Wednesday, October 31, 2012

Apple Cinnamon Doughnuts

Today is one of my favorite holidays.  Unlike the millions of sugared up kids across the country, it's not about the candy- I love any excuse for a fun costume!  My kiddos are old enough now to really enjoy their costumes and I don't need them to know about the yucky candy side of this holiday.  Needless to say, we won't be partaking in the massive sugar rush this year.  We'll take the kids out for a walk up and down the street and then trade any treats in for a special non-food treat from the candy fairy.  Then we're going to let the littles hand out our treats to the neighbors.  Incase your wondering, I compromised on some Annie's Halloween Bunny Grahams.

So we won't be having candy today, but that doesn't mean we won't be enjoying a little treat.  While we were on vacation, we celebrated my husband's birthday.  If there's one thing you should know about my husband, it’s that he loves doughnuts. Ok, maybe that doesn't exactly define who he is, but he really, really loves doughnuts.

So guess what he got for his birthday? Yup, a doughnut pan.  Since then, I've been busy baking all types of doughnuts- chocolate, pumpkin, more chocolate… and now these.  I’m obsessed with fall flavors right now (Andy’s obsessed with chocolate) and I decided to take a small step away from the pumpkin.  But only for a minute! 

I realized that the poor apple is in season too- and being vastly overshadowed by its larger, very orange friend, Mr. Pumpkin.  So today, I’m giving the little guy some love.  These doughnuts are rich and yummy, and of course, gluten and dairy free.  They’re not the fluffy flaky kind of fried doughnut, but more like a traditional cake doughnut (which happen to be Andy’s favorite).

Since these aren't fried, you can feel good about starting your day with these treats! The almond flour and eggs pack each one of these doughnuts full of protein which will keep you full throughout the morning.  These are great with or without the glaze, but since my husband says it isn't a doughnut without frosting, I topped these with my glaze from my pumpkin scones.  It's quick, easy and makes you want to lick your fingers!

Cinnamon Apple Doughnuts with Maple Cinnamon glaze

Makes 12 doughnuts

2 1/4 cups almond flour
2 tsp cinnamon
1/2 tsp baking soda
1/4 tsp salt
1/8 tsp cloves
3 eggs
1 cup apple sauce
1/4 cup honey
1 apple, finely diced
1/2 cup pecans, chopped

Maple Cinnamon Glaze
1/4 cup coconut oil
1/8 cup maple syrup
2 tsp cinnamon
1/8 tsp cloves

Preheat oven to 350.
Grease doughnut pan with coconut oil.

In a large bowl, combine almond flour, cinnamon, baking soda, salt and cloves.

Mix well to remove lumps.

In a small bowl, combine eggs, apple sauce and honey.

Whisk together until mixture is smooth.

Pour wet ingredients into dry and mix to combine.

Gently fold  in apples and pecans.

Your mixture will be fairly thick.

Spoon mixture into pan.  

Bake for 20 minutes.

Carefully remove from pan and allow to cool on wire rack.

To make glaze, combine ingredients and beat on high with an electric mixer.

When fully cool, top with glaze.

And enjoy yet another taste of Fall!

Dakota was pretty excited about her doughnut.  We had these for our "second breakfast."

Aidric was excited too but couldn't finish a whole doughnut.

I guess we need a mini doughnut pan next!

This post is shared at Monday ManiaMeatless MondayWhole Foods WednesdayReal Food WednesdayGluten Free WednesdayAllergy Free WednesdayFresh Foods LinkupFrugal Days, Sustainable WaysFight Back FridaysSimple Lives ThursdayPennywise PlatterKeep It Real ThursdayFoodie Friends Friday, Simple Meals Friday and Gluten Free Fridays.

Monday, October 29, 2012

Meal Plan Monday 10/29/2012

Now that we are back to reality from our carefree vacation days, we've been cramming in all kinds of fall fun.  With all of our trips, Halloween has snuck up on me.  So this weekend we headed over to a local pumpkin festival and soaked up some fall flavored good times!  
Thanks to my awesome mom, seamstress extraordinaire, the kiddos are set with costumes.  Thanks to me, we don't have any of our decorations out, no pumpkins and no "treats" to hand out on the big night.  Tomorrow we will rectify this situation.  The kids and I will be picking up some pumpkins in the morning, along with some more decaf coffee so I can continue to enjoy these awesome dairy free pumpkin spice lattes.  Then I'm going to let them go nuts with our fall decorations in the front yard.  If your lucky, you might get a peak at the masterpiece.
I'm also going to figure out just what we will be handing out to our trick-or-treaters this year.  I shudder at the thought of handing out candy but I don't want to be "that house" handing out pencils.  Happy medium, where are you?  I'll let you know when I figure it out.

Meal Plan 10/29/2012-11/4/2012

Lunch: Salad with Mustard Vinaigrette

Breakfast: Oats with Raw Topping
Lunch: Leftovers

Breakfast: Raw Bowl
Lunch: Salad
Dinner: Raw Pad Thai
Breakfast: Pumpkin Pie Oats
Lunch: Quiche
Dinner: Freezer Meal (Buffalo Burgers)

Breakfast: Eggs with Sautéed Veggies
Lunch: Salad
Dinner: Sausage and mushrooms with Spaghetti Squash

Breakfast: Apple Cinnamon Doughnuts
Lunch: Leftovers
Dinner: dinner out

Breakfast: Sweet Potato and Kale Hash

Have a Happy Halloween!