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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Every weekend, I try to make the perfect pancake without the help of another recipe. This is a delicious pumpkin paleo pancake.

Ingredients (makes 2 pancakes)
1 egg
1/4 cup almond milk
2 tbsp pumpkin puree
1 tsp cinnamon
1 tsp nutmeg
1 tbsp coconut sugar 
1/4 cup Outrageous Baking gluten free flour

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1 tsp coconut sugar
1 tbsp maple syrup
handful of shredded coconut
drizzle some gluten free, dairy free chocolate chips

Steps:
1. In a bowl, mix the first 5 ingredients until well blended.
2. Add in the flour and mix. If the batter seems too dry, add some more almond milk.
3. On a medium heat, non-stick pan, spoon your pancakes and let fry for 4-6 minutes on each side. You'll know your pancakes are flippable when they look like they aren't sticking to the pan. Test this out by putting your spatula under it lightly.

4. To make the coconut maple syrup, melt your syrup in the microwave (about 10-15 seconds).
5. Mix in the coconut sugar and shredded coconut and pour on top of your pancakes.
6. Top with some chocolate chips.

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