Posts Tagged ‘oats’


“Half-Moon Spectaculars”: Irresistible Sandwich Creme Cookies (Vegan & Gluten-Free!)

October 3, 2011

Big news: I just made the best dessert treat ever—and it’s both vegan and gluten-free:

I know. I know. And oh yeah, that’s not even vanilla icing in the center—it’s macadamia maple butter cream.

I know.

Here’s these cookies’ backstory: This weekend, I yet again found myself charged with the task of preparing a vegan and gluten-free dinner (though this time for a friend who is in fact both vegan and gluten-free). And to make my life a little more difficult this time around, I wanted to give myself the challenge of making an awesome new gluten-free dessert. I already had the perfect inspiration: Bunner’s Bakeshop’s famed Chocolate Chip Creamie—basically two chewy chocolate chip cookies with a lovely layer of icing in between—which I had just tried for the first time at this year’s Vegetarian Food Festival and loved. Everything at Bunner’s is already vegan, soy-free, and gluten-free, so I knew this was a feasible gluten-free dessert. But would it be feasible for me and my limited baking skills? Turns out, yes—I feased these cookies so hard, and what I ended up with was one of the best desserts I’ve ever made full stop.

My sandwich creme cookies were a combination of two components: chewy oat cookies, a variation on these vegan gluten-free chocolate chip cookies from Oh She Glows; and macadamia maple butter cream icing, a recipe from Dreena Burton’s Eat, Drink & Be Vegan (which I actually had left over from these cupcakes, in case you’re keeping score). I sort of screwed up the original cookie recipe, forgetting to process my gluten-free oats into oat flour, but it turns out that this was a wonderful mistake, as I loved the oat-y texture and crunch this gave my cookies, and I’ll be making them this same way from now on for sure.

Finally, because it’s me, I needed to add a silly name to these tasty treats. And after cutting each sandwich in half to make crescents and thus increase the yield, their new name just popped into my head: Half-Moon Spectaculars! (Get it? Get it?) Anyway, enough punning—here’s what you’re really here for: the recipe! Enjoy!

“Half-Moon Spectaculars”
Vegan Gluten-Free Sandwich Creme Cookies
(makes 8 to 10 cookie sandwiches, or 16 to 20 sandwich crescents)

The Cookies (based on this recipe from Oh She Glows)


  • 1 cup gluten-free oats, lightly processed or as is (you want them still very coarse)
  • 1 cup almond flour
  • 1/2 tsp baking soda
  • 1/2 tsp kosher salt
  • 1/4 tsp cinnamon
  • 7 tbsp Earth Balance + 1 tbsp olive oil (or: 1/3 cup canola oil)
  • 1/2 cup packed brown sugar
  • 1/4 cup organic cane/white sugar
  • 1 flax egg (1 tbsp ground flax mixed with 3 tbsp water)
  • 1 tsp vanilla extract


  1. Preheat oven to 350°F and line two baking sheets with parchment paper.
  2. Prepare your flax egg and set aside.
  3. If you wish, lightly process your oats: pulse just once or twice in a food processor—you want your oats to still be very coarse.
  4. In a large bowl, mix together the dry ingredients: the oats, almond flour, baking soda, kosher salt, and cinnamon.
  5. If using Earth Balance: With an electric mixer or stand mixer, or simply in a blender (that’s what I do), beat the Earth Balance and oil until fluffy. Next, add the sugars and beat for 1-2 minutes until creamy. Finally, beat in the flax egg and vanilla extract.
  6. If using canola oil: In a medium bowl, mix together canola oil, sugars, flax egg, and vanilla, until well mixed.
  7. Add the wet mixture to the dry, and lightly stir together until a well-mixed batter forms.
  8. With a tablespoon, scoop out small spheres of batter and place on baking sheets. No need to flatten the spheres; however, the cookies will drop and spread out a lot while baking, so be sure to leave a lot of space in between each one.
  9. Bake for about 10-11 minutes, until they look done and slightly golden along edges. Allow to cool for 5 to 10 minutes and then transfer to a cooling rack for another 10 minutes.

The Creme (found in Dreena Burton’s Eat, Drink & Be Vegan)

Because this recipe is from a book, I feel wrong posting it here, but since it’s so simple, I will tell you that this icing is just a mix of silken tofu, macadamia nut butter, maple butter, and a splash of vanilla: simply whirl all these together in a blender/food processor and adjust amounts to taste. If you don’t have maple butter, maple syrup will also work; and if you can’t find macadamia nut butter, you can sub in some other variety—I’d particularly recommend cashew butter. Additionally, if all this seems too vague of a recipe for you to attempt on your own, you can simply find and make some other vegan gluten-free icing (the internet can help you with that). However, I especially enjoy this icing because it’s not sugary sweet and full of healthy fat and protein. So maybe you should just buy Dreena’s book.

And there you go! Even if you’re not vegan, and even if you’re not gluten-free, these cookies are outstanding, and hands down one of the best things I’ve ever tried. So make them for yourselves and see what you’re missing. Happy eating!

VeganMoFo #3/31

Until we eat again,



Eat These NOW: Choosing Raw’s Sunflower Oat Bars

August 27, 2011

Hi guys and gals!

Quick post today, because all I have is a brief message. Those bars you see above? You need to make them. Like now. Right now. Because they are incredible. Absolutely to die for. Just so, so good. Can you tell that I like them? Because I LOVE them.

What are they? They’re Choosing Raw’s Five-Minute No-Bake Sunflower Oat Bars, a recipe she just posted earlier this week. As the name suggests, these little granola bars don’t have to be cooked in any way (rather, they’re chilled in the fridge), and they are also a snap to throw together. Furthermore, the recipe only calls for six ingredients: rolled oats, sunflower seeds, sunflower seed butter, raisins, carob chips, and agave nectar/brown rice syrup. Oh and did I already mention that they are mind-blowingly delicious? Because they are, and you need to try them.

On top of all this, these sunflower oat bars are also easily wrapped up so as to make the perfect take-along snack for work, school, or travel. And although they don’t always hold together perfectly (especially after they’ve had some time to warm up to room temperature), I found that they still keep their shape fairly well.

So what are you waiting for. Make these now. They are honestly the best vegan sweet treat I’ve tasted (much less made) in a long, long time. Thanks again to Gena at Choosing Raw for such a stellar recipe!

Until we eat again,



Vegan Steel-Cut Oat Soda Bread

April 13, 2011

Hey y’all! I have a new original recipe to share today!

I’ve been making a lot of soda bread recently (one of my soda bread adventures was chronicled here, in case you missed it). One recipe that I’ve become particularly fond of is this one for Oat Soda Bread at 101 Cookbooks. I like it because it combines the taste and ease of soda bread with the heartiness of oats. But after I made it once, I got to thinking—could I do the same thing with steel-cut oats? Well, after a bit of tinkering (and some guidance from this Bob’s Red Mill recipe), I think I’ve found a good ratio of steel-cut to regular oats, which makes for one wonderfully full and hearty loaf in the end! And if you don’t have steel-cut oats at hand, don’t worry; just use 101 Cookbooks’s original recipe—it’s still really good. Enjoy!

Vegan Steel-Cut Oat Soda Bread


  • 2 tbsp apple cider vinegar / lemon juice
  • 1 3/4 cup soy milk (less 2 tbsp, actually)
  • 1 cup steel-cut oats
  • 1 cup rolled oats
  • 1 cup whole wheat flour
  • 1 1/4 cup white all-purpose flour
  • 1 tsp baking soda
  • 1 1/4 tsp salt
  • mixed seeds (I used poppy and black sesame seeds, plus some leftover steel-cut oats)


1. Preheat oven to 400°F and prepare a 9×5 inch baking pan, either by greasing the sides well with oil / vegan butter or lining with parchment paper.

2. Put apple cider vinegar / lemon juice in a measuring cup, then fill up to the 1 3/4 cup line with soy milk. Add the steel-cut oats and let soak as you prepare the dry ingredients.

3. Place rolled oats in a food processor and pulse for a while. You don’t have to make them into a flour or anything, just get them broken up as best you can.

4. Place rolled oat mixture in a mixing bowl, and add to it the flours, baking soda, and salt. Mix to combine.

5. Add to this the wet mixture, and mix until it all starts coming together. (When I do this, it tends to stay a very sticky blob instead of forming into a nice, kneadable dough. Fortunately, this doesn’t seem to be a problem.)

6. Scoop the dough into your baking pan.

7. Top with seeds and such (I went a little overboard here, FYI).

8. Bake for about 50 minutes, until a toothpick stuck in the center comes out clean.

9. After it’s cooled, remove loaf from pan, slice up, and enjoy!

Hope you like this one guys! Let me know how it goes for you!

Until we eat again,



Afternoon Smoothie Delight!

September 24, 2009

While I prepare the sweet treat that I promised last night, I thought I would share with you another sweet treat I discovered over at Closet Cooking.

blueberry Maple Smoothie

Blueberry Maple Oat Smoothie

Willie may remember Closet Cooking from the delicious kare pan recipe of his we tried. Seeing as I had all of the ingredients on hand, I decided to give this blueberry maple (overnight) oat smoothie a try. The recipe makes two cups this size. It was fabulous!

Today, I decided to try a little substitution magic…

Mango agave oat smoothie

Mango Agave Oat Smoothie

So, I really just subbed mango for blueberries and agave for maple syrup, but this was also really delicious. I think this recipe lends itself quite well to getting creative with your fruits and sweeteners. Flax seed meal was also a fun addition! I look forward to trying more combos!


And, for anyone who doesn’t follow Wil Wheaton on twitter, this picture made me “lol,” but in a sort of sad way…

I guess as a former Vampire: Blood and Empire Teaching Assistant, I should be glad about this proliferation of vampire texts…

Until We Eat Again,



Things I ate the day Willie began his adventures in Canadia

August 19, 2009

สวัสดี Willie!

I began my day a little later than expected today, but still ended up being pretty productive! I applied for a few more internships (fingers crossed) and cleaned up the apartment a bit. Despite the productiveness, I did watch Top Chef Masters all day (and still am now…) I still love Michael Chiarello. This meant that I wanted to eat all day. Don’t worry, I didn’t give into the temptation, but I still made some serious food.

For my late breakfast, I had oats!


I mixed in some of the Simply Delicious granola sprinkled some cinnamon on top and added a splash of maple syrup. Also, hiding under that delicious mound of oaty goodless is a dollop of sunbutter! Along with this perfect way to start a day, I had some Pandicao:


Hey, I needed some chocolatey comfort after losing you to snowier pastures! I had some cuddly comforting as well…


After a few hours of Top Chef, I really wanted to do some serious cooking. I decided to make pierogi from scratch! (both meanings…)


I decided to fry them for the sake of time, but I think these will be a lot better baked. I’ll probably post a recipe once I’ve tried them baked and I find a good sauce for them. They were pretty good and really hit the spot!

Sorry for the brevity of today’s post but I’m feeling kind of sleepy! I hope Toronto is treating you well!

Until we eat again,


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