Agave Sweetened Donuts (vegan & gluten free)

As you’ve probably figured out by now (and if you ever look at my Instagram feed ) you know that already. I have a fool-proof recipe that has proven to be a favorite among vegans and non-vegans alike. And the gluten free version is just as delicious! But you also know that I’m not happy with just one thing. I like lots of options and I love trying new things! A great friend of mine has recently gone gluten and refined sugar free, so I’m always on the lookout for recipes to make for her. I love baking for other people! Now if only I could figure out how to get paid for that, then everything would be even that much better!!

These donuts don’t have the same flavor or texture as a traditional baked donut, but don’t let that scare you! The agave gives them a bit of a caramel-y flavor and they’re not overly dense as some gluten free baked goods can be. They are actually quite light and fluffy! I will admit there are quite a few ingredients, but once you get your pantry stocked, you’ll be good to go for quite a few batches of these babies!

Agave sweetened donuts. (vegan & gluten free)

*note: make sure to measure all ingredients – both liquid and dry alike – with dry measuring cups!

Agave Sweetened Donuts
(adapted from babycakes)
1/3 cup refined coconut oil, melted
3/4 cup brown rice flour
1/3 cup sorghum flour
1/2 cup potato starch
1/4 cup arrowroot
1 1/2 tsp baking powder
1/2 tsp kosher salt
1/8 tsp baking soda
1/4 tsp xanthan gum
3/4 agave nectar
6 T unsweetened applesauce
1/4 cup pure vanilla extract

Preheat oven to 325 degrees. Grease 2 donut pans with melted coconut oil or spray with coconut oil spray and set aside.

In a medium bowl, whisk together flours, potato starch, arrowroot, baking powder, kosher salt, baking soda and xanthan gum. Add agave nectar, coconut oil, applesauce and vanilla. Mix with a rubber spatula until the ingredients are combined and the batter is smooth. Drop 2 1/2 tablespoons of batter into each donut mold and spread a bit around to make it even.

Bake for 8 minutes, rotate 180 degrees and continue baking until the donuts are golden brown, which should be 8 minutes more. Let cool in molds for about 5 minutes before removing from pan and cool completely on a cooling rack. Coat with topping of your choice! I used a simple mix of powdered sugar & almond milk whisked together to easy icing consistency. Then I topped a few in coconut and a few in chopped nuts. Sprinkles would be great, too! Who doesn’t love sprinkles?

Enjoy!

Agave sweetened donuts. (vegan & gluten free)

Failures, mishaps and spring!

How have y’all been? It’s been pretty good around these parts. Nick and I went to see “Divergent” last week and it was great! I had never read the books (Nick has, and he told me I wouldn’t like them – I trust him!), but I was pleasantly surprised and really enjoyed the movie. It definitely kept me interested! Now I’m excited to see the next 2 movies.

I’ve been working on some recipes but I have had some real stinkers this past week. I tried 4 new recipes and they were all BIG FAT FAILURES. Do you ever have weeks like that? I mean, NOTHING was going the way I wanted! Flavors were off, textures were weird and some just never worked. UGH. I needed to take a bit of a break because it was kind of making me doubt myself a little, haha!

That being said, Nick and I have got some recipes in the hopper that I hope end up blowing us away and ones we can share with you!

Oh! And the past few days? Have totally felt like spring here in the Midwest. WAHOO! It’s so wonderful having the windows open and our daffodils out front have bloomed. Welcome, spring!!

Anything fun going on with you?

Cheeseburger Hot Dish (vegan & gluten free)

Apparently Nick and I are on a cheeseburger kick. This hot dish is warm, comforting and all kinds of delicious. It comes together quickly and is super satisfying. I love that it’s not only vegan, it’s gluten free! It’s similar to the Cheeseburger Pizza we made, but cheesier and much, much creamier! It was great for a cozy Sunday night in, but it would come together nicely on a weekend night as well.

One pot and you’re done? In the famous words of Ina Garten, “How easy is that?”

And we because we love you, and Beyond Meat is so incredibly awesome and delicious, we have this awesome BOGO coupon code to share with you. Now go and get ya some!!

Cheeseburger Hot Dish
1/2 T olive oil
1/2 yellow onion, diced
1 clove garlic, minced
1/2 bag Beyond Meat Beef-Free Beefy Crumbles
salt & pepper to taste
1 – 14.5 oz can crushed tomatoes
4 oz tomato sauce
2 cups vegetable broth
1/8 cup ketchup
1 tsp dijon mustard
8 oz gluten free fusilli pasta (We like the Jovial)
1 cup vegan cheddar cheese, shredded (We like Teese)
Freshly diced cherry tomato, sliced scallions, diced dill pickles, for garnish
Coconut Bacon, for garnish (We like Phoney Baloney’s)

Heat olive oil in large pan over medium heat. Once the oil is hot, add the onion and sauté until the onions are soft and translucent. Add garlic and sauté for about 1 minute. Add beefy crumbles and cook until crumbles are hot and cooked through. Season with salt and pepper. Add crushed tomatoes, tomato sauce, vegetable broth, ketchup, mustard and pasta. Bring mixture to a boil. Once boiling, reduce heat to a simmer, cover, and cook for 15 minutes. (check pasta after 15 minutes – you may need a few more minutes) Remove pot from heat and add shredded cheese. Stir until the cheese is melted and incorporated into the mixture. Serve and top with assorted garnishes – whatever you like! Enjoy!

Cheeseburger Hot Dish (vegan & gluten free)

Sunday Sips: Frostline Rye by Summit Brewing

Hey guys, thanks for all of you faithful followers who are sticking with us and in particular me and my non constant posts.  Its been kind of nice getting back into the swing of things.  I think having new computing resources definitely plays into that.  Well there is always the fact that I finished off all the old beer that was hanging out in my fridge.  There is always something exciting about being able to go and find some new brews and wanting to get right to trying them.  Its just easier for me to do when I don’t have a bunch of old beer that could be going bad.

While we were in St. Paul a couple of weeks back we visited Summit Brewing company.  I was really impressed with the operation that they had going.  We sampled some really good beer, but they also talked about their seasonal from this year.  I could have tried it on location, but Jackie and I had plans on going to get some Surly and French fries at the Depot downtown.  So I just said I’d look for it when I got home and have a bottle here.  Well that was a wise decision, because it did not disappoint.

I’ve reviewed some Summit beers on here before, after hearing a little more about their company I really can’t express how much I’d like to see more people give them a try.  They’re a craft beer brewery that is really striving to break into the big boy’s market.  They have a quality product that should be able to do that.
Frost line Rye

This is the seasonal that I was touting earlier. The Frost Line Rye. A beer that could withstand the winter, giving a nice warming bite with plenty of hops to make it very much like an IPA. The lighting in our kitchen that I often complain about at night, really doesn’t do the color of this beer justice. It was simply amazing. It was such a deep copper, and the head was a nice ivory white with a finger or two in width. The beer itself is 5.8% ABV which lends itself to being just a bit heavier than a session beer, but really not heavy at all. Its got 55 IBUs which puts plenty of hoppy bitterness to mellow out the malts. As far as tastes go, its somewhat hard for me to explain. I really enjoyed it, a very spicy note to start, definitely the rye coming forward, then followed by some breadiness and finishing with dry hops to have some bitter round out that sweet and spicy front note. It’s well balanced, and it really is a great transitional beer that fills in the gap between their winter ale and spring maibock. You cannot go wrong with picking this one up in late spring if you find it. A solid 4 out of 5. I won’t hesitate to grab some more if I see it.

This paired really nicely with a veggie burger and some bourbon carrots. I think it would be fantastic with a casserole. I say bring on spring. What are you all most looking forward to with spring on the way?