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.

Cinnamon Rolls

Super delicious Wheat Cinnamon Rolls!

You will need:

• Lots of sugar
• 3/4 cup shortening (I used extra virgin coconut oil)
• 1 1/2 tsp salt
• 2 pkg dry yeast
• 1 egg slightly beaten (egg sub works fine)
• 5 1/2 cups whole wheat flour
• 3/4 cup earth balance "butter" softenend
• 2 1/2 tsp cinnamon
• 1/2 cup chopped pecans (optional)
• 1/2 cup raisins (optional)
• 2 cups powdered sugar ( I would double this if you love frosting, it doesn't make much)
• 3 tbs hot soymilk or water

Directions

1. In a large bowl, dissolve 1/2 cup sugar, shortening and salt in 2 cups hot water. Cool to lukewarm.
2. Dissolve yeast and 1 tbs sugar in 1/2 cup lukewarm water.
3. Add liquid to ingredients with egg.
4. Stir in flour 2 cups at a time, mixing well after each addition.
5. Let rise loosely covered for 1 1/2 hours.
6. Roll 1/4" thick on a floured surface. Make a long rectangle shape
7. Spread butter over the dough, then sprinkle with cinnamon sugar, raisins, & nuts.
8. Roll as for a jelly roll
9. cut into 1" slices
10. Place 1" appart on greased baking pan and let rise for 20 min.
11. Bake 400 degrees for 20 mins.
12. Meanwhile mix powdered sugar and milk to make a frosting Then Drizzel over the hot rolls

Makes 21 servings.

Approximately 366 calories per serving