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!

Vegan Chocolate Silk Pie with Coconut Almond Cream

Are you sitting down? Because if not, I think you should for what I’m about to say: this pie was possibly one of the best pies I’ve ever made, let alone eaten. This is a serious statement considering how many pies I’ve sampled and/or birthed in my lifetime. It was that good. Like, need-to-keep-eating-past-uncomfortably-full-ness-good.

Screen Shot 2014-11-28 at 3.50.14 PM

Creamy. Silky. Chocolately. Coconutty. Almondy. A little crunchy thanks to the graham cracker crust and the shredded coconut. Yet fluffy thanks to the whipped topping. Sweet, yet rich and bitter. Delectably chocolately. Thick. Luscious. Smooth. One of those pies where you finish your slice and wonder where it went and proceed to lick your plate and fork and the serving utensils and then go back for another slice. What dreams are made of.

Screen Shot 2014-11-28 at 3.53.12 PM

Here’s a plot twist to make this dessert even more flawless: it’s one of the easiest pies you can possibly make. It’s no bake, minimal ingredients, minimal mess, and few ingredients.

And just when you thought this pie could not be any better, it proves you wrong. It’s like this pie the Beyonce of pies. Okay are you ready for this? It’s ridiculously healthy. And you’d never guess. Ever. I make a lot of “healthier” versions of desserts or meals or snacks and a lot of the times they do taste, well, healthier. I like this, but not all people do. You could feed this to the most anti-health-food glutton and they’d never know it was healthy, let alone vegan, or in a million years guess a main ingredient is tofu. You really really can’t tell. My mom agreed: she said she would have never guess and that it was one of the best pies she’s ever had.

I made this pie spontaneously for Thanksgiving. No it is not a typical Thanksgiving pie. This year, it was only my mom and I for Thanksgiving and so we did our own atypical vegan Thanksgiving and made some traditional food like rolls and Brussels Sprouts and roasted vegetables, and some interesting other random stuff, like an Italian-Asian Braised Boy Choy dish and Rosemary-Infused Cranberry Sauce and tempeh.

Screen Shot 2014-11-28 at 3.53.48 PM

We had already had a “classic” style Thanksgiving meal with all the fixings a few weeks earlier, so this was more our play-time and excuse to try new things.

So since I had already made a pumpkin pie this year (I made a pie inspired by Minimalist Baker’s Vegan Pumpkin Pie and it turned out great), but with graham crust because I love graham crust and have always thought it’d go well with a pumpkin pie. So since pumpkin and apple and pecan pies have already been on my plate in the past few weeks, I wanted to try something else. And yesterday, I really really wanted chocolate. And graham crust. And a layer of fluffy whipped goodness. With coconut. And almond. I wanted all these things. So I combined them into this perfect, precious, beautifully delicious and wonderful pie.

Protein and fiber and B vitamins from the tofu. Extra protein and fiber and flavonoids from the cocoa powder. MUFAs and PUFAs from coconut fat. The almond extract and sugar don’t add much nutritional value, but they add boat loads of flavor and taste, and compliment the rest of this basically-super-food pie. Ugh. Stop being so flawless, pie. I can’t stop staring/eating.

You must make this. Like I said, it’s the Beyonce of pies. Ridiculously delicious. Coincidentally healthy, and vegan, and almost too easy to make to believe. But one bite, and you will believe. And come knocking at my door thanking me for this recipe, which might be one of my favorites to date.

Screen Shot 2014-11-28 at 3.50.46 PM

Enough talking, I need to polish off the remaining sliver of pie currently sitting in my fridge. Wouldn’t want that one piece to be lonely, now would I? And with that, I leave you with this message: EAT ALL THE PIE! 😀

Screen Shot 2014-11-28 at 3.50.14 PM

Prep Time: 10 minutes

Bake Time: 0 minutes, but needs at least 1 hour to set in the refridgerator

Level: Easy

Screen Shot 2014-11-28 at 3.31.30 PM

Ingredients – Crust:

  • 10 graham crackers (about 1 + 1/2 sleeves)
  • 3 tablespoons granulated sugar
  • 6 tablespoons coconut oil, melted

Ingredients – Chocolate Filling:

  • 12 ounce package silken tofu
  • 3/4 cup high quality cocoa powder (I used Godiva)
  • 1/2 cup granulated sugar
  • 1/3 cup almond milk

Ingredients – Coconut Almond Cream:

  • 1 can full-fat coconut milk, left in refrigerator overnight (if you’re short on time and/or not vegan, using a container of regular or non-dairy cool-whip topping would also work well)
  • 2 teaspoons almond extract
  • 1/2 cup coconut shreds, divided (1/4 cup for topping, 1/4 cup for garnish)
  • 1/4 cup powdered sugar (omit if using cool-whip topping)

Directions:

1. Break graham crackers into small pieces and create crumbs from the crackers by either pulsing them in a food processor or mashing them with a large spoon in a plastic zip-lock bag. I like to leave mine a little crumbly, instead of pulsing to a fine powder. I dig texture/the crunch. But you can do what you want. Dump graham crumbs into a small bowl. Melt coconut oil for a few seconds in the microwave and add to the graham crumbs. Add sugar, and mix until all crumbs are moist and the mixture adheres to itself. If you need to add more melted coconut oil, go for it.

2. Press crumb crust mixture into a lightly oiled pie pan, covering the bottom and the edges. Set aside.

Screen Shot 2014-11-28 at 3.31.53 PM

3. In a food processor or blender, combine tofu, cocoa powder, sugar, and almond milk. Puree until smooth. Pour into pie pan on top of crust. Cover and set in the refrigerator.

Screen Shot 2014-11-28 at 3.33.04 PM

4. Open can of coconut milk. Drain off top half and save for another use (great for smoothies, stir-frys, on oatmeal, etc). There should be a solid mass at the bottom of the good fatty stuff. Remove this and place in a bowl. To this, add almond extract and powdered sugar. Whip with electric beaters until light and fluffy. Fold in 1/4 cup coconut flakes. Spread fluffy mixture all over chocolate pie. If you are using a cool-whip substitute instead of coconut milk, simply fold in 1/4 cup coconut flakes and almond extract. This option will also be tasty.

Screen Shot 2014-11-28 at 3.55.08 PM

 5. Garnish with remaining 1/4 cup coconut shreds, and extra shredded chocolate if desired. Eat pie. Try to remember to breathe. Eat more pie. Enjoy life. 🙂

Peanut Butter Graham-Bams [Peanut Butter Graham Cookies]

Sometimes I like to name my creations. Don’t ask me how I came up with Graham-Bam, it just came to me while I was making and eating these delicious little babies. It seemed fitting for the excitement and happiness that went into making/eating them, so Graham-Bams it was.

Screen Shot 2014-11-05 at 1.51.40 PM

I came up with the idea because I love love love peanut butter on graham crackers as a snack. I have since I was little. It’s just the perfect combination of carby crunchy sweetness with smooth peanut butter goodness on top. Ugh. Perfection.
Screen Shot 2014-11-05 at 2.33.16 PM
So then it hit me that it was possible and definitely the best idea ever to grind up some graham crackers into a flour using a food processor. I mean, why the hell not? It adds a great texture and sweetness, and that distinct graham-y flavor we all know and love so much. MmmmMmMmMmm. I added some oat flour to give them a little more bounce and fluffiness, and the rest is history.
Screen Shot 2014-11-05 at 2.33.39 PM
I’d like to take a moment to clarify that I do, indeed, drink almond milk out of mason jars and that I didn’t just do it for the photos. I went to NYU after all. What do you expect? #hip. Back to the cookies, these babies are soft, fluffy little nuggets of joy with a strong peanut-butter-graham-and-flavor. Exactly what I wanted. Simple and delicious. I almost added chocolate chips at the end, but then opted to not. You could if you want. It would be a great idea. But sometimes, just sometimes, I want a straight up softy peanut butter cookie with the criss-cross hatch marks like I had when I was growing up. And if you’ve read my blog or have known me for more than a week, you know I’m a sucker for nostalgia.
Screen Shot 2014-11-05 at 1.48.52 PM
So this morning, I whipped these up. They are fast. They are easy. They are one-bowl and require no fancy equipment or ingredients. Aka cookies go from non-eexistent to fresh out of the oven / into your face while still all warm and gooey in less than 40 minutes. Which is sometimes, in a complicated world, the most perfect thing you could ask for.
Screen Shot 2014-11-05 at 1.49.24 PM
If you love peanut butter and graham crackers as much as I do, you need to make these. If you don’t yet love it as much as I do, you need to make these so I can change your mind about one of the world’s most perfect pairings. Happy eating!

 Screen Shot 2014-11-05 at 1.51.58 PM

Ingredients:

  • 1 cup peanut butter
  • 1 cup graham cracker flour (made from approximately a sleeve and a half of graham crackers in food processor)
  • 3/4 cup rolled oats (or 3/4 cup oat flour)
  • 1/2 cup brown sugar, packed
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 cup almond milk
  • 1/2 teaspoon vinegar
  • granulated sugar for garnish (optional)

Instructions:

1. Preheat oven to 350 degrees Fahrenheit. In a small bowl, place almond milk + vinegar together and allow to sit/curdle for at least 10 minutes. This is your pseduo-buttermilk.

2. In a food processor, break up about a sleeve and a half of graham crackers and pulse until a flour forms. You may need to push down crackers/mix with a spoon halfway through. Place in a large bowl, measure one cup, and set aside.

3. If you don’t have oat flour, make some using rolled oats. Place in food processor and pulse until a flour forms. Measure 3/4 cup and add to graham flour.

Screen Shot 2014-11-05 at 1.48.06 PM

4. Add baking soda, salt, brown sugar, peanut butter and almond milk + vinegar mixture. Mix until a cookie-dough like dough forms. It may be a tad bit sticky. If it is, add a dash more oat or graham or regular flour.

Screen Shot 2014-11-05 at 1.48.27 PM

5. Scoop small balls (approximately one inch in diameter) onto an ungreased baking sheet. Press a cross-hatch pattern into each cookie using the back of a fork.

Screen Shot 2014-11-05 at 1.48.52 PM

6. Pop into the oven and back for 8-10 minutes, or until slightly browned around the edges and puffy. Allow to cool slightly before trying to eat. If they are too hot your impatience will be a hot beautiful mess in front of you:

Screen Shot 2014-11-05 at 1.49.09 PM

7. Sprinkle with granulated sugar if desired. EAT!!

Screen Shot 2014-11-05 at 2.35.50 PM