chocolate glazed chocolate donuts {gluten-free}

photo (3)

Slowly but surely I’m becoming more excited about gluten-free baked goods.  Seeing gluten-free donut recipes pop up all over the blogosphere from Ashley’s new book is definitely partly to blame.  Are you guys familiar with Ashley’s blog?  It’s one of my newest favorites, since being diagnosed with Celiac and all. I’ve been ooh-ing and ahh-ing over every one of her donut creations and finally made some last weekend.  Wow, these are good.  And not good in the its-gluten-free-but-still-ok kind of good, they’re actually good.  Jon ate one to try and then packed two for himself to take to work the next day.  I took the rest to work and they disappeared quickly.  There’s only two (!) flours necessary, only measuring cups & teaspoons (no scales) involved and they come together so quickly.  Which means you have no excuses – get baking!  

chocolate glazed chocolate donuts {gluten-free}
yield: 6-8 donuts depending on the size of your pan

recipe notes: I adapted the donuts by leaving out the chocolate chips and like them better as all one texture.  I used a recipe for the glaze from Joy the Baker and cut it down, but still had some left-over.  The below measurements are approximately what you’ll need for these.  And if there’s leftover, well, you’ll have to find a way to use it.  Topping ice cream is one of many…

for the donuts:

1/2 cup + 1 Tbsp GF oat flour
1/2 cup + 2 Tbsp sweet rice flour
3 Tbsp sunflour oil
1/2 cup granulated sugar
2 large eggs
3 Tbsp unsweetened apple sauce
1/2 cup + 3T milk
1/4 cup unsweetened cocoa powder
2 tsp vanilla
1/2 tsp salt
1 tsp baking powder

for the glaze:

1/2 cup powdered sugar
1 Tbsp unsweetened cocoa powder
1 Tbsp milk
1/2 teaspoon vanilla
sprinkles (optional, but not really)

1.  Preheat your oven to 350 degrees and grease your donut pan.

2.  Combine the oat flour, sweet rice flour, sugar, cocoa powder, salt & baking powder in a medium sized bowl.

3.  In a small bowl, whisk together eggs, milk, vanilla, oil & applesauce.

4.  Stir wet ingredients into dry ingredients, just until combined.  Mixture may be a bit lumpy & that’s ok.  Do not overmix.

5.  With a spoon, spatula or piping bag, fill the donut pan.  The mixing bowl I used has a spout so I just poured into the pan directly from the bowl.

6.  Bake for 20-25 minutes.  The donuts are done when testing with a toothpick reveals a slightly moist toothpick.

7.  Let them cool in the pan for 5 minutes, then turn out onto a cooling rack.

8.  To make the glaze, combine everything but the sprinkles and whisk (with a fork is fine) until smooth.  When the donuts have cooled, turn upside down, dunk in icing.  Sprinkle the tops with sprinkles and let the glaze set.

source: donuts adapted from edible perspective, glaze from Joy the Baker


cardamom hazelnut granola


We really like granola.  It may be the fact that I can’t really eat cereal anymore or that we also really love yogurt (granola pairs so well with it).  Whatever the case, it’s gotten to the point that as soon as we run out, Jon asks when we’re going to make granola again.  And even though I’ve got two great recipes already, I’m always excited to try a new kind.  This cardamom hazelnut from Naturally Ella was a great one – the cardamom and hazelnut an absolutely delicious new twist to one of our very favorite snacks.  Paired with pumpkin spice skyr?  Man, fall tastes good.


cardamom hazelnut granola
yield: about 2 cups

1 cup raw hazelnuts
2 cups rolled oats
1/4 teaspoon salt
1 teaspoon ground cardamom
zest from 1 large orange
6 T honey or maple syrup (I used honey)
1/4 cup butter or walnut oil (I used half butter, half vegetable oil)
1 cup dried cranberries

1.  Preheat oven to 300 degrees F and cover one large or two small baking sheets with parchment paper or a silpat.

2.  Place hazelnuts in a food processor and pulse until the nuts are in small pieces but not quite the consistency of meal. Place in a large bowl along with the rolled oats and sea salt.

3.  In a small sauce pan, combine cardamom, orange zest, honey, and butter/oil. Heat over low heat until butter is melted and cardamom is fragrant. Pour over the oat mixture and stir until everything is well coated.

4.  Spread granola onto baking sheet(s) and press into a thin layer. Place in oven and bake for 45-55 minutes, stirring every 20 minutes or so. Granola should be golden in color. Remove from oven and let cool. Pour into a bowl and stir in dried cranberries.

5.  Store in an airtight container for up to 2 weeks.

Source: Naturally Ella

pear spice oatmeal


Happy Fall, friends.  It’s time for spice, for apples & pears, crisp mornings, boots & comfy sweaters, marathons and so many other lovely – and delicious – things.  This oatmeal is one of the delicious things.  It’s a base of fall spices – cinnamon, nutmeg & cloves – topped with deliciously sweet pears, pecans for crunch and a little drizzle of milk.  I’m a little sad to see summer go but if I can look forward to breakfasts like this one then I think I’ll be ok.

pear spice oatmeal
serves: 1
recipe notes: I made this up as I was going along, so it’s a bit of a rough draft.  You could add more spices to the oatmeal or also add the spices to the pears.  I used a fair amount of cinnamon sugar (probably a good 2 teaspoons for mine) but depending on how much sweet you like, use more or less.

1/2 cup gluten-free oats
1 cup water (or milk)
1/2 teaspoon vanilla
1/2 teaspoon cinnamon
pinch of nutmeg
pinch of cloves
pinch of salt
1 pear, cut into small pieces (I leave the peel on)
1 teaspoon of butter
cinnamon sugar, to taste
handful of pecans, toasted if you’d like

1.  In a small saucepan, bring 1 cup of water (or milk) to a boil.  Stir in the gluten-free oats & turn down the heat to low.  Stir occasionally until the liquid is absorbed and the mixture is thickened, about 10-15 minutes.  Stir in a pinch each of salt, nutmeg & cloves, the cinnamon & vanilla.

2.  Meanwhile, melt a small amount of butter over medium heat in a saute pan.  Add the pears, cinnamon sugar and cook, stirring occasionally, until the pears have softened and the cinnamon sugar has formed a sweet glaze, about 10 minutes.

3.  Place the cooked oats in a bowl, spoon the cinnamon sugar pear mixture over the oats and then top with pecans.

source: anna maria original

avocado toast

IMG_6958I’m not gonna lie, gluten-free bread is not the same as regular bread.  It’s porous and tends to crumble.  If you make a pb & j, the jelly leaks through and it’s a bit of a mess.  However, once toasted, it becomes quite similar to regular bread.  Then, once it is slathered with jam – or avocado – I can’t tell much of a difference.  While I may have given up on pb &j, I have not given up on toast.  This version is a new favorite.  It’s delicious on it’s own, but if it’s gonna be a busy morning and I need more protein, a fried egg is an excellent addition alongside.

avocado toast 
yield: 2 pieces of toast

recipe notes: I typically use just one half of an avocado per two slices of toast.  If you have a small avocado or like a ton of avocado, feel free to use the whole thing.  I keep the core in the other half, wrap it tightly with cling wrap and it usually stays for at least another day or two in the fridge.

2 slices of (gluten free) toast
1 avocado
salt & fresh cracked black pepper, to taste

1.  Toast the bread.

2.  Once toasted, spread as much avocado as you’d like on each toast.  I typically use a fork to scoop it out and then smash it.  Sprinkle with salt & pepper.

source: anna maria original

orange cream smoothie


If you’ve been around here for a little while, you may know that I love checking out cookbooks from the library.  And if you’ve been around the Midwest recently, you know that the heat has been just shy of oppressive.  I’m not a regular smoothie drinker, but after returning from a sweltering run one afternoon last weekend, a smoothie was the only reasonable option for a snack.  And let me tell you, it hit the spot. If you can’t bring yourself to cook in this heat, don’t.  Just blend.


orange cream smoothie

yield: 2 large or 4 small servings

recipe notes: While I’ve only ever enjoyed a smoothie right after blending, I’ve read about a couple ways they can be frozen & taken for a snack at work.  I really like the idea of using a freezer pop mold to pack a smoothie with lunch, or freezing a batch of smoothies in mason jars & defrosting overnight in the fridge for a quick breakfast.

2 cups orange juice
1 cup Greek yogurt
1 cup ice
1 frozen banana

1.  Combine all ingredients in a blender & blend until smooth.

source: How to Cook Everything The Basics by Mark Bittman