Chocolate Doughnuts with an Orange, Cacao,Date Icing (Vegan, Gluten free )

Slowly I’m becoming a baker. Aquafaba helps so much with my baking experiments. This batter can be doughnuts or cupcakes and oh man is it tasty!

The icing was so good too with a hint of orange added to the taste. Now I just need some volunteers to try my food or please leave a comment if you made one of my recipes.

These are super easy to make with minimal ingredients. Hope you enjoy this recipe as much as I did!

Recipe for doughnuts:

1 cup gluten free oat flour

1/2 cup almond flour

4 tbsp aquafaba ( brine from can of chickpeas)

1 tsp baking powder

1/4 cup coconut sugar

1/4 tsp vanilla extract

1/3 cup almond milk

Pinch of sea salt

Recipe for frosting:

4 medjool dates

2 to 3 tbsp orange juice

1 tbsp cacao powder

Water to blend

Directions:

Preheat oven to 300 degrees. In a mixing add in dry ingredients for doughnuts and mix to combine. Then add in wet ingredients and mix well to combine. Grease a doughnut pan and add in batter. Bake for 12 minutes.

While doughnuts are baking make the frosting. In high speed blender add in all the ingredients and blend to combine add in enough water to make a creamy frosting.

Once doughnuts are cooked carefully take out of the tray to cool. Once cooled ice.

Enjoy!

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Neapolitan Nice Cream ( Vegan)

I scream, you scream, we all scream for nice cream for breakfast! If you aren’t vegan I suggest you follow this lifestyle, because you can save lots of animals and have healthy guilt free ice cream for breakfast.

With a bit of fruit and added in super foods you can have have a quick delicious nice cream for breakfast!

Recipe:

4 frozen bananas

1 cup frozen strawberries

1/2 tsp maca powder

1 tbsp cacao powder

Non dairy milk

Directions:

Add the bananas to high speed blender or food processor. Add in maca powder and a bit of non dairy milk and blend to combine. Transfer some of the nice cream to a bowl and set in the freezer. Now add in the strawberries to the nice cream left in the blender and blend to combine add non dairy milk if needed. Take the strawberry nice cream out and add to a bowl and set in freezer. With the leftover last bit add in cacao powder and blend to combine. Add this mixture to a glass. Take nice cream out of freezer add vanilla on top of the chocolate then the strawberry. Refer to my recipe for the raw peanut butter, oat, cacao bite. Raw cacao, peanut butter, oat bite I put the cacao bite on a stick and stuck it through the top.

Enjoy!

Peanut Butter Cookies ( Vegan, Gluten Free)

I’m determined to use oat flour for everything baking! These are super yummy oat flour peanut butter cookies. Quick and simple to make and quite the delicious treat!

Recipe:

1 1/2 cup gluten free oat flour

1/4 cup coconut sugar

1/4 cup creamy peanut butter

1 tsp baking powder

1 tbsp tapioca flour

2 tablespoon aquafaba ( brine from canned chick peas)

1/4 tsp vanilla extract

1 tbsp melted coconut oil

Pinch of sea salt

Directions:

Preheat oven to 350 degrees. Add all dry ingredients to a mixing bowl and stir to combine. Then add the vanilla extract, coconut oil, peanut butter, and aquafaba and mix to combine. Once the cookie is ready ball pieces of it and place on a greased cookie sheet. Press down with a fork crisscross directions. Bake for 12 minutes. I placed mine right in the fridge to cool and I love that the coconut oil gives a nice soft cookie taste.

Enjoy!

Double Chocolate, Peanut Butter Waffles ( Vegan, Gluten Free)

So as you can see I had a craving for chocolate this morning. So why not make this delicious creation. Plus today is my 5 year veganniversary, so I’ll celebrate with this yummy treat!

This isn’t the healthiest breakfast due to the sugary chocolate, but a cheat meal every now and then I’m ok with.

These waffles taste cake like which I love. Super easy to make as well.

Recipe:

1 cup gluten free oats

1 flax egg (1 tbsp flax powder 3 tbsp water set in fridge for 15 minutes )

1/3 to 1/2 cup almond milk

1/8 tsp vanilla extract

1/4 tsp ACV

2 tbsp creamy peanut butter

1/3 cup coconut sugar

1 tsp baking powder

1 tbsp tapioca flour

Pinch of sea salt

1/2 cup vegan chocolate chips

Fruit for topping I chose strawberries and banana

Directions :

In a mixing bowl combine dry ingredients. Stir to combine. In a blender add in wet ingredients and peanut butter blend to combine. Add wet ingredients to the bowl of dry ingredients. Add a bit at a time stirring each time. You want a thick cake batter type of consistency. Grease waffle iron then heat to the setting between 2 and 3. Add batter and cook. Should make 2 waffles. Depending on the shape of your waffle iron you can cut apart. Melt chocolate chips then dip the waffle in the chocolate. I added a bit of unsweetened shredded coconut. Freeze the waffles for 10 minutes then top with fruit.

Enjoy!