Rabbit and Wolves

kid-approved

Vegan Copycat Golden Grahams Cereal

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Cereal was a staple for me most of my childhood, and frankly as a single, child free adult, it became a week night meal! Over the past few years, I realized I stopped eating so much cereal. As per my child’s request, I recently bought her some various cereals to try. I had a few bowls, and oh lord, the heavens parted and I remembered my love affair with cereal. When I was younger, I loved Golden Grahams! However, Golden Grahams is 1. not vegan 2. has a shit ton of chemicals and 3. has a shit ton of sugar. So, I decided to solve this problem, with my vegan, refined sugar free copy cat Golden Grahams!

 

This is actually incredibly easy to make, takes very little time, and can be stored in an air tight container for quite a while, if it lasts more than a few days! Throw it in a bowl with some almond milk(my favorite) or other dairy free milk, and you have an amazing perfect breakfast you can feel good about! The dough for the cereal is really simple, only 8 ingredients, and bakes in 10 minutes.

 

You can roll the dough out between two pieces of parchment paper, this way it gets really thin, and you just take the top piece of parchment paper off, and place the whole bottom sheet with the cereal on it right onto a pan. I cut the cereal into strips, then cut across to make small squares, then I just ran a fork along each row, to give them a little texture like the manufactured cereal. 

 

They are so perfect and delicious! Just the right amount of sweetness, just the right amount of crunch, and I find myself craving this cereal that is much better for me every morning, and that makes me happy! I think I am going to work on some other cereals as well, so I can have my own fantastic stock of cereals in my pantry!

 

Vegan Copycat Golden Grahams Cereal
Serves 3
Crispy graham cracker cereal made vegan and refined sugar free!
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Prep Time
10 min
Cook Time
10 min
Total Time
50 min
Prep Time
10 min
Cook Time
10 min
Total Time
50 min
Ingredients
  1. 2 C. All purpose flour
  2. 1/2 C. Coconut sugar
  3. 1 tsp. Salt
  4. 1 tsp. Cinnamon
  5. 1 tsp. Vanilla
  6. 2 Tbsp. Molasses
  7. 3 Tbsp. Agave nectar
  8. 1/2 C. Coconut oil, melted
Instructions
  1. Preheat oven to 350 degrees.
  2. In a large mixing bowl, sift all the dry ingredients together.
  3. In a microwave safe bowl, melt the coconut oil in the microwave for about 20 seconds.
  4. Add the vanilla, molasses and agave to the coconut oil and whisk together.
  5. Add the wet ingredients to the dry ingredients, and stir, then you may want to work with your hands, and work into a ball.
  6. Place a large piece of parchment paper on the counter, place the ball of dough on top, flatten out a bit, then place another piece of parchment paper on top of that. Roll the dough out between the two pieces of parchment paper until it is very thin. Roll from the center out and create a large rectangle that is an 1/8-1/16 inch thick. Remove the top piece of parchment paper.
  7. Using a pizza cutter, cut small strips the whole length of the dough, then cut across in small strips to create small square. Run a fork across each row to create some textured ridges.
  8. Place the whole piece of parchment paper with the cut cereal onto a baking sheet. Bake at 350 degrees for 10 minutes. Turn the oven off, and let cool in the oven for at least 30 minutes.
  9. Cut along the lines again if needed. Let cool completely. Break apart the squares.
  10. You can store in an air tight container for about a week or so.
  11. Enjoy!
Rabbit and Wolves https://www.rabbitandwolves.com/

Vegan Churro Funnel Cake Bites

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I know it may be cheesy, but I love the state fair. I love how over the top everything is, the rides, the lights and the food. All the crazy food, most of which I can’t have, but I love to look at! Funnel cakes were always my favorite when I was little, while I really liked cotton candy, I LOVED funnel cakes. The state fair comes to our city every November, and we always take my kid. This year, I took notes of all things I wanted to make vegan, and I thought making vegan funnel cakes was a badass idea!

This recipe was so simple, and only took about 5 minutes to whip up the batter. I made some really cute mini funnel cakes, and decided to make them a little different. I decided I would toss them in cinnamon and sugar. They taste like an amazing treat that is like a funnel cake and a churro had a delicious baby! 

You can make them any size you want of course, I was just thinking it would be nice to just have a funnel cake that was only a couple of bites. Then you can really not feel bad about having a small treat! The batter also contains brown sugar and cinnamon to give it a little more of a churro feel.

We had so much fun making different shapes and sizes, it is really up to you how you play this. Large or small, they are insanely delicious. You also can keep these classic and skip the cinnamon and sugar dip, and just use a sprinkle of powdered sugar! I was also thinking they would be a great snack for a sports party, and the super bowl is coming! Your friends will thank you!

I hope you all enjoy these perfect bite sized morsels! They will take you right back to being a kid at the fair, light-hearted and  fancy free!

Vegan Churro Funnel Cake Bites
Serves 6
Bite sized funnel cakes rolled in cinnamon and sugar!
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Prep Time
5 min
Cook Time
10 min
Total Time
15 min
Prep Time
5 min
Cook Time
10 min
Total Time
15 min
Ingredients
  1. 2 1/2 C. All purpose flour
  2. 1 1/2 tsp. Baking powder
  3. 1 tsp. Salt
  4. 1 tsp. Cinnamon
  5. 4 Tbsp. Flax meal
  6. 6 Tbsp. Water
  7. 1/4 C. Brown sugar
  8. 2 tsp. Vanilla
  9. 2 C. Almond milk
  10. Oil for frying
Topping
  1. 1/2 C. Sugar
  2. 1 Tbsp. Cinnamon
Instructions
  1. Heat about an inch of oil in a deep skillet to about 350 degrees.
  2. In a medium sized mixing bowl, whisk together all the dry ingredients. Set aside.
  3. Make flax eggs, by mixing together the flax meal and water. Let thicken for a minute.
  4. In a separate bowl, whisk together the flax eggs, sugar, vanilla and almond milk.
  5. Add the wet ingredients to the dry ingredients, stir until fully combined.
  6. Once the oil is hot, using a funnel, or a spouted cup if you don't have a funnel, fill the funnel, and place your finger over the opening until you are ready to add to the oil. Let batter flow out of the opening into the oil and swirl around and back and forth forming a cake shape as large as you want. Cook on one side for about 2 minutes, flip and cook for about 2 more minutes.
  7. In a bowl, add the topping, and place the funnel cakes into the cinnamon sugar right out of the oil! Toss in topping, and serve immediately!
Rabbit and Wolves https://www.rabbitandwolves.com/

 

 

Vegan Nutter Butters

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I was a picky child. I was really only into peanut butter sandwiches(no jelly), bagel bites, and toaster waffles. I did however of course love super processed snacks. My favorite was Nutter Butters. They are amazing in every way. Crunchy, salty, sweet and peanut buttery. Peanut butter has remained the food of my dreams. Anything with peanut butter in it, and I melt into a puddle.

Making Nutter Butters vegan and super easy for any one to make at home seemed like the natural progression of what I am trying to do here. Which is make it possible for everyone to maintain a vegan lifestyle while never feeling limited or like they are craving some junk food they can’t have. You know, let’s be serious here for a minute, we all deserve a little treat now and then!

These delightful bite sized morsels are all I have ever dreamed of. A much healthier version of my childhood favorite, they just pop right in your mouth and are so scrumptious. They are only 10 ingredients total, including the filling, take about 20 minutes to complete, and make me feel much better about giving something like this to my daughter. Not a treat filled with chemicals, a treat filled with ingredients I can pronounce!

I threw these together very quickly, they only bake for 10 minutes. They cool really quickly and can be stuffed easily with the super simple filling. I had them ready for after school snack time, and so can you. You will probably be able to find all or most of the ingredients right in your pantry, and create a better alternative to the classic snack. You can even make them larger and skwoosh (is that a word?) them together in the center to make a peanut shape, but I wanted to make this the easiest recipe ever. So the little circles are still reminiscent of the peanut shape we loved, but no hassle!

Vegan Nutter Butters
Serves 6
Tiny peanut butter oat cookie sandwiches filled with the perfect peanut butter filling!
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Prep Time
10 min
Cook Time
10 min
Total Time
25 min
Prep Time
10 min
Cook Time
10 min
Total Time
25 min
Cookie
  1. 1/2 C. Vegetable shortening
  2. 2/3 C. Sugar, organic
  3. 2 Tbsp. Flax meal
  4. 3 Tbsp. Water
  5. 1/4 C. Peanut butter,natural
  6. 1/2 C. Quick cooking oats, processed into a flour
  7. 1 C. All purpose flour
  8. 1 tsp. Salt
Filling
  1. 1/2 C. Peanut butter, natural
  2. 3/4 C. Powdered sugar
  3. 1 Tbsp. Graham cracker crumbs, vegan
  4. 1 Tbsp. Almond milk
  5. 1 tsp. Salt
Instructions
  1. Preheat oven to 325 degrees.
  2. In a large mixing bowl, beat together the shortening and sugar.
  3. Make a flax egg, by whisking the flax and water together, set aside for a minute to thicken. Add the flax egg to the shortening and sugar, beat until combined.
  4. Add the peanut butter, oats that have been processed in to a flour, all purpose flour and salt. Beat until it all comes together and forms a nice ball.
  5. Roll teaspoon sized balls of dough in your hand until smooth and round. Place on a prepared baking sheet. Repeat until all the dough has been used. Press down with the tines of a fork and cross over the other way with the fork.
  6. Bake at 325 for 8-10 minutes.
  7. While the cookies are baking, make the filling. Whip all the ingredients together, and set aside.
  8. Let the cookies cool, then scoop about 1/4-1/2 tsp of filling onto one cookie and top with another.
  9. Eat!
Notes
  1. You may need two baking sheets for all the cookies.
  2. You can store these for a few days in an airtight container!
  3. If you don't have a food processor or you just don't feel like processing the oats, you can buy oat flour!
Adapted from Top Secret Cook Book
Adapted from Top Secret Cook Book
Rabbit and Wolves https://www.rabbitandwolves.com/
 Don’t forget to save this recipe to Pinterest! Are we friends on Pinterest? Let’s make that happen!

 

 

Vegan Cookie Dough Candy Bars

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There is one thing that I totally,  unapologetically lust after. Cookie dough. When I was a wee lass, my best friend in the world lived right down the street. Her mom bought that ready made chocolate chip cookie dough in a tube all the time. We would wait until her mom left to run an errand or something, and eat cookie dough straight out of the tube. Looking back, it definitely had uncooked eggs in it, which is pretty nasty. However, we didn’t know any better. It was delicious and throwing caution to the wind is part of the beauty of childhood. Years later, I still find comfort in eating raw cookie dough, and of course, I feel better about it because my cookie dough never has eggs in it!

I spend a lot of time looking at food, thinking about food and eating food. It is the biggest part of my life, in an amazing way. While I was on a plane the other day, I had a while to think about different kinds of candy for the holidays. I got to thinking about how amazing it would be to have a cookie dough candy bar. My favorite thing (cookie dough) wearing a festive holiday outfit of my second favorite thing (dark chocolate.)

People will thank you for this candy bar, I promise. 9 ingredients, so easy, and perfectly delicious. It will bring you back to childhood, but you will feel slightly more sophisticated, cause, ya know, you won’t be squeezing the cookie dough out of a tube. This year, I will mostly be giving away cookies and candy instead of purchasing gifts, so these will for sure be in everyone’s boxes of goodies! 

These are perfectly balanced, the cookie dough is sweet, but the dark chocolate cuts through it with a little bitterness. Maybe even sprinkle with a little salt, and goodness gracious. Hope you enjoy!

 

Vegan Cookie Dough Candy Bars
Serves 12
Sweet and perfect cookie dough, dipped in dark chocolate. So delish!
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Prep Time
10 min
Cook Time
3 hr
Total Time
3 hr 30 min
Prep Time
10 min
Cook Time
3 hr
Total Time
3 hr 30 min
Ingredients
  1. 2 1/4 C. All purpose Flour
  2. 1 1/2 C. Brown sugar
  3. 1 tsp. Salt
  4. 2 tsp. Vanilla
  5. 3/4 C. Vegan butter, I used Earth Balance (melted and cooled)
  6. 3 Tbsp. Almond milk
  7. 1 C. Dark chocolate chips, vegan
  8. 3 C. Dark chocolate, chopped
  9. 2 tsp. Coconut oil
Instructions
  1. In a large mixing bowl, add the flour, sugar and salt. Whisk together.
  2. Add the vanilla, melted vegan butter, and almond milk.
  3. Stir together until completely combined.
  4. Press into a prepared square baking dish, I used an 8x8 ( you can use a large one if you want them to be thinner) Press evenly with a cup or some parchment paper.
  5. Chill for at least 3 hours.
  6. When the bars are hard, cut into bar shapes.
  7. Melt the chopped dark chocolate in the microwave in 30 second intervals, stirring each time, until melted. Add the coconut oil and stir.
  8. Dip the cookie dough bars into the chocolate and chill until completely hard. About an hour.
  9. Serve!
Rabbit and Wolves https://www.rabbitandwolves.com/

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