Posts Tagged ‘graham crackers’

Vegan Graham Crackers


So. I’ve been in Australia about a month now and here’s the food scoop:

1. Tim Tams are the shit. Pardon the language but there’s no other way to word it. The grocery store sells a mini pack of them which has 5 cookies in them and seriously, I downed about 1 of those things a day when I first got here. Since then, I no longer can fit into any of my clothes so you know, I’m trying to cool it but they. are. good.

2. Australia does not have marshmallows, fluff, good peanut butter (despite rumors, they DO have pb, just none without sugar), vegan ice cream in the grocery store, canned pumpkin (serious, this is absolutely killing me), their oreos taste weird, black beans are hard to find and graham crackers don’t exist.

It’s been a rough month.

But I have prevailed! (Mostly with copious amounts of Tim Tams).


Truthfully, I can live without most this stuff but the hardest was graham crackers! Or canned Pumpkin. But this post is about graham crackers so let’s go with that for now. I really love graham crackers with Teddy’s pb and mini vegan chocolate chips. It’s hands down one of my favorite snacks. But seeing as they didn’t have graham crackers and I haven’t found mini chocolate chips (especially vegan ones), I’ve had to get creative.

Enter, the homemade graham cracker!


Oh She Glow’s Vegan Graham Crackers
from Oh She Glows,


  • 3/4 cup + 1 tbsp whole wheat flour
  • 3/4 cup white flour
  • 2 tbsp brown sugar
  • 1/2 tsp salt
  • 1/8th tsp ginger
  • 2 tsp cinnamon
  • 1/8th tsp nutmeg
  • 1/2 tsp baking soda
  • Turbinado sugar or coarse sugar, for garnish


  • 3 tbsp extra virgin olive oil
  • Modified flax egg: 1/2 tbsp ground flax + 1 tbsp warm water
  • 3.5 tbsp almond milk
  • 2 tbsp pure maple syrup
  • 3 tbsp blackstrap molasses


Preheat the oven to 350F (175C) and line a baking sheet with parchment paper or a non-stick mat.

In a small bowl or cup mix together the modified flax egg: 1/2 tbsp ground flax and 1 tbsp warm water. Set aside for 5 minutes so it can gel up.

In a large bowl, whisk together the dry ingredients and make sure everything is combined very well.

In a small bowl, whisk together all the wet ingredients, including the flax egg, but give the flax egg a good stir before mixing it in.

Add the wet mixture to the dry mixture and stir well with a spoon and then set the spoon aside and get in there with your hands and squeeze the dough together with your fingers.

Form the dough into a ball and place it on a very lightly floured counter. Be sure not to use too much flour or it will dry out the dough. Lightly flour a rolling pin and begin rolling out the dough until you have a rectangle that is about 1/8 inch thick. You want to roll it as thin as you can while still being able to remove it from the surface. The dough tends to crack in the initial rolling stages (and this was true for all different trials of the recipe), but I found that once I worked with it more it began to hold together better. If the dough cracks for you, you can form it into a ball again and restart the rolling process if need be. Sometimes I just patch cracks with another piece of dough and press it into the crack. Don’t worry because they don’t need to be perfect!

Once your dough is rolled out you can use cookie cutters, a pizza slicer/pastry slicer, or even a knife to cut the shapes you want.

Now pull away the scrap dough around the edges and set aside. Using a flat spatula/pancake flipper, carefully slide it underneath each cracker and place the cracker onto the baking sheet about 1 inch apart.

Grab your scrap dough and roll it out and repeat the cookie cutting process. Place onto baking sheet.

Now grab a fork and pierce each cracker a few times so it has air holes.

Sprinkle with turbinado sugar (or coarse sugar/white sugar) and bake for approx 15 minutes, rotating the pan 180 degrees half way through the baking time. There is no need to flip the crackers during baking. Baking time will vary depending on how thick your crackers are, so keep that in mind.

Allow the crackers to cool on the baking sheet for about 10 minutes. They will firm up quite a bit


I was super impressed with this recipe. The graham crackers were nice and crunchy and were’t too sweet, which is exactly what I was looking for. The molasses really stuck out though, which was a little different from the store kind. I don’t know how they would taste with s’mores (hint send graham crackers in care package hint) but I really enjoyed them as a snack with pb.


I actually had to squirrel these away on my side of the cabinet behind some boxes so the kids wouldn’t eat them. Sorry kids! You can have the store brand cookies. These homemade treats are for me!

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This week, a truly amazing thing happened that left me all warm and fuzzy.

DSW and Toms sent me their fall shoe preview emails.

That’s right…fall shoes. Which means only one thing, summer is almost over. I’m getting giddy just thinking about it! Fall is right around the corner and I will be pulling out my tights, boots and scarves (and apparently my new plaid Toms…So cute!) in no time!

Just not yet.

Because today, it’s going to be in the 80s and I am still recovering from my Warped Tour sunburn which has moved from the “oh-my-god-this-hurts-so-bad-I-can’t-sleep” phase to the “oh-my-god-this-itches-so-bad-I-can’t-sleep” phase. The latter is also known as “aren’t-I-so-sexy-with-my-peeling-skin” phase. Needless to say, my upcoming beach weekend will be spent with a tshirt on At. All. Times. I imagine the only thing worse than a sunburn is a sunburn on top of a sunburn. *shudder*.

Anyway, since I can’t fire up the oven, pull out my soup pot and go apple picking just yet, I’m chowing down on these no-bake S’mores Truffles.

the “dough”

S’mores Truffles 
from The Wonder Forest, created by Catherine from Rabbit Food for my Bunny Teeth
Makes 10 kisses

2 graham crackers + 1 for outer “crust”
1/2 cup unsalted cashews
1 cup Medjool dates – pitted
1 1/2 tsp pure vanilla extract
2 tbsp vegan mini chocolate chips (or carob chips for a vegan option)
Optional: additional 1/4 cup of chocolate for dunking.

Place 1 graham cracker in a food processor or blender and process until finely ground. Empty the graham cracker contents into a bowl and set aside, as it will be used to roll the truffles in later. Combine cashews and 2 graham crackers  in a food processor and grind until they become very finely ground, but not a butter. Remove pits from dates. Once pits have been removed, add the dates and vanilla into the food processor. Process until the contents are evenly chopped/combined and form a sticky dough (my food processor apparently isn’t cool enough to form a dough. Instead, everything got really finely ground, which worked fine. See picture for reference). Remove dough from the food processor and fold in chocolate chips by hand or mixing spoon. Using a 1tbsp measuring spoon, scoop the dough into balls and roll evenly in your hands.

At this point, you can either: 1. Roll the ball through the bowl of ground graham cracker, coating it evenly (this will add flavor and prevent the kisses from sticking together). Or, 2. melt the additional chocolate chips in a double boiler with a tiny bit of vegetable shortening. Dip the truffles in the melted chocolate (I only dipped half of each truffle in chocolate) and then roll in the ground graham crackers.  

store in the refrigerator for 1 week, or freezer for up to 1 month.

I’ve made these both ways, with the graham cracker crust and dunked in chocolate. If you are planning on taking these on an outing such as the beach or camping, stick with the graham cracker crust. If you are munching on these for lunch throughout the week and can keep them refrigerated, make the chocolate dunked ones. Both are delicious, though!

These are definitely getting packed for this weekends beach adventure! Along with SPF 500, long sleeve t-shirts and jeans. I will not get sunburned again!!

PS. Do you like my red paper napkin prop?? Goal for next week- work on picture composition and props!

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Two weekends ago, Melinda and Amelia came over for a dessert baking party. Wine was opened, chocolate was melted and these bars were inhaled. I’m not exaggerating. Melinda wouldn’t even wait for them to set! The pan of Trail Mix Seven layer bars was passed around between all of us on the couch (including two of my roommates) and we ate them directly from the pan.

With our hands.

I wish I was kidding.

I wish we could say we were stoned to at least excuse our behavior but nope! They were just delicious and that’s the only excuse we had!

I woke up the next morning to find a tiny little corner piece was all that remained. The five of us ate almost the whole pan! Clearly, a photograph was not taken and even if it was, I don’t think any of us want us unceremoniously shoving trail mix bars into our faces with our hands to be available on the internet!

Either way, I was forced to make them again for you so I could actually get a picture.

Trail Mix Seven Layer Bars
inspired by Vegan Baking


  • 9 cinnamon graham crackers (one packet in Honey Graham Set)*
  • 5 TBSP of coconut oil, melted
  • 1 TBSP + 1tsp water
  • 1/8 tsp salt
  • 1/2 cup apple juice infused dried cherries (or regular dried cherries)
  • 1/2 cup craisins
  • 1/2 cup chopped almonds
  • 1/2 cup chopped pecans
  • 1/2 cup vegan chocolate chips
  • 1 cup condensed milk (recipe here. I used Unsweetened Vanilla Almond milk this time)

Prepare the condensed milk ahead of time.

Preheat the oven to 325F. Line an 8×8 baking dish with parchment paper and set aside.

Put the graham crackers in a large ziploc baggy and crush until the graham cracker are roughly the texture of sand. (You can use a food processor but honestly, why lug it out and then have to wash the whole darn thing when crushing them works just as easily??).  Add coconut oil, water and salt to  your crushed graham crackers, seal up the bag and mush it all around until everything is well incorporated.

Dump the graham cracker crumbs into your 8×8 pan. Spread evenly. Use the bottom of a drinking glass to press down on the crumbs until they are tightly packed together.

Cover the graham crackers with the toppings. Pour the condensed milk over the toppings.

Bake for 35 minutes.  Once removed from the oven, allow to cool completely before cutting into it. I would recommend putting it in the fridge overnight. If you don’t let it cool, it will just be a crumbly mess of ingredients. I mean, it will still be delicious! But it won’t hold together in bar form. Trust me…the crumbly mess is what we ate the first go around because we were impatient.

*I know graham crackers often have honey in them. I could not find honey-less graham crackers when I was at Whole Foods but I don’t have an issue with honey so I went ahead and used them. Also, the Honey Graham brand and Whole Food’s 365 brand had mostly the same ingredients. If you are looking for a honey-less, more all-natural version, I would recommend trying to make these and swap out the honey for agave syrup or maple syrup. These have been on my ‘to-make’ list forever but this recipe wasn’t the time to try it.

The idea for these came about because my cafetaria at work always has seven layer bars and they are sooo good. and sooo not vegan. This was my vegan version. It’s a little heartier with all the fruit and nuts. The great thing about these is, like trail mix, you can customize it to your liking. You could swap out the cherries for raisin (eww, please don’t) or dried blueberries. You could swap out the almonds and pecans for different types of nuts. And you could use any time of non-dairy milk for the condensed milk.

Now seriously, go make these. And maybe have a fork ready so you don’t end up eating them with your hands. Though…I hear all the cool kids are doing that…just sayin’.

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