When I arrived home from a work orientation today, Tim immediately demanded doughnuts. Not one to turn down a baking opportunity, I lovingly obliged his request and made chocolate coconut doughnuts. These were inspired by Mighty O’s Don King doughnut, which is a chocolate doughnut with chocolate frosting and shredded coconut sprinkled on top.
They came out pretty well! I adapted a doughnut recipe from Mama Pea and used the ganache recipe from here.
3/4 cup unbleached all purpose flour
1/4 cup whole wheat pastry flour
1/2 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1/4 teaspoon salt
pinch of cinnamon, optional
pinch of nutmeg, optional
3/4 cup unsweetened plain almond milk
1/2 cup unrefined sugar
2 Tablespoons vegan butter (I used Earth Balance Coconut Spread), melted
1 teaspoon pure vanilla extract
1 recipe chocolate ganache (click the link)
~1/2 cup unsweetened shredded coconut
1. Preheat oven to 350 degrees and lightly grease a 6-count doughnut pan.
2. In a medium mixing bowl, whisk together flours, cocoa, baking powder, salt, and spices.
3. In a glass measuring cup, stir together milk, sugar, butter, and vanilla.
4. Add wet ingredients to dry and stir well to combine.
5. Pour batter evenly amongst the doughnut pan and bake for 11-13 minutes.
6. Remove from oven and allow doughnuts to cool for 5 minutes before transferring to a cooling rack.
7. Once doughnuts are cool to the touch, dip the tops in the ganache and sprinkle generously with shredded coconut. You will have leftover ganache, but who’s complaining?
Despite the disappearance of sunshine in Portland, I’m still eating salad like it’s the middle of summer. Today I decided to make some vinaigrette for a raw kale salad that is on tonight’s dinner menu. The last of my frozen (hand-picked) summer blueberries disappeared into a massive smoothie last week but I really wanted blueberries in my salad dressing. What to do, what to do… As luck would have it, there are still a few jars of homemade blueberry jam in my pantry! So, I whipped up a blueberry vinaigrette in a matter of minutes. It is tangy, fruity, and simply delicious. I have yet to toss it with kale and sliced almonds, but I know it will be tummy pleasing :)
Easy Blueberry Vinaigrette
1/4 cup extra virgin olive oil
1/4 cup balsamic vinegar
2 Tablespoons blueberry jam (my jam is very low in sugar, but use whatever you prefer)
Small pinch of salt
Freshly ground black pepper, to taste
Combine all ingredients in a glass jar. Put on the lid, and shake, shake, shake! Store in the fridge.
Well, the 5th annual Vegan Month of Food has officially started! I have good intentions of posting each and every day, but since my new job begins this Monday, my schedule might be a bit overwhelming. I truly hope that I adjust quickly to early morning hours. We shall see!
As I mentioned in a previous post, my theme this year is the alphabet. Since there are more days in October than letters in the alphabet, I will have some random fun posts tossed into the mix (hint: giveaways!). Today was a very busy day so I thought I would feature one of my most favorite recipes of all times. It is perfect for breakfast on a chilly morning with your favorite hot beverage. Meet the oh-so-yummy Almond Spelt Sweet Rolls:
Imagine a lightly sweetened bun with a crunchy, orange-infused exterior and buttery interior. If you make these, your home will fill with wonderful aromas and make your neighbors jealous. Why not share (unless you are greedy like me)? The recipe was created by my dear friend Celine so you already know it’s awesome.