Rabbit and Wolves

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Breakfast

Vegan Mini Mint Chocolate Chip Donuts

by 1 Comment

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I haven’t used my Wilton mini donut pan in quite a while, it was just staring me right in the face screaming “use me, use me, you know you need mini donuts in your life.” I originally purchased the pan for an event I catered that requested mini vegan desserts, and lots of them. I came up with mini pies, donuts, cupcakes and cookies. They were such a big hit, I got a lot more requests for mini desserts, and I love doing them! Anyways, that was over a year ago, and I have not had an occasion recently to pull it out and put it to good use.

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Today, I decided to give the mini donut pan a turn in the oven, but what to do, what to do? One of my husband’s favorite flavor combos is chocolate and mint, so I decided to create something based on that. I then thought to myself, I wonder how many calories would be in one, this may be a low calorie sweet treat you could have a few of and not feel so bad. I do generally try to watch my calorie intake just a tad and make sure I am exercising enough. So I calculated the calories, mostly for my own piece of mind, and guess what? They are only 35 calories each! You could have a few for dessert, and feel really good about it. There is a small amount of sugar, and I used organic sugar, just to make myself feel even better.

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These babies are so scrumptious, and fluffy and light. They also remind me of my favorite time of year(other than Fall), Winter! I know it is summer, but I am more than ready for it to be over! Bring me pumpkin, bring me mint, bring me cranberries…please! So enjoy these (almost) guilt free winter inspired treats!

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Ingredients:

2 C. All purpose flour

1/2 C. Organic sugar

1/2 C. Dark chocolate(vegan) mini chips

2 tsp. Baking powder

1 tsp. Salt

3/4 C. Almond milk

1 tsp. Apple cider vinegar

2 Flax eggs (2 Tbsp. Flax meal+3Tbsp. Water=1 egg)

2 Tbsp. Vegan butter( I use Earth Balance), melted

1/2 tsp. Mint extract

Vegan Green food coloring(optional), to desired color

Glaze:

1/2 C. Dk. Chocolate

1 Tbsp. Coconut oil

Directions:

  1.  Preheat oven to 375. Make flax eggs. Make vegan buttermilk, by mixing the almond milk and apple cider vinegar together and set aside.
  2. Mix flour, sugar, chocolate chips, baking powder and salt in a large mixing bowl.
  3. Add in flax eggs, vegan buttermilk and melted vegan butter. Mix until everything is combined.
  4. Add mint and food coloring.
  5. Grease a donut pan, mini or regular, and using a piping bag or large plastic bag filled with dough, pipe dough into pan.
  6. Bake for 6-8 minutes if using mini pan, a little longer for regular sized donuts.
  7. Microwave chocolate and coconut oil for 30 second intervals, stirring after each interval until melted.
  8. Once donuts are cooled, dip in chocolate glaze. Eat ’em all!

This recipe makes about 4 dozen mini donuts and probably about 1 dozen or so regular. Only 35 calories if you make mini ones! This is a very easy just throw everything together, pretty hard to mess up recipe, and four year old girl approved!

Tools I Used:

Wilton Nonstick 12-Cavity Mini Donut Pan
Wilton Disposable 16-Inch Decorating Bags, 12 Pack

 

Vegan Copy Cat Hawaiian Rolls

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Much of my childhood was spent sneaking the King’s Hawaiian Rolls my parents would buy for special occasions. I knew when they came home from the store with a package, we were having people over for some reason or another. The package would slowly disappear every time  they turned their backs. I may have been slipping a tiny hand into the bag and pulling off a roll or two. The thought of these sweet rolls always makes my heart happy, still. Unfortunately, I realized they were not vegan when I got older and wanted to spread this love to my daughter. My daughter is a vegetarian and eats dairy and eggs, but I wanted something we could have together.

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My husband bought some King’s Hawaiian Rolls a while back to make sliders out of, and then I got the idea to just make my own. How hard could it be? I mean really, I have a bit of knowledge about yeast bread making and what generally goes into these rolls, so as I always say, “I can totally make that vegan.” I found a few reference, Girl meets kitchen , and Food.com . These were a great help to get me started.

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So here is the veganized version I came up with. They are so delicious, they take me right back to the happier times I had as a child. Food was always involved in my the memories I have that I am actually fond of. The point I am trying to make every day is to make healthier versions of the food that comforted me, and make healthier versions of the memories I had for my daughter, so that we may have a healthier life, physically and mentally. Please enjoy!

Ingredients:

3 C. All purpose flour

1/2 tsp. Ginger

1 1/2 Flax eggs( so that ends up being 3 Tbsp. Flax meal + 4 1/2 Tbsp. Water)

1 C. Pineapple Juice

1/3 C. White sugar

1/2 Tsp. Vanilla

2 1/4 tsp. Dry active yeast

1/4 C. Vegan butter( I use Earth Balance)

Directions:

  1. Mix together flax eggs, pineapple juice, sugar and vanilla in a small mixing bowl.
  2. In a large mixing bowl, add half the flour and the ginger, make a well in the center.
  3. Add warm melted vegan butter to the wet mixture, and pour into the center of the dry mixture.
  4. Sprinkle the yeast on to the wet center and begin to mix together with a wooden spoon.
  5. Add the remaining flour and mix until fully combined.
  6. Turn dough out onto a floured surface, and knead for a few minutes with as much extra flour as you need to make smooth and not sticky.
  7. Place dough into greased bowl and let rise for an hour in a warm dry place.
  8. Once doubled in size, turn back onto floured surface, cut in half, and then cut each half into 8 pieces. You should get 16 pieces total. Roll each section into a ball and put up against each other in a greased pan.
  9. Let rise for another 30 minutes.
  10. Preheat oven to 350. Brush the tops of each roll with vegan butter, and bake for 25-30 minutes or until golden brown. Half way through, I brushed the rolls with more vegan butter.
  11. Put whateva you want on them, they are amazing!
  12. P.S I put more Earth Balance on them!

Vegan Greek Yogurt Triple Berry Crumb Muffins

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I have been wanting to try a muffin using vegan greek style yogurt for a while. I see these recipes all the time using greek yogurt, and I wanted to know if a vegan version would turn out well. The answer is yes! These are so light, fluffy and moist, plus without all the fat and cholesterol that animal products have. I have also been trying to have breakfasts that are ready the day before and an easy grab and go, as we are usually hustling out the door in the morning to get someone somewhere. With school starting in a few weeks, and it being my daughter’s first year of school, I want to try to be a bit more organized than usual so that she isn’t going to school hungry. I am a bit of a disaster you see, all my other mom friends travel with a houseful of stuff for their kids(snacks, change of clothes, drinks, toys). I have always felt like I was getting something wrong. I have realized recently, I am just me. A disaster who loves her kid and has a very happy one. However, the point is, prepping breakfast will perhaps make the hurricane that I am into a tropical storm.

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These are the muffins before the crumb topping. They would be delicious without the topping if you just aren’t feelin’ that, but the crumb topping is frackin’ delish and really easy. It just takes an extra step, but requires no skill at all. You just crumbling a few ingredients together and wa la.

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Oh you fabulous crumb topping, you make these muffins even more beautiful and glorious. Never change, I love you just the way you are. Here is the recipe, please enjoy!

Ingredients:

1/4 C. Vegan butter( I use Earth Balance)

3/4 C. White sugar

2 Flax eggs(2 Tbsp. flax meal+3 Tbsp. water=1 flax egg)

1 1/2 tsp. Vanilla extract

3/4 C. Daiya Strawberry Greek Yogurt

1 1/3 C. All purpose flour

1/2 tsp. Baking soda

1/2 tsp. Salt

1/2 C. Fresh blueberries

1/2 C. Fresh blackberries

Topping:

1/2 C. All purpose flour

1/4 C. Brown sugar

1 tsp. Cinnamon

5 Tbsp. Vegan butter

Directions:

  1. Make the crumb topping, mix all the dry ingredients in a small bowl, and cut in cold vegan butter. Crumble with your hands or a fork until all combined and crumbly. Set aside.
  2. Preheat oven to 450 degrees. Cream together the vegan butter and sugar. Add the flax eggs and vanilla.
  3. Combine all the dry ingredients in a separate bowl.
  4. Start adding the dry ingredients to the vegan butter and sugar mixture, alternating with the greek yogurt, until the flour mixture and yogurt are completely incorporated.
  5. Fold in the berries, carefully so you don’t smash them.
  6. Fill the muffin tin with the batter, and then top each with the crumb topping.
  7. Bake for 13-16 minutes. Or until a toothpick comes out clean.