Tag

almond milk

Browsing

These s’mores bars are something else! A buttery graham cracker base followed by a lush layer of chocolate is topped off with toasty marshmallows. These s’mores bars will blow you away with how delicious and addictive they are – all while gluten-free!

gluten-free s'mores bars stacked on top of each other.

What You Need To Make S’mores Bars

Oat Flour – You can either purchase oat flour from the store or easily make it yourself at home. To make oat flour, start by adding 1 and 1/2 cups of rolled oats to a blender or food processor. Then, blend the oats for a few seconds or until ground into a powder. Once ground, you now have oat flour to use in this gluten-free recipe!

Chocolate Chips – Any chocolate chips or even a chopped chocolate bar will work in these s’mores bars. I used the Enjoy Life Mini Chips since they are vegan and nut-free, though you can use any vegan chocolate you’d like. And if you’re not vegan, feel free to use whatever chocolate you have on-hand! (P.S. you should always have chocolate on-hand.)

Marshmallows – I prefer mini marshmallows for simply how cute and satisfying they look all lined up on top of these s’mores bars. However, the standard size marshmallows will work just fine. The key to perfectly toasty and golden brown marshmallows is sticking them under the broiler for about 1 minute. It’s super important you keep an eye on the bars during this final trip in the oven, as the broiler has a tendency to burn things in literal seconds. Therefore, watch your vegan marshmallow-y treats and pull them out once they’ve achieved your desired level of toasty-ness!

close-up overhead image of s'mores bars.

Adjust This Recipe To Your Diet

Don’t Have Oat Flour? If you don’t have oats and/or oat flour, you can replace it with an equal amount of either brown rice flour or all purpose flour in this recipe.

Add Dairy: Use regular melted butter in place of the vegan butter in this recipe.

s'mores bars on a baking sheet with graham crackers on the side.

Tips For Making S’mores Bars

  • Be sure to leave the bars to cool on the baking sheet for at least 15 minutes after you take them out of the oven! These s’mores bars are surprisingly delicate, so leaving them to cool will ensure they stick together when handled.
  • Use a greased knife to quickly and easily slice the bars. To do this, take a sharp knife and either spray it with spray cooking oil or drizzle it with some coconut oil. Once greased, cut into the bars and wipe down the knife between each slice!
  • I highly recommend storing this vegan and gluten-free dessert in the fridge or freezer during the summer months. Due to the butter and chocolate, they are at risk of melting if left to sit out in too high of a temperate. Therefore, to avoid that risk, it’s best to just keep these babies in the fridge to enjoy them at your leisure!

S’mores Bars (Vegan, Gluten-Free)

0 from 0 votes
Recipe by Samantha Course: DessertDifficulty: Easy
Servings

12

bars
Prep time

10

minutes
Cooking time

20

minutes
Total time

30

minutes

These s’mores bars are something else! A buttery graham cracker base followed by a lush layer of chocolate is topped off with toasty marshmallows. These s’mores bars will blow you away with how delicious and addictive they are – all while being vegan and gluten-free!

Ingredients

  • 1 1/4 cups oat flour, see Notes

  • 1/4 cup tapioca flour, or corn starch

  • 1/2 teaspoon baking powder

  • 1/4 cup maple syrup

  • 2 1/2 tablespoons butter, melted (I used vegan butter)

  • 1/2 teaspoon vanilla extract

  • 1 cup chocolate chips

  • 2 cups marshmallows

Directions

  • Preheat oven to 350° Fahrenheit.
  • Mix together the oat flour, tapioca flour, and baking soda in a bowl.
  • Add in the maple syrup, melted vegan butter, and vanilla extract, mix everything to combine.
  • Transfer to a lined 9×9 baking sheet, press into an even layer, then bake for 12-15 minutes or until golden brown.
  • Remove from the oven and sprinkle evenly with chocolate chips, then place back into the oven for 1 minute or until chocolate has melted.
  • Remove from the oven once more, spread the chocolate into an even layer, then top with marshmallows. Place in the oven on broil for 1 minute (watch closely to make sure it doesn’t burn!) or until marshmallows are lightly toasted.
  • Let cool in the pan for 15-20 minutes before slicing.

Recipe Video

Notes

  • Oat Flour: You can easily make your own oat flour by blending rolled oats in a blender until a powder forms and no large oat chunks remain!

Did you make this recipe?

Share it and tag @samdoesherbest on Instagram!

Like this recipe?

Follow us @samdoesherbest on Pinterest

More Delicious Vegan and Gluten-Free Desserts

Irresistibly soft and flaky vegan biscuits! They’re chock-full of gorgeous layers and surprisingly easy to make in under 30 minutes. Top these flawless vegan biscuits off with a simple two-ingredient vegan maple butter for a perfectly sweet touch.

vegan biscuits on parchment paper with maple butter on the side

What You’ll Need To Make Vegan Biscuits

Non-Dairy Milk – Any non-dairy milk will work in this plant-based bread recipe! I used almond milk, but you can definitely use soy, hemp, cashew, or even coconut milk if you’d like.

Apple Cider Vinegar – Ever notice that tiny bit of tanginess found in most biscuits? Well, that’s the buttermilk speaking. And since we obviously can’t use regular ole’ buttermilk in these vegan biscuits, we make our own vegan version instead. By mixing apple cider vinegar into cold non-dairy milk, then leaving it to sit for a few minutes, we make vegan buttermilk – yup, it’s that easy!

All Purpose Flour – We wouldn’t have biscuits without flour. Specifically, all purpose flour, which bakes up the best biscuits. I’ve pretty much grown up on the King Arthur Organic Unbleached All Purpose Flour. It’s been a staple in my kitchen for years and has seriously never ever failed me. However, you can definitely replace the all purpose flour for gluten-free 1:1 baking flour if you’d like.

Vegan Butter – I use and love the Earth Balance Vegan Buttery Sticks for all my vegan baking needs. Unlike most baking recipes which call for softened butter, we actually want super cold butter for these biscuits. Therefore, leave your vegan butter in the fridge until the second you need to use it. You can even pop it in the freezer for a couple minutes to get it extra cold!

a stack of vegan biscuits on a table

Tips and Tricks

  • Don’t overmix the dough! An overmixed dough will bake up tough and chewy, instead of soft and flaky. So once all ingredients are incorporated, stop mixing and move on to shaping.
  • No biscuit cutter? No problem! I used a metal cocktail shaker in place of a biscuit cutter for this bakery-style recipe. Really any round object will work to cut biscuits.
  • If not a maple butter fan, top these vegan biscuits with any spread you’d like. Some homemade jam, vegan butter, and/or vegan cream cheese would all taste just as delicious!
vegan biscuits with maple butter on top and a butter knife

Adjust This Recipe To Your Dietary Needs

Make it Gluten-Free: For gluten-free vegan biscuits, replace the all purpose flour with 1:1 gluten-free baking flour. I swear by the Bob’s Red Mill Gluten-Free Baking Flour for all my gluten-free baking needs!

Make it Nut-Free: To ensure these biscuits are completely nut-free, use a nut-free non-dairy milk such as soy or oat milk, and a non-dairy butter without any nuts in it.

Flawless Vegan Biscuits with Maple Butter

0 from 0 votes
Recipe by Samantha Course: SidesDifficulty: Intermediate
Servings

10

biscuits
Prep time

10

minutes
Cooking time

15

minutes
Total time

25

minutes

Irresistibly soft and flaky vegan biscuits! They’re chock-full of gorgeous layers and surprisingly easy to make in under 30 minutes. Top these flawless vegan biscuits off with a simple two-ingredient vegan maple butter for a perfectly sweet touch.

Ingredients

  • 1/2 cup non-dairy milk

  • 1 tablespoon apple cider vinegar

  • 2 cups all purpose flour

  • 1 tablespoon baking powder

  • 1 tablespoon sugar

  • 1 teaspoon salt

  • 1/2 cup vegan butter, very cold

  • For the maple butter:
  • 1/4 cup vegan butter, softened

  • 1 tablespoon maple syrup

Directions

  • Preheat oven to 425° Fahrenheit.
  • Whisk together the non-dairy milk and apple cider vinegar in a small bowl, set aside.
  • In a large bowl, mix together the all purpose flour, baking powder, sugar, and salt.
  • Add butter into flour mixture and use either a pastry cutter or fork to “cut” butter into flour until crumbly. (The mixture should resemble coarse sand)
  • Make a well in the center of the flour and slowly pour in the milk and vinegar. Gently stir until a sticky dough forms.
  • Transfer biscuit dough to a floured surface and roll into a 1-inch thick disc. Use a biscuit cutter or something similar to cut biscuits out of dough.
  • Place biscuits on a baking sheet then bake for 12-15 minutes or until slightly golden.
  • White the biscuits bake, make the maple butter by whisking both ingredients together in a small bowl until combined. Spread maple butter over warm vegan biscuits.

Recipe Video

Did you make this recipe?

Share it and tag @samdoesherbest on Instagram!

Like this recipe?

Follow us @samdoesherbest on Pinterest

These almond flour pancakes are extra fluffy, delicious, and super easy to make! One bowl, a handful of ingredients, and 15 minutes is all you need to throw this simple gluten-free breakfast together. These almond flour pancakes are also the perfect blank canvas to any toppings you’d like (I went with blueberries – yum!).

stacked almond flour pancakes with blueberries, butter, and powdered sugar on top

What You’ll Need

Almond Flour – The star of our show – almond flour! It’s naturally gluten-free, grain-free, and paleo friendly. Almond flour is actually the only flour you’ll need for this healthy breakfast recipe. The most common misconception when it comes to almond flour is that it can be used as a 1:1 substitution for regular all purpose flour. However, that’s definitely not the case! Almond flour is much more dense and creates a heavier bake than regular flour. Though in this recipe we lighten the pancakes up with two whole eggs and a touch of milk.

Eggs – Eggs are crucial to keeping these almond flour pancakes held together! They are our binding agent, and without them the pancakes would simply fall apart. I highly recommend using large or extra large eggs for this recipe, though really any size will work.

Coconut Oil or Butter – Whether you’re using a non-stick pan or not, a touch or butter or oil is very useful to prevent sticking. For a non-stick pan, you may be able to get away with using less oil or butter than the recipe calls for. But for either a stainless steel or cast-iron pan, you’ll need the full tablespoon. And if you ever begin to notice sticking throughout the cooking process, then go ahead and add a bit more butter or oil to your pan!

How to Make Almond Flour Pancakes

Making homemade almond flour pancakes is super easy! Start by adding the almond flour and baking powder to a large bowl. Whisk those dry ingredients together before adding in the eggs, milk, maple syrup, and vanilla extract. Once your pancake batter is completely combined, then you can add in any fillings/toppings you’d like – fresh blueberries and chocolate chips are my personal favorite!

Now that your batter is all prepped, heat a tablespoon of either butter, coconut oil, or any other neutral-tasting oil in a large skillet over medium heat. Once hot, scoop about 1/4 cup of batter into the skillet. The batter will disperse out and form that signature circular pancake shape.

Cook each pancake in the skillet for about 3-5 minutes, or until the bottom is nicely golden brown. Then, use a spatula to carefully flip the pancake and cook the other side. Repeat this cooking process with your remaining better then serve your almond flour pancakes! I recommend finishing them off with a dusting of powdered sugar and a drizzle of maple syrup.

Adjust This Recipe to Your Dietary Needs

Make it Vegan – Make this a vegan almond flour pancake recipe by substituting the two eggs for one flax egg (1 tablespoon of ground flax meal + 3 tablespoons water) and one mashed banana. The flax egg and banana will work together to bind your pancakes and prevent them from falling apart. Also, use your favorite vegan milk in place of the regular milk this recipe calls for.

Make it Dairy-Free – To make this a dairy-free breakfast, simply use almond milk or your favorite non-dairy milk in place of the regular milk in this recipe. Also, be sure to use coconut oil for cooking, instead of butter.

Perfect Almond Flour Pancakes

0 from 0 votes
Recipe by Samantha Course: BreakfastDifficulty: Easy
Servings

2

servings
Prep time

5

minutes
Cooking time

10

minutes
Total time

15

minutes

These almond flour pancakes are extra fluffy, delicious, and super easy to make! One bowl, a handful of ingredients, and 15 minutes is all you need to throw this simple gluten-free breakfast together. These almond flour pancakes are also the perfect blank canvas to any toppings you’d like (I went with blueberries – yum!).

Ingredients

  • 1 cup almond flour, see Notes

  • 1 teaspoon baking powder

  • 2 eggs

  • 1/4 cup milk, I used non-dairy milk

  • 1 tablespoon maple syrup

  • 1 teaspoon vanilla extract

  • 1 tablespoon coconut oil or butter

Directions

  • Whisk together the almond flour and baking powder in a large bowl.
  • Add in eggs, milk, maple syrup, and vanilla extract, whisk to combine.
  • Melt coconut oil or butter in a large skillet over medium low-medium heat and spoon ¼ cup batter into skillet.
  • Cook pancakes for 2-3 minutes per side or until edges are slightly golden brown. Repeat until no more batter remains.

Recipe Video

Notes

  • Almond Flour: Be sure to use blanched almond flour, not almond meal in this recipe.

Did you make this recipe?

Share it and tag @samdoesherbest on Instagram!

Like this recipe?

Follow us @samdoesherbest on Pinterest

Here are the 5 smoothie recipes I make constantly! They’re SUPER healthy, incredibly delicious, and come together in only a few minutes. These healthy smoothies are the perfect quick, easy, and portable breakfast or snack!

all 5 smoothies lined up in glasses with toppings on each

How to Make a (Delicious) Smoothie

  • Pick your frozen fruits. Every smoothie recipe starts with a curated selection of frozen fruit. The frozen fruit is what you’ll taste the most of in your smoothie, so make sure it’s a combination you’ll love!
  • Add in some healthy fats. Now that you have your fruit, it’s time to round the nutrition out with a bit of healthy fats. Healthy fats will slow the digestion of the naturally occurring sugar in fruit, which will stabilize your blood sugar and provide you with a long-term source of energy to get you through the morning! My favorite healthy fats for smoothies are unsweetened almond butter, avocado, or hemp seeds.
  • Consider adding fresh or frozen vegetables. Depending on which vegetable you choose to add to your smoothie, you most likely won’t be able to taste it at all! Spinach is always a great addition, yielding very little flavor yet TONS of nutrients. Or, steamed then frozen cauliflower is a perfect way to not only add nutrients to a smoothie, but helps to thicken it up as well.
  • Give it a boost with protein and/or powdered superfoods. I prefer unsweetened, unflavored, and plant-based protein in my smoothie recipes. However, feel free to use whichever protein powder is your favorite! Though in my chocolate peanut butter protein smoothie recipe, I highly recommend the Aloha Chocolate Protein Powder – it’s so darn good.
  • Select a liquid to blend. Any liquid will work! Water or milk will yield the least flavor, allowing the fruit to shine. Or, you can use juice for an even sweeter and fruitier smoothie if you’d like.
all 5 smoothies in cups with ice, blueberries, and almond milk on the side

Blenders 101

I’ve owned many blenders in my day, though these two have stood out the most:

  • Vitamix: I know …she’s expensive, but boy is she incredible! I purchase a refurbished Vitamix a few years ago after saving up for one. And let me tell ya, it was worth EVERY penny. There’s nothing the Vitamix can’t blend, it’s truly the most powerful blender on the market. So if you’re looking to splurge, the Vitamix is definitely the blender for you!
  • Nutribullet: The nutribullet is great for everyday use! It takes up very little counter space, and is super easy to clean. I had my first nutribullet for almost 10 years before it eventually died on me. And that was after daily use in a four-person household! Also, the larger cup is enough to blend up to two serving sizes. I really can’t recommend the nutribullet enough, it’s fairly priced and comes with a one year warranty.

Turn Any Smoothie Into a Smoothie Bowl

Turn any of the below smoothie recipes into a smoothie bowl! It’s seriously so easy, all you’ll need to do is start with half the amount of liquid listed in the recipe. Then, continue to add more liquid as needed or until it’s perfectly thick and smooth. Once smooth, transfer your smoothie to a bowl and top with some fresh fruit, a handful of granola, and maybe even a scoop of almond or peanut butter!

5 Healthy and DELICIOUS Smoothie Recipes

5 from 1 vote
Recipe by Samantha Course: Breakfast, Snacks, DrinksDifficulty: Easy
Servings

1

serving
Total time

5

minutes

Here are the 5 smoothie recipes I make constantly! They’re SUPER healthy, incredibly delicious, and come together in only a few minutes. These healthy smoothies are the perfect quick, easy, and portable breakfast or snack!

Ingredients

  • Chocolate Peanut Butter Protein Smoothie
  • 1 1/2 frozen bananas

  • 1 scoop chocolate protein powder or 1 tablespoon unsweetened cocoa powder

  • 1 tablespoon peanut butter

  • 1 cup almond milk, or regular milk

  • Strawberry Banana Smoothie
  • 1 frozen banana

  • 1/2 cup frozen strawberries

  • 1 tablespoon almond or peanut butter, optional

  • 1 cup milk, I used almond milk

  • Glowing Green Smoothie
  • 1 cup frozen mango

  • 1/2 cup frozen peaches

  • 1 cup fresh spinach

  • 1/2 avocado

  • 1 cup water or milk

  • Tropical Smoothie
  • 1 cup frozen mango

  • 1/2 cup frozen pineapple

  • 1/2 cup plain yogurt, unsweetened

  • 1 cup coconut milk

  • Very Berry Smoothie
  • 1/2 cup frozen cherries

  • 1 cup frozen mixed berries

  • 1/2 cup plain yogurt, unsweetened

  • 1 cup water or milk

Directions

  • Add all ingredients to a blender and blend until smooth.

Recipe Video

Did you make this recipe?

Share it and tag @samdoesherbest on Instagram!

Like this recipe?

Follow us @samdoesherbest on Pinterest

This vegan cashew queso dip recipe is super quick and easy to make, requiring just 9 ingredients, 5-10 minutes, and 1 blender. It’s comprised of raw cashews, nutritional yeast, spices, and jalapenos blended to creamy perfection. This queso (along with your choice of crunchy tortilla chips) is a perfect appetizer dish for Mexican night with your friends or fam!

If you need a delicious dip for a Mexican dinner night, a party, or even just for yourself, look no further than this vegan cashew queso! It’s made with just a few simple ingredients you probably already have on hand and is 100% healthy.

Although it differs from your traditional Mexican queso (excludes the cheese and meat), I promise you won’t even miss the cheese – the cashews and nutritional yeast take the place of it quite nicely! Super quick and easy to make, this queso is perfect for serving with nachos, burrito bowls, tacos, and more!

MAIN INGREDIENTS NEEDED TO MAKE VEGAN CASHEW QUESO

  • Cashews – This dip gets its creaminess from raw cashews. Not only do cashews have a lower fat content than most other nuts, they’re also loaded with iron and magnesium.

  • Nutritional Yeast – This is a deactivated yeast that contains B-complex vitamins and provides a “cheesy” flavor to vegan dishes.

  • Lemon Juice – Juice the lemons yourself for the best flavor, or use bottled if that’s what you have at home.

  • Jalapenos – Bring on the spice!

ADJUST THIS VEGAN CASHEW QUESO RECIPE TO YOUR DIET

  • Dairy: Sub the almond milk for regular milk.

TIPS FOR MAKING VEGAN QUESO

  • To make this easy vegan cashew queso, all you really need is a blender. I recommend soaking your cashews ahead of time if you have a standard blender. However, if you have a high-speed one, you can even skip that for a faster dip.

Vegan Cashew Queso (Gluten-Free)

0 from 0 votes
Recipe by Samantha Course: AppetizersCuisine: MexicanDifficulty: Easy
Servings

2

servings
Prep time

5

minutes
Cooking time

5

minutes
Total time

10

minutes

This vegan cashew queso dip recipe is super quick and easy to make, requiring just 9 ingredients5 minutes, and 1 blender. It’s comprised of raw cashews, nutritional yeast, spices, and jalapenos blended to creamy perfection. This queso (along with your choice of crunchy tortilla chips) is a perfect appetizer dish for Mexican night with your friends or fam!

Ingredients

  • 1 cup raw cashews, soaked in hot water for 5-10 minutes

  • ¾ cup almond milk or water

  • 3 tablespoons nutritional yeast

  • 1 tablespoon lemon juice

  • ½ teaspoon cumin

  • ½ teaspoon chili powder

  • 1 teaspoon salt

  • 1 (14 ounce) can fire roasted diced tomatoes, drained

  • 2 tablespoons pickled jalapenos, finely chopped

Directions

  • Soak the raw cashews in boiling hot water for 5-10 minutes, then rinse cashews and add to a blender.
  • Add all other ingredients to the blender except diced tomatoes and pickled jalapenos. Blend mixture until completely smooth.
  • Transfer vegan queso to a small saucepan over medium-low heat then stir in the fire roasted diced tomatoes and pickled jalapenos. Once warm, remove from the heat and serve.

Recipe Video

Notes

  • Storage: This can last up to 5 days in the fridge.
  • Pair this with a spicy margarita to round out this delicious appetizer. (Link below!)

Did you make this recipe?

Share it and tag @samdoesherbest on Instagram!

Like this recipe?

Follow us @samdoesherbest on Pinterest

OTHER VEGAN MEXICAN DISHES