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Donuts–not quite health food, I admit.
But that’s okay, if you’ve been reading my blog for any amount of time, I hope you’ve latched on to the fact that I as much as I love salads, soups, & lots of fresh & colorful healthy fare, I think there should be room for dessert, even a little indulgent dessert now & then.
Joseph bakes & cooks a lot.
He’s not vegan, he’s not even vegetarian, but since I’m vegan (& gluten-free) & the kids are vegetarian (mostly vegan), most of what he makes is something we can all eat.
I often think I should share some of his creations on the blog. His deliberate nature ensures that all of his recipes, whether it be pancakes, tortillas, enchiladas (our family’s fave), are near perfection. Truly.
So, I want to share a recipe for the vegan whole wheat donuts that he made this weekend with the kids. It’s not gluten-free & it’s not really healthy, but it’s one of those that you might want to pull out on a lazy weekend morning.
But before I share the recipe, let’s talk about Mother’s Day (yesterday).
Yesterday I slept in.
I was startled by a knock on my bedroom door. I opened it to find four little people shout, “Happy Mother’s Day!” and they presented me this:
- a hand-crafted message made from Legos (I told you my boys were obsessed.)
- several pieces of dark chocolate
- a smoothie
- vegetarian sausage
- + lots of hand made goodies including paper flowers (the best), cards, & poems
I love Mother’s Day, & it just gets better each year.
For lunch, Joseph made me veggie burger on gluten-free bread, with french fries, green beans & my fave Honest Fizz root beer.
I was pampered all day long.
Joseph made me breakfast, lunch, & dinner. I slept in, took a nap, read a lot, & ended the day with a massage from my favorite massage therapist (J–who by the way is getting very good. I told him he may want to consider a second career.).
I hope if you’re a mama, you were pampered too, & had a chance to rest & recharge.
//
Now, about those donuts.
I have every intention of creating a refined-sugar-free, gluten-free version, but for now, here’s a little something for you wheat eaters.
These whole wheat vegan donuts are made from white wheat flour, so the flour is unrefined, but it’s not as heavy as whole wheat, & not refined like white. A hint of nutmeg & maple, these cake donuts are a fun family creation for a lazy weekend morning.
a vegan, soy-free whole grain cake donut with a maple glaze
Ingredients
- 3 c. white wheat flour (not the same as wheat or white flour, see instructions below)
- a few pinches salt (about 1/4 tsp.)
- 2 tsp. baking powder
- 1/2 tsp. cinnamon
- 1/4 tsp. ground nutmeg
- 2/3 c. almond milk
- 1/4 c. melted coconut oil (or vegan butter)
- 1 1/2 TBS. ener-G egg replacer
- 1/3 c. water
- 2/3 c. organic sugar
- 1 tsp. pure vanilla
- cooking oil for frying
- 1 1/2 c. sifted powdered sugar
- 3 TBS. melted coconut oil (or vegan butter)
- 3 TBS. almond milk
- 1/2 tsp. maple extract (or 1 tsp. pure vanilla extract)
Instructions
- First off, I know this isn't a "healthy" recipe, and it's not gluten-free. Joseph made these with our kids this weekend, & I'm just thrilled that they're vegan. They were a hit amongst the kids so I thought I'd share. Joseph made the flour by grinding white wheat grain in our blendtec. If you don't make your own flours, you can buy some, I like King Arthur brand.
- Sift 2 cups flour, baking powder, cinnamon, nutmeg. Set aside.
- Melt oil & combine with almond milk, set aside.
- Whip egg replacer & water until frothy. Add sugar & vanilla & beat in an electric mixer for several minutes until thick.
- Add flour, 1/2 cup at a time, followed by milk mixture. Beat after each addition until combined.
- Stir in remaining flour.
- Cover dough & refrigerate for 2 hours.
- Roll dough out on floured surface. Roll until about 1/2' thick. Use a floured doughnut cutter, circle cookie cutter, or large cup (about 2 1/2" wide), cut out circles. If using a circle cookie cutter or cup, cut out a smaller hole in the middle using a small (about 3/4") circle cutter or cup.
- Pour oil in large cast-iron skillet, about 2-3 inches. Heat cooking oil on medium high (about 375 F). Fry donuts a few at a time for 1 minute on each side (or until golden). Drain on paper towels. Repeat with the rest of the dough. Use the leftover dough (the inner circle) for donut holes.
- Melt coconut oil. Mix coconut oil, milk,& maple or vanilla extracts. Add to sifted powdered sugar in a small bowl (wide enough to fit an individual donut) & whisk until blended.
- Dip tops of donuts into glaze & let dry on cookie rack.
- Eat donuts within one or two days, then freeze leftovers. Store at room temperature in air tight container.
35 g carbs, 2 g protein, 1 g fiber, 44 mg sodium, 18 g sugar; 7 WWP points
//
And, lastly, it’s been awhile since I shared some {MM} links. Here are few things to check out.
{MM} links
♥ Did you catch the season finale of The Mindy Project? It was epic, of Nora Ephron proportions. I LOVED the last scene especially. A quintessential feel good rom-com episode (but honestly all the better if you have the context of the entire first & second seasons, though I think this season is good enough to stand on it’s own).
♥ Last week I shared the Vegan Cuts snack box with ya’ll. Did you know they also have a beauty box subscription? This month’s box contains over $80 worth of beauty for just $19.95. You can get on their May beauty box right now, HERE.
♥ After Friday’s post on what 1500 calories looks like, I want to clarify–as a nursing mom trying to lose weight, I eat more than 1500 calories a day (even when I’m losing weight). I just wanted to illustrate what it might look like for the average person. Also, I got a tweet asking me if I’d heard of the 80-10-10 lowfat raw diet. I have. And though there are many approaches to healthy eating, that is not an approach that I think most people should (or are even able) to take. Not enough variety, too low in protein & fat for my taste. But that’s just my two cents!
to pin:
all recipes vegan + gluten-free
chocolate hazelnut stuffed french toast
decedant!–uses almond meal & chickpea flour
oatmeal brulee
in an oatmeal rut? check this out
parsnip steak w/ miso gravy
a delightfully unconventional use for parsnip, don’t you think?
brown rice vermicelli w/ salted beans, veggies & edamame
I ♥ vermicelli noodles!
collard wraps w/ curried carrot pate
raw & candida-friendly
banana ice cream tarts
a little raw-some delight
Hope you have a FAB-ulous week.
Thanks for coming to bring joy today!
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