Vegan Cinnamon and Sugar French Toast Sticks

breakfast | March 21, 2017 | By

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. 

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Vegan Strawberry Buttermilk Biscuits

breakfast | March 7, 2017 | By

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!

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Vegan Pancake and Sausage Muffins

breakfast | February 21, 2017 | By

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.

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Vegan Baked Samoa Donut Holes

breakfast, desserts | February 13, 2017 | By

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!

Vegan Baked Samoa Donut Holes
Serves 10
Light baked vanilla donut holes, dipped in dark chocolate, coconut caramel and topped with toasted coconut and a dark chocolate drizzle.
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Prep Time
30 min
Cook Time
10 min
Total Time
40 min
Prep Time
30 min
Cook Time
10 min
Total Time
40 min
Donut
  1. 2 1/4 C. All purpose flour
  2. 1 1/2 tsp. Baking powder
  3. 1 tsp. Baking soda
  4. 1 tsp. Salt
  5. 1 C. Sugar
  6. 4 Tbsp. Flax meal+6 Tbsp. Water
  7. 1 C. Almond milk
  8. 1 tsp. Vanilla
  9. 3 Tbsp. Coconut oil,melted
Coconut caramel
  1. 1 C. Coconut cream
  2. 1 C. Coconut sugar, or white sugar
  3. 1 tsp. Salt
  4. 2 tsp. Vanilla
Extra toppings
  1. 1 C. Coconut, shredded or flakes, toasted
  2. 8 oz. Dark chocolate, melted
Instructions
  1. 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.
  2. Preheat oven to 350 degrees.
  3. In a large bowl combine the flour, sugar, baking powder, baking soda and salt.
  4. Mix together the flax and water to make 2 flax eggs. Let thicken for a minute.
  5. Add flax eggs, almond milk, vanilla and melted coconut oil to the dry ingredients.
  6. Stir everything until fully combined.
  7. Using a prepared mini muffin pan, fill about 1/2 way.
  8. Bake at 350 degrees for 10 minutes.
  9. 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.
  10. 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.
  11. 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.
  12. Let firm up,enjoy!
Notes
  1. 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.
  2. I then put them in the fridge when they were complete to firm everything up so I could eat them quickly!
Rabbit and Wolves http://www.rabbitandwolves.com/

 

Vegan Copycat Golden Grahams Cereal

breakfast | February 9, 2017 | By

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!

Vegan Copycat Golden Grahams Cereal
Serves 3
Crispy graham cracker cereal made vegan and refined sugar free!
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Prep Time
10 min
Cook Time
10 min
Total Time
50 min
Prep Time
10 min
Cook Time
10 min
Total Time
50 min
Ingredients
  1. 2 C. All purpose flour
  2. 1/2 C. Coconut sugar
  3. 1 tsp. Salt
  4. 1 tsp. Cinnamon
  5. 1 tsp. Vanilla
  6. 2 Tbsp. Molasses
  7. 3 Tbsp. Agave nectar
  8. 1/2 C. Coconut oil, melted
Instructions
  1. Preheat oven to 350 degrees.
  2. In a large mixing bowl, sift all the dry ingredients together.
  3. In a microwave safe bowl, melt the coconut oil in the microwave for about 20 seconds.
  4. Add the vanilla, molasses and agave to the coconut oil and whisk together.
  5. Add the wet ingredients to the dry ingredients, and stir, then you may want to work with your hands, and work into a ball.
  6. 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.
  7. 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.
  8. 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.
  9. Cut along the lines again if needed. Let cool completely. Break apart the squares.
  10. You can store in an air tight container for about a week or so.
  11. Enjoy!
Rabbit and Wolves http://www.rabbitandwolves.com/

Vegan Chicken and Waffles with Spicy Maple Syrup

breakfast, entrees | February 6, 2017 | By

 

Chicken and waffles is a very interesting Southern staple. It sounds strange, but it is pure perfection. It was also just itching to be turned into a fantastic vegan dish. I have seen recipes for vegetarian chicken and waffles using pre-made fake chicken and pre-made waffles. So I wanted to create  recipe from scratch that you could make pretty easily, and I would like to say, I think this may be the best vegan chicken I have ever tasted. I also made a Belgian style waffle, and it is the perfect pairing. Light, crisp and fluffy waffles, topped with the perfect vegan chicken. Pour on top my spicy maple syrup, and prepare for one of the best meals of your life!

I have been playing around with this idea for a while now, and I finally decided that the perfect base for the vegan chicken would be chickpeas. Mashed chickpeas mixed with poultry seasoning, no chicken broth and vital wheat gluten, make the perfect chicken tender type situation! They were absolutely delicious in every way! The texture was great! The taste divine, and the combination of waffle, chicken and syrup was outrageous!

I had some friends over for Sunday brunch, and I made a big batch of citrus Sangria, and these chicken and waffles. They were a big hit, and while filling and carby, I actually didn’t feel like total crap afterwards like I do when I am eating lots of other brunch and breakfast carbs. These are way lighter and healthier than you might think. I still had energy after eating waffles, which is saying a lot. I usually feel like I need a nap immediately after eating any waffles or pancakes. This dish is different!

You also don’t really need any special equipment to make the chicken which makes me feel great about sharing this with you. I know not everyone has a food processor or blender. All you have to do is mash your chickpeas, I just used a potato masher, but a fork would work, and then stir in the remaining ingredients! Voila, you are ready for your best ever vegan chicken! Obviously, you need a waffle iron for the waffles,  but that is it. Also, I think everyone needs a waffle iron anyways. You can do amazing things with it!

 

Make this immediately! You won’t regret it, it will change your life. Well, if your life is food, like mine is, anyways! I hope you enjoy!

Vegan Chicken and Waffles
Serves 4
Crispy vegan chickpea chicken on top off fluffy waffles topped with spicy maple syrup!
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Prep Time
30 min
Cook Time
15 min
Total Time
45 min
Prep Time
30 min
Cook Time
15 min
Total Time
45 min
"Chicken"
  1. 1 Can of chickpeas
  2. 1/2 C. Vital wheat gluten
  3. 3 Tbsp. No chicken broth or veggie broth
  4. 1 tsp. Liquid smoke
  5. 2 tsp. Poultry seasoning
  6. A dash of salt and pepper
  7. 1/2 C. Cornstarch
  8. Oil for frying
Waffles
  1. 1 1/2 C. All purpose flour
  2. 1 tsp. Baking powder
  3. 1/2 C. Cornstarch
  4. 3 Tbsp. Sugar
  5. 2 tsp. Salt
  6. 2 tsp. Vanilla
  7. 6 Tbsp. Veggie oil
  8. 2 C. Almond milk
  9. 2 tsp. Apple cider vinegar
  10. 4 Tbsp. Flax meal
  11. 6 Tbsp. Water
Spicy maple syrup
  1. 1/2 C. Maple syrup
  2. 1/2 tsp. Cayenne pepper
Instructions
  1. Make the "chicken" first. Drain the chickpeas, and pour into a large mixing bowl. Mash pretty well, with a potato masher or a fork. You want a little texture, but mostly all mashed.
  2. Add the vital wheat gluten, the broth and all the seasonings. Mash all together, your hands may be the best tool for this. Mash and knead slightly until everything is combined and forms a dough. Shape into finger like shapes, so they look like chicken fingers.
  3. Heat about 1-1 1/2 in. of oil in a pan to about 300-350 degrees.
  4. Dredge the "chicken" in the cornstarch, and pat off excess. Once oil is hot, fry on each side for a few minutes until golden brown on each side.
  5. Make the waffles, add all the dry ingredients to a large mixing bowl. Stir together.
  6. In a medium sized mixing bowl, add vanilla and oil and whisk together. Set aside.
  7. Add the apple cider vinegar to the almond milk, and let sit for a few minutes until it curdles slightly creating vegan buttermilk.
  8. Make the flax eggs, by adding the flax meal to the water, whisk and let thicken for a minute.
  9. Add the vegan buttermilk, and flax eggs to the oil and vanilla. Whisk all together until fully combined.
  10. Pour the wet ingredients into the dry and whisk until fully combined and smooth.
  11. Heat your waffle iron, and cook waffles according to your waffle iron's instructions.
  12. When the "chicken" and waffles are ready, whisk together the maple syrup and cayenne to make the spicy syrup.
  13. Serve a waffle with some "chicken" on top, and pour the syrup over all of it!
  14. Enjoy!
Rabbit and Wolves http://www.rabbitandwolves.com/

 

 

Vegan Crunchy French Toast

breakfast | January 30, 2017 | By

Guys, do you know what is f#$@*ing delicious? Crunchy french toast. Have you ever tried anything like this? My mom used to make us french toast when we were kids, she would make a custard like dip for the bread like you normally do, but then she would coat the bread in crushed up cereal! Oh. My. God. If you have never tried this, do it! My vegan version of crunchy french toast is much healthier, but just as amazing as I remembered!

The act of dipping the bread into the custard makes it luscious, moist and creamy inside. The act of coating in a crunchy cereal makes the outside, once cooked, crispy and caramelizes the outside from cooking the sugar in the cereal! All this together makes for a perfect flavor and texture contrast. Top with maple syrup or powdered sugar…and damn!

The custard is vegan, gluten free and refined sugar free. So if you want to make this completely gluten free, that would be super easy, just use gluten free bread and most corn cereals are gluten free as well! This will also contain very little sugar, and that will be your decision on what kind of cereal you want to get. This 9 ingredient, healthy(ish) breakfast also only takes about 10 minutes from start to finish!

All right guys, this is fool proof, fast and the best french toast of all time. You probably should make this this weekend. Brunch? Yes! Or dinner? Sure, whatever. I love me some brinner! I am quite certain breakfast food is my favorite and what I crave like 90% of the time. How about you? Add this to your list of the top breakfast foods of all time!

Vegan Crunchy French Toast
Serves 3
Plant based classic french toast crusted in crunchy cereal!
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Prep Time
5 min
Cook Time
10 min
Total Time
15 min
Prep Time
5 min
Cook Time
10 min
Total Time
15 min
Custard
  1. 1 1/4 C. Almond milk
  2. 2 Tbsp. Flax meal
  3. 3 Tbsp. Water
  4. 1/4 C. Apple sauce
  5. 1/4 C. Maple syrup
  6. 1 tsp. Vanilla
  7. 1/2 tsp. Cinnamon
  8. 1/2 tsp. Salt
Toast
  1. 6-8 Slices of bread, gluten free or regular
  2. 3 C. Corn flake cereal, vegan. I used Trader Joe's Frosted flakes
  3. Non stick spray
Instructions
  1. In a medium sized mixing bowl, add the almond milk.
  2. Make a flax egg, by mixing together the flax and water, set aside for a minute to thicken.
  3. Add flax egg and remaining custard ingredients to the almond milk, whisk everything until fully combined.
  4. Heat non stick skillet or griddle on medium high.
  5. On a plate, crush the cereal pretty fine, but so it still has nice texture, with a cup or your hand.
  6. Dip a slice of bread into the custard until saturated, then press into the crushed cereal on the plate, flip and crust the other side. Make sure each side is fully crusted with cereal.
  7. Spray the pan or griddle with non stick spray, and place bread into pan. Cook each side for about 2 minutes until cooked through and crunchy on the outside.
  8. Repeat with all the bread you plan to make.
  9. Serve immediately with maple syrup or powdered sugar!
Notes
  1. This will be enough custard for 6 to 8 pieces of bread, so you can make as many as you want. I think 2 slices per person is a good amount!
  2. You can make this completely gluten free by using gluten free bread and finding a gluten free corn flake cereal(most are, just check the back)
Rabbit and Wolves http://www.rabbitandwolves.com/

 

Vegan Huevos Rancheros Tostadas

breakfast, entrees | January 14, 2017 | By

I grew up in Miami, there were endless options for Mexican and Cuban food, as well as many other Hispanic restaurants. I was greatly influenced early on by my love of Hispanic food. There was an amazing little Cuban restaurant really close to my house when I was a teenager. My dad used to take us there at least once a week. It was astoundingly cheap and astoundingly delicious. I used to get a Cafe con Leche, and they had the most delicious plantains I had ever had or ever will have. My many hours spent at the cafe inspired a lot of mojo marinades! Huevoes Rancheros was one of my favorite Hispanic inspired dishes as well. I have never liked eggs over easy, but my brother and dad did, so I would make scrambled eggs for mine, and over easy for them. I had really been missing this wonderful dish recently, so of course, I made my own!

These “eggs” are a take on the scrambled eggs I used to make for my huevos rancheros, they are not just a crumbled tofu. I blended them with spices and a few other things to give them the flavor and texture of a real scrambled egg. It is incredibly easy, all you have to do it throw everything in a blender and then pour into a pan and cook like you would a real scrambled egg. Then all you need to do is fry up some corn tortillas and top with your favorite toppings! 

Why did I make this vegan version of huevos rancheros into a tostada, you ask? Because it is so freaking good! Why the heck not? It makes it portable, crunchable, and delectable.( I don’t think crunchable is a word, but it should be) This entire combination is amazing. I recommend using all the components I did. I have a mashed black bean layer, then the “eggs” then avocado smashed with lime, salsa, cilantro and green onions. I would also say adding some vegan cheese is a great idea!

This quick breakfast is perfect for any time of day! I do love me some breakfast for dinner, and this kind of already borders on breakfast and dinner! You can totally get creative with this one, and throw what ever you want on these babies, anything you would put on a taco would work on these as well! Vegan huevos rancheros tostadas are so perfect! Have fun everyone!

Vegan Huevos Rancheros Tostadas
Serves 6
Crispy corn tortilla topped with beans, vegan scrambled eggs and all the most perfect toppings!
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Prep Time
15 min
Cook Time
10 min
Total Time
25 min
Prep Time
15 min
Cook Time
10 min
Total Time
25 min
Scrambled "huevos"
  1. 1 15oz. Block of Extra firm tofu
  2. 4 Tbsp. Coconut cream
  3. 1/2 C. Almond milk
  4. 1 Clove of Garlic
  5. 2 Tbsp. Nutritional yeast
  6. 3 Tbsp. Cornstarch
  7. 1 tsp. Mustard
  8. 2 tsp. Turmeric
  9. 2 tsp. Salt
  10. 1 tsp. Black pepper
  11. 1 tsp. Smoked paprika
Tostadas
  1. 6-8 Corn tortillas
  2. Oil of choice for frying
  3. 1 Can Black beans
  4. 1 Avocado
  5. 2 Limes
  6. 2 Tbsp. Cilantro
  7. Salsa of choice
  8. Salt and Pepper to taste
Instructions
  1. In a blender, add all the "huevos ingredients, and blend on high until creamy and smooth. This will take a few minutes.
  2. Once the huevos mixture is ready, heat a small non stick pan, sprayed with non stick spray, scoop about 1/3 of a cup of the mixture into the pan, and smooth out evenly. Let cook for a few minutes on one side, and then flip over, and you can break it up a bit to look like scrambled eggs. Move around and cook on each side just like you would with eggs. Once all of it has browned a bit and it looks cooked through, remove from the pan and repeat as many times as you want until you have as many eggs as you need, depending on how many tostadas you plan to make.
  3. Heat about half an inch of oil in a pan on medium high heat, and once the oil is hot, add your corn tortillas, one or two at a time, cook for a minute or each side. Until brown and crispy. Repeat until you have all your tortillas done.
  4. Smash the black beans down a bit with some salt and pepper, using a fork, warm them in a sauce pan for a few minutes.
  5. Put together the tostadas. Lay a crispy tortilla down, then the smashed black beans, then the "huevos" , then avocado mixed with lime juice, salsa, and cilantro. Squeeze a little more lime juice on top and you are ready to go!
Rabbit and Wolves http://www.rabbitandwolves.com/

 

 

Vegan Banana Bread Waffles

breakfast | January 12, 2017 | By

Let us have a chat about bananas. I love them so much, and I think I may always go overboard with how many I buy(especially if I go shopping when I am hungry, am I right?), and then they go bad so fast! So, I am constantly thinking about things to make with very ripe bananas, besides banana bread. Don’t get me wrong, I love banana bread, it is just done to excess. Then I had a thought a few days ago, why fight it? I will just make it more fabulous! Vegan gluten free banana bread waffles became the answer to all my questions about what to do with my ripe bananas!

These waffles taste exactly like banana bread! I used a combination of oat flour, that I processed myself(but you don’t have to) and pecans also processed into a almost flour like texture. Mashed banana, cinnamon, then sweetened with either maple syrup or coconut sugar(I tried both, they are both amazing), this perfect breakfast is healthy, delicious and fast as heck! 

 

I highly recommend getting a waffle maker, they are so awesome, and can turn any boring dish into something super exciting! This waffle batter, while being ironed, made my kitchen smell like banana bread, and it was totally awesome! This recipe is super simple, and is ready in minutes. Pour some maple syrup on top, and hot damn! So friggin’ good!

I also want to mention, if you are still like me, and you are trying to eat clean for your new year’s resolution, this is a perfect breakfast. I promise you won’t know they are really healthy and you don’t even have to tell anyone (shhhhhhhh….). Adding this to your repertoire will make life way easier! These waffles are perfect, crispy and crunchy on the outside, soft and fluffy in the center. The pecans and oats together make a really great texture! I was actually not sure how this was going to turn out, but I was so surprised by how incredible these waffles are!

I hope you enjoy, and as always, if you have any questions or feedback, I am happy to hear it! Have fun kids!

Tools I used:
Hamilton Beach Flip Belgian Waffle Maker with Removable Plates (26030)
Bob’s Red Mill Gluten Free Quick Cooking Rolled Oats, 32 Ounce (Pack of 4)

Vegan Gluten Free Banana Bread Waffles
Serves 4
Oat and pecan based waffles filled with bananas and cinnamon!
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Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Ingredients
  1. 1 Banana, very ripe
  2. 2 Tbsp. Flax meal
  3. 3 Tbsp. Water
  4. 2 Tbsp. Maple syrup or coconut sugar
  5. 1 1/2 C. Quick cooking Oats, gluten free
  6. 1/2 C. Pecans
  7. 2 tsp. Baking powder
  8. 1 tsp. Cinnamon
  9. 1 tsp. Salt
  10. 1 tsp. Vanilla
  11. 1/2 C. Almond milk
  12. 5 Tbsp. Coconut oil, melted
Instructions
  1. Plug in your waffle iron and begin to heat up.
  2. In a large bowl, smash your banana.
  3. In a small bowl, mix the flax and water to create a flax egg, set aside to thicken for a minute.
  4. Add the flax egg to the banana, along with the maple syrup or coconut sugar and stir together.
  5. In a food processor, add the oats, and process for a few minutes until very fine, and flour like.
  6. Pour oats into the large bowl with the banana mixture.
  7. Add the pecans to the food processor, and process down really fine as well, it doesn't have to be as fine as the oats. Add pecans to the large bowl with the oats and banana mixture.
  8. Add the remaining ingredients, the baking powder, cinnamon, salt, vanilla, almond milk and melted coconut oil.
  9. Stir all together until fully combined.
  10. Spray your heated waffle iron, scoop a good amount of mixture into the center of the waffle iron and cook according to your waffle irons instructions. Repeat until all the waffles you want are made.
  11. Serve immediately, with maple syrup!
Notes
  1. I like to use an ice cream scoop for my waffle batter, it is easy and insures they are the same size!
Rabbit and Wolves http://www.rabbitandwolves.com/

 

 

Vegan Orange Pistachio Baked Donuts

breakfast, desserts | January 4, 2017 | By

 

There is a donut shop in Atlanta called Revolution Doughnuts, if you get the chance, go there. They have some vegan donuts and some non vegan donuts, but there are plenty of vegan ones to choose from and I have never been disappointed. They are all amazing, they have a yeast donut that is topped with orange and pistachio, and it is an amazing combination. Last time I had it, I was very inspired by how orange and pistachio taste together. I was thinking I would make my own take on this, and make it a baked donut, and fill it will pistachios processed into a flour. Add orange zest into the batter and then top it with an orange glaze. Oh, and some more chopped pistachios on top!

Is pistachio flour a thing? I don’t know, but it definitely is now! It was so beautiful to create and even more beautiful to eat! It gives the dough such good flavor and texture, I may have eaten more than my fair share of these babies. I made little ones, but you can make whatever size you want. I love baby donuts, it makes me feel better about eating like 10 of them, I’m all like “this has to only be like one donut, right?” 

I have been considering doing this flavor combination for a while, but I thought winter was the best time to do it. When I think of pistachios and oranges, those flavors and scents make me think of cold weather. So, I thought now was a good time! They are perfect in every way. Really quick to make, baked not fried, and ready to party in your mouth. 

Also, sorry for all the recipes that require a food processor, but I often forget not everyone has one, because they are magic. If you are vegan, or just trying to eat healthier, get yo’ self a food processor, you can use it for so many things. Including maybe continuing to process the pistachios into butter? I dunno? Maybe? It sounds pretty good, and I might go give it a try!

Okay, kids, have fun! Make these donuts, enjoy January! See you soon, and I hope you enjoy! As always, if you have any questions or feedback, I would love to hear it!

Vegan Orange Pistachio Donuts
Serves 12
Pistachios and orange on the inside and out!
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Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Ingredients
  1. 1/3 C. Pistachios,deshelled(processed into a flour)
  2. 1 C. All purpose flour
  3. 1/3 C. Sugar
  4. 1 tsp. Baking powder
  5. 1/2 tsp. Baking soda
  6. 1 tsp. Salt
  7. 2 Tbsp. Vegan butter,melted
  8. 2 Tbsp. Flax meal
  9. 3 Tbsp. Water
  10. 1/3 C. Almond milk
  11. 1 tsp. Vanilla
  12. 2 tsp. Orange zest
Glaze
  1. 2 C. Powdered sugar
  2. 2 Tbsp. Orange juice
  3. Extra chopped pistachios for topping(optional)
Instructions
  1. Preheat oven to 350 degrees.
  2. In a food processor, process the pistachios to a flour consistency, it will take a few minutes.
  3. Pour the 1/3 C. of pistachio "flour" into a medium sized mixing bowl, add the all purpose flour, sugar, baking powder, baking soda and salt. Stir to combine.
  4. Make a flax egg by mixing the flax meal and water together and let sit for a minute to thicken.
  5. Add melted vegan butter, flax egg, almond milk, vanilla and orange zest, to the dry ingredients and stir until fully combined.
  6. Spray your donut pan with non stick spray and fill your donut pan with batter.
  7. Bake at 350 for 6-8 minutes for mini and 10-15 minutes for large.
  8. While the donuts cool, make the glaze, whisk together the powdered sugar and juice.
  9. When the donuts have cooled completely, dip into glaze and top with chopped pistachios.
  10. Enjoy!
Notes
  1. Make sure you don't over process the pistachios, it will turn into nut butter, but process enough so it is a pretty fine consistency.
  2. I like to use a piping bag to fill the donut pan cavities.
  3. I like to use the juice from the oranges you zest for the glaze, fresh juice is the best!
Rabbit and Wolves http://www.rabbitandwolves.com/

 

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