Blueberry Lemon Glazed Donuts
FOR THE DOUGHNUTS:2 cups Cake Flour
3/4 cup Sugar
2 tsp. Baking Powder
3/4 tsp. Salt
1/2 cup Greek Yogurt, Chobani3/4 cup Milk½ tsp. Vanilla Extract2 eggs, lightly beaten
2 Tbsp. Butter, meltedFOR BLUEBERRY JAM:1 cup Blueberries1/2 cup Sugar1 Tbsp Lemon JuiceFOR THE GLAZE:1 cup Powdered Sugar4 Tbsp. Milk1 tsp Lemon Zest1/4 Vanilla Bean Scraped of Caviar
Preheat your oven to 425F.

In small saucepan over medium high heat, add blueberries, sugar and lemon juice. Mash blueberries until only a few remain whole. Heat and stir until boiling. Remove from heat and allow to cool and thicken. Set aside.
In a large bowl, whisk together flour, sugar, baking powder, and salt.
 Beat in greek yogurt, eggs, vanilla, milk and melted butter until fully incorporated.
Spray doughnut pan with non-stick spray, filling each cavity with ¼-1/3 cup doughnut batter. Dollop two to three tsp of blueberry jam on top doughnut batter in each doughnut pan cavity. Using a knife swirl the jam into the doughnut batter. Bake in oven for 9 minutes, or until light golden brown.
Allow to cool on wire rack.
In small bowl, whisk together powdered sugar, lemon zest, milk and vanilla bean caviar until sugar is dissolved and mixture is runny.
 Pour over each doughnut, or dunk tops of doughnuts into glaze and turn right side up to set. Serve while still slightly warm.

Blueberry Lemon Glazed Donuts

FOR THE DOUGHNUTS:
2 cups Cake Flour

3/4 cup Sugar

2 tsp. Baking Powder

3/4 tsp. Salt

1/2 cup Greek Yogurt, Chobani
3/4 cup Milk
½ tsp. Vanilla Extract
2 eggs, lightly beaten

2 Tbsp. Butter, melted
FOR BLUEBERRY JAM:
1 cup Blueberries
1/2 cup Sugar
1 Tbsp Lemon Juice
FOR THE GLAZE:
1 cup Powdered Sugar
4 Tbsp. Milk
1 tsp Lemon Zest
1/4 Vanilla Bean Scraped of Caviar

Preheat your oven to 425F.


In small saucepan over medium high heat, add blueberries, sugar and lemon juice. Mash blueberries until only a few remain whole. Heat and stir until boiling. Remove from heat and allow to cool and thicken. Set aside.

In a large bowl, whisk together flour, sugar, baking powder, and salt.
 Beat in greek yogurt, eggs, vanilla, milk and melted butter until fully incorporated.

Spray doughnut pan with non-stick spray, filling each cavity with ¼-1/3 cup doughnut batter. Dollop two to three tsp of blueberry jam on top doughnut batter in each doughnut pan cavity. Using a knife swirl the jam into the doughnut batter. Bake in oven for 9 minutes, or until light golden brown.

Allow to cool on wire rack.

In small bowl, whisk together powdered sugar, lemon zest, milk and vanilla bean caviar until sugar is dissolved and mixture is runny.
 Pour over each doughnut, or dunk tops of doughnuts into glaze and turn right side up to set. Serve while still slightly warm.



Vegan Gluten Free Oatmeal Waffles
1 1/4 cup almond milk + 1 tsp white or apple cider vinegar
1/4 cup melted vegan butter, such as Earth Balance
1 1/2 tsp pure vanilla extract
2 Tbsp agave nectar or maple syrup
1 cup brown rice flour
1/2 cup gluten free rolled oats
1/2 cup potato starch (not flour)
scant 1/4 cup tapioca flour
1 Tbsp flaxseed meal
pinch salt
1 1/2 tsp baking powder
2 Tbsp sugar
Combine almond milk and vinegar in a large liquid measuring cup and let set for a few minutes to curdle/activate. Then add melted butter, vanilla extract and agave nectar and whisk. Set aside.
Add dry ingredients to a large mixing bowl and whisk until well combined.
Add wet ingredients to dry and mix until well incorporated. Let set for 10-15 minutes while your waffle iron preheats. (I set mine to 4 out of 5 for a crispier waffle, but adjust yours according to preference.)
Once waffle iron is ready, generously coat with non-stick spray or vegan butter and pour on about 1/3 cup of batter. Cook according to manufacturer instructions and then remove and place on a baking rack in a 200 degree oven to keep warm. Do not stack and instead keep them in a single layer to ensure crispiness remains.
Serve immediately with desired toppings. Store leftovers in a freezer safe bag and reheat in the toaster for best results. Will keep in the freezer for up to a couple months, although they’re freshest within the first couple weeks.

Vegan Gluten Free Oatmeal Waffles

  • 1 1/4 cup almond milk + 1 tsp white or apple cider vinegar
  • 1/4 cup melted vegan butter, such as Earth Balance
  • 1 1/2 tsp pure vanilla extract
  • 2 Tbsp agave nectar or maple syrup
  • 1 cup brown rice flour
  • 1/2 cup gluten free rolled oats
  • 1/2 cup potato starch (not flour)
  • scant 1/4 cup tapioca flour
  • 1 Tbsp flaxseed meal
  • pinch salt
  • 1 1/2 tsp baking powder
  • 2 Tbsp sugar
  1. Combine almond milk and vinegar in a large liquid measuring cup and let set for a few minutes to curdle/activate. Then add melted butter, vanilla extract and agave nectar and whisk. Set aside.
  2. Add dry ingredients to a large mixing bowl and whisk until well combined.
  3. Add wet ingredients to dry and mix until well incorporated. Let set for 10-15 minutes while your waffle iron preheats. (I set mine to 4 out of 5 for a crispier waffle, but adjust yours according to preference.)
  4. Once waffle iron is ready, generously coat with non-stick spray or vegan butter and pour on about 1/3 cup of batter. Cook according to manufacturer instructions and then remove and place on a baking rack in a 200 degree oven to keep warm. Do not stack and instead keep them in a single layer to ensure crispiness remains.
  5. Serve immediately with desired toppings. Store leftovers in a freezer safe bag and reheat in the toaster for best results. Will keep in the freezer for up to a couple months, although they’re freshest within the first couple weeks.


Cinnamon Whole Wheat Pancakes with Strawberries, Blackberries, Dark Chocolate, Organic Honey, and Chopped Walnuts

Cinnamon Whole Wheat Pancakes with Strawberries, Blackberries, Dark Chocolate, Organic Honey, and Chopped Walnuts













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