June 1st is National Donut Day. We definitely had to celebrate! The only downside, is I am still on a pretty strict diet, and donuts are a big no-no for healthy eating. So I googled and found a
blogger who made baked donuts. Perfect!
The recipe calls for sugar, and I wanted to make them sugar free, so I substituted agave nectar for the sugar and then decreased the amount of milk, but in my excitement, I didn't read the recipe and totally messed up. I fixed it as best as I could though, and in the end it must have worked, because they were delicious!!
The recipe is:
Dry Ingredients
1 cup flour
1/2 cup sugar
1 1/2 tsp baking powder
1/4 tsp salt
1/4 tsp nutmeg
1/4 tsp cinnamon
Wet Ingredients
1/2 cup soy milk
1/2 tsp apple cider vinegar
1/2 tsp vanilla extract
Egg replacer for 1 egg
4 TBS margarine
Icing Glaze
1/2 cup powdered sugar
1 TBS soy milk
Directions:
Preheat oven to 350 degrees. Whisk wet ingredients together over the stopetop on low. Do not let the mixture get too hot, just warm to the touch. Mix dry ingredients together in a large bowl. Add the wet to the dry mix. Do not over mix. The batter will be very sticky. Form in to donut shapes on a pan, handling the dough while your hands are very wet to avoid it sticking to you.
Bake for 12 minutes. You don't want them to brown, but they should slowly pop up when pressed with a finger. Cool on a wire rack, then decorate.
White Bean Turkey Minestrone
2 containers all 365 vegetable broth
3 carrots, chopped
3 stocks celery, chopped
1/2 white onion, finely diced
3 cloves minced garlic
1 pint bottled turkey meat, including liquid
1 can Great Northern white beans, including liquid
1 cup uncooked orzo
3 cups roughly chopped napa cabbage
1 Tb. dried parsley
1/4 teaspoon ground sage
1/2 teaspoon garlic salt
1/2 teaspoon thyme
1/2 teaspoon Italian seasoning
1/2 teaspoon dried basil
salt and pepper to taste
Saute onion, carrots, celery, and garlic in a large stock pot with a little oil.
Add liquids, turkey, beans, and seasonings and bring to a boil.
Add orzo and keep at a low boil for 9 minutes (or according to orzo package directions.)
Add the chopped cabbage the last 2 or 3 minutes of cooking.
mix together in a glass baking dish and bake at 275 degrees for two hours, stirring occasionally.
After two hours add the extra 1/2 cup rice milk.(hopefully some day I could add soymilk to give it a contrast to the 1 quart ricemilk) and bake for an additional half hour without stirring. Sprinkle with cinnamon and serve hot or cold. Stays good in the fridge for a week or so, if it lasts that long....
Blend 1/2 Cup of oats in blender until powdery.
Into each of 10 ziplock sanwich bags combine:
-1/4 C. regular oats
-2T, powdered oats
-1/8 to 1/4 t. salt
-2t. brown sugar
-1/8t.cinnamon
I like to add dried apple chunks or dehydrated apple bits. I have also tried rasins, and dried blueberries. I want to try dried bananas next.
When these bags are filled, store in a dry cool place. When they are ready to be used, empty packet into bowl and add 1/2 C. boiling water and let sit until thick, stiring slightly.
