Recipes, Uncategorized

Apple Fritter Donut Holes

When fall time comes around, do you favor pumpkin everything, or apple harvest? Well, I’ve done the dirty work, so you don’t have to decide! Personally, if I had to choose, I choose apple, so I had to experiment with my pumpkin recipe to make it apple-y.

Below, I have shared the ingredients and directions and then some useful tips that I found while cooking below that (substitutions, brand recommendations, etc.)

Ingredients:

Donuts:

  • 1 Tbsp flax meal1
  • 3 Tbsp water
  • 1 3/4 cup sifted flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/4 tsp ginger (optional)
  • 1 large apple, peeled and diced2
  • 1/2 cup apple sauce, unsweetened
  • 1/2 cup brown sugar3
  • 1/3 cup vegetable oil
  • 1 tsp vanilla
  • 1/2 cup any non-dairy milk

Topping:

  • 1 stick unsalted vegan butter4
  • 2/3 cup granulated sugar
  • 1 Tbsp cinnamon

Directions:

  1. Preheat your oven to 350 degrees Fahrenheit. Make sure the rack is centered.
  2. Generously grease a 24-cup mini muffin pan with nonstick spray or some vegetable oil with a paper towel.
  3. In a small bowl, whisk together 1 Tbsp flax meal with 3 Tbsp water and let it sit for at least 3 minutes. This allows the mixture to become gelatinous, egg-like.
  4. Sift5 flour into medium mixing bowl. Mix in baking powder, salt, nutmeg, cinnamon and ginger.
  5. Put the diced apple and apple sauce in a separate large mixing bowl and mix in brown sugar. Make sure this bowl is bigger because you’re going to mix the dry ingredients into this bowl!
  6. Mix in the vegetable oil, vanilla extract, and add the flax egg. Pour in milk, and mix until smooth.
  7. Add the dry ingredients to the bowl with the wet ingredients and stir until the dry mixture is completely mixed in, no clumps. Be careful not to overmix the batter.
  8. Scoop the batter into a 24-cup mini muffin pan, about ¾ full each cup, and bake at 350 degrees for 10-12 minutes, or until a toothpick comes out clean.6
  9. While the donuts are baking, melt the butter in a bowl in the microwave (about 1 minute). Allow the butter to cool before dipping the donuts in the butter. Also, mix the sugar and cinnamon together and pour part of the mixture on a plate or leave in the bowl to get ready to roll the donuts. Last thing before the donuts come out, set up a baking sheet or plate with parchment paper to set the donuts on after coating in sugar.
  10. Remove the donuts from the oven and allow to cool just enough to handle.7
  11. Dip the donut holes in the melted butter, and roll to coat in cinnamon sugar.
  12. Serve warm if possible. Fall donuts are better warm!8 Enjoy!

Makes about 3 dozen donut holes

Tips!

  1. Flax meal works best, but flax seed also works! You can also throw flax seed in a blender, bullet, or food processor to get flax meal.
  2. Honeycrisp or Granny Smith apples recommended. You can also Google “good apples for baking.” Once they’re diced up, it should be about 2 cups. I think my apple was about 1 3/4 cup and they were perfect.
  3. Don’t have brown sugar? In a separate bowl, thoroughly mix 1/2 cup white sugar with 1/2 Tbsp of maple syrup or molasses.
  4. You can buy sticks of butter that are vegan brands like earth balance, but brands like Country Crock and I Can’t Believe It’s Not Butter have vegan butter as well. A quick hack with these brands that aren’t fully vegan, look at the ingredients list to see if it says at the bottom of the list “Contains: Milk.” If it does not say contains milk, you should be good! Milk is an allergen and by law must be clearly labeled.
  5. If you don’t have a sifter, you can use a spaghetti strainer or similar to sift. I have a metal spaghetti strainer that I use when a recipe calls for sifted flour.
  6. If your last batch of donuts does not fill the whole muffin tin, before popping them in the oven, fill the empty spots up about 1/4 of the way with water to ensure even baking of the batter.
  7. After removing the donuts from the oven, I took them out of the tin as soon as I could so they would cool faster and so I didn’t burn my fingers on the pan. I just dumped them out on a clean cookie sheet, but you can also use a spoon to scoop them out onto a plate or pan.
  8. If you have leftover donuts, place the donuts on top of a paper towel in a container put them in the fridge overnight. Try to make sure the donuts aren’t touching if you can.



Recipes, Uncategorized

Pumpkin Donut Holes

Happy Fall! Around this time of year, I love apple picking, pumpkin patches, haunted houses…the usual festivities, but I miss those dang fall donuts! It occurred to me, I need to veganize a pumpkin donut recipe! They were so much easier than I expect for making donuts too!

Below, I hav shared the ingredients and directions and then some useful tips that I found while cooking below that (substitutions, brand recommendations, etc.)

Ingredients:

Donuts:

  • 1 Tbsp flax meal1
  • 3 Tbsp water
  • 1 3/4 cup sifted flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1 tsp pumpkin spice2
  • 1/2 tsp nutmeg
  • 3/4 cup pumpkin puree (not pie filling)
  • 1/2 cup brown sugar3
  • 1/3 cup vegetable oil
  • 1 tsp vanilla
  • 1/2 cup any non-dairy milk

Topping:

  • 1 stick unsalted vegan butter4
  • 2/3 cup granulated sugar
  • 1 Tbsp cinnamon

Directions:

  1. Preheat your oven to 350 degrees Fahrenheit. Make sure the rack is centered.
  2. Generously grease a 24-cup mini muffin pan with nonstick spray or some vegetable oil with a paper towel.
  3. In a small bowl, whisk together 1 Tbsp flax meal with 3 Tbsp water and let it sit for at least 3 minutes. This allows the mixture to become gelatinous, egg-like.
  4. Sift5 flour into medium mixing bowl. Mix in baking powder, salt, nutmeg and pumpkin pie spice.
  5. Put the pumpkin puree in a separate large mixing bowl and mix in brown sugar. Make sure this bowl is bigger because you’re going to mix the dry ingredients into this bowl!
  6. Mix in the vegetable oil, vanilla extract, and add the flax egg. Pour in milk, and mix until smooth.
  7. Add the dry ingredients to the bowl with the wet ingredients and stir until the dry mixture is completely mixed in, no clumps. Be careful not to overmix the batter.
  8. Scoop the batter into a 24-cup mini muffin pan, about ¾ full each cup, and bake at 350 degrees for 10-12 minutes, or until a toothpick comes out clean.6
  9. While the donuts are baking, melt the butter in a bowl in the microwave (about 1 minute). Allow the butter to cool before dipping the donuts in the butter. Also, mix the sugar and cinnamon together and pour part of the mixture on a plate or leave in the bowl to get ready to roll the donuts. Last thing before the donuts come out, set up a baking sheet or plate with parchment paper to set the donuts on after coating in sugar.
  10. Remove the donuts from the oven and allow to cool just enough to handle.7
  11. Dip the donut holes in the melted butter, and roll to coat in cinnamon sugar.
  12. Serve warm if possible. Fall donuts are better warm!8 Enjoy!

Makes about 36 donut holes

Tips!

  1. Flax meal works best, but flax seed also works! You can also throw flax seed in a blender, bullet, or food processor to get flax meal.
  2. Pumpkin spice sure makes the recipe easier, but if you don’t have pumpkin spice, you can substitute 1/4 tsp of each of the following: cinnamon, ginger, nutmeg, and cloves/allspice.
  3. Don’t have brown sugar? In a separate bowl, thoroughly mix 1/2 cup white sugar with 1/2 Tbsp of maple syrup or molasses.
  4. You can buy sticks of butter that are vegan brands like earth balance, but brands like Country Crock and I Can’t Believe It’s Not Butter have vegan butter as well. A quick hack with these brands that aren’t fully vegan, look at the ingredients list to see if it says at the bottom of the list “Contains: Milk.” If it does not say contains milk, you should be good! Milk is an allergen and by law must be clearly labeled.
  5. If you don’t have a sifter, you can use a spaghetti strainer or similar to sift. I have a metal spaghetti strainer that I use when a recipe calls for sifted flour.
  6. If your last batch of donuts does not fill the whole muffin tin, before popping them in the oven, fill the empty spots up about 1/4 of the way with water to ensure even baking of the batter.
  7. After removing the donuts from the oven, I took them out of the tin as soon as I could so they would cool faster and so I didn’t burn my fingers on the pan. I just dumped them out on a clean cookie sheet, but you can also use a spoon to scoop them out onto a plate or pan.
  8. If you have leftover donuts, place the donuts on top of a paper towel in a container put them in the fridge overnight. Try to make sure the donuts aren’t touching if you can.

Recipes, Uncategorized

Meatless Melt

I’ve been loving making grilled cheeze lately. However, I’ve been following low carb macros lately for summer prep – as long as summer isn’t cancelled this year! I was wondering how I can add more protein to the meal and thought about the plant based deli slices from Lightlife! Perfect.

 

Sammie 2 | Meatless Melt

This is less of a “recipe” and more of an idea and steps to “create” the sandwich.

I used Lightlife “turkey” deli slices, Dave’s Killer Bread (low-carb), Violife Cheddar Cheeze, and Earth Balance butter. You can use mix up the cheeze flavor and the type of plant based deli slices to add some variety. Most bread is vegan. You can use apps like these to double check. Usually dairy and eggs have to be listed as allergens at the bottom of the ingredients list like “Contains: Milk.” You can also look for margarine this same way.

Ingredients for the sandwich

Ingredients:

  • 2 slices of bread
  • 2 slices of cheeze (more or less slices depending on your preference)
  • 4 slices of plant-based deli slices (more or less slices depending on your preference)
  • 2 Tbsp vegan butter
  • mustard, optional
  • vegan mayo, optional
  • sliced tomato, optional

Directions:

  1. Take out a small frying pan and put it on the stove over med-low heat.
  2. Take out 2 slices of bread.
  3. Butter one side of each slice of bread.Buttered Bread | Meatless Melt
  4. Once the pan is warm, put one of the slices of bread, butter side down, on the pan.
  5. Layer the cheeze and deli slices on the bread in the pan. Use as many slices of deli slices and cheeze as desired. I layered 1 cheeze, 2 deli slices, 1 cheeze, 2 deli slices. Layers | Meatless Melt
  6. Add any additional toppings here! I topped with mustard, I would have added vegan mayo if I had it too. Adding a slice of tomato here would also be very yummy!
  7. Place the last slice of bread on top, butter side up.
  8. Let it cook for about 3 minutes and then flip.
  9. Keep cooking and flipping until both sides of the sandwich are golden brown and crispy.
  10. Remove from the pan and cut the sandwich in half, if desired.
  11. Let cool for 1-2 minutes before eating.

Enjoy!

Serving suggestion: with a warm cup of tomato soup! Campbell’s original tomato soup is vegan, just cook it with water or unsweetened original non-dairy milk.

Macros: 38g carbs, 15.5g fat, 20g protein

Layered | Meatless Melt

Recipes, Uncategorized

Raspberry Breakfast Bars

Raspberry Breakfast Bars

Ingredients:

  • 1 cup canned chickpeas, drained and rinsed
  • 1 flax egg (1 Tbsp flaxseed meal + 3 Tbsp water)
  • 2 very ripe medium bananas, mashed
  • 3/4 cup flour (I used rice flour, substitute other gluten free flour if desired)
  • 1 tsp cinnamon
  • 1/2 tsp baking soda
  • pinch of salt
  • 1/2 cup maple syrup
  • 2 Tbsp apple sauce
  • 1/4 cup hemp seeds
  • 1/2 cup raspberries, fresh or frozen
  • 1/2 cup dairy free chocolate chips

Raspberry Breakfast Bars Ingredients

Directions:

  1. Preheat oven to 350F. Line 8 x 8 cake pan or muffin tin with parchment paper or muffin papers.
  2. Drain and rinse chickpeas. Add the chickpeas and water to a sauce pan. Place on the stove and cook on low for 15 min. Then drain and allow chickpeas to cool for 5 minutes.
  3. While chickpeas are cooking and cooling, continue with the remaining directions.
  4. Make your flax egg. Whisk 1 Tbsp flax egg with 3 Tbsp water and let stand for 5 minutes.Raspberry Breakfast Bars Flax Egg
  5. In a bowl, mash the two bananas with a fork until all the lumps are gone.
  6. In a separate bowl, mix the dry ingredients: flour, cinnamon, baking soda, salt.
  7. Once chickpeas are cooled, mash them in another mixing bowl with a fork until smooth.
  8. Add bananas, chickpeas, flax egg, apple sauce, and maple syrup to a food processor or blender. (I use a manual food processor that works pretty well. Mixing with a wooden spoon in a mixing bowl works well too.) Raspberry Breakfast Bars Food Processor
  9. Once smooth, add in dry ingredients and mix/blend more until smooth.
  10. Mix in hemp seeds, raspberries, and chocolate chips with a spoon.
  11. Scoop batter into the pan or tins.
  12. Place in the oven and bake for about 30 minutes. It might be longer, periodically check how they are baking by inserting a toothpick skewer into the middle.
  13. Remove from oven when it’s thoroughly baked and place on a cooling rack.
  14. Allow to cool for at least 10 minutes.
  15. Allow to completely cool before storing in Tupperware in the fridge.

Enjoy!

Recipes, Uncategorized

Berries and Cream Oatmeal

Berries and Cream Oatmeal | Vegan Living by Danielle

Ingredients:

  • 3/4 cup water
  • 1/2 cup Instant or Old Fashioned Oats
  • 1 scoop vanilla protein (Arbonne’s Vanilla Protein Shake Mix tastes GREAT – see protein comparison chart at the bottom of the page)
  • 1 scoop fiber, optional (Arbonne’s Daily Fiber Boost has no flavor and mixes well)
  • 3-4 strawberries, sliced (substitute your favorite berries!)
  • 1/4 cup walnuts, optional (substitute your favorite nuts!)
  • 1/4 cup hemp seeds, optional (substitute flax or chia seeds!)

Directions:

  1. Heat 3/4 cup water for 1 minute in the microwave, or bring to a boil stovetop.
  2. Put 1/2 cup oats in a cereal bowl.
  3. Mix protein and fiber into oats.
  4. Pour heated water into oats mixture and mix well.
  5. Let oatmeal sit for about 2 minutes to absorb the water.
  6. Top oatmeal with berries, nuts, and seeds.

Enjoy!

Serves 1

Arbonne Protein Comparison Chart | Vegan Living by Danielle.jpg