30 January 2011

Dollars to Donuts

Half a Hole

Oh, heavens! The sweet and crispy, warm and fluffy all at once. These donuts are the best thing to happen since my vegan baking experiment began. Nowadays I'm not only going gluten free and dairy free, but also egg free. I gotta say: I really miss eggs. In addition to giving up the delicious sausage scrambles, being without eggs really ups the baking challenge. Especially since eggs tend to hold the gluten-free flours together. But I digress. I have been learning the vegan ropes and today I perfected amazing gluten-free, vegan donuts. Most of the credit goes to Lolo over at VeganYumYum. Her Mini Donut recipe was the foundation for my creation. Aside from switching to gluten-free flour, I also switched brown sugar instead of white, almond milk instead of soy, coconut oil instead of Earth Balance, and fried instead of baked (not as healthy, but I don't have the donut pans yet). I also chose to roll my donuts in cinnamon sugar, but Lolo has some great glazes you can also try out. Experiment for yourself.

Cinnamon Donut Holes
*gluten free, vegan

Dry Ingredients:
1 c. Gluten Free Flour Mix*
1/2 c. brown sugar
1 1/2 tsp baking powder
1/4 tsp salt
1/4 tsp nutmeg
1 shake of cinnamon

Wet Ingredients:
1/2 c. almond milk
1/2 tsp apple cider vinegar
1/2 tsp pure vanilla extract
Egg Replacer for 1 Egg
4 Tbs coconut oil

Vegetable Oil
Cinnamon Sugar

*GF Mix: 1/4 cup of each flour- millet, sweet rice, coconut, and potato starch. Plus 1/2 tsp of xanthum gum and 1/2 tsp of guar gum

Mix all the dry ingredients together; whisk to make sure they're thoroughly blended. In a small sauce pan, over medium-low heat, slowly whisk together (don't over do it) the wet ingredients. DO NOT OVER HEAT. The ingredients will fully blend and will start to rise. You should be able to dip your finger in and it should just feel warm. Pour the wet mix into the dry and stir together. It should look like this photo.

In order to fry the donuts, pour about 2" of vegetable oil in a heavy bottomed pan and heat to 350 degrees. I used my deep, cast iron fry pan. Once the oil is to the proper heat, roll about a tablespoon of the batter into a ball and drop it into the fry oil. Allow for about a minute and half on each side and then set the donut holes to drain on a paper towel.

After they've cooled for awhile, roll them in cinnamon sugar and devour! Enjoy

Cinnamon GF/Vegan Donut Holes

23 October 2010

Portrait of a Family by a Young Artist

I cannot say enough about the amazing photographer who took our family photos a few weeks ago. Her name is Erin and she works under the name Freya Photography. Her style is warm and beautiful and out of the ordinary. She is based out of the Portland, ME area (Damariscotta to be exact). Check out her website and some of the amazing photos she took during our shoot. She's definitely thinking outside of the traditional family portrait box.

14 July 2010

The Colonel can keep his chicken

Remember chicken nuggets?

Remember how crispy and tender they tasted before you found out they were made of the amalgamation of various smashed up parts from various smashed up chickens? If only I could capture that youthful ignorance for just one moment...

Ha! Forget that! I'm moving on, Colonel Sanders! This week, in an attempt to use the bushel of collard greens my roommate harvested from our community garden plot, I stumbled upon the recipe for my fried chicken rebirth. Thank you, Stephanie, over at Wasabimon blog! Her recipe was perfectly adapted from Laurie Colwin's recipe in Gourmet. The only changes I made were to use almond milk, a 4-part flour mix of chickpea, brown rice, sorghum, and corn starch, and no sesame oil. I do not love the taste of chickpea flour so I mixed it up. Next time I would experiment with more spices, and maybe try the sesame oil. I ended up using her collard green recipe too (sans carrots and with homemade chicken broth instead of veggie). And instead of the typical KFC mash potato side, I cooked up some whole grain quinoa with pesto. So tastey! I have been dreaming of this meal ever since.