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EatingDonuts, It’s What’s for Breakfast!

By Kimberly · Comments (0)
Tuesday, February 12th, 2013

GF-Vegan-Donut2

Yes, you read correctly. These tasty little treats are so good for you, you can eat them for breakfast! I’ve made them several times for special “breakfast” occasions and my kids think I’m letting them indulge in the sugar laden version. I’ll let them keep thinking that! *wink, wink*

Not only are these incredible donuts full of flavor, but they are vegan, gluten-free, protein-rich, AND processed sugar-free…they pack a special diet punch!

Cinnamon Roll Almond Flour DonutsGF-Vegan-Donut

1 1/4 cup almond flour
1/4 tsp salt
1/4 tsp baking soda
1/4 tsp nutmeg
1/2 tsp cinnamon
4 1/2 tsp egg replacer
1/2 cup warm water
1/4 cup oil of your choice (I have used melted coconut oil or grape seed oil)
2 TBS honey
1 vanilla bean, seeds scraped and pod discarded (OR 1/2 tsp pure vanilla extract)

Preheat oven to 350F.
Whisk together all dry ingredients in a bowl. Transfer to a blender*
Combine all wet ingredients (including the vanilla bean seeds) in a bowl. Add to the blender.
Blend until batter is very smooth. Pour into greased donut molds (I used a mini-bundt cake pan and only filled them about 1/3), filling them 2/3 the way.

Bake for 15-18 minutes or until a toothpick comes out clean.
* Blending the mixture results in a super smooth batter that can sometimes be difficult to achieve when working with nut flours.

Cinnamon Topping
1 cup of dates, pitted (about 8 medjool dates)
1 1/2 TBS cinnamon
2 TBS coconut oil, melted
Water as needed
hazelnuts or walnuts, chopped and toasted
unsweetened coconut

Place dates, cinnamon and ghee in a food processor and process until a thick, spreadable paste has formed. Add water 1 Tbs. at a time as needed.
Combine hazelnuts and coconut in a shallow bowl. Set aside.

Remove donuts from oven. While still warm spread a generous amount of cinnamon mixture atop the donut.
Roll in the hazelnut or walnut/coconut mixture.
Enjoy!

Makes 6 regular OR 18 mini donuts. Donuts can be stored in an air tight container at room temperature for 1 week.

 

I adapted this recipe from a dairy version that can be found at www.roostblog.com. Thanks!

Tags : Cinnamon Roll Almond Flour Donuts, coconut, Donuts, Gluten free, paleo, protein, sugar free, vegan, walnuts

EatingDelicious, Healthy, Holiday Feast

By Kimberly · Comments (0)
Thursday, November 22nd, 2012

I don’t know about you, but I absolutely love fall and the Thanksgiving Holiday! It’s a busy time of year for us but I thoroughly enjoy canning all the wonderful fruits and vegetables available to us where we live. And while some may complain about the work of raking up the fallen leaves, I love to see the array of colors in the changing leaves.

With the Thanksgiving Holiday upon us, I thought I’d share a few of our family favorites for you to try. They are filled with lots of vegetables and are a healthier take on some traditional recipes. Enjoy!

Cornbread Dressing
½ c onions, chopped
½ c green bell pepper, chopped
½ c celery, chopped
2 Tbs. oil of your choice
5 c cubed cornbread
2 c unsweetened soymilk, or other nut milk
1 ½ Tbs. chicken-style seasoning
3 c cooked yellow squash, chopped and drained
1 t garlic powder

Preheat oven to 400º F. Sauté onion, peppers and celery in a little water until tender. Mix cornbread and sautéed mixture in a large bowl and stir well. Stir in the rest of the ingredients, mixing well. Pour into a lightly sprayed 18x9x2 baking dish. Bake for 50 minutes or until lightly browned.

Note: This is one of my favorite family recipes that I converted to be non-dairy. It has a lovely mild taste, but if you prefer a spicier dressing, you may personalize it by adding some of your favorite spices.

Cashew Gravy

2 c. Water
½ c. Cashews, washed
¼ tsp. Onion powder
2 Tbs. Flour
2 Tbs. Chicken-style seasoning
1 Tbs. Nutritional yeast flakes

Blend cashews in 1 cup of water until very smooth. Add the rest of the ingredients along with the other cup of water in the blender briefly. Heat slowly until thickened.

Cauliflower and Garlic Mashed Potatoes

4 cups cauliflower, chopped
6 medium white or Yukon gold potatoes, peeled and chopped
8 cloves garlic, peeled

4 Tbs. nutritional yeast flakes
¼ cup (or more as needed) unsweetened soy or almond milk
Salt to taste

In a large stock pot, bring 2-3 quarts of salted water to boil. Boil the cauliflower, potatoes and garlic cloves about 18 minutes or until tender. Drain off the water and place the vegetables in a large bowl.

Using a hand mixer or potato ricer, puree the vegetables and the remaining ingredients, adding liquid as needed.

Yams a la Coconut

2 medium or 1 large white or yellow onion
2 large yams
1 1/2 cans unsweetened coconut milk
1 Tbs. coconut or grape seed oil
2 Tbs. Chicken-style seasoning

Preheat oven to 400°
Chop onion and sauté with oil until very tender then stir in the seasoning.

Peel and wash yams. Cut them into 1/4 inch slices.

In a 9 x 13 inch glass baking dish, place one layer of yam slices to cover the bottom. Spread half of the onion mixture evenly over the yams. Add another layer of yams and spread the remaining onion over them. Cover with a final layer of yams.

Shake coconut milk cans really well before opening. Pour 1 1/2 cans of milk evenly over the yams and onions.

Bake for 50 to 60 minutes, or until yams are tender when tested with a knife.

Luscious Pumpkin Pie

3 c pumpkin or squash puree
1 c raw cashews, washed
1 14 oz. can coconut milk
1 c soft dates, pitted
2 ½ c nut or non-dairy milk
½ c maple syrup
3 T Arrowroot Powder or cornstarch
1 t vanilla
2 t cinnamon substitute (I use cinnamon or pumpkin pie spices)
1 t salt

Put cashews and coconut milk into blender, whiz until perfectly smooth. Add dates to blender and whiz, adding the nut or soy milk gradually. Pour some of mixture into a mixing bowl to make room for rest of ingredients. Add remaining ingredients and blend thoroughly. Pour into prepared 9” pie shells and bake at 400º F for 15 minutes, bake another 40-45 minutes at 350º or until center looks firm when gently jiggled.
Yields 2 pies.

Tags : cauliflower, christmas, coconut milk, cornbread, dressing, potatoes, pumpkin pie, thanksgiving, vegan, vegetarian, yams

Loving…ducky peace…

By Kimberly · Comments (1)
Wednesday, August 1st, 2012

I went out for an evening walk to clear my mind the other day and with each step I took I felt more and more burdened with stressful thoughts about all the cares of our life. Would we have enough to make ends meet? Was there more I could be doing to help my husband out? Was I enriching our children’s lives enough and preparing them adequately for the world they will face as they grow? Etc., etc., etc.!!!
Read More→

Tags : calm, positive thoughts, storm, stress, uplifiting

EatingVegan Chocolate Chip-Oatmeal Cookies

By Kimberly · Comments (2)
Tuesday, July 17th, 2012

Amazing chocolate chip-oatmeal cookies without eggs and butter? Oh yeah! These tasty treats are sure to satisfy anyone’s craving for a decadent treat. They will never know that they are actually good for you!
Read More→

Tags : chocolate chip, cookies, egg-free, oatmeal, vegan, whole-wheat

EatingGrilled Romaine with Vegan Creamy Herb Dressing and Toasted Walnuts

By Kimberly · Comments (2)
Monday, July 9th, 2012

grilled romaine

Nothing says summer like crisp, fresh salads and now that summer is in full swing, bring them on! This incredibly easy, incredibly yummy grilled romaine salad with a vegan creamy herb dressing and roasted walnuts is topping the charts for me.

Who says vegetarians can’t rock at grilling? Ok, ok, I admit that I was a bit tentative when I first tried grilling veggies, but it really is a piece of delicious cake. And the best part of it is that the mess stays outside, along with the heat, and clean-up is super easy! Once you’re done grilling, just keep the grill on a little longer and let all the stuff burn away, then brush your grill before cooking on it again. Voila! Read More→

Tags : creamy, entree, Grilled, recipe, romaine, salad, vegan, vegetarian, walnuts

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