery. I regret watching the mini surgery. Anyways, they put me a giant dose of antibiotics and I’m pretty sure my gut flora is not pleased. I honestly JUST got off antibiotics for a throat infection 4 days prior to this experience, and I’m kinda worried I will have no good flora left by the end of this course (in like….another week and a half -__-). At least it’s an excuse to buy ALL the booch? 🙂HomemadeBakedTortilalChips_KatherineBaker

Anyways back to pico. Because I bet that story DEFIANTLY made you hungry. For some fresh tomato-y pico. Tehehe #sorryiovershareeverythingIMG_5494

Other notes/truth time: the herb in these photos is not actually cilantro. It’s parsley. Don’t tell anyone. It’s what I had on hand. That’s also the case for this entire series, and somehow thankfully, no one has ever noticed and come for me after it. Which means I don’t think anyone noticed. Since people on the internet are very quick to be mean.

Without further adieu, here is modified pico from my post for Spoon University:

Easy Homemade Pico De Gallo

  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Servings: 2-5 ? Eat what feels good to you

Ingredients:

  • 1 1/2 cups fresh diced tomatoes (about 2 medium or 1 small container cherry tomatoes)
  • 1 small red or yellow onion, or 1 shallot
  • 1/3-1/2 cup cilantro leaves, chopped finely
  • 1-2 fresh jalapeño peppers (optional)
  • 1 lime, juiced
  • 1/2 teaspoon salt
  • Sriracha (optional)

Method:

  1. Dice tomatoes and onions into small pieces. If you like bigger tomato chunks (I do) feel free to leave ’em a little bigger
  2. If you’re fancy, chiffonade the cilantro. If you’re not fancy, just chop it up into really small pieces. Add to bowl.
  3. Remove stems and if you’re sensitive to heat, remove seeds from jalapeños.Dice jalapeños and add to bowl.
  4. Juice one lime and add to bowl. Add a generous amount of salt. Mix well.
  5. If you’re like me and a spiciness fanatic, feel free to add a squeeze of Sriracha to up the spice game.
  6. Enjoy. Maybe with these chips.

 

Homemade Baked Tortilla Chips

Greetings! Again, sorry for the lack of recent content. I had a random surgery need pop up (more on this in my next post), and between work and the meds I’ve been on, have been drained of energy. HomemadeBakedTortilalChips_KatherineBaker

So! I’m going to share a series of adapted recipe pieces I wrote for Spoon University on the blog. Starting with these tortilla chips. (The recipes on the blog will be slightly different than those on Spoon)HomemadeBakedTortillaChips_Baker

I’m not a huge chip person. I can take or leave potato chips. Which is honestly kind of strange considering how much I LOVE potatoes. But I do like tortilla chips sometimes. Especially if they’re extra salty and not too greasy and served with guac. Or chocolate. (Trust me, tortilla chips + chocolate = a great combo).HomemadeBakedTortillaChips_Baker_Katherine

These chips are wonderful because they’re the perfect way to use up staling tortillas. And we all know how much I despise food waste. You can also make these in the microwave by microwaving each side for about 30 seconds-1 minute until crispy. It works way better than I expected it would.HomemadeBakedTortillaChips_KatherineBaker

So here is a link to the post on Spoon, and here is the recipe, below:

Homemade Baked Tortilla Chips

  • Prep Time: 5 mins
  • Cook Time:12 mins
  • Servings: 3-4

Ingredients:

  • 8 corn or flour tortillas
  • 1-1.5 tablespoons vegetable oil
  • lots of salt
  • lime juice (optional)

Method:

  1. Preheat oven to 400F. Line a baking sheet with parchment paper.
  2. Brush each side of each tortilla with just a wee bit of oil.
  3. Cut tortillas into 8 equal wedges (or 6 or 4 wedges, if you’re into bigger chips).
  4. Place tortilla wedges on baking sheet, spacing evenly and ensuring that none overlap. If you want to add lime juice, now’s the time to brush it on.
  5. Sprinkle a generous amount of salt over the chips.
  6. Place chips in the oven for 8-12 minutes, until golden and crispy, flipping halfway through, if desired.
  7. Remove from oven and allow to cool completely. Add more salt if you’d like. Enjoy 🙂

Single Serve Vegan Chocolate Chip Cookies

Hello again friends.baker_katherine_chocolate_chip_single_serve_vegan-1

I know, I know. I disappeared again. And I’m not going to make any excuses. I was busy doing what you do in your 20s: making mistakes, enduring set-backs, moving multiple times, and coming out stronger and more certain of who I am and who I want to be.

I also spent time writing a bunch more for Spoon University (check it out here), but after some soul searching and debating and squandering self-doubt, have decided to make my way back to blogging.

baker_katherine_chocolate_chip_single_serve_vegan_dip_vertical

And after decided to come back to blogging, I spent a considerable amount of time debating starting a new blog or re-starting kbaked for like the 4th time. I ultimately decided on the later, but am planning to give it a serious lift in style, layout, and quality.

All while eating cookies, of course.

I love chocolate chip (oatmeal) cookies. I mean, do you know someone who doesn’t? If you do please let me know; I’d legitimately be interested in interviewing them. Send me their contact info ASAP.

baker_katherine_chocolate_chip_single_serve_vegan_air

Back to cookies: one of my favorite things to make because 1) They don’t take very long, and 2) Holy moly, delicious!

But when you live alone, sometimes you just want one or two. Because if you have a dozen, you most likely eat a dozen. And then you feel icky and out of balance. At least, if you’re me.baker_katherine_chocolate_chip_single_serve_vegan_air_2

That’s why single serve cookie recipes are important to keep in your arsenal. The oatmeal is  hypothetically optional, but highly preferable, in my opinion.

I hope you enjoy this recipe, and my promise to blog more frequently in the coming months. It’s my goal to improve my content, layout, and start blogging about more than just recipes, but also nutrition, health, and life.

I hope you enjoy!

Single Serve Vegan Chocolate Chip Cookiesbaker_katherine_chocolate_chip_single_serve_vegan-1

Prep Time: 5 mins
Cook Time: 10 mins
Total Time: 15 mins
Servings: 1

Ingredients

  • 1 1/2 tablespoon non-dairy butter or coconut oil or nut butter or neutral oil like canola
  • 2 1/2 tablespoon brown sugar
  • 1/4 teaspoon vanilla extract optional
  • 1/3 cup all purpose whole wheat oat flour or any combination thereof
  • 2 tablespoon rolled oats optional or substitute addition flour
  • 1/2 teaspoon chia seeds optional
  • 1/8 teaspoon baking soda
  • 1 tablespoon water or milk add more if dough appears too dry
  • Dash salt
  • 1/4 cup chocolate chips

Method:

  1. Preheat oven to 350°F.
  2. In a small bowl, combine all ingredients and mix until just combined.
  3. Roll dough into two medium or one large cookie dough ball and place on an ungreased baking sheet.
  4. Bake for 8-12 minutes until the edges begin to turn golden brown and cookie becomes fragrant.

Recipe also shared on Spoon University

Check out some more noms on a link share on runningwithspoons.com!

Vegan Gluten-Free No-Bake Cookie Dough S’mores Bars

I should be writing my thesis. Really, that’s what I should be doing. Not baking, not rearranging my apartment to put my table by the window to take pictures of my baked goods, and definitely not blogging about them either. But here we are.
Vegan S'mores Bars Cookie Dough

Finishing this thesis has been like so meh. I’ve never been so good at procrastinating anything in my life. So many other things just seem important right now. Like frantically finding a job. And signing up for a free barre class and arriving wearing sticky stocks to realize that you and your friend missed the memo that it’s actually a free HIIT/cardio kickboxing class. And then doing that class wearing sticky socks. And then trying really hard not to roll your eyes while biting your tongue listening to their partner “holistic nutritionist” talk about “good molecules” for your body after. Phew. Stay calm, Kathy.

Vegan S'mores Cookie Dough Bars  Gluten-Free

Anyways, part of me procrastinating editing my thesis involved S’mores bars. I know right? Vegan, GF S’mores bars. Now what if I told you that these are also better-for-you. Like the cookie dough layer is actually pretty healthy.

Vegan Cookie Dough Healthy

Shut the front door, right? Right. But this magic is REAL.

Vegan Marshmallows

So recently Trader Joe’s debuted their vegan and gluten-free marshmallows for $2.99. G’bless you TJs for real. Normally, vegan marshmallows are like $6 for no apparent reason. And thus I’ve refrained from buying them and haven’t had a damn marshmallow in like 3 years. Until these puppies hit the shelves and like a dream come true.

Vegan Marshmallows Trader Joe's

Speaking of dreams, you could take a nap of one of these marshamllow-topped bars. Marshmallows are fluffy, just like pillows. Except then you’d have crumbs and chocolate in your hair. But if you surround yourself with the right types of people they may actually dig that sort of thing.

Vegan Gluten-Free S'mores Cookie Dough Bars

Back to the bars: what do I dig about these? Well, they have all the things I look for in a dessert: they are carby and sweet but not too sweet, and they have chocolate, and they have a graham cracker crust, and when you eat them they don’t make you feel like you just ate a garbage truck.

Vegan and Gluten Free S'mores Cookie Dough Bars

In fact, marshmallows aside, these puppies ain’t bad for you. The middle layer is full of whole grains, protein, and plant-powered goodness. And dark chocolate is rad, too.

Vegan Gluten Free S'mores Cookie Dough Bars

The graham crackers and the marshmallows? Well, those are for fun. Which is allowed when you’re eating. Because eating should be fun and not boring. In fact it should be s’mor-ing. <—I’m the worst. Kudos to you if you’re still reading this post and putting up with me being a cluster.

Vegan &amp; Gluten Free S'mores Cookie Dough Bars

Now let’s do this.

Vegan S'mores Cookie Dough Bars Gluten-Free

Ingredients – Crust:

  • 2 cups graham cracker crumbs (about a sleeve and a half)
  • 6 tablespoons coconut oil, melted

Ingredients – Cookie Layer:

  • 1 can chickpeas, drained and rinsed
  • 1 1/2 cups oat flour or other flour (you can make oat flour by pulsing oats in a food processor or blender until a flour forms)
  • 1 cup rolled oats
  • 2 teaspoons vanilla extract
  • 1/2 cup brown sugar
  • 1/3 cup granulated white sugar (can sub coconut sugar, etc)
  • 3/4 cup dairy-free chocolate chips
  • 3/4 cup chopped pecans (optional)

Ingredients – Topping:

  • 12 ounce bag vegan gluten-free marshmallows
  • 1/2 cup chocolate chips (optional)
  • 1/2 cup chopped pecans (optional)

Directions:

  1. Lightly grease a 9×13 baking sheet.
  2. In a small bowl, mix together graham cracker crumbs and coconut oil. Press into baking sheet to form a bottom layer. Store in the freezer for at least 10 minutes to set.
  3. In a food processor or blender, puree chickpeas until a smooth paste forms. Add vanilla extract and pulse again. Transfer to a bowl and add oat flour, rolled oats, sugars, and mix well. Then add chocolate chips and pecans and mix again.
  4. Transfer cookie dough into pan and press on top of graham layer.
  5. Top with chopped marshmallows, chocolate chips and pecans. Torch with a fancy kitchen torch, or broil in your oven for 2-3 minutes to crisp up the marshmallows.
  6. Cut into squares and enjoy. Store in the refrigerator or freezer.

Chocolate Covered Plantain Chips

You know what the best section is at Trader Joe’s?

Chocolate Covered Plantain Chips Vegan 3 Ingredients !

Okay that’s a faulty question. Because there is way too much good stuff at Trader Joe’s to pick a favorite product, let alone a favorite section. One time my manager asked me what my favorite products were “right now,”, which I thought was a better question than asking me what my “favorite products” were because that list would be overwhelming.  Right now in this 30 second increment of my life I can say that my favorite section is the candy section. In particular, anything that starts with the three magic words, “Dark Chocolate Covered…”

Vegan Chocolate Covered Plantain Chips Vegan

Yes, all those magical tiny rectangular boxes are full of the bestest things covered in the bestest chocolate. When I’m not eating Gone Bananas by the box, I also love the Dark Chocolate Covered Almonds with Sea Salt and Turbinado Sugar (which inspired this recipe), and the Dark Chocolate Lover’s Bar. Holy balls is their chocolate good.

Chocolate Covered Plantain Chips. Vegan & So Easy!

Another recent favorite Trader Joe’s combination of mine is the epic duo of the Spicy Chunky Guacamole with the Roasted Plantain Chips. A co-worker (hi, SG!) informed me of this dynamic marriage of salty/sweet/crunchy/smooth/spicy and I have been hooked since the first bite. It is love.

Chocolate Covered Plantain Chips  Vegan

I went a little overboard last time I purchased Plantain Chips and bought three bags forgetting that I had two at home. Which left me with five bags of plantain chips. So what’s a girl to do? Dip ’em in Dark Chocolate, of course, and combine my love of Trader Joe’s Dark Chocolate with by dipping their other products in the stuff and calling it bliss.

Screen Shot 2015-05-12 at 7.13.27 PM

So that’s just what I did. I dipped me some crunchy, salty, carby plantain chips in dark chocolate. It’s kind of like chocolate covered banana chips, but better in my humble opinion, because you also get the salty element from the roasted plantain chip. And you know I’m utterly in love with anything salty/sweet.

Chocolate Covered Plantain Chips. Vegan & So Easy !

These are very simple to make and require only a few minutes and 2-3 ingredients depending on your level of fussiness when it comes to them staying not-melty at room temperature (a tablespoon of coconut oil should help you avoid any melty chocolate!) but they work perfectly without it.

Chocolate Covered Plantain Chips. Vegan : So Easy!

I urge you to make these and please know that summer is coming as is a bit less stress and more sanity which means lots more tasty treats and a really exciting baby project coming to your internet waves soon. Until then, please view Millie with an emoji banana.

Millie & Banana Emoji

Yes, I thought this SnapChat was so funny I sent it to myself so I could open it later and lol at my own terrible humor. Yes I do that and yes I’m aware that’s perhaps not normal. But like this guy says, stay weird stay different. (Also yes, I am stalking Columbia’s instagram lately…and yes there might be a very exciting reason !) #staytuned #stayclassy #eatchocolatecoveredplantainchips [side note, you can totally tell which photos have “wet” chocolate, pre-setting, and which ones have “set” chocolate. total color change. goooooey] Prep Time: 5 minutes Cooling Time: 20 minutes Level: Easy Ingredients:

  • 1 1/4 cup plantain chips (I used Trader Joe’s)
  • 3/4 cup chopped dark chocolate or dark chocolate chips (I used Trader Joe’s 72% Dark Chocolate Pound Plus bar)
  • 1 tablespoon coconut oil (optional, but will help prevent meltiness if left out at room temperature)

Directions: 1. Line a baking sheet with parchment paper and set aside. In a microwave safe bowl, warm chocolate until melted. Use 30 second microwave increments, and stir after each increment until chocolate has melted. This should take about 60-90 seconds total. Stir in coconut oil until smooth and melted into chocolate. 2. Dip each plantain chip on each side into melted chocolate. Place each on parchment lined baking sheet. Repeat with chips until you run out of chocolate. 3. Place baking sheet full of plantain chips in the freezer  to set, at least 20 minutes. Store in an airtight container (preferably in the refrigerator) for up to two weeks. Enjoy 🙂

Simple Seed Bars

All I really want in life is NUTS and SEEDS. Do you feel me?

 Simple Seed Bars. Vegan && Gluten-free. Four ingredients!

There are so many puns that can be made when it comes to one of my favorite categories of foods, but for real I really am obsessed with nuts of all kinds. I always start to say my favorite and it results in me being like, “Probably cashew. And walnuts. Oh and obviously almonds. Peanuts for the peanut butter reasons. Did I mention that I love pistachios? Wait, also….” etc.

Simple Seed Bars. Vegan and Gluten-free. Four ingredients.

So when it comes to favorites, I can’t choose one. But I can almost guarantee I’m down to put nuts in my face any time of day any day of the week. They have always been and forever will be a staple snack in my diet, as well as a lovely accompaniment to chocolate, and of course, the breadth of my beloved nut butters.

Simple Seed Bars. Vegan & Gluten-free. Four ingredients.

Whenever I’m looking for a snack bar, I always look for ones with tons of nuts. This is why Kind Bars are my favorite snack bars. What makes me sad is that Kind Bars are expensive. Yes, I buy them anyway, and no I don’t think they are bad for you despite the drama going on with them right now.

Simple Seed Bars. Vegan and Gluten-free. Four ingredients!

Moving on. Last night I set out to make my own nut bars. Except then I burst open my bag of Sunflower Seeds. There was about a cup or so left in the bag that just went all over the place. This was when I decided I should just use the rest of them before they went to poop, salvaged what I could, and set out to make Simple Seed Bars.

Simple Seed Bars. Vegan and Gluten-free. Four ingredients!

The fun thing about these bars is that you can make them two ways: baked or frozen. If you like your nuts raw, simply store them in the freezer. If you like your nuts toasty and want the bars to hold together a bit better for traveling, bake them up for 10-15 minutes. I tried both methods and honestly enjoyed them both. Make a batch and try it both ways if you dare. Or don’t. Do you.

Simple Seed Bars. Vegan & Gluten-free. Four ingredients!

Baked or frozen these babies are crunchy, nutty, and full of satisfying seedy goodness. Sweetened only with dates, they have just enough glucosey goodness to keep your sweet tooth happy without horrifying it the way Quaker Chewy Bars do to mine. These are the perfect, easy, simple snack and when paired with fruit make a brilliant breakfast. And with only four ingredients and minimal prep, they couldn’t be easier. I truly hope you make them. That’s all for now folks, hope to SEE(d) you soon. #punny

Simple Seed Bars. Vegan && Gluten-free. Four ingredients!

Prep Time: 5 minutes
Cook Time: 0 minutes if using freezing method, but need at least 30 minutes if freezing; 10-12 minutes if using baking method
Level: easy makes one 9″ inch pan of Seed Bars, serving about 6 as a snack

Ingredients:

  • 1 1/2 cups (8 ounces) dried pitted dates, soaked in 2 tablespoons water for 10 minutes
  • 1 cup sunflower seeds
  • 3/4 cup nuts of choice (I used a mixture of cashews and pecans, any will work)
  • 3/4 cup raisins (and/or other dried fruit – I added some dried cranberries and cherries as well)

Directions:

1. Soak dates in water until tender, about 10 minutes. If using baking method to prepare, preheat oven to 350°F.

2. In a food processor, grind dates until a paste is formed.

3. In a large bowl, combine sunflower seeds, nuts, and dried fruit, Mix well. Add date puree and mix well again until a sticky dough has formed. Press dough into a parchment paper-lined 9″ inch square baking sheet.

4. Cover with an additional piece of parchment paper or plastic wrap and if using freezing method, place in the freezer to set, at least 30 minutes. If baking, place in oven for 10-12 minutes until lightly golden. Allow to cool before enjoying.

If using freezer method, keeps best if stored in freezer or refrigerator; if baking, store in an airtight bag or container.