Snickerdoodle Mini Donuts - Vegan, Gluten and Soy Free too

       Last Saturday, my girls celebrated their birthdays with a joint pool party.  It was their first time to have a party after the food allergy diagnosis.  I tried to make it as simple as possible by ordering Gluten free Dominos Pizza for my kiddos and regular pizza for guests.  Sneaky right? Then I made Double Chocolate S'mores Cupcakes (Sorry everything just flew like crazy before I got to take some pictures.), allergy safe chips, limeade and these Snickerdoodle Mini Donuts. 

 

 

 

         I always love to entertain.  Not only for the company but to test my recipes.  I'm lucky I have awesome people who are willing to try anything that comes out of my kitchen.  Anyway, I'm a little nervous this time because the young guests ages 8 - 10 aren't familiar or have never even tried any gluten free and vegan baked good.  Knowing them, it is a matter of either they eat or doesn't touch the food at all. 

 

         To my surprise, these donuts were a big hit.  I brought 4 dozen (2 batches of this recipe) for the 15 guests including a couple of moms.  Everyone enjoyed it and were even asking for more.  The moms couldn't believe that the donuts are indeed vegan and gluten, nut, peanut, soy free.   With so much rave, I'm not confident to share with your the recipe. 

 

         Without further intro, here's the recipe you have been waiting for. Warning! These are highly addictive so count as you pop.  :)

 

- Roz

 

Ingredients:

1/4 cup potato starch
1/4 cup tapioca starch
1/4 cup sorghum flour
3/4 cup rice flour
1 Tbs. baking powder
2 tsp. cinnamon powder
1/2 tsp. sea salt (finely ground)
2/3 cup organic cane sugar (regular white sugar will also work)
1/4 cup coconut oil (sunflower oil will also do)
1/2 cup flax milk (rice, almond or refrigerated coconut milk)
1 Tbs. flax meal
3 Tbs. lukewarm water
2 tsp. vanilla extract
1/4 cup unsweetened apple sauce

Topping:
1 Tbs. cane sugar (Turbinado sugar has bigger grains for more texture)
1/2 tsp. cinnamon powder

1. Preheat your mini donut maker.
2. Make a flax goo by combining flax meal and water in a small bowl.  Set aside for at least 5 minutes before using.
3. In a big bowl, whisk the potato and tapioca starch, rice flour, sorghum flour, baking powder, cinnamon and salt.
4. With an electric mixer or hand mixer, cream the oil, sugar, apple sauce and flax goo.
5. Once it's well incorporated, add the milk and vanilla.
6. Turn the mixer on low and slowly add the dry ingredients. 
7. Pour about 2 tablespoons of the batter in the donut crevices. 
8. Bake for 5-6 minutes.
9. Combine the sugar and cinnamon topping.
10. Once the donuts are done, immediately dip in the cinnamon sugar mixture.  If most topping does not stick, let the donuts cool for about 2 minutes and lightly brush with non dairy milk before dipping in the topping mixture.
11. Enjoy!      

 

 

Friday Finds: Jamba Juice Smoothies

       Summer is in full swing.  That means nothing can beat a nice ice cold sweetened treat on a hot sunny day.  Since most of us are spending more time outdoors, a quite a challenging task for us with food allergies and special food requirements,  I decided to search ahead of time online for ice cream shops and frozen yogurt places which carry dairy free and healthier versions of cold treats.

       Lucky me, last month, I was contacted by the people of Moms Meet Program of May Media Group, LLC to review two products from their sponsor, Jamba Juice. Take note,  as a Mom's Meet blogger, I have received the smoothies for free in return for posting a review of it.  All the opinions I'm posting are my own and I call everything as it is.  No special treatments.

 

         The flavor I was asked to try is Tropical Harvest which is made with mangoes, peaches, passion fruit, yellow veggies (sweet potato, carrot and butternut squash) and ice.  Aside from being refreshing delicious, I love that this smoothie does not contain added sweeteners like refined sugar and even organic syrups.  Thus saving me lots of unwanted calories.  Would you believe that a small size (Sixteen) is just 230 calories and it does taste sweet and not watery. Also, don't let the added vegetables scare you.  All six of us (including my husband and 4 kids) tried the smoothie and none can't tell that there are veggies at all.  When I asked them what it tasted like, they just replied mango.  In fact, both of my girls liked it more than the ones for the kids.

 

 

 

           As for my children, each pair get to share a cup of the Jamba Kids Berry Beet It Smoothie.  This yummy treat is made with strawberries, banana, mango, mixed berry juice and even veggies most are scared to eat like beets, broccoli, kale, carrot, lettuce and spinach.  Texture wise, it was really thick and creamy. Almost like a milkshake. What surprised me the most is how the leafy greens where nicely incorporated in it.  It was really smooth and no tiny specks at all.  We do lots of smoothies at home and there are always noticeable small pieces of leaves.  Taste wise, all we can tell is banana with a hint of strawberry.

 

      

 

 

          Honestly, I have never been Jamba Juice before this review.  Why? Because I have this pre conception that most Smoothie shops are dairy based and offers only things that are yummy yet loaded with unwanted sugars.  Then there are those specialty shops that change a fortune for a cup of  healthy yet most of the time questionable when it comes to taste.

 

         I am very happy to have been selected to review Jamba Juice Fruit and Veggie Smoothie as well as the Jamba Kids Meal.  Not only was I able to find a place to take my food allergy children, I was also introduced to a establishment that cares about delicious, affordable, healthy and natural food for everyone.   As you all can see, all four of my kiddos gave both smoothies a thumbs up.  They even ask for a Jamba when we go to the mall.       

 



 

 

             Shhh....  here's a quick tip.  Be a Jamba insider thru their Facebook page to get updates for deals and special offers.   I know you all like that. 

 

         Have a great weekend!

 

 

-Roz     

A Stack of Gluten Free and Vegan Mint Chocolate Mini Donuts

          Summer is in full swing and I'm pretty sure if you have young children in the house, your grocery bill is competing with your electric bill. In our case, the more outdoor activities the kids have, the more they asked for food.  I barely can keep up with the demand.  Since it's too hot to turn on my trusted oven, I used my beloved donut maker to stock up on quick snacks.

        Thin Mints are my children's favorite Girl Scout cookie.   Before the food allergy diagnosis nine months ago, our family would have boxes after boxes of this highly addictive treat.  We do have 2 Girl Scouts trying to get the much coveted patch after all. 

          Though my girls still sold GS cookies this year, we didn't purchase much for ourselves.  Aside from yours truly, there's no one else fit to eat those delectable yet non food allergy friendly delights.  Then one day, while I was preparing to make some mini donuts, child #3 asked why we can't make some Thin Mint donuts.  Light bulb moment! I decided to play around in the kitchen and after a few trial and error, I was able to create a recipe that my toughest critics approved. 

          Whether you are having a big case of GS cookie craving, wanting a food allergy friendly treat or simply wanting to try something new, give this one a go.   I'm sure you'll love them too. If you need any help just let me know.

- Roz

                      

 

 

 

Ingredients:

 

1/2 cup cocoa powder

3/4 cup oat flour

1/4 cup rice flour

1/4 cup potato starch

1 Tbs. baking powder

1 Tbs. flax meal

3 Tbs. lukewarm water

3/4 cup flax milk (or other non dairy milk)

2 tsp. rice vinegar (you can also use apple cider vinegar)

1/4 cup coconut oil

1/2 cup raw cane sugar

1 tsp. vanilla extract

1/2 tsp. mint extract

 

Glaze:

1/2 cup chocolate chips

1 tsp. mint extract

 

1. In a small bowl, make a flax goo by mixing the flax meal and water. Set aside for at least 5 minutes before using.

2. Prepare the non dairy "buttermilk" by combining the flax milk or any non dairy milk and rice vinegar. Set aside.

3. In a big bowl, whisk the cocoa powder, oat flour, rice flour, baking powder and potato starch.

4. With the help of an electric mixer with a paddle attachment or a hand mixer, cream the coconut oil and sugar until light in color.

5. Add the flax meal goo and mix until well combined.

6. Alternately add the flour mixture and buttermilk mixture. Remember to start and end with the flour mixture. 

7. Add the vanilla and mint extract.  Mix just until combined.  Be careful not to over mix.

8. Pour about 2 tablespoons of the batter on each slot of a preheated donut maker and bake for 5-6 minutes. 

9. Once baked, cool in a wire rack for a about 10 minutes before frosting.

10. To prepare the frosting, transfer the chocolate chips in a microwave safe bowl and melt it on high for about 40 seconds in 15 second intervals.  Make sure not to overheat the chocolate. 

11. Once melted, add the mint extract and mix until well combined.

12. Dip the cooled mini donuts in the chocolate mixture and transfer to a cooling rack until the chocolate coating sets.

13. Enjoy!