Only healthful nutrient-dense ingredients in this indulgent chocolate dessert. For chocolate lovers who don't want to live life without it. Try it out as a brownie if you don’t have a donut pan, but I HIGHLY recommend the small investment to make all the donuts and grain-free bagels of your dreams. This is the one I have.
Cook: 30 min
Ready in: 50min
Servings: 12 whole donuts or 24 brownie squares
2 medium potato Sweet potato (or 1 large)
3 medium egg
1 tbspVanilla extract, pure
11 Dates (pitted)
1/2 cupCoconut oil (or olive oil)
1 tbsp Baking powder
1/2 tbsp Baking soda
1 cup Cocoa powder, unsweetened
2 tbsp Coconut flour (or oat, almond or quinoa flour)
1 pinchKosher salt (or maldon flake salt)
1/4 cupVegan Chocolate Glaze / Dip
Vegan Chocolate Glaze / Dip
2 tbsp Soy milk (or any alternative milk)
2 tbsp Maple syrup, pure
2 tbsp Cocoa powder, unsweetened
2 tbsp Coconut oil
Sprinkle of pinchKosher salt
Preheat oven to 365 degrees F.
Combine the shredded sweet potato, eggs, vanilla, honey, and oil in a large bowl. In a smaller bowl, combine the baking powder, baking soda, cocoa powder, and coconut flour and stir. Stir this into the wet mixture until well combined.
Coat a non-stick donut pan with coconut oil (or square pan for brownies lined in parchment). Spread the batter in the donut holes with a spoon or your fingers, makes sure there is no air.
Bake for 15-20 minutes for donuts, 25-30 for brownies. Donuts are done when a toothpick inserted in the center comes out clean. Be careful not to over bake!
Meanwhile, to make the glaze, combine all the ingredients in a pot on medium heat. Whisk until melted and homogenous.
Allow the donuts to cool before removing from the pan.
Drizzle or dip glaze over donuts. Sprinkle with flake salt. Enjoy!
Instructions for "Vegan Chocolate Glaze / Dip"
Combine all ingredients in a pot over medium low heat. Whisk until melted and well combined. Let simmer for 2 minutes then remove from heat.
Drizzle on cakes, donuts, or even fruit!
The classic recipe to make egg pasta dough. This is a shiny egg pasta recipe that works great with spaghetti or ravioli. Rolls out super thin if you need it to. Just be sure to allow at least 20 minutes in the fridge for the gluten strains to bond and knead it enough so the dough looks shiny.
2 cups 00 flour
1 tsp extra virgin olive oil
4 eggs plus 2 egg yolks
Put 00 flour onto a cold surface and use a fork to form a well in center. Season the center of the well with salt and add olive oil.
Crack eggs into bowl and gently whisk together. Add a third of whisked eggs into well.
Use the fork to gradually incorporate flour into the eggs. Once mostly soaked in, add another third, continuing to mix into the flour, careful not to let eggs slide out.
Create another well in the middle of the flour and egg mixture and add the remaining egg, combining until the dough looks like crumbs.
Once all the egg is incorporated, flour your hands and begin forming a ball.
Continue to flour your hands and knead the ball of dough until firm and elastic, turning and twisting the ball for about 10 minutes.
Wrap in plastic and rest for at least 20 minutes before rolling.
*image credit: bon appetit
Virant, Paul, and Kate Leahy. A Chef's Year of Preserving: the Craft of Making and Cooking with Sweet and Savory Preserves. Ten Speed Press, 2012.
Celebrate early summer with these seasonal fresh flavours of asparagus and peas. This is my adopted version of Donna Hay's Thai Green Curry with chicken. Here I use red lentils instead of chicken and miso instead of fish sauce to make it vegan.
The result is hearty yet still very fresh. Serve with black rice for a beautiful contrast on the plate and added anti-oxidants.