Author: email@example.com | Category: Breakfast, Doughnuts, Food for Thought | Tags: breakfast, chocolate, dessert, doughnut, gluten-free, low-fat, non-dairy, plant-based, pumpkin, Vegan, Vegetarian
I hear the word “mindfulness” being tossed around a lot lately, but what does it actually mean? According to Psychology Today, “mindfulness is a state of active, open attention on the present. When you’re mindful, you observe your thoughts and feelings from a distance, without judging them good or bad. Instead of letting your life pass you by, mindfulness means living in the moment and awakening to experience.” I find that baking is a good way to practice mindfulness. The focus required for measuring ingredients, following the sequence of a recipe and perfecting different techniques allows me to be in the moment. It’s somewhat meditative and very relaxing. My mindfulness time of the day is usually from six to eight o’clock in the morning — before any interruptions like phone calls, a frolicsome puppy or someone looking for breakfast can crash my party. It’s just me, a counter full of ingredients and equipment and an open mind. This morning I had a very gratifying mindfulness session that resulted in chocolate doughnuts that are gluten free, low fat and very tempting. The doughnuts are delicious right out of the oven, but I wanted to have an icing option. As I was whisking together maple syrup and cocoa powder for chocolate icing, the thought of peanut butter-topped doughnuts crossed my mind. Actually, I was thinking about Funny Bones, a peanut butter filled chocolate cake that was a childhood favorite of mine. Now where did that come from? Well, that’s how mindfulness works — it frees your mind and opens you up a whole world of possibilities. Bake up a batch of Chocolate Doughnuts and start your mindfulness practice today. Thanks for being Vegi-curious.
Makes 8 doughnuts
- ¾ cup non-dairy milk
- 1/2 cup granulated sugar
- 1/2 cup pureed pumpkin
- 2 tablespoons almond butter
- 1 teaspoon vanilla extract
- 1-1/4 cup brown rice flour
- 1/2 cup cocoa powder, Dutch-processed or regular
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Preheat oven to 350°F. Coat doughnut pan with coconut oil
Place milk, sugar, pumpkin, almond butter and vanilla in small mixing bowl. Using an immersion blender, process into a smooth puree. (You could alternately use a blender or food processor.)
In a separate bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt. Add liquid ingredients and mix well.
Using a pastry bag fitted with a large tip, fill doughnut pan ¾ the way full. You should have enough to make 10 doughnuts. Bake for about 10-15 minutes. Doughnuts should spring back when surface is touched with your finger.Transfer to a cooling rack and let cool completely before removing from pan.
Prepare icing and drizzle or spread over top of doughnuts.
Mix 2 tablespoons of maple syrup with 2 tablespoons of cocoa powder until smooth. You can add more syrup or cocoa powder to achieve desired consistency.
Peanut Butter Icing
Mix 2 tablespoons of maple syrup with 2 tablespoon of peanut butter until smooth.
30 Apr 2016