Have you ever had the French Toast Sticks from Burger King? I looooooved them when I was a wee child. We were always pretty busy when I was a kid, my dad worked really long hours, and we had a lot of fast food breakfasts. My dad was always into eating right and staying active, but didn’t know exactly what that meant until more recently. He eats better now, and is more active than most people I know. I digress though, back to childhood, there were many a morning I chowed down on some French toast sticks, dipping them into the little container of maple syrup they came with.
Spring is upon us, which means this is the start of my two favorite fruit seasons in a row. Spring and Summer are the times my favorite fruits are in season, cheap, juicy and itching to be used in some recipes! Strawberries and watermelon are the reigning champs in my love for fruit battle. I actually really like the cold weather, so fruits and veggies are really the only reason I look forward to Spring and Summer. These, vegan strawberry buttermilk biscuits are definitely sweetening the pot. Strawberries are every where right now, and I HAD to make something amazing with them!
I still ate meat when McDonald’s came out with their McGriddle breakfast sandwiches. I was in my early teens, and my dad was busy, so he would often swing by and get us breakfast. It was then I discovered the glory of pancakes and sausage living in sweet harmony. I have never forgotten the McGriddle, however, I will never eat another one for obvious reasons. So, I wanted to create something super simple, health(ish), and really, really delicious with a similar flavor.
It is Girl Scout Cookie Season again! It always inspires me! I was a Girl Scout when I was a kid, for like a month. I think I just really wanted in on that Girl Scout cookie action. When cookie season was over, I got really bored and wanted to quit. I guess that was a good indication of how my life would turn out. I should just wear a sign that says, “I am only here for the food”. Truth! So, this year, I have decided to make a adorable snack based on the Samoa cookies. These donut holes are baked, not fried, then one side is dipped in dark chocolate, the other in caramel and topped with toasted coconut and more dark chocolate. They are to die for.
I used my basic vegan vanilla cake donut recipe, then used a mini muffin pan to bake little donut holes. You can certainly just use a donut pan if you want, I just love how these little holes pop right in your mouth. Then I melted dark chocolate to dip one side, and made a super quick, super easy, vegan caramel for the other side, topped with coconut and then drizzled with more melted dark chocolate! Perfection!
My parents used to buy Girl Scout cookies when I was a kid, and the Samoas were always my favorite! I would try to hide one box away for myself! The chocolate, caramel and coconut combo is amazing. I add a bit more salt to my caramel as well to give it an extra depth! These come together with one bowl and bake in 10 minutes. While they are baking, you can quickly put together the remaining elements, and bam! The best f’ing donut holes ever!
Making all the toppings is a bit of work, but I promise it is worth it. They are also each so easy, the only reason I say it is a bit of work it is because there are 3 different elements to put on top. One is microwaved, so no skill required there, one is toasted, so also no skill either, and the caramel is just heated on the stove, you just have to keep your eye on it. No biggie! Have fun! Enjoy! And yay! for the Girl Scouts, and their damn delicious cookies!
- 2 1/4 C. All purpose flour
- 1 1/2 tsp. Baking powder
- 1 tsp. Baking soda
- 1 tsp. Salt
- 1 C. Sugar
- 4 Tbsp. Flax meal+6 Tbsp. Water
- 1 C. Almond milk
- 1 tsp. Vanilla
- 3 Tbsp. Coconut oil,melted
- 1 C. Coconut cream
- 1 C. Coconut sugar, or white sugar
- 1 tsp. Salt
- 2 tsp. Vanilla
- 1 C. Coconut, shredded or flakes, toasted
- 8 oz. Dark chocolate, melted
- Toast the coconut, either in a toaster oven set on toast, for about 5-10 minutes until it gets golden brown, or in an oven set to 400 degrees for 5-10 minutes until they brown, Set aside.
- Preheat oven to 350 degrees.
- In a large bowl combine the flour, sugar, baking powder, baking soda and salt.
- Mix together the flax and water to make 2 flax eggs. Let thicken for a minute.
- Add flax eggs, almond milk, vanilla and melted coconut oil to the dry ingredients.
- Stir everything until fully combined.
- Using a prepared mini muffin pan, fill about 1/2 way.
- Bake at 350 degrees for 10 minutes.
- While the donut holes bake, make the caramel, add all the ingredients to a sauce pan, bring to a boil, reduce to a simmer, and let simmer for 3-5 minutes. Take off the heat. It will thicken as it cools.
- Once the donut holes are done, let cool. As they cool, melt the chocolate in the microwave in 30 second intervals, stirring after each interval.
- Once the donuts are cool, dip one side in chocolate, let firm up a bit, dip the other side in caramel, and top with toasted coconut. Drizzle more chocolate on top if you want.
- Let firm up,enjoy!
- I put the donut holes into the freezer once I dipped them in chocolate to help the chocolate harden faster and make it easier to dip in the caramel.
- I then put them in the fridge when they were complete to firm everything up so I could eat them quickly!
Cereal was a staple for me most of my childhood, and frankly as a single, child free adult, it became a week night meal! Over the past few years, I realized I stopped eating so much cereal. As per my child’s request, I recently bought her some various cereals to try. I had a few bowls, and oh lord, the heavens parted and I remembered my love affair with cereal. When I was younger, I loved Golden Grahams! However, Golden Grahams is 1. not vegan 2. has a shit ton of chemicals and 3. has a shit ton of sugar. So, I decided to solve this problem, with my vegan, refined sugar free copy cat Golden Grahams!
This is actually incredibly easy to make, takes very little time, and can be stored in an air tight container for quite a while, if it lasts more than a few days! Throw it in a bowl with some almond milk(my favorite) or other dairy free milk, and you have an amazing perfect breakfast you can feel good about! The dough for the cereal is really simple, only 8 ingredients, and bakes in 10 minutes.
You can roll the dough out between two pieces of parchment paper, this way it gets really thin, and you just take the top piece of parchment paper off, and place the whole bottom sheet with the cereal on it right onto a pan. I cut the cereal into strips, then cut across to make small squares, then I just ran a fork along each row, to give them a little texture like the manufactured cereal.
They are so perfect and delicious! Just the right amount of sweetness, just the right amount of crunch, and I find myself craving this cereal that is much better for me every morning, and that makes me happy! I think I am going to work on some other cereals as well, so I can have my own fantastic stock of cereals in my pantry!
- 2 C. All purpose flour
- 1/2 C. Coconut sugar
- 1 tsp. Salt
- 1 tsp. Cinnamon
- 1 tsp. Vanilla
- 2 Tbsp. Molasses
- 3 Tbsp. Agave nectar
- 1/2 C. Coconut oil, melted
- Preheat oven to 350 degrees.
- In a large mixing bowl, sift all the dry ingredients together.
- In a microwave safe bowl, melt the coconut oil in the microwave for about 20 seconds.
- Add the vanilla, molasses and agave to the coconut oil and whisk together.
- Add the wet ingredients to the dry ingredients, and stir, then you may want to work with your hands, and work into a ball.
- Place a large piece of parchment paper on the counter, place the ball of dough on top, flatten out a bit, then place another piece of parchment paper on top of that. Roll the dough out between the two pieces of parchment paper until it is very thin. Roll from the center out and create a large rectangle that is an 1/8-1/16 inch thick. Remove the top piece of parchment paper.
- Using a pizza cutter, cut small strips the whole length of the dough, then cut across in small strips to create small square. Run a fork across each row to create some textured ridges.
- Place the whole piece of parchment paper with the cut cereal onto a baking sheet. Bake at 350 degrees for 10 minutes. Turn the oven off, and let cool in the oven for at least 30 minutes.
- Cut along the lines again if needed. Let cool completely. Break apart the squares.
- You can store in an air tight container for about a week or so.