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.
These are perfect for summer time. Since I guess that’s what it is now that it’s past Memorial Day.
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
Prep Time: 30-50 minutes Cook Time: 15-25 minutes Servings: about 24 crackers, depending on size
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
Preheat oven to 350°F and line a baking sheet with parchment paper.
Combine flour, cinnamon, spices, baking soda and salt in a bowl and mix.
In a small bowl, whisk brown sugar, butter, molasses, vanilla, and non-dairy milk.
Add dry mix to wet mix and fold together until combined.
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.
Flour a surface and roll dough into a large rectangle, about 1/4th inch thick.
Use a sharp knife to cut the dough into triangles. I used a meat-cutter to make fun edges. This is optional.
If desired, poke holes into surface to resemble graham crackers.
Transfer to parchment-paper lined baking sheet and bake for 15-20 minutes, until browned and slightly firm. Rotate halfway through baking.
Allow to cool completely. Crackers will harden a bit as they cool.
Mmmmm crackers. I love me a good cracker. Oddly, however, I rarely buy crackers. It’s one of those things I just never grab when I’m on autopilot at the grocery store. So maybe I enjoy crackers so much because they’re novel to me. Or maybe it’s just because I love carbs.
Well, I guess these crackers aren’t that carby. They got quinoa in them, but they also pack a buttload of healthy fats – polyunsaturated from the sunflower seeds, and omega fatty acids in the chia seeds. Also, hello holy fiber. These babies are packed full of them.
Can we talk about sunflower seeds for a minute? I seriously think they’re underrated. They’re not only tasty, but mega-cheap, and seriously nutritious! They’re one of the foods highest in polyunsaturated fatty acids – aka the best fatty acids, and the ones that can help you lower your blood lipid profiles when used to replace other fats and/or carbs.
Anyways back to crackers. These were kind of made on a whim based on what was in my pantry at my mom’s house in Wisco last week. And then they turned out really great. Like, way better than I had expected. I love when that happens. It makes me happies. Much more happies than when you make something you think is gonna be great and then it’s totally meh or you leave it in the oven way too long by accident because you can’t get your dog back inside from playing with frogs in the lawn and then you totally burn the crap out of whatever your’e making. Not that I speak from experience.
These crackers are hearty, flavorful, and satisfying. They pair great with avocado. They would also be pretty great with hummus, or are perfect on their own. You can also omit the garlic and pair them with sweet toppings, like nut butter or jam. You do you.
Let’s take a second to acknowledge the avocado in the photo above is a little bruised. Let’s also acknowledge that it is still perfectly edible and since I hate wasting food and avocados are darn expensive, no, I did not run to the store to buy a new one for this photo. Sorry, guys. But this is about the crack-tastic crackers anyway.
Say cracker again. *cracker.*
Prep Time: 5 minutes Bake Time: 15 minutes makes about 6 large crackers
1 cup raw sunflower seeds
1/2 cup chia seeds
1/2 cup raw quinoa
1 cup water
1/2 clove garlic (optional)
Preheat oven to 350°F.
Mince garlic clove if making savory crackers. Otherwise, skip this step.
Combine all ingredients in a bowl. Mix well.
Line a baking pan with parchment paper (I used a 9″ x 9″ pan). Spread cracker mixture over parchment paper.
Place in oven for 30 minutes. Carefully remove from oven. Place a second piece of parchment paper over the crackers, and flip crackers. Return to oven and bake for an additional 20-30 minutes, or until just set/crispy.
I LOVE IT. Anyways, I don’t always share my Spoon stuff on my blog (if you want more Spoon, I usually do archive my pieces under the “Published” tab), but I really think this is a fun quick piece on 30 Foods that Surprisingly Vegan. You can read the piece published on Spoon here, or you can poke around below. Enjoy !
The Home-Style Butter Cream, Caramel, Classic Chocolate, Vanilla, Coconut Pecan, Dark Chocolate Fudge, Lemon Supreme and Strawberry Cream varieties are all vegan. Cheers to vegan buttercream! Now hand us the spoon.
3. Duncan Hines Cake Mixes:
In Classic Carrot, Moist Deluxe Butter Golden, Classic Yellow, Dark Chocolate Fudge, Devil’s Food, Fudge Marble, German Chocolate, Red Velvet, Swiss chocolate, Coconut Supreme, Lemon Supreme, Pineapple Supreme AND Strawberry Supreme all contain no dairy or eggs. Some people may get finicky about food dye sources, but for most, all of the above are vegan-friendly. Swap out the eggs and butter/oil for a can of soda or sparkling water and you’ve got yourself the fluffiest vegan cake you could ever want.
4. Jell-O Instant Pudding Mix
Vanilla, Chocolate, Lemon, Pistachio, and Banana Creame are all vegan! Add your favorite non-dairy milk and you’re good to go.
5. Smucker’s Marshmallow Ice Cream Topping
As marshmallows contain gelatin (made from cow hooves), lots of vegans pass them up. But now vegans can rejoice – Smucker’s has made a gelatin-free version AKA vegan marshmallow fix is possible.
6. Taco Bell’s Bean Burrito (minus the cheese)
No lard in these beans, bitches!
7. Taco Bell’s Cinnamon Twists
For after the lard-free burrito.
8. Hershey’s Chocolate Syrup
For your soy milk, almond milk and non-dairy ice cream delight.
9. Chipotle Sofritas
Which honestly everyone should try.
10. Betty Crocker’s Bac-O’s Bacon Flavor Bits
We’re not sure if this is something to celebrate or be very, very afraid of.
11. Pillsbury Crescent Rolls
Ahh, the buttery taste of vegetable oils.
12. Ritz Crackers
Another food that prides itself on butter flavor, yet has none. Pass us a sleeve with some soy cheese, please!
13. Unfrosted Pop-Tarts
In Brown Sugar, Blueberry and Strawberry. Because Pop-Tarts are important.
14. Pepperidge Farm Puff Pastry Sheets
A great shortcut to a delicious vegan dessert or appetizer.
15. Lindt Excellence Cocoa Bars in 70%, 85% and 90%
16. Famous Amos Sandwich Cookies
In Chocolate, Oatmeal Macaroon, Peanut Butter and Vanilla.
17. Goya Flan
Yeah, another thing we’re not going to try to explain.
18. Nutter Butters
19. Nature Valley Crunchy Granola Bars
In Apple Crisp, Cinnamon, Peanut Butter, Pean Crunch, Roasted Almond AND Maple Brown Sugar. We are so darn excited it hurts. Bring on the crumbs!
20. Nabisco Original Graham Crackers
We suggest you pair these with some of that chocolate frosting mentioned above. #yum
21. Krispy Kreme Fruit Pies
In Apple, Cherry and Peach. PIE ME.
22. Thomas’s New York Style Bagels
In Blueberry, Cinnamon Swirl, Everything and Plain. Because carbs. And tofu cream cheese.
23. Super Pretzel Baked Soft Pretzel
Glorious, glorious salty carbs.
24. Chocolate Chip Teddy Grahams
Delicious and vegan. And so darn cute we can BEARly stand it.
25. DQ Star Kiss Bar
A non-dairy ice cream bar at Dairy Queen. Paradoxical, but we dig it.
26. Sara Lee’s Frozen Pies
In Cherry and Apple. We’ll take both.
22. Mast Brother’s Chocolate
No dairy in most varieties. WIN. WIN. WIN.
27. Trader Joe’s Speculoos Cookies
Spicy sweet perfection. Pro tip: dip in almond butter.
28. Trader Joe’s Pound Plus Chocolate Bars
Dark Chocolate, 72% Dark Chocolate and Bittersweet with Almonds. We love you Trader Joe’s.
29. Trader Joe’s Soft-Baked Snickerdoodles
Again, we love you Trader Joe’s.
30. Ghiradelli Double Chocolate Brownie Mix
Just sub an egg substitute like a tablespoon chia seeds and some almond milk or a few tablespoons of apple sauce and you’re seconds away from gooey vegan brownies.
There are so many great things about being a pet owner. I’m sure many of you can relate. But there are also many stressful things about being a pet owner. For example, occasionally (read: today) you get awoken by the sound of your little chiweenie puking all over your bedroom floor. Instantly, depsite the fact that it’s 1:40am and you’ve only gotten 2 hours asleep, you are awake with adrenaline pumping, wondering what on earth is happening to your wee little nugget of joy!
You stand up. And watch your dog (clearly embarrassed) try to hide under the bed to conceal the fact that she is, in fact, puking piles of foamy chunky goo onto your carpet. Isn’t this an appetizing intro to a food blog post? Thought so. Anyways, if you’re like me, your dog puking on your carpet (followed closely by stuff coming out the other end) results in staying up for the remainder of the night/morning carefully watching and overanalyzing every move of your pup.
So yes, that was my morning. Dog poop and vomit on the floor. Fun stuff. The wee morning hours crept by, and around 5:15am, I made some peanut butter and banana oatmeal while watching the Duggars. I love the Duggars. Anyways, as I reached for my cinnamon shaker, I reached right past the nutritional yeast in the cabinet. I’ve always thought nutritional yeast to look like Cheetos Dust. I mean, doesn’t it? It totally does. So sometime between cinnamon shaking and JimBob fixing his combover, I decided I was going to make vegan Cheetos today.
And so I did. Here’s the recipe. They don’t taste exactly like Cheetos, which in my opinion is a good thing. They do, however, taste like cheesy straw-like crackers with cheesy dust. And really, it’s all about the dust. If you don’t have nutritional yeast, well then I suggest you buy some. A ~*~complete*~* protein with all 18 amino acids and all the B vitamins including B12 which is hard for a lot of veggies to get, it’s probably one of the most nutritious things you can add to your diet. Also it tastes good. It’s nutty and cheesy and after a while you just sort of start to crave it and put it on errything. Like these Cheetos. Which are also much better for you than regular Cheetos. They have nothing fake in them (!!) at all. They’re also whole wheat. How do you like them apples, erm…or Cheetos.
Anyways, I now sit in my kitchen, delusional from lack of sleep, and I hereby present to you my recipe for homemade whole-grain vegan Cheetos. Eat on, homies! And have a nice weekend. #cheetodust
2.In a large bowl, mix together the corn meal, flour, salt, baking soda, baking powder, cayenne pepper, and cream of tartar. If you’re using mustard powder toss it in here, too. Mix well.
3. Cube cheese and place in a food processor. Grind until a doughy cheesy paste forms. Add mustard. Gradually add the dry ingredients to the cheese blend, about 1/4 cup at a time, pulsing to combine after each addition. Add oil and continue to pulse until a cheesy putty dough forms. If it’s a bit dry, add a teaspoon or so more oil or water.
4. Remove from food processor, and roll out dough into long tubes. Break apart with fingers in about 2-3 inch pieces, to resemble cheetos. They don’t have to look perfect, mind you, cheetos do not.
5. Place in the oven and bake on a lower rack for 12-15 minutes until the bottoms become a bit crispy and brown and the Cheetos are hollow sounding if you pick one up and tap it on the pan.
6. Allow to cool slightly. Meanwhile, in a small bowl whisk dust ingredients, and sprinkle all over your Cheetos. Cheeto Dust = lol. Link your phalanges. Eat Cheetos. Contemplate life. Eat more Cheetos.