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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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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Cool like Peppermint Sundae

Cool like Peppermint Sundae

We are still enjoying the warm late summer nights here in Melbourne and no one hears me complaining. I mean, you can take the girl out of Finland but not Finland out of the girl. I will never get used to warm dark nights and warm dry winds that make you feel like you are being blow dried – I love it! One of the best things is that you need to eat a lot of cold things. Like ice cream. Or ice cold rosé. You didn’t hear this from me.

Since I was a kid I have been obsessed with peppermint ice cream. I don’t think I ever picked anything else when we visited an ice cream van. It is just most divine thing ever! And now after testing for years (with fresh mint, with coconut cream and/or spinach) I have finally found a perfect combo to make an easy and delicious instant peppermint soft serve. There is some weird synergy between spirulina and peppermint, it makes the peppermint taste even better and brings some depth to the flavour. Apparently, peppermint essential oil is really good for you digestion system too. I literally have this all the time. Even for breakfast.

Peppermint Sundae

1 & 1/2 banana (frozen)
1/4 avocado (frozen) or more banana
1 tsp super greens powder (or wheat grass or spirulina powder/tablets)
1 medjool date
1 tsp vanilla vegan protein powder (optional, I use Prana)
1/3 C coconut water/water
2 drops of peppermint essential oil

1. Blend banana, date and avocado with coconut water/water.
2. Add green powder and protein powder
3. Add essential oil.
4. Add more liquid or banana if you are not happy with the texture. Every blender and each frozen banana act different, I have noticed.
5. Top with chopped raw chocolate or cacao nibs.

Because I am basically a big kid, I have this for breakfast at least twice a week. In the mornings I often play a grown up and leave the medjool date out, add spinach and more protein powder/silken tofu/chia seeds. Also, I may not eat it from a wine class.

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Treat me real good

Treat me real good

A few weeks back I baked a birthday cake for my boyfriend with this recipe and he absolutely loved it. It was so yummy, spongy and flavorsome – you know not “healthy tasting” at all! Today I tweaked the recipe a bit and baked some brownies – what a mission. I think brownie lovers are nowadays too often mistreated with some raw “brownies” (aka blended cacao, dates, and nuts – yum, but nothing to do with a brownie) or some sad chocolate -flavored protein powder bakes. This one is a real thing, though!

Also if you are not a fan of cacao – use vegan cocoa powder instead. If you are making a cake double the recipe and make double icing or coconut cream frosting.

I made these just because Sunday. They went down as a treat paired with some prosecco while enjoying the sunset on the balcony with a friend. The small things!

Brownies (GF, vegan)

2 flax eggs (2 tbs of ground flaxseed soaked in 6 tbs of water)
1/3 C almond mylk
1 tbs apple cider vinegar
1.5 tsp baking soda
1/3 C maple syrup
3 tbs coconut sugar (or more maple)
1 tsp vanilla bean extract
1 shot of espresso/strong coffee (or more almond mylk)

1 C of mixture of apple sauce + steamed pumpkin (I blended a raw apple and some steamed pumpkin and measured 1 C to the mixture, use the leftover sauce in a breakfast oatmeals or a smoothie)
1/4 C melted coconut oil (or sunflower oil)
1/3 tsp salt
1/3 C cacao powder
1/2 C almond meal
1/3 C buckwheat flour (blended oats work too)
2/3 brown rice flour

Icing
1/2 avocado
3 tbs maple syrup
1/2 tsp vanilla beans
1 tbs of cacao (adjust to your taste)

  1. Soak the flax seeds in water
  2. Mix almond milk with apple cider vinegar. Add baking soda, let sit for a minute.
  3. Meanwhile, blend steamed pumpkin and apple. You can also use ready apple sauce.
  4. Add coconut sugar, maple syrup, coffee, coconut oil, vanilla and apple-pumpkin mix to the bowl with flaxseeds. Mix and get rid of the lumps. 
  5. Add in almond mylk mixture. Mix.
  6. Add dry ingredients.
  7. Sprinkle some coconut oil to baking paper and set it in a square brownie tin.
  8. Pour mixture into the tin using a spatula to even the surface.
  9. Bake at 175 C for 30 min.
  10. Make the icing. Blend all the ingredients. Store in fridge until the brownies have cooled down. (Note: some blenders are impossible when blending only small amounts. In this case make a bit bigger portion of icing, using a whole avocado. You can use leftovers as a chocolate mousse snack or add it to a smoothie next morning or spread it on a toast with PB, you name it!)
  11. Spread icing on cooled brownies and cut. 

Trust me, this is a crowd pleaser!

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