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!
Hygge- the feeling of comfort, warmth, appreciation, friendship- is growing in popularity around the world. In a world dominated by electronics, long-distance communication, and rushing through the work week, no wonder people are starting to embrace it.
Hygge krog is basically a hygge corner. A nook set aside to embrace that feeling… to unwind, to slow down, to read, to remember to enjoy life.
A nook doesn’t take long to create. Grab your favorite chair. I got mine ten-years ago for $25 dollars, when it was ripped and very much in need of a vacuuming. Put it somewhere you find relaxing, where you will enjoy the view. Layer textures by adding your favorite throw (or throws) and pillow. Add some books, a journal, a candle, a favorite picture of friends and family, a plant, a place to set a hot cup of tea, twinkle lights… any of those things that will bring back familiarity and warmth in an otherwise frantic or hectic day.
Challenge yourself to sit and journal or read or think for 10-15 minutes every day. My favorite time is right before bed. By slowing down and dimming the lights, I help calm my brain so that I fall asleep faster.
Twinkle lights add a certain charm and warmth to a room, especially during cold winter months when the sun sets early in the evening.
When I was in high school, I had the multicolored lights (80s child) outlining the walls in my room. I loved the soft glow it gave. Since then, I’ve come to enjoy the warm, golden white lights and have been looking for ways to use them this season to brighten up the chilly evenings.
I’m finding they are quite versatile. They can outline door frames and windows.
They can be draped over tops of furniture and curtain rods to create a sense of whimsy.
They can also be placed in a container or contained space to create a condensed, brilliant glow.
Three and a half years ago, I had to say good-bye to eggs, milk, and wheat. As time went on, I discovered and adapted recipes for pancakes, cookies, and even mini-donuts (a girl’s gotta have her carbs ‘n’ sugar comfort food, after all). But how was I to make a cake? Without eggs?
Thankfully, I came across this wonderful-smelling, delicious recipe from The Vegan 8. I followed her advice about the substitutions and made a few of my own:
- I used arrowroot for starch and did not reduce amount for gf baking.
- With the oat flour, I also used about 1/4 cup general purpose gf flour
- I used rounded measurements for the spice mix because I liked the stronger flavor
- Use oil and gf flour on the pan instead of parchment paper
- Make a double batch for double layer cake and use seedless blackberry jam for the filling (so good)
- Ice with Simple Mills Organic gluten and dairy free vanilla frosting
- Instead of frosting, sprinkle with powdered sugar.
- This cake refrigerates and freezes well