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Vegan Graham Crackers (gluten-free)

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overhead image of vegan graham crackers on a table

These vegan graham crackers are also gluten and refined sugar-free! This easy recipe bakes up deliciously soft cookies and crumbly cookies. Enjoy these vegan graham crackers with a thick slather of peanut butter, some toasted marshmallows and melted chocolate, or simply on their own as a healthy snack or dessert!

vegan graham crackers witha glass of almond milk and rolled oats

I’d like to start off by thanking the person that first invented s’mores. Graham crackers are great, but let’s be honest they’d be nothing without the s’more. S’mores put graham crackers on the map. And it wasn’t until I had leftover boxes of this crispy cookie lying around from s’more-making that I realized how perfect they truly are. They’re soft, light, crumbly, and not to sweet. Graham crackers deserve a moment of their own and I am here to give them that. Think about this for a second – why don’t we place this sweet cracker in the same lineup as say a chocolate chip cookie? They are more than worthy of standing alone in my opinion. Not convinced yet? OK OK just make this vegan graham cracker recipe yourself and you’ll understand.

What You Need To Make Vegan Graham Crackers

Oat Flour – I love baking up my gluten-free treats with oat flour! Not only is it inexpensive, but it’s super easy to acquire. I highly advise against purchasing pre-made oat flour, it’s simply not necessary. Instead, purchase a big bag of oats then grind them in a food processor or blender to make your own cheap and easy oat flour. Oat flour gives these vegan graham crackers their irresistibly soft texture. It also make them healthier and more nutritious!

Maple Syrup – Just a touch of maple syrup gives these gluten-free cookies a bit of caramel color and flavor. You’ll notice that I keep the amount of sweetener in this recipe low because these vegan graham crackers really don’t need much! Maple syrup is a delicious natural sweetener and much healthier than any refined sugar.

Vegan Butter – I use and love the Earth Balance Vegan Buttery Sticks in my vegan/dairy-free baked goods. Though any vegan butter will work here, just be sure to melt it completely before adding it to this recipe. You could also sub the vegan butter for melted coconut oil or regular butter if you’d like!

Adjust This Recipe To Your Dietary Needs

Add Dairy: Feel free to use regular milk and butter in place of the almond milk and vegan butter in this recipe.

Make it Nut-Free: Use soy, hemp, or coconut milk instead of almond milk to make this vegan recipe nut-free.

Add Gluten: I haven’t tested this myself, but you can try using 2 cups of all purpose flour instead of oat flour. If you give this a try, start with just the 2 cups then add a bit more flour until a dough forms. And of course, let me know how it goes!

Vegan Graham Crackers (gluten-free)
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Vegan Graham Crackers (gluten-free)

0 from 0 votes
Recipe by Samantha Russo Course: DessertCuisine: AmericanDifficulty: Easy
Servings

16

cookies
Prep time

5

minutes
Cooking time

10

minutes
Chilling time

1

hour

These vegan graham crackers are also gluten and refined sugar-free! This easy recipe bakes up deliciously soft cookies and crumbly cookies. Enjoy these vegan graham crackers with a thick slather of peanut butter, some toasted marshmallows and melted chocolate, or simply on their own!

Ingredients

  • 2 1/2 cups oat flour, see Notes

  • 1/4 cup coconut sugar, see Notes

  • 1 teaspoon cinnamon

  • 1/2 teaspoon baking powder

  • 1/2 teaspoon baking soda

  • 1/4 teaspoon salt

  • 1/2 cup vegan butter or coconut oil, melted

  • 1/4 cup maple syrup

  • 1/4 cup almond milk

  • 1 teaspoon vanilla extract

Directions

  • Mix together the oat flour, coconut sugar, cinnamon, baking powder, baking soda, and salt in a large bowl.
  • Add in the melted vegan butter, maple syrup, almond milk, and vanilla extract. Mix until a dough forms.
  • Cover and transfer dough to the fridge for 1 hour.
  • Preheat oven to 350° Fahrenheit and line a baking sheet with parchment paper.
  • Remove dough from fridge and roll out on a floured surface to 1/4-inch thick.
  • Cut dough into 2-inch squares, transfer to a baking sheet, poke the top of each graham cracker with a fork, then bake for 10-12 mintues.
  • Remove from oven, then let cool slightly on a baking sheet before transferring to a wire rack to cool completely.

Recipe Video

Notes

  • Oat Flour: Make oat flour by grinding rolled oats in a blender or food processor until a fine flour forms and no large oat pieces remain.
  • Coconut Sugar: Feel free to use cane sugar or white sugar in place of the coconut sugar in this recipe!

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30 Minutes or Less

Sous Vide Asparagus

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fresh lemon being squeezed over sous vide asparagus

This sous vide asparagus is incredibly tender and delicious! This method yields perfectly cooked asparagus with minimal effort every time.

fresh lemon being squeezed over sous vide asparagus

If you own a sous vide throw ya hands in the aiiiiiir! I’m still pretty new on the sous-vide-scene, having only owned mine for a few months now. Though I gotta say, I already can’t stop using it! The sous vide is the new crockpot in my opinion. It gives you the magical ability to throw something in there, then return to a perfect meal or side dish without worry every time. This sous vide asparagus is no exception to that. Except, thanks to asparagus’ quick-cooking abilities, you’ll only need to leave it to cook for about 10 minutes. Once done, you’ll have the tastiest, most tender fool-proof asparagus of all time!

What You Need To Make Sous Vide Asparagus

Asparagus – This easy vegetable pairs well with most meals, making it a year-round favorite. Though when cooking asparagus, there is always one thing to cook in mind – it cooks quickly. Despite setting the sous vide to a pretty low temperature, you will still only need to set the time to 10 minutes. Your cook time may vary slightly, depending on the thickness or thinness of your asparagus. Though my recommendation is to start slowly, give your asparagus a quick check, then continue to cook if needed. I used pretty medium-sized asparagus and found that just 10 minutes left my asparagus tender with a slightly crunchy bite – yum!

Butter – The butter is used for flavor in this recipe, and just a tablespoon gives delicate asparagus that delicious savory taste. I used vegan butter since we like to keep things dairy-free around here, though any kind of butter will do! You can even leave the butter out altogether if you’d like.

Lemon Juice and Zest – A touch of lemon right before serving brings some freshness back into the sous vide asparagus. Lemon juice and zest is totally optional in this recipe, but highly recommended!

Why Sous Vide?

  • The sous vide does an incredible job at keeping the temperature consistent, giving you amazing results every time.
  • Cooks slower in seasoning, giving the flavors time to permeate and develop throughout the food.
  • The sous vide does all the work for you – just set it, then walk away and return to a perfectly cooked meal or side dish!
Sous Vide Asparagus
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Sous Vide Asparagus

0 from 0 votes
Recipe by Samantha Russo Course: SidesDifficulty: Easy
Servings

4

servings
Prep time

5

minutes
Cooking time

10

minutes
Total time

15

minutes

This sous vide asparagus is incredibly tender and delicious! This method yields perfectly cooked asparagus with minimal effort every time.

Ingredients

  • 1 bunch asparagus

  • 1 tablespoon butter (I used dairy-free)

  • 1 garlic clove, minced

  • 1/2 teaspoon salt

  • 1/4 teaspoon black pepper

  • Fresh lemon juice and zest, optional

Directions

  • Toss all ingredients to a zip-top bag, toss asparagus in bag to coat in spices then remove air from bag.sous vide asparagus process photo 1
  • Drop in sous vide bath set to 180° Fahrenheit (or 82° Celsius) for 10 minutes. If the bag floats to the top, add a few metal utensils to help weigh it down.sous vide asparagus process photo 1
  • Remove bag from bath, then remove asparagus from bag and finish off with fresh lemon juice and zest.sous vide asparagus process photo 3

Notes

  • If you’re not vegan or dairy-free, finish this asparagus off with some shredded parmesan cheese for even more flavor!

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Breakfast

Cranberry Orange Scones (Gluten-Free, Dairy-Free)

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Close up image of cranberry orange scones.

These cranberry orange scones are perfectly flaky and sweet! I took a traditional recipe and turned it gluten and dairy-free with just a few simple swaps. These scones taste incredible with a warm cup of coffee for breakfast or lightly toasted as an afternoon snack.

Cranberry orange scones stacked on top of eachother.

Breakfast in bed was the big thing on Mother’s Day in my house. And because my dad can barely boil an egg, the cooking of breakfast was always my job. I always loved to cook, so I had fun thinking up a breakfast menu for my mom on Mother’s Day. I don’t remember too many menu items from over the years, but I do remember making her cranberry orange scones one year. And the only reason I remember is because I truly couldn’t believe how INCREDIBLE they were! Ever since that Mother’s Day, I’ve thought about those scones frequently. And honestly, I have no good excuse as to why I haven’t remade them sooner?!

Though for this year’s cranberry orange scones, I added my Sam Does Her Best signature gluten-free and dairy-free twist. You know what it is. Not going to lie here either, I was pretty worried these just wouldn’t work sans gluten and dairy. But to my surprise, they definitely did. And not only did they work, but they taste even better than what I remember! So without further ado, I present to you gluten-free and dairy-free cranberry orange scones that will change your Mother’s Day game forever.

What You Need To Make Cranberry Orange Scones

Gluten-Free Flour – I use and recommend Bob’s Red Mill Gluten-Free 1:1 Baking Powder, it’s pretty much an exact dupe to regular all purpose flour. Though feel free to use any gluten-free flour you’d like, my only recommendation would be to make sure that it contains xantham gum. Xantham gum is a stabilizer and a key ingredient in holding your baked goods together.

Dairy-Free Butter – Make sure your butter is ice cold for this recipe! I’d even recommend dicing it into cubes and then sticking it in the freezer for 10 minutes or so. Cold butter is signature to any and all scones because when baked, it gives your scones that irresistible flaky texture.

Dairy-Free Milk – I used almond milk and had great results, but feel free to use whatever unsweetened dairy-free milk you’d like in these cranberry orange scones. You also want to make sure that the milk is cold, in order to ensure the butter in this recipe stays cold.

Tips and Tricks

  • Use a fork to combine the butter into the flour. When mixing, lightly mash the butter cubes with the back of the fork. You’re simply looking to break up the butter into the dry ingredients. You’ll know you’re done with this step when you have a crumbly mixture and your butter is the size of peas.
  • Lightly whisk the eggs before adding them into the cranberry orange scones dough. Crack them in a bowl and give them a quick whisk with a fork to break up the yolks before proceeding with the recipe.
  • Make sure your surface is well-floured before transferring the dough onto it. The dough will be quite sticky, but when introduced to flour on your work surface, will be much easier to handle! Continue sprinkling gluten-free flour on the surface, on your hands, or on the dough itself whenever it feels too sticky to work with.
Cranberry Orange Scones (Gluten-Free, Dairy-Free)
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Cranberry Orange Scones (Gluten-Free, Dairy-Free)

0 from 0 votes
Recipe by Samantha Russo Course: SnacksCuisine: ScottishDifficulty: Intermediate
Servings

8

scones
Prep time

10

minutes
Cooking time

20

minutes
Total time

30

minutes

These cranberry orange scones are perfectly flaky and sweet! I took a traditional recipe and turned it gluten and dairy-free with just a few simple swaps. These scones taste incredible with a warm cup of coffee for breakfast or lightly toasted as an afternoon snack.

Ingredients

  • 2 1/2 cups gluten-free flour

  • 1/4 cup almond flour

  • 1/4 cup sugar

  • 1 tablespoon baking powder

  • 1 tablespoon orange zest

  • 8 tablespoons cold dairy-free butter, cut into 1/4-inch cubes

  • 1 cup cold dairy-free milk

  • 2 large eggs, whisked

  • 1 cup dried cranberries

  • For the egg wash:

  • 1 egg, whisked

  • For the icing:

  • 1/2 cup powdered sugar

  • 3 teaspoons fresh orange juice

Directions

  • Preheat oven to 400° Fahrenheit.
  • Mix together the gluten-free flour, almond flour, sugar, baking powder, and orange zest in a large bowl.
  • Add in the cubed butter and mix with a fork until the butter is the size of peas, then fold in the cranberries.
  • Add in the cold milk and whisked eggs, mix until just combined.
  • Transfer dough to a floured sheet of parchment paper set on a work surface and gently press into a 1-inch thick circle.
  • Slice into six triangles and transfer to a baking sheet, then brush with egg wash and sprinkle with extra sugar.
  • Bake for 15-20 minutes or until golden brown, then remove from oven, gently separate scones, and transfer to a wire rack to cool.
  • Make the icing by whisking the powdered sugar and orange juice together in a small bowl, then drizzle over cooled scones.

Recipe Video

Notes

  • Ingredient Swaps: Feel free to use all purpose flour instead of gluten-free flour, and leave out the almond flour if you’d like. You can also swap regular butter for the dairy-free butter and cow’s milk for the dairy-free milk in this recipe.

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