Yes, I finally jumped on the baked donut band wagon.
I asked for the donuts pans for my birthday which was a little over 2 months ago. I was so excited to start baking my own donuts but because of the weight loss challenge and trying to form better eating habits I decided that I’d hold off for a few months.
Eating just one is such a challenge, I’ll have three 🙂
Then I realized making my own donuts would be a lot healthier than most dessert I allow myself to eat now.
Gluten free sprinkles!
I have been saving Mandiee’s vegan donut recipe this whole time! I made the donuts out of Bob’s Red Mill GF flour (plus a tablespoon of oat flour). When you think about it, this donuts aren’t really all that bad health-wise. Flour made out of grains and beans, lower sugar, and healthier topping options such as a melted dark chocolate bar.
My favorite part was frosting them
After I made these I left them out on a plate for my family to enjoy. Forgetting that my brother hates dark chocolate, I offer him one. He immediately spit it out and washed his mouth out, rude! Maybe next time I make them for other people I’ll add a little agave to sweeten them up?
So spongy and fluffy!
He did like the vanilla icing I made out of vanilla extract, powdered sugar, and hot water.
Do you have a donut pan yet?
Honestly, I don’t know whats cooler; going to the bar with your parents on a Friday night, or staying home and getting caught up on some housework/baking.
Last night, I went with the second option.
What was on the menu for tonight?
Gluten-free raspberry oat bars
The recipe was on the back of Bob’s Red Mill oat flour, it just reminded me of a Nutrigrain bar my grandma and I used to eat together. Not really worth posting the recipe, sorry Bob.
Vegan chocolate chip muffins
Finally, muffin success. Check out the recipe I used here.
& Four flavors of vegan yogurt.
Peach, raspberry, cranberry, & mixed berry all made with Stevia to help ween me off sugar. 😉 This time I used Xanthan Gum in my yogurt to thicken it up! Loved it!
Yes, I think I’m actually going to go a week without any sugar starting April 1st. However, I will be consuming minimal amounts of Stevia and maybe some agave if needed. This should be interesting.
Oh, and special thanks to my buddy Jen for this lovely feature!
Thanks Jenny! I have so much fun doing the What I Ate Wednesday every week, it forces me to eat pretty, healthy food. Not that I don’t like doing that anyway!
Cannot wait for tomorrow! ♥
I’m talking BAKED OATMEAL
Warm, crispy yet ooey-gooey, baked goodness.
Can you believe that I haven’t made baked oatmeal all winter? What is wrong with me?!?!?!
Remember that time I had 17 pounds of apples and made this awesome cinnamon apple baked oatmeal? Well, I was going to make that same recipe but then I got a little creative.
The new and improved:
Apple Pie Oatmeal:
Serves about four
- 2 apples, diced
- 1 1/2 cup instant oats
- 2 T cinnamon (I did use this much, I love cinnamon…)
- 2 cups non dairy milk
- 1 scoop protein powder (optional)
- 1/4 cup almonds, chopped
- 1 t vanilla
Mix all ingredients in a bowl, transfer to lightly greased baking pan (I used 8×8) and bake for 45-55 minutes at 345 degrees.
It’s that easy.
So many thoughts were going through my head while I was making this, it was crazy. “Oh I should add PEANUT BUTTER…” “Maybe a little chocolate wouldn’t hurt…” & “I WISH I HAD MAPLE SYRUP!”
But I’m going to save these ideas for next time because I am diffidently going to experiment with this. I also want to learn how to make this more crunchy, that’d be cool. My baked oatmeal always turn out more like an oatmeal casserole. Is this normal?
More baking with oats…
Quick Cinnamon Granola:
- 3 cups quick-cooking oats
- 1/4 – 1/2 sugar (your choice, I used regular unbleached white but I’m sure Stevia or other sugar-free options would work)
- 1/4 cup wheat germ
- 1/4 cup coconut oil (safflower works too)
- 1/4 cup agave/real maple syrup/brown rice syrup
- 1 t vanilla extract
- 1-2 T cinnamon (again, loving the cinnamon…)
- 1/2 cup nuts/dried fruit of choice (I used roasted peanuts)
Preheat the oven to 350. Spread the oats on a rimmed baking pan, and bake for 10 minutes. Transfer the oats to a large mixing bowl, and add the sugar, wheat germ, and nuts or fruit. Stir to mix well, then add oil, syrup, and vanilla. Mix until everything is moistened. Place mixture back on tray and bake for 8-10 minutes. Stir after 4 minutes to brown evenly. Let the baked granola cool on the pan, then transfer it to a bowl and stir until crumbly. Store in an airtight container cause this stuff lasts for weeks.
This granola is really good used as cereal or on a SIAB 🙂
That’s all for today, I’m pooped! A few reviews coming up this weekend plus, VegFest on Sunday! Can’t wait to share it with you guys! 😀
I’m over that little break down I had this morning. I am going to the college tomorrow morning to straighten everything out. I did make good use out of all that negative energy though and turned it into this:
Vegan Sunshine’s Greatest Granola:
This recipe is very flexible. I do not add nuts or dried fruit because I like making a big batch then spicing it up with whatever I like later on.
- 2 cups old-fashioned rolled oats
- 1/2 cup wheat germ
- 1/3 cup coconut flakes
- 1/4 cup ground flax meal
- 1 teaspoon sea salt
- 1/2 cup agave nectar (or maple syrup or even a combo of them both)
- 2 tablespoons canola oil
- 2 tablespoons water
- 1 tablespoon cinnamon
- 1 tablespoon pure vanilla
- Preheat oven to 300 degrees F.
- In a large bowl combine oats, wheat germ, coconut flakes, flax, and salt. Mix well.
- In a small sauce pan, heat agave, oil, water, cinnamon, and vanilla until it starts to boil. Remove from heat and add to oat mixture. Mix well.
- Place mixture in a 9″ x 13″ pan.
- Bake for one hour and stir every 15 minutes.
- Remove from oven and let cool.
For me this makes about a weeks worth of granola if you use it as cereal every morning like I do (and recommend!) if not, it keeps for weeks anyway if stored in an air tight container.
Once I finally got around to the gym today (umm 3pm?…) I made another wonderful post workout snack. You better believe I used my Greatest Granola in this!
Hempy Mango Crunch:
1/2 cup vanilla soy yogurt
1 cup frozen mangoes
2 tablespoons hemp protein powder
1/3 cup almond milk
Blend until smooth. Layer the smoothie with Vegan Sunshine’s Greatest Granola and you have yourself a winner.
See? Even Maggie-bear loves it.
After I got home from a long day of work last night I practically drove right into one of these:
Two Boca” Chicken” patties between an everything bagel. Man, was I stravin’! Was this the least healthiest thing I could choose to eat at 9pm? Perhaps. It was so late but I forgot to bring a lunch with me and I sure didn’t feel like buying anything to eat. Have you ever had a job working around food that it grosses you out so much you eat there as little as possible? That’s where I am now. In need of a new job!
I did not attend power yoga this evening. Why? Because I didn’t feel like it. (Hint: my taking it easy post) Instead I went on the treadmill and walked to the last half hour of The Doctor’s and worked my arms. It was wayy too hot out for a nature walk!
Wow two posts in one day? You can tell this must be my day off.
Tomorrow is a new day.