It's been a while since I've posted a recipe. So I figured, what's the best food to start up again? Donuts, of course.

I have this weird obsession with donuts and my goal in life is to make them as healthy as possible, but still taste good. Maybe when I master that, I will share my goodness (and by goodness I mean donuts) with the local folk.

So here are my sweet potato pie mini donuts. Gluten free, vegan, and maybe even paleo.

Ingredients:

• 1 large sweet potato, cooked
• 1/4 cup gluten free oats
• 1/4 cup almond milk (or milk of choice)
• 1/2 - 1 cup almond flour (if you want your donut more gooey-ish, use less flour)
• 1 tsp baking powder
• 1 tbsp cinnamon
• 1 tsp nutmeg
• 1/4 tsp cumin
• 1 egg white
• 1 tsp vanilla
• 2 drops of stevia sweetener (or 1/4 cup sugar)

Topping:

• Handful of gluten free and vegan marshmallows
• Small drizzle of almond milk
• Some cinnamon for garnish

Steps:

1. Preheat oven to 350.
2. Put all ingredients in a blender and blend until smooth. You can add more flour if you want your donut consistency to be thicker.
3. Pour your mixture in a donut pan, your Baby Cakes Donut Maker, or a muffin pan (like I did, just make sure to not add too much batter in each cup.
4. Let bake for 20-30 minutes until filling is cooked.
5. Take out of oven and let cool. 
6. If using muffin pan, pop out your little cakes and let cool. After cooled, take a water bottle top and cut out the middle. (thanks Undressed Skeleton of this neat idea).
7. Add marshmallows and milk in small bowl and microwave for 10-15 seconds or until melted (could take 30 seconds, but you want to make sure it doesn't burn, so only microwave for 10 seconds at a time).
8. Dip the tops of your cooled donuts in marshmallow and let cool. Place in refrigerator for quicker hardening. The tops are still a little sticky, but that's okay! It's ooey gooey goodness.

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I came home today and had a craving for a chocolate chip cookie. A gooey one at that. So I made a delicious cookie in my mug in the microwave and in seconds!

Ingredients:
1 tbsp coconut butter
1/4 cup almond flour
1 tbsp coconut sugar
1 tbsp agave
1 egg
handful of Enjoy Life dairy-free chocolate chips

Steps:

1. Melt butter in mug
2. Mix in sugar, agave, egg in with the butter
3. Add in flour and mix again
4. Mix in chocolate chips
5. Microwave for 1 minute
6. Let cool

Easy as pie! Well.. easy as an easy chocolate chip cookie in a mug!

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If BabyCakes was my blog sponsor, I'd probably have to make doughnuts every day! But that wouldn't be hard.
Aren't these beautiful? They are dark because of the almond flour, I think. I made pancakes with almond flour and they were also darker after frying. Here is the delicious recipe:

Sweet Potato Paleo Doughnuts
Recipe inspiration: Pure and Simple

Doughnuts

• 3 eggs
• 1/3 cup cooked sweet potato (put it in the microwave for 5-6 minutes)
• 1/3 cup full-fat canned coconut milk
• 1/4 cup raw honey or agave
• 2 tbs coconut oil
• 1 tsp vanilla
• 1 1/4 cup almond flour
• 1 tsp baking soda
• 1/4 tsp salt
• 1 tbs cinammon
• 1/2 tbsp nutmeg
• 1/2 tbsp all spice

 Steps:

1. Preheat your BabyCakes
2. Add eggs, sweet potato, milk, honey, oil, and vanilla in food processor or blender (I used my awesome Ninja!) and blend
3. Add the rest of the ingredients into the blender and mix until smooth
4. Put about 2 tsp batter into each doughnut slot and cook for 4-7 minutes or until brown
5. Place on cooling rack

Maple Vanilla Frosting

• 1/4 cup coconut butter
• 1/4 cup coconut oil
• 2 tbsp pure maple syrup
• 1 tsp vanilla extract 
• Optional if not paleo (2 tbsp powdered sugar)

Steps:

1. Heat coconut butter and oil over low heat
2. Turn off heat and stir in syrup vanilla (optional powdered sugar)
3. Mix well
4. Let sit 10 minutes
5. Dip tops of doughnuts into pan of icing and let cool

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I've never made a macaroon in my life. And I must say, these were delicious. Inspired by Martha Stewart, I made some awesome vanilla and chocolate ones. Along with Martha's recipe, I am going to include a healthier version.

I made one big batch of vanilla macaroons, split the mixture in half and added in cocoa.

Vanilla Macaroons:

• 2 egg whites
• 1 tbsp granulated sugar (substitute with coconut sugar)
• 2 1/2 cups sweetened shredded coconut (substitute with unsweetened)
• 1 tsp vanilla extract
• Pinch of salt

Chocolate Macaroons, add 2 tsp of cocoa powder to the entire mixture or 1 tsp to half.


Steps:

1. Pre-heat oven to 325 and line baking sheet with parchment paper (I did not do this b/c I have wonderful non stick pans, but you should do it)
2. In a bowl, combine egg whites and sugar and whisk until foamy
3. Add the rest of the ingredients and mix well
4. With your hands, create mounds (like above) and place onto baking sheet
5. Bake for about 15-18 minutes or until golden brown

Enjoy!

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I don't typically enjoy peanut butter (I know, I'm insane, right?), but I am getting myself to eat more and more butter varieties including: sunflower butter, coconut butter, almond butter, and tahini. So I made these cookies adapted from my new favorite healthy food blog, Culinary Karma. Some of the recipe has been adjusted.
Ingredients:
1 cup of chickpeas
1 cup of milk (or milk substitute)
2 eggs
3 tbsp coconut oil
1 tsp vanilla extract
1/2 cup of coconut butter spread (coconut mixed with peanut butter)
1 1/4 cup almond flour
1/4 cup coconut flour
1/4 cup coconut sugar
1/2 tsp cinnamon
2 tsp baking soda
1/4 tsp seas salt
1/4 cup of chocolate chips

Preheat oven to 350.

In a blender, mix chickpeas, milk, eggs, oil, vanilla, and butter spread.

In a separate bowl, combine dry ingredients.

Pour your wet mixture into your bowl of dry ingredients and mix well.

Fold in your chocolate chips.

Put on baking sheet and bake for 15-20 minutes.

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Came across this interesting recipe one night and thought to myself, how can that be good? BUT, I tried it last night and I have to say they are quite tasty! They are vegan and gluten free (the original recipe is, because I ran out of a few things and had to replace them.
The hardest part by far was shredding the beets. They were messy for sure!
Check out the recipe from Kitchen to Nirvana.
I did a couple things differently from the original recipe:

• Didn't buy enough of each flour, so used a cup of each flour and 1/2 cup of white flour
• Didn't have enough honey left, so only added in 1 cup of honey and 1/4 cup sugar
• Didn't have non-dairy milk for the icing, so just used regular cow's milk

Hope you enjoy the recipe!

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