Ingredients (Donuts)
1¾ cup whole wheat pastry flour or white wheat flour
1 tsp baking powder
½ tsp baking soda
½ tsp salt
1 tsp cinnamon
¼ tsp nutmeg
¼ tsp ginger
⅓ cup pumpkin puree
½ cup brown sugar
2 eggs
¾ cup unsweetened vanilla almond milk
2 Tbsp olive oil
1 tsp pure vanilla extract
Directions (Frosting)
4 oz semi-sweet chocolate chips
1½ Tbsp olive oil
Directions (Donuts)
1. Preheat oven to 325 F. Mist the donut pan with olive oil spray and set aside.
2. In a large bowl, whisk to combine the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger; set aside.
3. In a medium bowl, whisk together the pumpkin, brown sugar, and eggs.
4. Add the almond milk, olive oil, and vanilla; whisk well.
5. Add the wet ingredients into the dry and mix until moistened throughout using a rubber spatula. Do not over-mix.
6. Fill each donut well ⅔rds full and using the back of a spoon or your finger, gently smooth the donut batter into the well.
7. Bake donuts for 15-17 minutes.
8. Cool donuts in the pan for about 10 minutes and remove them to a wire rack to cool completely.
Directions (Frosting)
1. Meanwhile, microwave the chocolate and oil in small bowl on medium-high heat for 1-2 minutes, stirring every 20 seconds.
2. Dunk the top side of each donut into the chocolate, allowing excess to drop off.
3. Chocolate will set in about 10 minutes.
Notes:
This recipe is from here.
Tuesday, September 30, 2014
Chocolate-Chocolate Donuts
Ingredients (Donuts)
1 cup garbanzo beans
1/2 cup almond milk
3/4 teaspoon baking powder
1/4 tsp baking soda
2 tablespoons vanilla
1 tsp white vinegar
1/2 tsp salt
1/2 cup sugar
1 1/2 tablespoon Earth Balance 'butter', melted
1 cup grain-sweetened vegan chocolate chips, melted
1 cup whole wheat pastry flour
Directions (Glaze)
1/2 cup grain-sweetened vegan chocolate chips, melted
2 tablespoons Earth Balance, melted
1 tablespoon almond milk
1/2 tablespoon vanilla
1 cup organic powdered sugar
Directions (Donuts)
1. Preheat oven to 350 degrees.
2. In a blender, combine garbanzo beans, almond milk, baking powder, vanilla, white vinegar, salt, sugar, and melted butter.
3. Blend until pureed.
4. Transfer to a large bowl and blend with the melted chocolate chips and flour.
5. Transfer to a large zip-top bag and allow the dough to sit for about 5-10 minutes before snipping the corner of the bag, and piping into donut pans that have been generously sprayed with nonstick baking spray.
6. Bake for 9-11 minutes, or just until the donuts set.
7. Remove and cool for 3-5 minutes before turning your donuts onto a cooling rack.
8. Frost immediately with frosting glaze.
Directions (Glaze)
1. While the donuts are cooking, mix together the chocolate chips, melted Earth Balance butter, almond milk, vanilla, and powdered sugar.
2. Mix just until smooth.
3. Add more almond milk if needed to make the consistency spreadable (but not overly runny).
4. Use a spoon to drizzle on top of warm donuts.
Notes:
This recipe is from here.
1 cup garbanzo beans
1/2 cup almond milk
3/4 teaspoon baking powder
1/4 tsp baking soda
2 tablespoons vanilla
1 tsp white vinegar
1/2 tsp salt
1/2 cup sugar
1 1/2 tablespoon Earth Balance 'butter', melted
1 cup grain-sweetened vegan chocolate chips, melted
1 cup whole wheat pastry flour
Directions (Glaze)
1/2 cup grain-sweetened vegan chocolate chips, melted
2 tablespoons Earth Balance, melted
1 tablespoon almond milk
1/2 tablespoon vanilla
1 cup organic powdered sugar
Directions (Donuts)
1. Preheat oven to 350 degrees.
2. In a blender, combine garbanzo beans, almond milk, baking powder, vanilla, white vinegar, salt, sugar, and melted butter.
3. Blend until pureed.
4. Transfer to a large bowl and blend with the melted chocolate chips and flour.
5. Transfer to a large zip-top bag and allow the dough to sit for about 5-10 minutes before snipping the corner of the bag, and piping into donut pans that have been generously sprayed with nonstick baking spray.
6. Bake for 9-11 minutes, or just until the donuts set.
7. Remove and cool for 3-5 minutes before turning your donuts onto a cooling rack.
8. Frost immediately with frosting glaze.
Directions (Glaze)
1. While the donuts are cooking, mix together the chocolate chips, melted Earth Balance butter, almond milk, vanilla, and powdered sugar.
2. Mix just until smooth.
3. Add more almond milk if needed to make the consistency spreadable (but not overly runny).
4. Use a spoon to drizzle on top of warm donuts.
Notes:
This recipe is from here.
Baked Maple Donuts with Maple Glaze
Ingredients (Dry)
1 cup white whole wheat flour
1/4 c truvia natural sweetener
1 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1/8 tsp nutmeg
Ingredients (Wet)
1/4 cup plain, fat free Greek yogurt
1/4 c egg beaters
2 tbsp applesauce
2 tbsp sugar free maple syrup
1 (overflowing) tsp maple extract
Ingredients (Glaze/Frosting)
1/2 cup powdered xylitol (z-sweet brand)
1/2 tsp maple extract
2 + tsp water (to desired consistency) (2.5 tsp works well)
Directions (Donuts)
1. Preheat oven to 350F.
2. In a medium sized bowl whisk together dry ingredients.
3. In a small bowl whisk together liquid ingredients.
4. Stir wet into dry until just mixed.
5. Transfer dough to donut pan (will require some manipulation with your hands--the batter is quite thick, but that's good!)
6. Bake for 9-10 minutes.
Directions (Glaze)
1. Whisk together all glaze ingredients until smooth.
2. When donuts are done and removed from pan (try to let them cool slightly) paint on the glaze/icing with a pastry brush.
Notes:
Serving Size: 7 donuts
This recipe is from here.
1 cup white whole wheat flour
1/4 c truvia natural sweetener
1 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1/8 tsp nutmeg
Ingredients (Wet)
1/4 cup plain, fat free Greek yogurt
1/4 c egg beaters
2 tbsp applesauce
2 tbsp sugar free maple syrup
1 (overflowing) tsp maple extract
Ingredients (Glaze/Frosting)
1/2 cup powdered xylitol (z-sweet brand)
1/2 tsp maple extract
2 + tsp water (to desired consistency) (2.5 tsp works well)
Directions (Donuts)
1. Preheat oven to 350F.
2. In a medium sized bowl whisk together dry ingredients.
3. In a small bowl whisk together liquid ingredients.
4. Stir wet into dry until just mixed.
5. Transfer dough to donut pan (will require some manipulation with your hands--the batter is quite thick, but that's good!)
6. Bake for 9-10 minutes.
Directions (Glaze)
1. Whisk together all glaze ingredients until smooth.
2. When donuts are done and removed from pan (try to let them cool slightly) paint on the glaze/icing with a pastry brush.
Notes:
Serving Size: 7 donuts
This recipe is from here.
Tuesday, September 23, 2014
Bagels
Ingredients
1 1/2 cups tepid water (105°F to 110°F) plus 1 tablespoon for the egg wash
1 (1/4-ounce) packet active dry yeast (2 1/4 teaspoons)
4 cups bread flour
2 tablespoons malt syrup
2 teaspoons kosher salt
4 teaspoons granulated sugar
1 large egg white
Sesame seeds, poppy seeds, or coarse salt (or other toppings), as desired
Directions
1. Place 1 1/2 cups of the tepid water in a bowl and dissolve the yeast completely; set aside.
2. Combine flour, malt syrup, salt, and sugar in the bowl of a stand mixer fitted with a dough hook attachment.
3. Add yeast mixture, scraping any undissolved yeast out of the bowl with a spatula.
4. Mix on low until most of the loose flour has been worked into the dough and the dough looks shredded, about 2 minutes.
5. Increase the speed to medium low and continue mixing until the dough is stiff, smooth, and elastic, about 8 to 9 minutes more. (If the dough gets stuck on the hook or splits into 2 pieces, stop the machine, scrape off the hook, and mash the dough back into the bottom of the bowl.) The dough should be dry, not tacky or sticky, and somewhat stiff.
6. Shape the dough into a ball, place it in a large oiled bowl, and turn it to coat in oil. Cover the bowl with a damp towel and let the dough rise in a warm place, until it is noticeably puffy and springs back when you poke it, about 20 minutes. (The dough will not double in size.)
7. Meanwhile, heat the oven to 425°F and arrange the rack in the middle.
8. Fill a large, wide, shallow pan (about 3 to 6 quarts) with water, bring to a boil over high heat, then reduce heat to medium low and let simmer. Cover until you’re ready to boil the bagels.
9. Line a baking sheet with parchment paper greased with oil or cooking spray.
10. Place a metal rack inside of a second baking sheet and set aside.
11. Turn the risen dough out onto a dry surface.
12. Divide the dough into 12 equal pieces, about 3 ounces each. (While you work, keep the dough you’re not handling covered with a damp towel to prevent drying.)
13. Roll each piece into a 9-inch-long rope, lightly moisten the ends with water, overlap the ends by about 1 inch, and press to join so you’ve created a bagel. As necessary, widen the hole in the middle so it is approximately the size of a quarter.
14. Cover the shaped bagels with a damp towel and let rest 10 minutes.
15. After resting, stretch the dough to retain the quarter-size hole (the dough will have risen a bit) and boil the bagels 3 or 4 at a time, making sure they have room to bob around. Cook for about 30 seconds on each side until the bagels have a shriveled look, then remove to the baking sheet with the rack in it. Adjust heat as necessary so the water stays at a simmer.
16. Whisk together the remaining 1 tablespoon water and the egg white until evenly combined.
17. Brush the egg wash all over the bagels, then sprinkle as desired with poppy seeds, sesame seeds, or coarse salt (or other toppings).
18. Arrange the bagels on the baking sheet lined with parchment paper about 1 inch apart and bake.
19. Rotate the pan after 15 minutes and bake until the bagels are a deep caramel color and have formed a crust on the bottom and top, about 10 minutes more.
20. Remove from the oven and let cool on a rack for at least 30 minutes so the interiors finish cooking and the crusts form a chewy exterior.
1 1/2 cups tepid water (105°F to 110°F) plus 1 tablespoon for the egg wash
1 (1/4-ounce) packet active dry yeast (2 1/4 teaspoons)
4 cups bread flour
2 tablespoons malt syrup
2 teaspoons kosher salt
4 teaspoons granulated sugar
1 large egg white
Sesame seeds, poppy seeds, or coarse salt (or other toppings), as desired
Directions
1. Place 1 1/2 cups of the tepid water in a bowl and dissolve the yeast completely; set aside.
2. Combine flour, malt syrup, salt, and sugar in the bowl of a stand mixer fitted with a dough hook attachment.
3. Add yeast mixture, scraping any undissolved yeast out of the bowl with a spatula.
4. Mix on low until most of the loose flour has been worked into the dough and the dough looks shredded, about 2 minutes.
5. Increase the speed to medium low and continue mixing until the dough is stiff, smooth, and elastic, about 8 to 9 minutes more. (If the dough gets stuck on the hook or splits into 2 pieces, stop the machine, scrape off the hook, and mash the dough back into the bottom of the bowl.) The dough should be dry, not tacky or sticky, and somewhat stiff.
6. Shape the dough into a ball, place it in a large oiled bowl, and turn it to coat in oil. Cover the bowl with a damp towel and let the dough rise in a warm place, until it is noticeably puffy and springs back when you poke it, about 20 minutes. (The dough will not double in size.)
7. Meanwhile, heat the oven to 425°F and arrange the rack in the middle.
8. Fill a large, wide, shallow pan (about 3 to 6 quarts) with water, bring to a boil over high heat, then reduce heat to medium low and let simmer. Cover until you’re ready to boil the bagels.
9. Line a baking sheet with parchment paper greased with oil or cooking spray.
10. Place a metal rack inside of a second baking sheet and set aside.
11. Turn the risen dough out onto a dry surface.
12. Divide the dough into 12 equal pieces, about 3 ounces each. (While you work, keep the dough you’re not handling covered with a damp towel to prevent drying.)
13. Roll each piece into a 9-inch-long rope, lightly moisten the ends with water, overlap the ends by about 1 inch, and press to join so you’ve created a bagel. As necessary, widen the hole in the middle so it is approximately the size of a quarter.
14. Cover the shaped bagels with a damp towel and let rest 10 minutes.
15. After resting, stretch the dough to retain the quarter-size hole (the dough will have risen a bit) and boil the bagels 3 or 4 at a time, making sure they have room to bob around. Cook for about 30 seconds on each side until the bagels have a shriveled look, then remove to the baking sheet with the rack in it. Adjust heat as necessary so the water stays at a simmer.
16. Whisk together the remaining 1 tablespoon water and the egg white until evenly combined.
17. Brush the egg wash all over the bagels, then sprinkle as desired with poppy seeds, sesame seeds, or coarse salt (or other toppings).
18. Arrange the bagels on the baking sheet lined with parchment paper about 1 inch apart and bake.
19. Rotate the pan after 15 minutes and bake until the bagels are a deep caramel color and have formed a crust on the bottom and top, about 10 minutes more.
20. Remove from the oven and let cool on a rack for at least 30 minutes so the interiors finish cooking and the crusts form a chewy exterior.
Monday, September 22, 2014
Healthy Makeover: Krispy Kreme Doughnuts
Ingredients
1 tsp apple cider vinegar or white vinegar (5g)
2/3 cup milk of choice (160g)
1 tsp pure vanilla extract (4g)
3 tbsp coconut or vegetable oil (30g)
1 cup spelt or all-purpose flour (130g)
1 1/2 tsp baking powder
1/3 cup xylitol or sugar (60g)
1/32 tsp pure stevia extract or 2 extra tbsp sugar (or 2 NuNaturals packets)
1/4 tsp salt
Directions
1. Combine first four ingredients in a small bowl, and whisk well.
2. Preheat oven to 350 F and grease a doughnut pan if you have one. (If you don’t have a doughnut pan, you can cook in a mini muffin tin for doughnut holes.)
3. In a large measuring bowl, combine all remaining ingredients and stir very well.
4. Now pour wet into dry and immediately pour into the pan.
5. Bake 15 minutes, then allow to cool before removing.
6. Top these vegan doughnuts with jam, or chocolate frosting, or glaze.
Notes
This recipe is from here.
1 tsp apple cider vinegar or white vinegar (5g)
2/3 cup milk of choice (160g)
1 tsp pure vanilla extract (4g)
3 tbsp coconut or vegetable oil (30g)
1 cup spelt or all-purpose flour (130g)
1 1/2 tsp baking powder
1/3 cup xylitol or sugar (60g)
1/32 tsp pure stevia extract or 2 extra tbsp sugar (or 2 NuNaturals packets)
1/4 tsp salt
Directions
1. Combine first four ingredients in a small bowl, and whisk well.
2. Preheat oven to 350 F and grease a doughnut pan if you have one. (If you don’t have a doughnut pan, you can cook in a mini muffin tin for doughnut holes.)
3. In a large measuring bowl, combine all remaining ingredients and stir very well.
4. Now pour wet into dry and immediately pour into the pan.
5. Bake 15 minutes, then allow to cool before removing.
6. Top these vegan doughnuts with jam, or chocolate frosting, or glaze.
Notes
This recipe is from here.
No-Bake Peanut Butter Cup Pie
Ingredients (Pie Filling)
1 1/2 cups peanut butter, or allergy-friendly alternative (345g)
2 cups thick plain or vanilla yogurt (Also works with 3 containers SoDelicious coconutmilk yogurt) (480g)
pure stevia to taste, or 1/3 cup powdered sugar
1/8 tsp salt
2 tsp pure vanilla extract
Prepared pie crust
Ingredients (Chocolate Top)
2 tbsp cocoa powder (10g)
2 tbsp pure maple syrup, agave, or honey (strict vegans don’t use honey) (30g)
2 tbsp melted virgin coconut oil (20g)
(Alternatively, you can simply top the pie with melted chocolate chips.)
Directions (Pie Filling)
1. Blend ingredients until smooth.
2. Pour into your prepared pie crust and chill one hour (or more).
Directions (Chocolate Top)
1. In a small dish, stir together the ingredients until a smooth sauce is formed.
2. Spread over the chilled pie and refrigerate until chocolate hardens.
Notes:
This recipe is from here.
1 1/2 cups peanut butter, or allergy-friendly alternative (345g)
2 cups thick plain or vanilla yogurt (Also works with 3 containers SoDelicious coconutmilk yogurt) (480g)
pure stevia to taste, or 1/3 cup powdered sugar
1/8 tsp salt
2 tsp pure vanilla extract
Prepared pie crust
Ingredients (Chocolate Top)
2 tbsp cocoa powder (10g)
2 tbsp pure maple syrup, agave, or honey (strict vegans don’t use honey) (30g)
2 tbsp melted virgin coconut oil (20g)
(Alternatively, you can simply top the pie with melted chocolate chips.)
Directions (Pie Filling)
1. Blend ingredients until smooth.
2. Pour into your prepared pie crust and chill one hour (or more).
Directions (Chocolate Top)
1. In a small dish, stir together the ingredients until a smooth sauce is formed.
2. Spread over the chilled pie and refrigerate until chocolate hardens.
Notes:
This recipe is from here.
No-Bake Peanut Butter Pie
Ingredients
1 cup peanut butter (230g) (Or another nut butter, or Sunbutter)
3 medium bananas (300g)
2 tsp pure vanilla extract
1/8 tsp salt
1/4 cup virgin coconut oil, melted (Or extra 1/4 cup pb; the texture will just change) (50g)
stevia extract to taste, or 3-4 tbsp powdered sugar, or liquid sweetener (such as pure maple syrup)
Directions
1. Blend everything together very, very well. (A Vita-mix works.)
2. Pour into a prepared pie crust or springform pan–this pie can easily be crustless!–and freeze until firm. (If not using the coconut oil, just chill in the fridge instead.)
3. Pie should be kept cold; I keep it in the freezer. Just thaw before eating, and the mousse-like texture will come right back!
Notes:
If you want a deeper-dish pie, use: 1 1/2 c peanut butter, 4 1/2 bananas, 1 tbsp vanilla, a little over 1/8 tsp salt, 1/4c plus 2 tbsp coconut oil, and stevia to taste or 5 tbsp powdered sugar.
This recipe is from here.
1 cup peanut butter (230g) (Or another nut butter, or Sunbutter)
3 medium bananas (300g)
2 tsp pure vanilla extract
1/8 tsp salt
1/4 cup virgin coconut oil, melted (Or extra 1/4 cup pb; the texture will just change) (50g)
stevia extract to taste, or 3-4 tbsp powdered sugar, or liquid sweetener (such as pure maple syrup)
Directions
1. Blend everything together very, very well. (A Vita-mix works.)
2. Pour into a prepared pie crust or springform pan–this pie can easily be crustless!–and freeze until firm. (If not using the coconut oil, just chill in the fridge instead.)
3. Pie should be kept cold; I keep it in the freezer. Just thaw before eating, and the mousse-like texture will come right back!
Notes:
If you want a deeper-dish pie, use: 1 1/2 c peanut butter, 4 1/2 bananas, 1 tbsp vanilla, a little over 1/8 tsp salt, 1/4c plus 2 tbsp coconut oil, and stevia to taste or 5 tbsp powdered sugar.
This recipe is from here.
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