These donuts are the best thing that has happened to me this fall! First off, donuts- who doesn't like donuts?- and pumpkin donuts on top of that, whats not to like? Anyways here's the recipe! Ingredients 2 1/2 Cups Flour (I used whole wheat pastry) 4 tsp Pumpkin pie spice 2 tsp Baking powder 1 tsp Salt 1 Cup Brown sugar, packed 1 Cup Unsweetened almond milk (or other non-dairy milk) 2/3 Cup Pumpkin purree 2 tsp Vanilla
Preheat the oven to 350 F.
Mix flour, pumpkin pie spice, baking powder, and salt.
Mix wet ingredients and brown sugar, then add flour about a half cup at a time.
Use a spoon to fill 12 doughnut molds.
Bake for 10-12 minutes, until a toothpick comes out clean.
Dip in glaze of coconut oil, sugar, and cinnamon when cool to the touch.
My mom has been making this recipe since i was seven, and it has always been one of my very favorites. I feel like I say every recipe is my favorite, but this one is a long time favorite. When we make it we usually do a x4 batch in our giant pot, but today I decided to just do a small pot. Tag me on instagram if you try it @simplyscrumptious7 .
1/8 tsp chili powder (feel free to add more if you like spicy)
1 tsp salt
1 1/2 cup diced tomatoes (1 Can)
1 Tbsp Curry powder (Adjust to your taste)
Fresh parsley, chopped (optional)
Combine all ingredients (except parsley) in a pot or sauce pan, and bring to a boil. Let simmer over a low heat for about 2 hours. Keep pot covered so liquid does not evaporate. Add the fresh parsley, if using, right before serving.
Ginger
snaps are one of my favorite holiday cookies! I have been making this recipe
since I was nine years old. When I started making these I would follow the
original recipe (which calls for butter and eggs), because we had chickens and
ate butter. Since I started eating less dairy, at the age of 14, I
substituted coconut oil and egg replacer.
Ingredients:
2 Cups
Flour
2 tsp
Baking Soda
½ tsp
Salt
2 tsp
Ground Ginger
2 tsp
Cinnamon
¾ Cup
Coconut Oil, softened
½ Cup
White Sugar (could try using less)
½ Cup
Brown Sugar
Egg
replacer equal to 1 Egg (I used Ener-g)
¼ Cup
Molasses
1.Preheat oven to 350 Degrees
Fahrenheit
2.Stir or whisk the flour, baking
soda, salt , ginger, and cinnamon.
3.Use a mixer (I used bosch) to
cream the coconut oil sugars, and vanilla, then add the “egg” and molasses. Add the flour mixture slowly, mixing in between.
4.Roll tablespoons of dough in
sugar and place on prepared cookie sheet to bake.
5.Bake for 15-20 minutes, remove
from baking trays and cool on wire rack.
Here is
the link to the whole video if you want to watch it:
1 Cup White Sugar (I didn't put this in, but they taste healthy)
2 tsp Vanilla Extract
1 1/2 Cups Pumpkin Puree (1 Can)
1 1/2 Cup Vegan Chocolate Chips (or carob)
Preheat oven to 350 degrees F. Spray baking sheet or use parchment or baking mat. Set aside.
Mix together the flour baking powder and soda, spices, and salt. Set aside.
Mix the wet ingredients and sugar in a big bowl or mixer, slowly add the flour mixture until just combined. Add chocolate chips and mix enough to spread them around.
Drop tablespoons of dough onto prepared baking sheet. Bake for 10-12 minutes or until cookies are slightly brown on the edges. Let cool on baking sheet for a few minutes before moving to a cooling rack.
Here is the link to the video if you want to watch it:
I love fall, I'm sure you have heard me say that before and will here me say it again. One of my favorite things is pumpkin! Pumpkin waffles, pumpkin soup, pumpkin pie, and pumpkin oatmeal!
Today I am sharing a recipe that is new to our family this fall, and it has been in our fridge every week since September.
Without further ado, here is the recipe.
Pumpkin Steel cut oatmeal:
Ingredients:
2 Cups steel cut oats
1 Cup pumpkin puree
2 tsp pumpkin pie spice
1/2 tsp salt
1/3 Cup maple syrup
6 Cups water
Add all ingredients to the Instant Pot* and mix well.
Cook on high pressure for 10 minutes.
When it is done cooking and the pressure has released, stir well and transfer to another container for storage. We put it in a glass baking pan with a lid, but I'm sure any air tight container would work.
*If you do not have an instant pot, this recipe could probably be made on the stove in a regular pot or in a pressure cooker. I have not tried it yet since the Instant Pot is so quick and easy. Please leave a comment below if you tried another way of cooking it!
Thank you so much for reading! Below is a link to the Youtube video I made if you want to see the recipe in addition to reading it!
I am so excited to be posting this blog/video, because it means fall is here! I love fall! It is a beautiful time, even when things are dying they still look beautiful. Some of my favorite things about fall is the air gets cooler and crisper, the leaves are colorful, and its pumpkin season! Yay!!!! Pumpkins!!!!
What is better than fall and pumpkins? Pumpkin waffles of course. To be completely honest, I still like my corn oat waffle recipe best, but these pumpkins ones are not half bad. Especially drenched in maple syrup:) My family was very happy to devour them, even my Mom who is doing a very strict whole foods plant based way of eating (WOE). Usually I would not grind flour for waffles, but since Mom is eating healthy and she wanted to make bread later that day I decided it was worth cleaning the machine.
Without further ado, here is the long awaited recipe for:
Pumpkin Waffles
2 Cups Pumpkin puree (1 can)
1/2 Cup Applesauce (or oil)
1/4 Cup Maple syrup
1 Tbsp. Vanilla extract
8 Cups Flour (I used freshly ground whole wheat)
2 tsp. Salt
3 Tbsp. Pumpkin pie spice
8 Cups Milk/water (I used 4C soy milk + 4C water)
Mix together the dry ingredients with a whisk until well combined.
In a separate bowl, mix together the wet ingredients.
Add the dry ingredients to wet and stir until combined.
Cook in preheated waffle iron(s).
Note: You might need to add a little more liquid to the batter, mine was very thick.
Here is the link to the video if you want to see the whole process.
Here is the link to the corn-oat waffle video if you want that recipe: https://www.youtube.com/watch?v=SSEJ7QU-hsI
Starting off with breakfast, I had 2 mini whole wheat bagels, a square of blueberry steal cut oatmeal, and orange juice.
For Lunch I had a delicious salad with chickpeas, cherry tomatoes, and a vinegar dressing.
Plus watermelon, sometimes I just need watermelon.
At four I realized I was starving and needed some food before I went home at around eight thirty.
So I popped over to the campus deli and got this super yummy spicy black bean veggie burger.
After I got home I had a few bowls of brown rice and homemade pesto! (let me know if you want my pesto recipe) It was a very long day, Thursdays are my longest day, most days I get home before seven.
Meet our new kitten Wilbur!!!!
He is such a snuggle bug, we adopted him about a month ago!
Charlotte loves to snuggle and play with him. Also did you see what we did there, Charlotte and Wilbur?
