There were snow flurries this morning and grey skies this afternoon. Those weathers have their own beauty, but evening sunshine is most welcome.
Pair a gray, rainy afternoon with candles, greenery, vibrant flowers in a colorful vase, then throw in some gold accents, a tray, and table runner.
I was going for doughnuts. And I got them, but the flax seed spots don’t look very doughnut-y. However, the taste is delicious!
As a mini-muffin the spots are not as noticeable. When I have more free time, I’ll try these without the flax seed.
This is a variation on the chocolate doughnuts (click here).
1c. Oat flour
1c. General purpose gluten free baking flour (rice based, Bob’s Mill blue bag)
1/4 c. Pure cane sugar
1/2 tsp. Baking soda
1 tsp. Baking powder
1 tsp. Salt
Whisk these ingredients together and then add:
Prepared flax seed egg – 2 Tbs. milled flax seed and 4 Tbs. water (or leave out and see what happens) 😉
1c. Dairy free milk or coconut milk french vanilla creamer (I used the later… because I’m out of milk)
2 tsp. Vanilla extract (gluten free)
4 Tbs. melted coconut oil
Stir until mixed. Grease a mini-muffin or doughnut pan with coconut oil. Use a ziploc bag with a corner cut to pipe the mixture into a mini- muffin pan or a doughnut pan.
Bake in pre-heated 375F oven for 10-14 minutes. Let set in pan 10-15 min, then cool completely on wire rack.
Make some coffee and enjoy!