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Golden Milk Donuts

· Natalie 14 Comments

Golden Milk Donuts! Easy, fluffy, turmeric-infused baked donuts with just the right amount of spice and a sweet golden glaze on top. Vegan and gluten-free!

Golden Milk Donuts (vegan + gluten-free)

Even down here in sunny Florida it has been extra chilly this week which means sunshine in dessert form is very much welcomed. Enter: Golden Milk Donuts.

Golden Milk Donuts (vegan + gluten-free)

While we cannot control the weather, we can throw a bunch of good for you ingredients in a bowl with cozy spices and a little sweetness and mix/bake into perfectly fluffy rings of golden goodness. We are talking main characters like applesauce and oat flour and turmeric coconut milk, with cinnamon and ginger and cardamom and vanilla playing delicious supporting roles.

Golden Milk Donuts (vegan + gluten-free)
Golden Milk Donuts (vegan + gluten-free)
Golden Milk Donuts (vegan + gluten-free)

Don’t have a muffin pan? Make them into mini muffins!

Don’t like turmeric? Skip it and add extra cinnamon and ginger.

Want to make them extra wholesome and breakfast-y? Skip the glaze and enjoy their fluffiness topping free.

Want to treat yourself to the ultimate Golden Milk Donut Experience? Dip generously into sweet 3-ingredient golden glaze, sprinkle with coconut, and let them dry until the glaze is a perfect crackly compliment to the fluffy insides. You will not regret it.

Golden Milk Donuts (vegan + gluten-free)
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Golden Milk Donuts

★★★★★ 5 from 1 review
  • Author: Natalie
  • Prep Time: 10 minutes
  • Cook Time: 22 minutes
  • Total Time: 32 minutes
  • Yield: 6 donuts 1x
  • Category: donuts
  • Method: baking
  • Cuisine: american
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Description

Golden Milk Donuts. Easy, fluffy, turmeric-infused baked donuts with just the right amount of spice and a sweet golden glaze on top. Vegan and gluten-free!

Ingredients

Scale

Glaze

Instructions

  1. Preheat the oven to 350ºF.
  2. Whisk together the Native Forest Organic Turmeric Coconut Milk, applesauce, coconut sugar, and vanilla.
  3. Add the remaining ingredients. Mix to combine.
  4. Pipe into a greased donut pan.
  5. Bake for 20-22 minutes at 350ºF. Cool completely.
  6. Whisk together the glaze ingredients, adding milk slowly to create a thick but drizzle-able glaze.
  7. Dip donuts into the glaze, shaking off excess. Sprinkle with shredded coconut and refrigerate until glaze is set.
  8. Eat!

Notes

*Makes for a fluffier texture, more oat flour is okay too though.

Nutrition

  • Serving Size: 1 donut
  • Calories: 266
  • Sugar: 17g
  • Sodium: 123mg
  • Fat: 10g
  • Saturated Fat: 7g
  • Carbohydrates: 39g
  • Fiber: 3g
  • Protein: 5g

Keywords: turmeric, doughnut, oat flour, baked, healthy, dairy free, fluffy, egg free, easy, one bowl, glazed,

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Golden Milk Donuts (vegan + gluten-free)

SunButter Latte

· Natalie 12 Comments

Switch up your morning coffee with this ULTRA creamy and frothy SunButter Latte – nut-free, dairy-free, and delicious hot or iced!

SunButter Latte
THIS POST IS SPONSORED BY SUNBUTTER

When I moved into my new apartment a couple months ago my very sweet mom got me an espresso machine as a housewarming gift, and it was a semi life changing moment.

(Maybe) down side: I drink way more coffee and way less matcha now. Probably not the best for my sleep cycles, but I do get more done. So it’s a toss up.

Up sides: It’s better coffee, tastier coffee, stronger coffee, freshly ground coffee. The process is a little more involved than pour over, but I’ve come to really enjoy that part too. And biggest upside of all, it led to the creation of this SunButter Latte.

SunButter Latte
SunButter Latte
Processed with VSCO with a6 preset

Because when you are out of almond milk but still craving a CREAMY latte, beautiful things are born of digging through the pantry and getting creative. What I discovered was blending water with a tablespoon of SunButter and a shot of espresso makes for a just as creamy (creamier?) latte without any milk, and the flavor is uniquely wonderful too.

SunButter Latte

If you aren’t a fan of SunButter a) reconsider your life choices and b) this recipe is not for you. This recipe is for people who love SunButter and always have a jar or three in the pantry and eat it by the spoonful not infrequently and want to consume it in every form possible.

Because yes, you will taste the not-exactly-nutty-but-uniquely-delicious flavor of SunButter. And yes if you dress it up with a little cinnamon and vanilla it will be your new favorite way to coffee.

SunButter Latte

This is not a fancy beverage. All it requires is:

  • Espresso or freshly brewed coffee
  • Sweetener of choice (I used coconut sugar, but maple syrup or honey would be amazing too!)
  • SunButter (I used the organic kind, but any will work)
  • A pinch of salt
  • Vanilla or cinnamon or other flavorings like that

And then you just blend. For half a minute or so. And are rewarded with the most fluffy, frothy, you deserve it mug of coffee.

SunButter Latte

I usually drink it warm, but iced works too. In case you also live somewhere that has forgotten what winter is.

So try it! And I will be here, sipping my own SunButter Latte, anxiously awaiting your opinion…

SunButter Latte
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SunButter Latte

★★★★★ 5 from 4 reviews
  • Author: Natalie
  • Prep Time: 5 minutes
  • Total Time: 5 minutes
  • Yield: 1 serving 1x
  • Category: beverage
  • Method: blender
  • Cuisine: american
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Description

Switch up your morning coffee with this ULTRA creamy and frothy SunButter Latte – nut-free, dairy-free, and delicious hot or iced!

Ingredients

Scale
  • 1 shot espresso*
  • 1 cup hot water**
  • 1 tbsp Organic SunButter (or any creamy variety)
  • 1 tbsp coconut sugar (or sweetener of choice)
  • Pinch of salt
  • Optional: vanilla or cinnamon

Instructions

  1. Blend all the ingredients for 30-60 seconds until creamy and frothy.
  2. Taste, and adjust the sweetener to your preference.
  3. Pour into a mug (or pour over ice) and enjoy.

Notes

*Or use 1 cup brewed coffee and omit the water.

**Use cold water if serving iced.

Nutrition

  • Serving Size: 1 serving
  • Calories: 159
  • Sugar: 13g
  • Sodium: 166mg
  • Fat: 8g
  • Saturated Fat: 1g
  • Carbohydrates: 15g
  • Fiber: 1g
  • Protein: 3g

Keywords: blender, breakfast, bulletproof, coffee, creamy, frothy, latte, nut-free, sunflower, vitamix

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SunButter Latte

Healthier Monster Cookies

· Natalie 24 Comments

Healthier Monster Cookies full of yummy peanut butter, oats, and chocolate, but minus the candy and sweetened with maple syrup. An easy, fun, feel-good spin!

Healthier Monster Cookies (vegan + gluten-free)

I would love to tell you a sweet little story about how I grew up eating these usually m&m filled cookies, about how remaking them was a nostalgic feel-like-a-kid-again moment for me. But that is not true. Because honestly I’ve never had a monster cookie before in my life until this week. But damn have I been missing out.

Healthier Monster Cookies (vegan + gluten-free)

So I can’t speak on the original. But what I can tell you is this version is tender, chewy, slightly crisp, and perfectly crumbly. And I can tell you that the peanut butter flavor comes through LOUD and clear, so I hope you love that (otherwise use almond butter!). And that the oats are a perfect wholesome contrast to the abundance of melty chocolate chips. And that it’s a one bowl, 10 minutes, super easy recipe. And that my candy-free, maple syrup sweetened version is probably a whole lot healthier than any monster cookies of your youth.

Speaking as someone who is not even the biggest peanut butter person, I ate 4 the first day I made them. In case that is any indication of how GOOD they are.

Healthier Monster Cookies (vegan + gluten-free)
Healthier Monster Cookies (vegan + gluten-free)
Healthier Monster Cookies (vegan + gluten-free)

Consider them the funfetti of the cookie world – happy, party-perfect, and definitely will not last long!

Healthier Monster Cookies (vegan + gluten-free)
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Healthier Monster Cookies

★★★★★ 5 from 8 reviews
  • Author: Natalie
  • Prep Time: 10 minutes
  • Cook Time: 12 minutes
  • Total Time: 22 minutes
  • Yield: 12 cookies 1x
  • Category: cookies
  • Method: baking
  • Cuisine: american
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Description

Healthier Monster Cookies full of yummy peanut butter, oats, and chocolate, but minus the candy and sweetened with maple syrup. An easy, fun, feel-good spin!

Ingredients

Scale

Instructions

  1. Preheat the oven to 350ºF.
  2. Whisk together the peanut butter, maple syrup, and vanilla.
  3. Stir in the remaining ingredients. Mix to form a thick dough.
  4. Scoop/roll into balls. Press lightly to flatten (they will spread some on their own too)
  5. Bake for 10-12 minutes at 350ºF.
  6. Cool for 10 minutes before moving from the pan. Eat!
  7. Keep leftovers in an airtight container in the fridge for up to a week, or freeze for longer storage.

Notes

*Or 1/2 cup oat flour

Nutrition

  • Serving Size: 1 cookie
  • Calories: 170
  • Sugar: 8g
  • Sodium: 147mg
  • Fat: 8g
  • Saturated Fat: 2g
  • Carbohydrates: 15g
  • Fiber: 2g
  • Protein: 4g

Keywords: baking, breakfast, dairy-free, egg-free, healthy, m&ms, oatmeal, one bowl, peanut butter

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Healthier Monster Cookies (vegan + gluten-free)

Cinnamon Buckwheat Banana Bread

· Natalie 45 Comments

Cinnamon Buckwheat Banana Bread with the PERFECT fluffy vegan + gluten-free texture, healthy breakfast-approved ingredients, and simple one bowl prep!

Cinnamon Buckwheat Banana Bread (vegan + gluten-free)

Nothing says back to basics, simple and healthy, snack or breakfast, perfect addition to your January fridge like BANANA BREAD.

I’ve done oat flour banana bread and I’ve done a grain-free version with almond flour, but this new version with buckwheat flour blows them both out of the water when it comes to fluff and incredible vegan gluten-free crumb. No gummy texture, no sinking center after you pull it out of the oven, no smushing when you slice it warm. This recipe is simple, reliable, and my new favorite ♡

Cinnamon Buckwheat Banana Bread (vegan + gluten-free)
Cinnamon Buckwheat Banana Bread (vegan + gluten-free)

A few things to note:

  • Please please pleeeeeeeease use RAW buckwheat flour. Not the toasted stuff that bakes to be dark purple and is super strong in flavor. I buy raw buckwheat groats (they’re cheap!) in the bulk section and grind my own flour in the vitamix.
  • For something different, I tried sparkling water as the liquid ingredient in this recipe, and it really boosted the egg-free fluff factor. But if you don’t want to or don’t have it, almond milk is fine too.
  • How much cinnamon? A LOT. At least that is my preference, but up to you. Other spices are always yummy too!
  • Buckwheat flour is not a very sweet flour, so you will need some sugar in addition to the natural banana sweetness. I used coconut sugar, and also added a couple tablespoons of molasses for extra richness. Optional, but super tasty.
Cinnamon Buckwheat Banana Bread (vegan + gluten-free)

It’s simple, it’s sweet, it’s perfect for snacking on all times of day. May you bake, try, and fall in love with Cinnamon Buckwheat Banana Bread too.

Cinnamon Buckwheat Banana Bread (vegan + gluten-free)
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Cinnamon Buckwheat Banana Bread

★★★★★ 4.8 from 12 reviews
  • Author: Natalie
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Total Time: 55 minutes
  • Yield: 8 slices 1x
  • Category: bread
  • Method: baking
  • Cuisine: american
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Description

Cinnamon Buckwheat Banana Bread with the PERFECT fluffy vegan + gluten-free texture, healthy breakfast-approved ingredients, and simple one bowl prep!

Ingredients

Scale
  • 1 1/2 (240g) cup buckwheat flour*
  • 2 tsps baking powder
  • 1/2 tsp salt
  • 1–2 tbsp cinnamon
  • 1/2 cup (75g) coconut sugar
  • 250g overripe bananas (2-3)
  • 1/2 cup (125g) almond butter (or any nut/seed butter)
  • 1 tsp vanilla extract
  • 2 tbsp (30g) molasses (optional)
  • 3/4 cup sparkling water** (or nondairy milk)

Instructions

  1. Preheat the oven to 350ºF.
  2. Whisk together the flour, baking powder, salt, and cinnamon.
  3. Blend the bananas, almond butter, molasses (if using), coconut sugar, vanilla, and sparkling water. 
  4. Add wet to dry and mix to combine.
  5. Pour into a greased loaf pan.
  6. Top with a sprinkling of chopped walnuts and dusting of coconut sugar (optional).
  7. Bake for 45-50 minutes at 350ºF.
  8. Cool for 10-15 minutes before removing from the pan and slicing.
  9. Keep leftovers in an airtight container in the fridge for up to a week.

Notes

*Ground from RAW buckwheat, you do not want the dark toasted kind.

**This makes the bread extra fluffy, but nondairy milk is fine too.

Nutrition

  • Serving Size: 1 slice
  • Calories: 270
  • Sugar: 21g
  • Sodium: 163mg
  • Fat: 9g
  • Saturated Fat: 1g
  • Carbohydrates: 44g
  • Fiber: 5g
  • Protein: 6g

Keywords: baking, healthy, snack, cinnamon, almond butter, grain free, easy, one bowl

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Cinnamon Buckwheat Banana Bread (vegan + gluten-free)

Blender Breakfast Muffins

· Natalie 9 Comments

Wholesome, healthy, and deliciously easy Blender Breakfast Muffins with oatmeal, yogurt, granola, cinnamon, berries, and other good-for-you snack stuff!

First new recipe of the year it seemed only fitting to make something healthful but delicious, scrumptiously not a cookie, breakfast or snack perfect, and easy to make.

These Blender Breakfast Muffins check off all the boxes!

Blender Breakfast Muffins (vegan + gluten-free)

Consider these your holiday recovery baked good filled with wholesome things like…

  • oatmeal instead of flour
  • dairy-free yogurt for moisture and a little protein
  • cinnamon because I don’t know about you but I’m still craving those cozy spices
  • granola and dried berries in the batter and on top
  • yummy, cozy, minimal effort muffin vibes!

The batter happens in the blender, so no bowls required. But as with any oat-based batter, be careful not to over blend. We want them to be fluffy not gummy, which the coconut oil helps with too. You can try swapping in runny almond or peanut butter instead, but I haven’t tested it personally.

Blender Breakfast Muffins (vegan + gluten-free)

They are perfect in the morning with a frothy oat milk latte. They are perfect at 10pm with a side of Netflix on the couch. They are perfect in the car running errands with a puppy staring you down from the passenger seat begging for a bite. All recommendations inspired by real life events btw.

May your 2020 be happy, healthy, and filled with many many batches of homemade muffins ♡

Blender Breakfast Muffins (vegan + gluten-free)
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Blender Breakfast Muffins

★★★★★ 4.5 from 2 reviews
  • Author: Natalie
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 9 muffins 1x
  • Category: breakfast
  • Method: baking
  • Cuisine: american
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Description

Wholesome, healthy, and deliciously easy Blender Breakfast Muffins with oatmeal, yogurt, granola, cinnamon, berries, and other good-for-you snack stuff!

Ingredients

Scale
  • 1 cup (240g) dairy-free yogurt (I used almond milk yogurt)
  • 2/3 cup (110g) coconut sugar
  • 2 flax eggs (2 tbsp flaxseed meal + 4 tbsp water)
  • 1/4 cup (50g) coconut oil*
  • 1/4 cup (60g) almond milk
  • 2 1/2 (200g) cups rolled oats
  • 2 tsps baking powder
  • 1/2 tsp salt
  • 1 tsp vanilla extract
  • 2 tsp cinnamon
  • 1/2 cup (50g) your favorite granola (I love this one)
  • 1/2 cup (g) dried berries (or raisins)

Instructions

  1. Preheat the oven to 350ºF.
  2. Blend everything except the granola and dried fruit (add liquid ingredients first for easiest blending). Don’t over blend or the muffins will turn out gummy.
  3. Stir in the granola and dried fruit.
  4. Scoop into a lined muffin pan.
  5. Top with additional granola and dried fruit.
  6. Bake for 25-30 minutes at 350ºF.
  7. Cool for at least 10 minutes, then eat!

Notes

*You can try it with a runny nut/seed butter instead for an oil-free option, but I haven’t tested it personally.

Nutrition

  • Serving Size: 1 muffin
  • Calories: 272
  • Sugar: 18g
  • Sodium: 168mg
  • Fat: 10g
  • Saturated Fat: 6g
  • Carbohydrates: 38g
  • Fiber: 4g
  • Protein: 5g

Keywords: baking, oatmeal, yogurt, healthy, egg free, dairy free, snack, meal prep, kids, granola

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Blender Breakfast Muffins (vegan + gluten-free)