Rose & Lemon Donuts

Rose & Lemon Donuts

This recipe was meant to be published ages ago, but I completely forgot. But better late than never so here we go!

This is my favourite donut recipe so far – they are sweet and flavoursome at once! I know it’s one of those recipes that requires a little extra effort (with aquafaba and all) but it’s a great one for special occasions and it literally serves all dietary requirements (except there are nuts!). Also, you can freeze them with the frosting on, which makes them convenient treat to have in the freezer

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Lemon and Rose Donuts (vegan, GF)

  • 1/4 cup (60 ml) aquafaba (the liquid in a can of chickpeas)
  • 1/2 cup (120 ml) oat milk 
  • 2 tbs melted coconut oil
  • 1/4 cup coconut sugar
  • 1/4 cup maple syrup 
  • 1 tsp almond extract (or vanilla)
  • 1/4 tsp sea salt
  • 1/3 cup unsweetened applesauce (baby food)
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • Peel of one lemon
  • 3/4 cup  almond flour 
  • 1/2 cup brown rice flour
  • 1/2 cup buckwheat flour
  • 2 Tbsp tapioca starch

Glaze

  • 1/3 C cashews (soaked for few hours)
  • 1 tbs coconut oil (melted)
  • 3 tbs coconut cream
  • 1 tbs maple syrup
  • 1 tsp vanilla 
  • 1 tbs lemon juice
  • 1 tsp rose water
  1. Preheat oven to 190 Celcius and lightly grease a donut tray (mine is quite large and this recipe makes 6 big donuts but if you have a small one this makes 12).
  2. To a small mixing bowl, add aquafaba and use a mixer until it begins to foam, keep mixing few minutes until soft peaks form – about 3 minutes. Set aside. 
  3. To a large mixing bowl, add the melted coconut oil. Then add the coconut sugar, maple syrup, vanilla extract, lemon peel and sea salt and whisk to combine. Then add applesauce and oat milk and whisk to combine.
  4. Add baking powder, baking soda, almond flour, buckwheat flour, brown rice flour and tapioca starch and whisk to combine.
  5. Lastly, add the whipped aquafaba and gently stir in. If the batter appears too thin at this point, add 1 Tbsp each almond flour or gluten-free flour at a time until it thickens up (keep it scoopable not pourable).
  6. Divide batter evenly between donut tin.
  7. Bake for 20 minutes or until a toothpick inserted into the centre comes out clean. Check at 18 minutes though, how they look.
  8. In the meantime, make the glaze by blending all the ingredients. Tip: make a double dose and freeze for next time, it’s easier to blend larger amounts.
  9. Remove donuts from oven and let cool for few minutes. Then grab the tins with a towel and tap on the counter to loosen. Then gently invert onto an oven tray (metallic). Let cool.
  10. Spread the glaze when doughnuts are cool. Then top with crumbles pistachios or edible rose petals.
  11. Best when fresh.  Keep in the fridge for up to three days or freezer for a month.

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For mind and body

For mind and body

Wow, it’s been a while. This blog has been an outlet of my eternal need to create all things yummy, healthy and cruelty-free. It’s my Sunday pleasure to spend hours in the kitchen baking and trying things out and I get the greatest fulfilment when I have a table full of friends who I can cook for. So simply enough – cooking and baking is my pastime, creative outlet, meditation and hobby. Last three months, life has gotten in the way and I have simply had no energy to even think of cooking, let alone take pretty pictures of food. My job has been demanding, health issues have occurred and I have found myself very stressed. I mean beyond ‘I will cook to chill out a little’-stressed, more like ‘I can’t go to bed because I’m too scared to go to work’-stressed.

I have realised that giving time to these sort of passions have an enormous impact on those stress levels, mental & physical health, and other things us corporate robots thread to say out loud at the office in fear of being considered weak and less capable (and let’s leave the female part out of this). I’m more than my job and my well-being is vital to be able to perform in any segment of my life. So hurrah for me getting back to the kitchen!

I will stop ranting now and I will share you the most brilliant dessert hack I have invented. I love desserts – love them. I could have something sweet every day. Because let’s be honest even vegan ice-cream and raw cakes are not for everyday consumption I have mastered few treats that have a nutritional level that makes them a perfect snack. I don’t usually track calories, but to demonstrate, I did it for this recipe.

So hear this out, if you enjoy this chocolate mousse as a dessert (makes four portions) one serve has 25 grams of protein, 215 calories and only 8g of sugar. If you have this as a breakfast/snack (makes two portions), you will have 50 grams of protein and 430 calories and 16 g of sugar. Also as a bonus almond butter has healthy fats to keep you full and cacao powder has great antioxidant benefits!

And that’s not even the best thing about this treat – it tastes ridiculously good and is so easy to make! I have not had one dinner party that people would not have asked the recipe before they leave our place (and they are always shocked to learn that it’s vegan, sugarfree and all in all not bad for you). It does not taste like some protein pudding but delicate chocolate mousse.

So see below a recipe to treat that smart mind of yours and to nourish that perfect body of yours!

The Chocolate Mousse (for 4 as a dessert, for 2 as a snack)

1 packet of Silken Tofu (300g)
2 tbs almond butter
5 medjool dates (pitted and soaked if they aren’t soft)
3 tbs cacao powder
1 Scoop chocolate protein powder (optional, only use if you like the flavour of your protein powder – you can also substitute with a tablespoon of almond meal and maybe a little more cacao powder- I use Prana On Hazelnut Cacao)
1 tsp vanilla extract

Optional add-ins: vegan chocolate chips, chopped hazelnuts, a one drop of peppermint or orange essential oil.

  1. Drain the water out of the tofu.
  2. Blend pitted dates, tofu and almond butter until smooth.
  3. Add in rest of the ingredients and blend until sweet.
  4. Taste. Add maple syrup or sweetener of your choice if desired.
  5. Refrigerate four 30 minutes (or not if you inpatient).
  6. Serve with fresh raspberries or strawberries.

The mousse lasts up to two days in the fridge but it’s at its best to enjoy same day.

If you are completely sugar free opt for xylitol/stevia instead of dates and if you are cutting down calories half the amount of almond butter.

Donuts Part 1. Pumpkin Spice

Donuts Part 1. Pumpkin Spice

A month ago I bought a donut tray. Since then I have been obsessed to create a perfect recipe. I was reading some blogs and Minimalist Baker was using aquafaba to her vegan donuts, I tried and it turned out to be the perfect fluffying effect donuts needed. Guys these donuts, have nothing to do with those oily deep-fried ones – but you know those ones you buy from the supermarket – dense and sweet and fluffy? I have nailed it!

I will post a series of flavours, and I will start with the seasonal one. Ps, if you don’t need gluten free – just replace buckwheat, brown rice and tapioca flours with normal baker’s flour.

Pumpkin Spice Donuts

  • 1/4 cup aquafaba (the liquid in a can of chickpeas)
  • 1/2 cup oat milk 
  • 2 tbs  melted coconut oil
  • 1/4 cup coconut sugar
  • 1/4 cup maple syrup 
  • 1 tsp pure vanilla extract
  • 1/4 tsp sea salt
  • 1/3 cup pumpkin puree
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp cinnamon
  • 1 tsp gingerbread spice
  • 1/2 tsp nutmeg
  • 3/4 cup  almond flour 
  • 1/2 cup brown rice flour
  • 1/2 cup buckwheat flour
  • 2 Tbsp tapioca starch

Glaze

  • 1/3 C cashews (soaked for few hours)
  • 1 tbs coconut oil (melted)
  • 3 tbs coconut cream 
  • 1 tbs maple syrup
  • 1 tsp vanilla 
  • 1 tbs lemon juice
  • 1 drop orange essential oil (optional)
  1. Preheat oven to 190 Celcius and lightly grease a donut tray (mine is quite large and this recipe makes 6 big donuts but if you have a small one this makes 12).
  2. To a small mixing bowl, add aquafaba and use a mixer until it begins to foam, keep mixing few minutes until soft peaks form – about 3 minutes. Set aside. 
  3. To a large mixing bowl, add the melted coconut oil. Then add the coconut sugar, maple syrup, vanilla extract, and sea salt and whisk to combine. Then add pumpkin puree and oat milk and whisk to combine.
  4. Add baking powder, baking soda, almond flour, buckwheat flour, brown rice flour and tapioca starch and whisk to combine.
  5. Lastly, add the whipped aquafaba and gently stir in. If the batter appears too thin at this point, add 1 Tbsp each almond flour or gluten-free flour at a time until it thickens up (keep it scoopable not pourable).
  6. Divide batter evenly between donut tin.
  7. Bake for 20 minutes or until a toothpick inserted into the centre comes out clean. Check at 18 minutes though, how they look.
  8. In the meantime, make the glaze by blending all the ingredients (add essential oil last). Tip: make a double dose and freeze for next time, it’s easier to blend larger amounts (opt out the orange essential oil in case you want to make another flavour… wait for the lemon & rose recipe next week!).
  9. Remove donuts from oven and let cool for few minutes. Then grab the tins with a towel and tap on the counter to loosen. Then gently invert onto an oven tray (metallic). Let cool.
  10. Spread the glaze when doughnuts are cool. Then top with crumbles of walnuts and orange peel.
  11. Best when fresh.  Keep in the fridge for up to three days or freezer for a month.

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Not-ella

Not-ella

Because I love all things hazelnut and eating Nutella on daily basis is probably not a great idea, I gave a homemade notella a go. I saw a few recipes online but ended up just looking in my cupboard and improvising. The end result was delightful! Not too nutty but creamy and sweet with that amazing silky roasted hazelnut flavour. This is borderline dangerous to have in your fridge!

Notella

1/2 C hazelnuts
1/2 C almonds (or more hazelnuts)
7 dates
3/4 C coconut cream
1/4 C cacao
1/2 tsp vanilla
pinch of salt

  1. Roast hazelnuts in the oven for 10-15 minutes (175 degrees).
  2. Put all the ingredients in a food processor.
  3. Mix until smooth. Add more coconut cream if needed.
  4. Store in the fridge up to 10 days.

And spread it on everything! My favourite companions include toast, banana and porridge. But to be honest, I love just eating this from the jar.

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Afternoon Delight

Afternoon Delight

Hi there I am here to save you with your afternoon sweet cravings or mid morning blood sugar drops! Making these balls, along with my baobab and orange ones, are my every weekend routine for the coming week to make sure I stay away from naughty snacking at work. The problem is though that they are bit too good and I eat them already in the morning and end up hangry in the afternoon anyway haha!

Once again peppermint, but it’s just so delicious with nutty buckwheat and spirulina, try yourself!

Peppermint Power Balls (about 12)

  • 5 Medjool dates
  • 1/2 C buckwheat kernels
  • 1/2 C pepitas (or any seeds)
  • 3 tbs of almonds
  • 2 tbsp vanilla protein powder (I use Prana on Vanilla Creme)
  • 1 tbs of super greens powder (or spirulina powder)
  • 2 tbsp peppermint essential oil
  • 1-3 tbs blended oats (optionally more protein powder or almond meal or if you don’t want mat finishing just leave it out)
  1. Soak pitted dates for a minimum of 5 minutes in water. 
  2. Use a food processor to grind buckwheat, pepitas, and almonds to rough even flour.
  3. Add in five dates. Save the date infused water.
  4. Blend dates with the mixture in the food processor until it is evenly chopped.
  5. Add in protein powder and green powder.
  6. Infuse 2 drops of essential oil to one tablespoon of date water. Sparkle it around the mixture in food processor. 
  7. Blend one last time with a food processor. 
  8. If the texture is not sticking together add another tablespoon of date water. Careful though not to put too much water.
  9. Move mixture to a bowl and add a tablespoon of blended oats to mix and start rolling mixture into balls.

I used this product called Puhtikaura (which is basically powdered pre-cooked oats) to roll these balls to give them powdered finish. This is optional though and like I said before, you can use blended oats or almond meal or even cacao for this.

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Snack attack

Snack attack

Accidentally nailed it. These are too good to keep in your office drawer.

Lemon meringue protein bites
1/3 C buckwheat kernels (oats or more cashews work too)
1/2 C cashews
8 medjool dates (soaked soft)
1 scoop vanilla protein powder
1 tbs of lemon zest
Juice of 1/2 lemon
1/2 C coconut shavings
1-2 drops of peppermint essential oil

  1. Use a food processor (or blender) to grind cashews and buckwheat. Add coconut. Mix until not fine but small pieces. Remove from the processor.
  2. Mix soft dates until mushy in the food processor.
  3. Add remaining incredients.
  4. Blend until even. Remove with spatula to a mixing bowl and add 1-3 tbs water until the mixture is sticky and easy to roll.
  5. Roll to balls. This makes 12-18 balls.
  6. Store in freezer or fridge.


May all your hazelnut dreams come true

May all your hazelnut dreams come true

This is for you if you love Nutella, Ferrero Rocher, and Kinder Bueno. And coffee. Enjoy. Perfect way to start a slow weekend morning.

If you are not having an easter chocolate bender like we are at the moment, you can also use a tablespoon of cacao powder or spoonful of cacao nibs instead of melted chocolate. Or you can leave it out altogether, just hazelnuts, banana, and coffee are a divine combination.

Hazelnut Mocca Smoothie Bowl (for two)

3-4 frozen bananas
1/3 C almond mylk
double shot of espresso (or strong coffee)
1/3 C hazelnuts
1 tsp of vanilla beans (or extract)
20 g of dark chocolate (70% cacao)

  1. Roast hazelnuts fro 10-15 mins in 200 C. Let cool. (I roast these earlier and keep in a jar if I feel like this smoothie etc. They just taste richer after roasting). No oil needed.
  2. Make espresso and let it cool in the fridge.
  3. Blend 2/3 bananas and hazelnuts with almond mylk and coffee. Add remaining bananas and vanilla. Blend.
  4. Melt the chocolate on top of boiling water. use a spatula to pour the melted chocolate into a blender. Blend.
  5. Enjoy in a bowl topped with some crushed hazelnuts and more chocolate or berries.

//EDIT: I healthified the recipe for weekday mornings. I tried it today and it was still amazing. See below:

Healthified Hazelnut Mocca Smoothie Bowl (for one)

1.5 -2  frozen bananas
splash of almond mylk/any plant based milk
shot of espresso (or strong coffee)
1/4 C hazelnuts
1 heaped tbs of vanilla protein powder

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