Sometimes you feel down and only something sweet can help soften your mood. 

These cake-like thick doughnuts will definitely do the trick with ther deliciously sweet glaze!
I've been feeling pretty up and down lately. Sometimes, some things are going well while others are going really bad. The only thing is that the bad usually overshadows the good and the good can't really be seen.
To cope with this I've been going back to some old hobbies and getting new inspiration. 
I have some really fun and creative ideas for what I hope to do with my blog and hope to implement them asap!
My idea is to keep that childlike wonder I've always had and incorporate it into my posts so get ready for some fun stuff!

I got to buy some glitter!

Plain Glazed Vegan Doughnuts
12

Ingredients
2 cups flour
pinch of salt
2 tsp baking powder
2 tsp cinnamon
1/4 tsp nutmeg
1/4 cup sugar
1/2 cup warm almond milk
2 tsp ground flax seed
1 tsp apple cider vinegar
1/2 tsp vanilla
3/4 cup almond milk, room temperature
1/4 cup coconut oil, melted

Glaze
1 cup powdered sugar
2 tsp coconut oil, melted
2 tbsp almond milk, lukewarm
drops of vanilla and lavender

Directions
1. Preheat oven to 350F. Grease a doughnut pan
2. In a small bowl, combine warm almond milk, flax seed, vinegar, and vanilla. Whisk everything together and set aside to allow mixture to thicken
3. In a large bowl, combine flour, salt, baking powder, cinnamon, nutmeg, and sugar
4. Combine flax seed mixture to dry mixture
5. Add coconut oil and stir until combined and dough is fluffy
6. Spoon batter into doughnut pan. Fill up to the brim to get fluffy doughnuts
7. Bake for 12 minutes
8. Allow doughnuts to cool before putting glaze on
9. For glaze, whisk together all ingredients until glossy and smooth
10. When doughnuts are cool, dip into your glaze and then set aside to dry

Hello friends! I hope you are having a wonderful day. I can't believe that it's already December so I hope that it's not too late for this pumpkin doughnut recipe! (is it ever too late for doughnuts though?)

These baked doughnuts have the best texture! Just like a cake doughnut you would buy at the store. The streusel topping is wonderfully sweet while being the perfect melty addition.

You won't believe that these doughnuts are much better for you and personally I have really been enjoying them a lot.

My friends loved these doughnuts! So if you don't believe me believe them!

Vegan Baked Pumpkin Doughnuts

Ingredients

For Doughnuts
1 1/4 cups spelt flour
1/2 cup coconut sugar
1 tsp baking powder
1 tsp cinnamon
1/4 tsp nutmeg
1/4 cup pumpkin puree (room temperature)
2 tbsp melted coconut oil
1/2 cup almond milk (room temperature)

For Topping
2 tbsp melted coconut oil
1/4 cup sugar
3 1/2 tbsp spelt flour
1/4 tsp cinnamon
pinch of nutmeg

Directions

1. Preheat the oven to 350F. Grease a doughnut pan and set aside
2. For the doughnuts, combine spelt flour, coconut sugar, baking powder, cinnamon, and nutmeg until any clumps are gone.
3. In a separate bowl, mix together the pumpkin puree, melted coconut oil, and almond milk. Gently fold wet into dry ingredients.
4. Spoon batter into doughnut pan.
5. For crumb topping, mix all ingredients in a small bowl until small clumps formed
6. Sprinkle crumb topping on top of doughnut batter
7. Bake 10 to 12 minutes
8. Allow doughnuts to cool before removing and enjoy!

Mmmm is it just me or are baked goods with zucchini just so oddly delicious! I like to think that having veggies in my baked goods makes these extra healthy. Right?




These doughnuts have a light and chewy texture. I topped some with peanut butter frosting which made them extra amazing! If you don't have a doughnut pan then you can use a muffin tin, I made some in my heart shaped muffin pan <3




Tips for baking:

• Make sure not to over mix as this will make your doughnuts tough
• If desired, you can use all white flour or all spelt flour
• To make this vegan you can use flax eggs
• You can use melted butter or coconut oil instead of canola oil

Chocolate Zucchini Baked Doughnuts with Peanut Butter Frosting
Adapted from here
Makes 12-16

Ingredients 
1 cup spelt flour 
1 cup flour 
3/4 cup coconut sugar 
1/2 cup cocoa powder 
2 tsp baking powder 
1 tsp cinnamon
1 tsp salt 
1 cup zucchini (shredded and dried) 
1/3 cup chocolate chips 
3/4 cup almond milk 
1 tsp vinegar 
1/2 tsp almond extract
2 eggs 
2 tbsp canola oil 

Directions 
Preheat oven to 425F. Oil a doughnut or muffin pan 
Stir vinegar into almond milk and allow to sit for a couple minutes to curdle 
Shred zucchini and pat dry on a paper towel In a large bowl, combine flour, sugar, baking powder, cocoa powder, cinnamon, and salt. 
Stir in zucchini and chocolate chips to coat with flour 
Add milk mixture, eggs, almond extract, and oil. 
Stir until just combines being careful not to over mix 
Spoon mixture into doughnut pan. 
Bake 7-9 minutes, until tops spring back when pressed. 
Cool in pan before removing and then cool completely before frosting

For Peanut Butter Frosting
Adapted from here

1/3 cup peanut butter 
1/4 cup coconut oil
1/4 tsp vanilla
1/2 tsp cinnamon
1 cup powdered sugar
1/8 cup almond milk

Mix together peanut butter, coconut oil, and vanilla until combined
Add powdered sugar and cinnamon and blend until combined
Add almond milk and beat until light and fluffy

New Years is always a bittersweet time for me. I get really excited about the idea of a new beginning but I also feel sad about leaving another year behind. Sometimes it feels like I didn't accomplish enough which I have to remember isn't true!

To celebrate this year let's take a look back at my top three most popular posts!




As you might know, earlier this year I made the resolution to eat vegan once a week. I am proud to say that I have stuck through that! I wasn't always vegan of Fridays, there might have been two weeks where I was vegan on Thursday. I learned a lot about the different types of animal products that go into foods and about how my own body responds to certain foods.

I will not become a full time vegan yet but I am going to try and avoid dairy and eat other animal products only occasionally. One thing that I am having difficulty with is  that sometimes I overindulge in things high in white flour, sugar, and fat. I'm not sure if this has to do with eating vegan or some other reason. My goal is to improve on this because sugar makes me tired!

I hope all of you had a great 2011 and will have an even better 2012!