Baked Egg/Dairy Free Pumpkin Doughnuts With Maple Glaze

Baked Egg/Dairy Free Pumpkin Doughnuts With Maple Glaze

What you’ll need:

1 15oz Can Pumpkin Puree

1/4 Cup Canola Oil

1 Tsp Vanilla Extract

1 Tsp Pumpkin Spice (Cinnamon, Allspice, Cloves, Nutmeg, Ginger)

2 Cups All Purpose Flour

1 1/3 Cups Granulated Sugar

2 Tsp Baking Powder

1 1/2 Tsp Salt

Doughnut Pan, Greased

Large Mixing Bowl

For the Glaze:

1 Cup Powdered Sugar

1/8 Cup Maple Syrup
1/8 Cup Rice/Soy/Almond Milk

½ Tsp Vanilla Extract

Small Mixing Bowl

How to Make:

Pre heat oven to 350 degrees.

In a large mixing bowl combine:  Pumpkin spice, flour, sugar, baking powder, and salt. 

Mix dry ingredients until well incorporated.

To the dry ingredients add: Pumpkin puree, canola oil, and vanilla extract.

Mix until all wet and dry ingredients are fully incorporated. Note that mixture should be thick and not runny.

Fill each doughnut reservoir 3/4 full with batter.

Use the back of a spoon to smooth the doughnut batter in the pan.

Bake for approximately 15 minutes.

Allow doughnuts to cool completely before adding glaze. 

To make the glaze:

In a small mixing bowl combine powdered sugar, rice/soy/almond milk, maple syrup, and vanilla extract. 

Mix until smooth and most lumps have been removed.

Drizzle glaze on cooled doughnuts just before serving. 

Enjoy!

***Note: The measurements of the maple syrup and rice/soy/almond milk are not exact, it is best to start adding small amounts of both until your glaze is about the thickness of pancake batter.
 

How To Make Cake Pops

How to Make Cake Pops

Step 1: Bake your favorite cake. Once fully cooked remove from oven and allow to cool completely. 

Step 2: In a small slow cooker set to high, melt chocolate chips + ½ teaspoon of coconut oil per cup chocolate chips. (Approximately ¾ tsp per 12oz package of chocolate chips.) Once chocolate is fully melted reduce the heat to low. 

Step 3: Once cake is cooled, transfer it to a large mixing bowl and add ½ a container of your favorite frosting. Mix cake and frosting until sticky paste forms.

Step 4: Use a small spoon or mini meatballer to scoop some of the cake/frosting mixture into your hand and form into ping-pong sized balls. Place each ball on a foil covered cookie sheet.

Step 5: Dip approximately ¼ - ½ inch of lollipop stick into the melted chocolate and insert into cake ball being careful not to insert more than 2/3 the depth of the cake ball.

Step 6: Freeze the cookie sheet full of cake pops for 15-20 minutes until well chilled but NOT frozen.

Step 7: Using the lollipop stick as your handle, dip each cake pop into the melted chocolate mix and tap the stick against the side of the bowl to remove any excess coating. You can then either place each pop into a stand to dry if you prefer them upright, or place them back on the foiled cookie sheet if you prefer them inverted. *Note: If you want to add any sprinkles, chocolate drizzles, etc. this would be the time.

Step 8: Allow to set, then enjoy! 

***Note: If using candy melts instead of chocolate chips for the coating only 1 tsp of oil is needed for the entire batch.

***Tips: For extra flavor reduce the amount of frosting used and sub in pureed fruit. Strawberry puree added to a strawberry cake and then coated in chocolate chips will taste like a chocolate covered strawberry truffle. 

***Egg & Dairy Free Version: This can easily be made egg and dairy free by using your favorite dairy free cake mix, Ener-G egg replacer in lieu of the eggs, and using vegan/dairy free chocolate chips for the coating. Many commercially prepared frostings are dairy free but you can substitute all fruit puree instead of frosting. (The cake pops in the images were made using the dairy free substitutions.) If using Ener-G egg replacer make sure the water you're mixing it with is warm and add the mixture to your cake batter at the very end for best results.

Teriyaki Glazed Pineapple Rice

 

Teriyaki Glazed Pineapple Rice

This dish works great as a side served with chicken or shrimp, or as a vegetarian friendly meal with tofu or cashews added for extra protein. 

What you need:

4 Cups Brown/Wild rice, cooked (Recipe here: Perfect Slow Cooker Rice)

2 Cups Pineapple Chunks

½ Cup Teriyaki Sauce

Cookie Sheet

Mixing Bowl

To Make:

Pre-Heat Oven to 400 degrees.

In a mixing bowl add the teriyaki sauce and pineapple chunks, stir to combine.

Place the teriyaki coated pineapple chunks on the cookie sheet and roast approximately 10-15 minutes, or until teriyaki sauce begins to thicken and caramelize.

Add the cooked pineapple to the cooked rice and stir to combine.

Enjoy! 

*Tip: If you’d prefer not to buy pre-made teriyaki sauce it is simple to make! In a bowl combine equal parts soy sauce and pineapple juice, add a dash of rice vinegar, grated ginger to taste, and a dash of sesame oil. If you prefer a sweeter teriyaki sauce you can add brown sugar to taste as well.