Delicious home made donuts! Vegan too

Amazing delicious donuts! These were the bomb! I made them half whole wheat and added in a few tbs of gluten flour and they worked great. Next time I'll do them totally whole wheat, but it will be awhile.


Adapted from Betty Crocker’s Old-Fashioned Cookbook

Yields approximately 4 dozen doughnuts

• 5 cups all-purpose flour (or half/half wheat and white, or totally wheat with up to 1/2 cup gluten flour)
• 1/2 cup sugar
• 1 teaspoon salt
• 2 packages active dry yeast (4tsp)
• 1 3/4 cups very warm soy milk (120º to 130º)
• 1/3 cup shortening
• 2 eggs (I used the flax/water egg)
• Vegetable oil
• Sugar/cinnamon

(Original recipe author's note: You’re welcome to do all of the below steps in the first paragraph, or you can be rebels like my mom and I and place all of the ingredients into the bowl of a bread machine and press the “Dough” button. It will rise really high and push up the top of the machine, but it works like a charm. Don’t be scared).

*I suggest cutting the recipe in half if using the bread maker.

1. Mix 2 cups of the flour, 1/2 cup sugar, salt and yeast in large bowl.
2. Add milk, shortening and eggs.
3. Beat on low speed 1 minute, scraping bowl frequently.
4.  Beat on medium speed 1 minute, scraping bowl frequently.
5. Stir in remaining flour until smooth.
6. Cover and let rise in warm place 50 to 60 minutes or until double. (Dough is ready if indentations remain when touched).
7. Turn dough onto generously floured surface; roll around lightly to coat with flour.
8. Flatten dough with hands or rolling pin to 1/2-inch thickness.
9. Cut with floured doughnut cutter.
10.  Push together scraps and gently knead 2 or 3 times. Flatten dough to 1/2-inch thickness; cut with floured 3-inch doughnut cutter.
11. Cover doughnuts and let rise 30 to 40 minutes or until double.
12. Heat oil (1 1/2 to 2 inches) in Dutch oven to 350º.
13. Slide doughnuts into hot oil with wide spatula.
14. Fry about 1 minute on each side or until golden brown.
15. Remove carefully from oil (do not prick surfaces); drain on paper towels.
16. Roll or shake in sugar/cinnamon mixture. Or other favorite topping 

*I have no dutch oven, so I just used a frying pan. I had to use the donut holes as test subjects to get the oil temp right, but it was worth it.

Amazing Moist Banana Bread

I happened to just stumble on this recipe today (which i modified to be vegan and my kid friendly). It was the first one on the search results, and had rave reviews. Plus, it used more bananas than most recipes that I've tried. This was a plus, because I had 4 overripe bananas ready for making bread, and I didn't feel like making two batches, or having to freeze more bananas. (We already have quite a few). So I went ahead and whipped up a batch. Now I'm not allowed to taste it for a few more weeks (diet restrictions) But my ever willing husband was more than happy to be my guinea pig. First reaction was akin to something only seen in the bedroom ;) if you catch my drift. Followed by "Whoa! That is so good and moist!" After he calmed down I grilled him, "Is it sweet enough? Should it be sweeter? Would you guess there's not "sugar" in it? or that it's vegan?" All the aswers were no, except that it could Maybe use a few more dates. Maybe. So, if like me, you love your banana bread extra sugary, you may add more dates, or just use brown sugar. Or mabye sprinkle some sugar on top before baking. But otherwise, this recipe is delicious, healthy, and something you won't have to feel guilty about scarfing down... Unless of course you slather it in gobs of butter like I do.

 

 

You will need:

• 2 cups whole wheat flour (all purpose works if you want less healthy)
• 1 tsp baking soda
• 1/4 tsp salt
• 1/2 cup vegan margarine
• 3/4 cups mashed dates (3/4 cup brown sugar will work if no dates)
• 2 tsp ground flax
• 6tsp boiling water
• 2 1/3 cups mashed overripe bananas

 

Directions:

 

1. Preheat oven to 350 degrees F (174 C) and lightly grease a 9x5 loaf pan
2. In a large bowl, combine flour, baking soda and salt
3. In a blender combine butter, dates, flax, and boiling water until well blended. (I found this the best way for my dates to be chopped well and needed the liquids from the other ingredients to make it work. Not sure if it will work as well if you don't have a Vitamix or other great blender. If you're worried, you can always just use the brown sugar and skip the blender.)
4. Scoop date mixture into the mashed bananas and mix well with a spoon.
5. Pour in flour mixture, and stir just until all of the flour is moist. DO NOT overstir!
6. Pour batter into prepared pan
7. Bake for 60-65 min until a toothpick inserted into the center comes out clean.
8. Let bread cool for 10 minutes and then remove from pan and cool on wire rack.

 

 
This was the first slice, just before Jerrod devoured it in two bites. Yup, it was that good.

 

Delicious Wheat Bran Muffins

 
I'm whipping up a batch of these delicious vegan muffins for our trip this weekend. It's a great way to make sure the kids are getting some healthy food while we're on the road and at the mercy of the camp cooks. JJ is pretty picky, so atleast I know he'll be getting something good for him in his tummy. And the great thing about these muffins is that you can store all or part of the batter in the fridge for 2-4 weeks! That means fresh muffins anytime you feel like making them. No need to make all 2 dozen at once and have to eat them before they go bad. :) I like to mix in different things to several "batches" we add, fresh apples and cinnamin, blueberries, or carob chips. You could even make a struessel topping or add chocolate chips or use bananas instead of the flax and water. Just a great recipe for moist delicious (healthy) muffins.
I also enjoy topping these babies with some carob/date/peanutbutter frosting... but that's a recipe for another day
 
You will need:
 

• 3 cups Unprocessed Wheat Bran
• 1 1/2 cups boiling water
• 3/4 cup honey
• 2tbs blackstrap molasses
• 1/2 cup vegan margarine
• 2 1/2 cups Whole wheat flour
• 2 tsp baking soda
• 1 tsp salt
• 2 tbs ground flax seed mixed with 6tbs of the boiling water above
• 2 cups soymilk with 2tbs lemon juice mixed in

 

You will want several small and medium bowls for this recipe.

 

1. Mix 1 cup of the wheat bran with 1 cup of the boiling water and let it set
2. In a separate bowl blend margarine, honey and molasses until completely mixed
3. Combine flour, baking soda and salt in another bowl.
4. Combine the soaked bran with the flax & water mixture then add the remaining 2 cups of bran.
5. Combine all of the mixtures all together in a large bowl
6. Stir until well blended.
7. Bake at 400 degrees for 15 min or until browned
 
Store extra batter in an airtight container for 2-4 weeks.

Fresh made Tortillas

YES Please! These are pretty yummy. I will include both recipes since I made them both, and they are really good either way you make them. Both are simple, and which recipe you choose probably depends on what you have on hand.

 You will need:

Either-

3 cups flour
1 tsp. salt
1/3 cup vegetable oil
1 cup warm water

Or-

2-3/4 cups all purpose flour, plus a little extra for rolling the tortillas

5 tablespoons vegetable shortening

3/4 teaspoon salt

3/4 cup very warm tap water

1. Combine all dry ingredients
2. Work in shotening or oil (tip: I cheated and used my mixer so that it would be even and my hands wouldn't be all gooey) the origional recipe says to use your hands.
3. Add water a little at a time, until the dough is able to form a ball. (Since I used unbleached flour for the second one, and a mixture of whole grain flours for the first recipe, I had to add a little more water because those flours are more absorbant. Just add as much as you need but not enough to make it stickey or soggy)
4. Form a large ball
5. Divide into smaller balls (the recipe calls for 2" balls, but that makes some tiny tortillas...)
6. Let the dough set for about 20 min if using the second recipe, but be sure to cover them with some plastic wrap. (I suggest covering either recipe so the dough stays moist)
7. Mush the dough and roll flat and thin. If you want pretty edges, trim off edges with a knife and they will look more appealing.
8. Cook over medium heat on a flat griddle or pan only until you see brown specks, about 20-30 seconds on each side. Do not overcook, or they will be dry.
9. Remove from pan and stack on a plate with a slightly damp rag over top to keep them moist.
10. Enjoy! These are great for Quesadillas

Whole Wheat Pita Bread

You will need:

• 1 1/4 cup warm water (110-115 degrees)
• 1 tablespoon oil
• 1 teaspoon salt
• 2 teaspoons sugar
• 2 3/4 cups whole wheat flour
• 1/3 cup gluten*
• 1 1/2 teaspoons dry yeast

Instructions:

1. In a large bowl, combine first 4 ingredients. Add the gluten and 1 cup of the flour, along with the yeast, and stir to mix. Add remaining flour and knead to make a soft dough. (Add additional flour if necessary during kneading.)Alternately, if you have a bread machine, you can put the ingredients in the pan in the order listed and use the dough cycle. Skip to step 3 if using your bread machine! :)
2. Put your dough into a bowl, lightly oil the top, and cover. Set in a warm place to rise, until almost double (about an hour). I like to turn my oven on for a minute or two, then turn it off, and let the dough rise in there, since our house is cool.
3. Punch dough down and turn onto a lightly floured surface. Using a sharp knife, cut dough into 8 equal pieces. Form each piece into a ball. On a lightly floured surface, roll each ball into a 6- or 7-inch circle.
4. As you roll the rounds, set them aside on a lightly floured countertop or table, and cover loosely with a towel. Let rise for about 25-35 minutes, until slightly puffy. (The rounds will still be thin though! :D)
5. Preheat oven to 500 degrees. Place 2 rounds, side-by-side, onto a wire rack, such as is used for cooling things. Place rack in the middle of the oven. Bake for 4-5 minutes, until puffy and just slightly browned. (If bread is too browned, it will be dry and not pliable.)
6. Remove rack from oven and immediately wrap/layer pita breads in a damp towel, to soften. Continue baking the remaining breads, layering them between damp towels as soon as they're baked. Allow breads to completely cool.
7. Cut pita breads in half, or split the top edge, and fill as desired.
8. Store pitas in a plastic zipper bag in the fridge for a few days, or place in the freezer for longer storage. To re-warm pitas, wrap them in a damp towel and then wrap in foil. Place in a warm (200-250 degree) oven for about 20 minutes.