Monthly Archives: June 2015

VEGAN LEMON POPPYSEED DOUGHNUTS

Vegan Lemon Poppyseed Doughnuts

Today is the day. The day we break the internet with the endless love and gluttonous photos of #nationaldonutday! What is the difference of a “donut” and “doughnut”? The only difference is the way the cake is made. A traditional (the best and most sinful way of eating a donut) would be fried where a doughnut (the more classier and “healthier” version) are baked.

Personally if I’m going all in I will have a full on fried, yeasty piece of heaven, but today is a special day dedicated to all those that will be recovering from the donut hangover so why not a much easier and less greasy version of a DOUGHNUT?

Vegan Lemon Poppyseed Doughnuts

Vegan Lemon Poppyseed Doughnuts

Ingredients:
1 flax egg (1 tbsp flaxseed meal+3 tbsp warm water)
1/2 cup almond milk
1 tbsp coconut oil
zest of one lemon
1/2 lemon, juiced
3-4 tbsp agave
1 cup all purpose flour
1 1/2 tsp baking powder
1/4 tsp salt
1 tbsp poppy seed

Vanilla Raspberry Glaze:
1 cup powdered sugar
1 tbsp almond milk
1/4 tsp vanilla extract
1/4 cup fresh raspberries, roughly chopped

Steps:
Preheat oven to 350 degrees. Grease doughnut pan with cooking spray.

In a medium bowl, mix flax egg, milk, lemon juice and zest, and coconut oil until combined. In a separate bowl whisk dry ingredients. Carefully add wet ingredients to dry mixture making sure not to over mix. (folding mixture if needed)

Fill batter into a pastry bag and cut tip to release batter into the baking pans. FillĀ  a little past half full. Bake for about 12 minutes until cake is light and fluffy.

Set aside to cool.

In a separate mixing bowl, whisk powdered sugar, milk, and extract until glaze forms. Carefully fold in raspberries, making sure not to crush them so the red color does not bleed. Dip each doughnut and set on cooling rack to have excess glaze drip down.

Optional: Stack 2 doughnuts together filling each with more glaze and fresh raspberries.

Enjoy!
xoxo Sarah

 

 

 

PEANUT BUTTER ENERGY BALLS

Peanut Butter Energy Balls

Food makes us happy. Food gives us energy. Feeding our hungry bellies will determine how our mood will be for the rest of the day. Give me food or die that’s my motto. Living in Los Angeles can get a bit hectic and time will be your worst enemy. To maintain a lifestyle of good health and happiness, fueling your body with nourishing foods is key. If you have a slight (slight is an understatement) obsession over peanut butter, these quick and simple energy balls will not only give you life but will forever be your best friend. They are packed with protein, healthy fats and a great post-workout recovery snack.

Superfoods all jam packed into one bite size ball to take on the go for the more busy days. No excuses, just results!

Peanut buttery, chocolate and crunchy goodness all in one little bite size piece of heaven. YOU ARE WELCOME. Recipe inspired by my friend Ariana (Grande) Taylor;)

Peanut butter energy balls

Peanut butter energy balls

Peanut butter energy balls

(Recipe makes about 10-12 peanut butter energy balls)

Ingredients:
1 cup rolled oats
1/3 cup golden raisins (or dried fruit of choice)
1/3 cup dark chocolate chips
1/4 cup coconut flakes, finely shredded
1/2 heaping cup peanut butter, unsalted and room temperature
2 tbsp chia seeds
1 tbsp coconut oil
2 tbsp agave
1/4 tsp Himalayan pink salt, optional

Steps:
Mix ingredients in a medium bowl until well combined with a spatula.

Prep a large plate and cover with parchment paper. Roll mixture into desired bite sized balls and coat with extra coconut shredding. You may always leave them as is or coat with more dried fruits, nuts or any other toppings of your choice.

Let the prepared peanut butter balls sit in the refrigerator for about 12-15 minutes to set.

Enjoy! also remember to #ahnestveggie so I can see all of your wonderful creations on social media!

xoxo Sarah