Mmmm… never thought I’d eat another donut again! But I was wrong! October 14, 2008

It’s been a while since my last post- but in the meantime I’ve enjoyed first trimester exhaustion, and come back to normal, so I’m cooking again!  Being a pregnant lady, I’ve been craving good old comfort food.  So yesterday I decided to attempt donuts.  I’ve never made regular donuts, never mind a healthier version.  These came out great and they taste better the next day!  They are not overly sweet and they don’t make your blood sugar rise and crash like normal donuts.

Maple spiced cake donuts

Makes 12 donuts and 12 donut holes

1/2 cup yogurt
1 egg
1/2 cup maple syrup
1/2 cup agave nectar (next time I want to try apple cider)
2 tbsp canola oil
3 cups light spelt flour, whole spelt flour, or whole wheat flour
1 cup barley flour
4 tsp baking powder
1/2 tsp baking soda
1 tsp salt
1/2 tsp cinnamon
1/2 tsp ground ginger
1/4 tsp nutmeg

Mix the wet ingredients in one bowl until throughly combined, and mix the dry in another.  Add the wet to the dry and stir for a minute or two until they are mixed well.  Refridgerate for 2 hours. 

Heat a pot with at least 2 inches of oil to medium high or, if you have a candy thermometer, to 365 degrees.  Be sure to use an oil with a high smoke point such as canola or peanut. 

Roll out your dough to about 3/8 inch thick.  I find it easy to roll out with a sheet of waxed paper between the dough and rolling pin so they don’t stick together.  Cut donuts with a donut cutter or, if you don’t have one, with round objects from around your kitchen.  I suggest a 1 cup measuring cup and bottle cap (that’s what I did anyway, and it worked for me).  If you’re using household objects, look for the sharpest edges you can find. 

Test your oil by throwing in a small piece of dough.  It should brown within 20-30 seconds.  Once the oil is ready, place donuts a few at a time into the pan, making sure you don’t crowd them.  Throw in the donut holes too.  Once one side is browned, flip with a slotted spoon to brown the other side.  Drain on a cooling rack over a plate or on a few layers of paper towels.  The big donuts take about 45 seconds per side. 

Serve warm or cold, with maple syrup drizzed on top if desired. 

Loosely based on Molasses Doughnuts from King Arthur Flour Baking with Whole Grains.

Crunchy Granola May 18, 2008

In conversation, my boss often describes people as “crunchy granola” followed by “you’d like them”. Apparently, I’m one of them, I guess. Maybe because I eat organic food and weird grains. Or is it my personality? Probably both, and here’a another reason: I love homemade granola.

Pretty much every package of store-bought granola I’ve looked at is full of sugar, but it’s still really yummy without a ton of sweetness. And it is so easy to make. Here’s my recipe, which is a hybrid of a couple of recipes that I found.

4 cups rolled oats

1/2 cup sunflower seeds

1/2 milled flaxseed (store in the freezer, it will taste a lot better)

2/3 cup cashews

1 cup almonds

1 1/2 tbsp vanilla

4 tbsp canola oil

4-6 tbsp maple syrup

Mix it all together in a big bowl (dry first, then liquids), and spread it on a cookie sheet or two. The thinner you spread it, the faster it will cook, so if you’re anxious to try it use a couple of cookie sheets. Bake at 350 for around 15-20 minutes or until it feels dry when you run your hands through it. Mix up the granola partway through cooking so it browns evenly. Add dried fruit and and soymilk and you have yourself a healthy and filling breakfast.

I will take being called crunchy granola as a compliment, since that must mean that I’m awesome.