Oatmeal Jammies

Oatmeal Jammies

Oatmeal Jammies

Have you ever looked at your baking supplies and wondered what to do with 1/2 cup of this flour, or a little of that flour? I was confronting that dilemma when I found a recipe for oatmeal bars. With all of the rolled oats and other textures, no one would notice that I had a flour mixture added in. I also decided that they would be tasty for breakfast, snack, or dessert, so they were winners.

To adapt to high altitude and dryness, I reduced the baking soda and added non-dairy milk to the recipe. To make them vegan, the easy swap was using oil in place of butter. The original recipe had packaged caramels as an ingredient which are generally not vegan, so I left them out and used jam instead. My final change was to make more of a crust layer underneath, thus creating a sturdier and less sweet bar.

Oatmeal Jammies adapted from Oatmeal Carmelitas
3 cups flour, mixed (I used a mixture of all purpose, whole wheat, and pastry flour)
3 cups quick cooking rolled oats
2-1/4 cups brown sugar, firmly packed
1 heaping tsp baking soda
scant 1/2 tsp salt
1-1/8 cups canola oil
1-1/2 tsp non-dairy milk
1 cup seedless blackberry jam, gently melted
1 cup vegan mini chocolate chips
Preheat oven to 350F. Grease the bottom and sides of a 13″ x 9″ pan. In a bowl, add flours, oats, brown sugar, baking soda, and salt and whisk to combine. Add oil and milk and stir until crumbly. Reserve half of the crumb mixture for topping. Press remaining crumb mixture in the bottom of the prepared pan. Spoon jam to the edges of the crust in the pan and sprinkle chocolate chips over the jam. Sprinkle with reserved crumb mixture evenly to coat.
Bake for 20 to 25 minutes or until light golden brown and bubbling around the edges. Cool for 1 to 2 hours on a wire rack or until completely cooled. Cut into bars, then store covered with foil at room temperature.

Until next time, happy baking!


Almond S’mores Bars

Almond S'mores Bars

dig into Almond S’mores Bars

You may be thinking, “What, another s’mores recipe?” Yes, it is, but it’s just in time for American Labor Day picnics. Besides, the combination of chocolate, marshmallow and graham crackers is the quintessential summer treat. So, what better way to say goodbye to summer than with s’mores bars?

The recipe I found was a riff on the typical s’mores, but to make it vegan I needed to make a vegan sweetened condensed milk. It sounds odd, yet it’s very simple to make. Although you will probably want to plan ahead because it takes awhile. My vegan version also used vegan margarine instead of unsalted butter.

It didn’t need a high altitude adjustment, but I did adjust the recipe for what was in my kitchen. I am not a fan of peanut butter chips, so I decided on nut butter. Almond butter was in my cupboard, and so were almonds, so I nixed the overly sweet chips and the cocktail peanuts and used my almond items instead. Say so long to summer with these s’mores.

Almond S’mores Bars based on Peanut S’mores Magic Bars
18 graham crackers, gluten-free if desired
8 TBS vegan margarine, melted
2 cups vegan sweetened condensed milk (recipe below)
1/2 cup almond butter
1 cup roasted almonds, chopped
2 cups vegan chocolate chips
One (10-ounce) bag vegan marshmallows
Position a rack in the center of the oven and preheat to 350F. Line a 9-by-13-inch broiler-proof baking dish with foil, leaving a 2” overhang on both sides. Grease the foil with margarine. Pulse 14 graham crackers into fine crumbs in a food processor. Combine melted margarine and graham cracker crumbs in a bowl with your hand (mixture should hold together when squeezed). Transfer mixture to prepared baking dish and press into the bottom in an even layer. Combine sweetened condensed milk with almond butter and pour over the crumbs.
Sprinkle almonds then chocolate chips over top. Break remaining 4 graham crackers into chunks and sprinkle evenly over top. Bake until sides are golden brown and begin to pull away from baking dish, 30 to 35 minutes. Remove from oven, and turn broiler on. Scatter marshmallows over top of bars and put dish under broiler until marshmallows are dark golden and toasted, 3 to 4 minutes. Let cool completely then refrigerate to set, about 1 hour. Using foil liner as handles, pull s’mores out of baking dish and remove foil. Cut into bars.
Vegan Sweetened Condensed Milk from The Complete Guide to Vegan Food Substitutions
6 cups soymilk
2 cup vegan sugar
Put both in a pot and simmer over low heat until liquid reduces to 2 cups. Strain before serving.

Until next time, happy baking!

Decadent Baked S’mores

decadent s'mores

decadent s’mores

Don’t you just want to reach through the picture and grab one of these? Yes, they are that good. But I digress. Last week’s American holiday barbecues had me dreaming of S’mores. During the summer I do become infatuated with that wonderful combination of chocolate, marshmallow, and graham crackers. But I needed to find a way to make them less messy and more decadent. Enter – baked s’mores.

The recipe I found was already vegan so no changes were necessary on that front. The bars didn’t need high altitude tweaking either. What I altered was to make them more decadent by adding a layer of raspberry jam. This did make them sweeter so only one square is necessary for melty marshmallowy chocolatey bliss.

Decadent Baked S’mores based on S’mores Bars
1 cup graham cracker crumbs
3/4 cup all purpose flour
1/2 cup vegan margarine
3/8 cup vegan sugar
3 TBS seedless raspberry jam
3/4 cup vegan dark chocolate chips
6 large vegan marshmallows, cut in half
Preheat oven to 350F. Line an 8×8” pan with parchment paper. Combine graham cracker crumbs, flour, margarine, and sugar in a food processor and pulse until a dough forms. Press crust into pan and bake for 15-18 minutes. Remove pan from oven and change heat to broil. Spread jam over crust, sprinkle on chocolate chips, and then add marshmallows. Broil for a few minutes, until chocolate is melted and marshmallows are golden brown. Let cool a little before slicing.

Until next time, happy baking!

Chocolate Haystack Bark

chocolate haystack barkLately I’ve been seeing recipes for chocolate bark everywhere. It’s no surprise because it’s tasty and makes a great gift. But I have also come to realize that bark should use tempered chocolate to have the right snap and be done properly. Not wanting to spend the time required to temper, I looked to haystacks which are treats with melted chocolate gluing them together. In today’s recipe I morphed those two delights to come up with my own version.

Because no baking was involved, these require no altitude changes. And as long as you use dark chocolate with minimum additives, then they are already vegan. The alterations that I made were in the basic recipe. Feel free to do the same by picking and choosing what you coat the chocolate with, such as seeds, dried fruit, dried coconut pieces, and the like. I did find that the small amount of salt on the pretzels rounded out the flavor nicely.

Chocolate Haystack Bark
8 oz dark chocolate, chopped
1 cup whole unsalted almonds, roasted
1/2 cup lightly salted gluten-free pretzels, broken into large pieces
1/2 cup brown rice cereal
Line a baking sheet with parchment paper. In a bowl set over a pan of gently simmering water, heat chopped chocolate, stirring occasionally, until it is just melted. Put almonds, pretzels and cereal into a large bowl. Pour melted chocolate over mixture and stir to combine. Let cool a minute and then pour onto baking sheet. Place sheet in fridge for 30 minutes until bark hardens. Invert bark onto a work surface and break into pieces.

Until next time, happy non-baking!

Halloween Rice Krispie Monster

frank n krispie treat

Halloween rice krispie treat

Halloween and Frankenstein go hand in hand for a good scare, so I found a scary Halloween Frankenstein treat. I know Halloween is tomorrow, but this recipe is fun and easy so there is still time. It’s based on a classic childhood delight making it even more of a holiday inspiration.

In a web search I discovered the design of a Frankenstein looking rice krispie treat. Then I grabbed the basic recipe from a bag of Dandies vegan marshmallows. So, without further ado, I bring you …

Halloween Rice Krispie Monster adapted from Fork & Beans
For the treats:
2 TBS vegan margarine
2 TBS coconut oil
10 oz. bag vegan marshmallows
5 cups brown rice cereal
5 drops green food coloring
For the decorations:
1/2 cup vegan chocolate, melted together with 1 TBS coconut oil
chocolate sprinkles
extra marshmallows
Line an 8×8” pan with wax paper. In a saucepan, melt margarine and coconut oil on medium/low heat. Add marshmallows and melt, stirring often. Once melted, remove from heat and add food coloring until well combined. Quickly stir in cereal. Place in pan and pat down gently. Cool down for 10 minutes. Remove from pan using excess wax paper as handles. Gently remove wax paper. Cut into 6 rectangles. Place a lollipop stick into each treat.
Coat tops of treats with melted chocolate and add chocolate sprinkles. Make eyes out of cut marshmallows with blobs of melted chocolate. Cut marshmallows for bolts. Secure eyes and bolts by gently pressing them into the head. Draw mouths with melted chocolate. Allow to set. Makes 6, unless you eat the scraps like I did and then it makes 5.

Until next time, happy un-baking!

Chocolate Caramel Fudge Truffles

chocolate caramel fudge trufflesWandering through the market I came across Silk’s new Caramel Almond Creamer. Drooling, I brought it to the checkout, all the while wondering what I would do with it. Until recently, caramel has been an unavailable flavor for vegan cooks unless it involved coconut milk. Seeing that I am not a fan of coconut, I have been deprived of that luscious caramel flavor. Until now.

Because I was looking for a no-bake idea, I thought that truffles would be a wonderful base for caramel. The recipe that I found had a completely different taste profile but would adapt well to the creamer. It didn’t have added sugar which wasn’t necessary with the already sweetened Caramel Creamer. The truffles still turned out quite sweet, so I tamed them a bit by rolling them in raw cacao powder instead of the author’s ideas of melted chocolate and raspberry.

This recipe requires a high speed blender to work the ingredients together. The blenders are very useful but can be a pain to clean when making something sticky like truffles. But I’ve got you covered. When you’ve scraped up all of the truffle bits that you can from the blender, add milk to the dregs and re-blend. It cleans up the mess while making a decadent chocolate milk.

Chocolate Caramel Fudge Truffles adapted from Raspberry Dusted Chocolate Fudge Brownie Truffles
2 cups raw cashews
pinch sea salt
1 1/2 cups pitted dates
1/2 cup Silk caramel almond creamer
1 TBS coconut oil, melted
1 cup Navitas Naturals cacao powder, plus extra for rolling the truffles in
Line a baking pan with wax paper. In a high speed blender, blend cashews to a fine crumble. Add salt, dates, creamer, coconut oil and cacao powder, blending to combine. Using your hands, roll the mixture into balls and place on lined baking pan. Alternately, spread fudge mixture into the pan and cut into squares when it has hardened. Transfer pan to fridge to set truffles, at least 30 minutes. Place some cacao powder in a shallow bowl. Roll truffles in cacao powder to cover, or sprinkle on squares. Store in refrigerator.

Until next time, happy non-baking!

Chocolate Strawberry Snack Bars

chocolate strawberry snack barI was craving a snack, and I had oat flour to use up, so these bars were born. They’re a yummy combination of chocolate and strawberry with the healthiness of oats. It’s a fairly simple recipe to make, after you get a few things chopped. Plus, you can eat them for a breakfast treat.

The recipe I found had blueberries but I envisioned a chocolate covered strawberry. I also swapped out some all purpose flour for the oat flour I mentioned. Baking powder and milk were included to give lift to the gluten-free oat flour and add moisture needed at high altitude.

Chocolate Strawberry Snack Bars based on Blueberry Crumble Bars
1 cup all purpose flour
1/2 cup oat flour
1.5 cups rolled oats
3/4 cups brown sugar
1 tsp baking powder
1/2 tsp sea salt
1/2 TBS almond milk
7 TBS vegan margarine, cubed
2.5 oz dark chocolate, chopped
1/2 cup vegan sugar
1 TBS arrowroot powder
1 lb strawberries, chopped and drained
Line a 9×9” pan with foil, leaving overhanging flaps, and grease with shortening. In a food processor pulse together flours, oats, brown sugar, baking powder and salt until combined. Add in milk and margarine and pulse until combined. Divide mixture in half and press half into bottom of prepared pan to form a crust. Spread chopped chocolate over crust.
In a bowl, whisk together vegan sugar and arrowroot. Add in strawberries and coat in sugar mixture. Spread berries on top of crust. Spread remaining crust mixture on top of berries and press lightly. Refrigerate pan for 15 minutes. Preheat oven to 350F. Bake for 35-40 minutes until fruit starts to bubble. Store in fridge for 3 days in an airtight container.

Until next time, happy baking!