Delicious & fluffy oat-based pancakes. My personal favorite for a summer brunch! For the pancake batter, mix together: . 2 cups oat flour 1/4 cup coconut sugar 2 Tbsp almond butter 2 Tbsp maple syrup 1/2 tsp sea salt 1/2 tsp baking powder 1 tsp…
2 flax eggs (2 Tbsp flaxmeal + 6 Tbsp water, combined and set for 5 minutes)
2 Tbsp maple syrup
2 Tbsp water
2/3 cup coconut milk
1/4 cup coconut oil, melted
2 1/2 cups flour
1/4 cup sugar
1 tsp salt
1 packet of dried yeast (2 1/2 tsp)
Oil for frying (I used about 1 1/2 – 2 cups of coconut oil)
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Directions:
Place the dry ingredients in the bowl of a stand mixer with the dough hook attachment.
Put 6 tbsp of lukewarm water in a cup and sprinkle the yeast on top, set aside for about 5 minutes, until the yeast begins to react.
Make a well in the center of the dry ingredients, then pour in the yeast mixture, flax eggs, coconut milk, maple syrup, and coconut oil.
Mix with the dough hook until a soft dough forms then continue for about 5 minutes.
Add the remaining 2 tbsps of water as necessary. (The dough should be soft and slightly sticky)
Cover and set aside for about an hour, or until doubled in size. You could also place the covered bowl in the fridge overnight at this point, leaving out at room temp to thaw and rise for at least 2 hours the following day.
Once the dough has risen, place it on a well-floured surface and knead lightly. (The final dough product should still be questionably soft and slightly tacky)
Roll out the dough to about a half-inch thickness. (Make sure there is enough flour underneath the rolled dough to prevent sticking)
Cut the doughnuts with a round cookie cutter about 3 inches in diameter (or use the top of a large glass), then make the doughnut holes with a smaller cookie cutter about 1 inch in diameter (or the top of a shot glass / cocktail mixer lid), saving the holes. If you’re like me and prefer the doughnut holes to the actual doughnuts 😋, you can make more of the 1 inch circles than full doughnuts.
Once the doughnuts are all shaped, loosely cover with plastic wrap and place them onto a parchment lined baking sheet and set in an off oven for about an hour, or until the doughnuts have puffed up a bit.
Once the doughnuts are ready to fry, melt about 2 cups of coconut oil in a small pan. (I used a single portion saucepan and fried the doughnuts one at a time to minimize oil waste.)
Wait for the oil to reach about 350 °F before frying. (You can measure the temperature with a candy thermometer or just test it with a small piece of bread. If the bread gently sizzles and begins to turn golden after a minute, the oil is ready. If the bread just absorbs the oil and does not brown, the oil needs to be hotter.)
For filled doughnut holes (which are the main reason I put in the effort to make this recipe 🤤), flatten each piece of 1 inch dough into a disk and place a 1/2 tsp of filling (I used blueberry jam but a large chocolate chunk also turns out amazing) and fold the edges up, pinching at the top to form a ball.
Once the oil is ready and your doughnut holes are filled, begin frying the doughnuts for about 2 minutes on each side. Once the doughnuts start turning brown flip them with a fork. Once brown on both sides, remove from oil and set on a cooling rack or paper towel lined plate to drain excess oil. Cool and glaze. 😎
For cinnamon sugar doughnuts, mix together 1 cup of sugar and 2 tsps of cinnamon. Place the hot doughnuts directly after frying into mixture and toss until coated.
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Vanilla Glaze Ingredients:
1 cup powdered sugar
1 tsp vanilla extract
1 tsp coconut milk or water
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Directions:
Mix all ingredients together until smooth. Glaze should be thin but not too watery. If you need more than one teaspoon of water, add it slowly.
Glaze the doughnuts and let set for about 10 minutes.
Serve and enjoy! Store for up to at week at room temp.
Sometimes simple is best. I decided to make this dish on a whim to use up some pantry contents. Feel free to use this recipe as a guideline to create a meal with whatever you have on hand. xx INGREDIENTS: Roasted garlic (~5 cloves) Olive…
This is my favorite risotto recipe to date. It’s honestly better than any risotto I’ve had at a restaurant, and the truffles just take it to the next level. SO. GOOD. And perfect for group gatherings or holiday dinners. If you’re into mushrooms, I’d highly recommend saving this one! 🤗
I always begin this recipe by making homemade vegetable broth, but feel free to use store bought if you’d prefer. I’ll post the broth recipe below… just in case 😇
For the Risotto you’ll need:
4 Tbsp truffle oil (or olive oil)
2 cups mixed mushrooms (I used shiitake, button, and portobello), finely sliced or chopped
1 tsp herbs de Provence
1 1/2 cups of arborio rice
1/2 cup of shallots, finely chopped (around 2 shallots)
1 Tbsp fresh thyme leaves
1 Tbsp fresh rosemary, finely chopped
1 Tbsp fresh sage leaves, finely chopped
2 cloves of garlic, minced
1/2 cup of white wine
3 cups of vegetable broth
1 cup coconut milk
2 Tbsp of miso paste
3 Tbsp of nutritional yeast (optional)
Juice of half a lemon
1 – 2 tsp sea salt (or truffle salt if available)
1 tsp black pepper
1 oz. black truffle, shaved
Fresh lemon zest, parsley, and thyme to garnish
Instructions:
Over medium high heat, sauté the mushrooms in 2 Tbsp of truffle or olive oil. Let sit for 3-4 minutes.
Add a pinch of salt and the herbs de Provence to fry.
Once the mushrooms are fully cooked, remove from the pan and set aside until the risotto is about finished. (This step prevents the mushrooms from getting overcooked).
Lightly clean the pan if necessary & in the same skillet, heat up the remaining 2 Tbsp of oil.
Sauté the shallots until soft and slightly browned.
Add the garlic, thyme, rosemary, and sage. Fry for 2 minutes.
Add the rice to the pan and toast for 1-2 minutes, until the rice becomes slightly translucent.
Add in the white wine and stir. Let the rice absorb the liquid.
Once the wine has been absorbed, ladle about 1/2 a cup of the warmed vegetable broth into the rice and stir consistently to release the starches.
Continue this process of adding the veg broth one ladle at a time until rice is just about fully cooked. (Should take around 3 cups of broth and 20-30 minutes).
At this point, stir in the coconut milk, miso paste, lemon juice, nutritional yeast salt and pepper to taste.
Make sure the rice is completely cooked and at desired consistency before setting to rest. Add more broth (or white wine 😜) as necessary.
Once the rice is cooked, stir in the sautéed mushrooms, cover, and let rest for about 10 minutes.
Garnish with shaved black truffle, lemon zest to taste, fresh thyme and parsley. Enjoy 😊
Serves 6.
Store in fridge for up to one week.
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To make the vegetable broth, you’ll need:
1 white onion, chopped into large chunks
2 stalks of celery, roughly chopped
2 large carrots, roughly chopped
3 cloves of garlic
8 oz. of mushrooms (any kind works)
1 cup of flat leaf parsley (stems intact)
6-8 cups of filtered water
1 Tbsp sea salt
pinch of black pepper
Instructions:
Add all of the ingredients to an extra large saucepan and bring to a boil.
Allow the broth to simmer for at least 35-40 minutes before using. Best to leave simmering covered for around an hour.
Let cool and strain. (Feed the cooked veggies to a pet ..or yourself)
Refrigerate leftovers. Use within a week or freeze up to three months.
The plant-based vegan lifestyle has been a topic of discussion around the world. Why plant-based? With the continuous industrialization of food production, people are struggling more than ever with chronic health conditions and illnesses. With modern-day factory farms and food processing techniques, the food we…
