Baked Mini Apple Donuts (Low-Fat and Sugar-Free)

Do....uh...do I eat it? I mean, they're so adorable! They smell delicious though, and I'm a bit hungry. If you want to make your own little yummy donuts that make you question your hunger - you've come to the right place! These donuts were actually a happy accident as I was attempting to make healthy smores donuts, and I poured about two tablesoons of ACV into the mix. In an attempt for retribution I looked for apples to add and found that someone had made a delicious apple pie. ^^; So here we are!

(Mini Apple Donuts Ingredients)

• 1/2 Cup of Bulgur Flour (just grind some bulgur wheat)
• 1/2 cup of Whole Wheat Flour
• 1 cup of All-Purpose Flour
• 1 tsp Annato Powder
• 5-8 tbl Stevia (or other dry sweetener)
• 2 tsp of Cinnamon
• 1/4 tsp of Nutmeg
• 1/4 tsp Sea Salt
• 1-2 cups of Water (go slowly)
• 4 tbl of Oil (sub Applesauce or Chickpea Puree)
• 2 tbl of Apple Cider Vinegar
• 2 tsp of Vanilla Extract

(Directions)

• Whisk all of your dry ingredients together. In seperate bowl,combine the oil to the water, extract, and vinegar. Then, then fold in dry ingredients with a spatula.
• Pour a small amount into your silicone donut pan (you have one, right?) and then bake at 350 for about 30 minutes or until you feel that they're browned and ready.(Be sure not to let them be too thin or overspread themselves on top of the pan as that results in dryness.)
• Let them rest for about 15 minutes from the oven and then place the mini donuts on a wire cooling rack until they have cooled to the touch.
• Eat as many as you want (you may want to avoid the giraffe, however) and enjoy! ^^

Low-Fat Thunder Cake with Avocado Icing

I first had Thundercake in the second grade, as most people have. I was so disgusted as the teacher read us a story about putting tomatoes into a chocolate cake. But I was entranced by the rest of the story (as rain is my favorite weather condition) and the description of it, so I gobbled my large slice down and was in heaven. It was absolutely chocolatey, fudgy and above all - moist. You couldn't even tell there were tomatoes in the cake and I as I side-eyed my teacher, I noticed the huge tin of tomatoes to the side of the empty cake mix box. I'm so sorry for doubting you, my wonderful teacher.

(Low-Fat Thunder Cake Ingredients)

• 1 cup of Raw Sugar
• 1 and 1/2 cups Cocoa Powder
• 1 and 1/2 cups White Whole Wheat Flour
• 1/2 tsp Baking Soda
• 2 tsp Baking Powder
• 1/4 tsp Salt
• 1/2 cup of Black Chia Seeds (soaked in cold water)
• 4 tbl of Coconut Oil
• 1/4-1/2 cup of Veggie Oil
• 1/2 can of Tomato Soup (or 3/4 cup of Pureed Tomatoes)
• 1 cup of Non-Dairy Milk
• 1 tsp of Apple Cider Vinegar
• 1 scraped Vanilla Bean

(Avocado Icing Ingredients)

• 2 Mashed Avocados
• Juice of 1 Lemon or Orange (and a tsp of zest)
• 1 pound of Icing Sugar

(Directions)

• For the icing/frosting: Preheat oven at 350 degrees.
• Mix together as you would with any other cream.
• Place in the fridge to absorb flavors and then serve on top of cake later.


• For the cake: Sift your dry ingredients (except the sugar and cocoa powder) together and set aside.
• Then, cream together your sugar, the veggie oil and coconut oil.
• Mix in your seeds once they have fully absorbed the water and then add in your tomato soup and cream together until the soup has blended somewhat.
• Stir in all of your cocoa powder.
• Alternate mixing in the rest of the wet and the dry ingredients.
• Place into a cake pan, tap on the kitchen counter or table about 20 times and bake for about 45 minutes at 350 degrees or until you insert a toothpick and it comes out clean from the middle.
• Let it rest for about 2 hours, serve with your frosting and enjoy.

Vegan Crab Rangoon

This recipe was only precooked because I planned on using it in soups and stews and for frying. Either way it was absolutely delicious and reminded me of some of my favorite foods that I used to get from a nearby Chinese Take-Out place. You can do what you like with it, as long as it makes you happy.

(Vegan Crab Ingredients)

• 1 jar Sweet Potato Baby Food(Make sure its vegan)
• 1 Box of Arrowhead Mills Vital Wheat Gluten
• 1/2 teaspoon of Iodized Salt
• 1/2 block of Silken Tofu
• 1 tsp of Turmeric
• 1 cup of Vegan Fish Sauce (from Sushi Quest)

(Vegan Crab Rangoon Ingredients)

• 1/2 block of pureed Silken Tofu
• 1 tbl of Iodized Salt
• 1/2 tbl of Lemon Juice
• 1/2 tbl of Apple Cider Vinegar (with Mother)
• 2 Large Green Onions minced
• 1/2 tsp of Dried Chives minced
• Salt to Taste
• 2-4 edges of Vegan Crab, finely chopped
• Your choice of wrapper

(Directions)

• For the Vegan Crab: Split the package of vital wheat gluten into two separate bowls lined with plastic wrap.
• Add the sweet potato and turmeric to one bowl and mix that together. Then add blended silken tofu to the other, make sure to add the fish sauce after the ingredients are incorporated.
• Gently shape each pieces of raw seitan into squares, and lift up the orange one by the plastic wrap, being sure to support the bottom.
• Gently place it on top of the white one and then you can place the seitan in a basket steamer for about 30 minutes.
• Pan fry the white side first (after steaming it for about 20 minutes or so), then flipped it over so that the orange one could get a nice crust. When it came out it looked like a real crab!
• Cut off the edges and then use them in a delicious vegan crab rangoon or whatever you would enjoy crab in.


• For the Vegan Crab Rangoon: Combine the ingredients together and place about half a teaspoon into the middle of a dumpling wrapper (I used Shanghai-style from an Asian Grocery), ran across the edge with some cold water.
• Form it into the star shape of the rangoon.
• Finish all of the wrappers; pan fry them and enjoy!

Tarta, Tarte, Tart

Beautiful isn't it? It's made with a simple pie-crust and glazed lightly with almond oil, coconut oil and agave nectar to give it a much deeper flavor and a wonderful color. Underneath the flaky shell are fresh pears, agave nectar, orange zest and juice and just a dash of cinnamon for more depth. It took less than two hours to make this and yet it looks like a masterpiece!

(Tarta, Tarte, Tart Crust Ingredients)

• 1 cup of All-Purpose Flour
• 2 tsp Granulated White Sugar
• 4-5 tbl Cold Coconut Oil (not Virgin)
• 1/8 a tsp of Iodized Salt
• 1/8 a tsp of Baking Soda
• 5 tbl Ice Water + a 1/4 a tsp of Organic Apple Cider Vinegar (with Mother

(Tarta, Tarte, Tart Filling Ingredients)

• 3 Medium-Sized Pears, sliced thin
• 1/2 a tsp of Cinnamon
• 5 tsp of Cornstarch
• 2-4 tbl of Brown Sugar
• 1-2 tbl of Fresh Squeezed Orange Juice + 1/2 tsp Zest

(Tarta, Tarte, Tart Glaze Ingredients)

• 3 tbl Hot Water
• 4 tbl Agave Nectar
• 1/8 a tsp of Almond Extract

(Directions)

• For the Crust: Measure the coconut oil in its liquid state and placing it in the freezer. After 2-5 minutes the oil should be ready.
• Mix the dry ingredients together.
• Break it into equal size chunks into the flour mixer, then take your fork and mash it into the flour until everything is crumbled.
• Place a well in the middle and add in your ice water and vinegar mixture slowly to the batch while mixing. It shouldn't be a wet batter and should feel slightly like store-bought pie dough.
• Once that is done, smooth it out and wrap it in plastic wrap - then place it in the fridge for 30-45 minutes.


• For the Filling: Mix all of the ingredients first except for the apples Then toss the apples in it. l
• Once that is done, set it aside and prepare your glaze as the pie crust continues to chill.


• For the Glaze: Combine the ingredients together in a small bowl.


• Assembling the Pie: Flour your rolling pin and baking surface and slowly roll out the pie crust, only rolling one side for about 5-10 seconds and letting it rest for 10 more seconds as you focus on another side and the middle.
• Once it is about 1/8 of an inch, transfer it to a lightly oiled small pan (or you can free-form it) and keep the edges on the outside as you place in your filling as you like.
• Roll the sides on top of each other as I did in the photo and spread some more coconut oil over it for color.
• Bake it at 425 degrees for 15-20 minutes, then lower the heat to 350 and continue to bake it for 35-40 minutes or so, depending on your oven.
• Once that is done, smooth it out and wrap it in plastic wrap - then place it in the fridge for 30-45 minutes.
• Enjoy!

Beignet Done That

My mother may be from the south but I doubt she's had anything as good as these. They're relatively-healthy beignets as they contain coconut oil and wheat flour as well as the other good stuff. They shouldn't be eaten on their own as they don't have any large amount of sugar in them, and although granulated sugar covers the top - when it's dunked in this delicious strawberry syrup, you won't care what anyone calls it.

(Beignet Ingredients)

• 1 and 1/2 a cup of All-Purpose Flour
• 1 and 1/2 a cup of Whole Wheat Flour
• 2 and a 1/2 tbl of Cold Coconut Oil (not Virgin)
• 3/4 a cup of Regular Soy Milk + 1 tbl Apple Cider Vinegar (with Mother)
• 1/2 a tsp of Iodized Salt
• 3 tbl Hot Water + 1 tbl Ground Flax Seed
• 1/2 a package of Rapid-Rise Yeast
• 1/8 a cup of Warm Water
• 1/8 a cup of White Sugar
• 3/4 tbl of Baking Powder
• 1/4 a tsp of Baking Soda

(Strawberry Syrup Ingredients)

• 1 Pint of Strawberries (washed, de-leaved, and cut into equal pieces)
• 1/4 a Cup of Cold Water
• 1/4 a Cup of Granulated Sugar
• A Squirt of Agave Nectar
• A Pinch of Iodized Salt
• Juice from an Orange Slice (about the size of the one on the photo.)

(Optional in case it doesn't thicken)

• A Small Slurry of Cornstarch and Cold Water

(Directions)

• Preheat oven to 400 degrees.
• For the Beignets: Mix all of the dry ingredients together except for the sugar and prep your egg batter (the flax + water. Let that sit for a while.
• Measure your coconut oil while it is still in liquid form. Pop that in the freezer for a moment after everything has been put in order and then mix it with your fingers into the dry mixture.
• Prepare the soy milk with the apple cider vinegar, then mix together the yeast, the warm water, and the sugar. Let the yeast mixture stand for 5 minutes after one stir then create a hole in the middle of your flour mixture and mix it. Mix it with a hand mixture (or a stand mixture) for about 5 minutes until it has all come together.
• Take the ball of dough and knead it with some all-purpose flour until it has become elastic. Split it up into equal pieces (I got ten) and let them rest in a warm place for 15-20 minutes. Meanwhile get started on that delectable strawberry syrup.


• For the Strawberry Syrup: Mix all of the ingredients together except for the orange juice and the slurry. Cook that on medium heat for about 5-10 minutes in a heavy=bottomed pot, then lower the heat to the lowest setting and add the orange juice.


• Cook that for about 5 more minutes and then add the slurry if it hasn't thickened and seems still slightly watery. Be sure to constantly stir in the area that you are placing the slurry into, and to make sure there weren't any lumps in it before hand.
• Once the thickness is to your liking, cut off the heat and strain it. It made about half a cup of syrup but you can always double up on the recipe.
• Grease a sheet pan with the oil of your choice and brush the tops of the beignets with it as well, and sprinkle some sugar on top.
• Bake for about ten minutes or so. To see if they're done, stick a knife in the middle-most one and if it comes out clean they are ready!
• Place more oil on top and dust them with the sugar of your choice (powdered or granulated).
• Dip into the strawberry sauce and Enjoy!

That's Cat-tastic!

Don't worry, I'm not baking anything for an animal other than a human - besides, my cat is way too snotty (or smart) to enjoy even the sophisticated tastes of these crackers. I sure hope you aren't though, because these are way too delicious to not be eaten, and way too good for you to maintain a sophisticated character when eating them. You can use any type of cutter that you like, but all I have are three types of cutters and the cat was the smallest one that I could find.

These are made with three different types of flavors - Italian rosemary and Vegan Parmesan, Spinach and finally a mixture of the two.

Plain Cat-Tastic Crackers Recipe:
1 and 1/2 cups of All-Purpose Flour
1 and 1/2 cups of Whole Wheat Flour
2 tbl of Nutritional Yeast (try to get the ones that look the flakiest)
1 tsp of Garlic Powder
3/4 a tsp of Iodized Salt
1 tsp of Baking Soda
1 cup of Ice water 1 tbl of Apple Cider Vinegar (with Mother is best)
A little less than 1/2 a cup of Pure Coconut Oil (not Virgin)
Turmeric and Paprika for color

Italian Cat-Tastic Crackers Recipe:
1-2 tablespoons of Crushed Sesame Seeds
1 tbl of Apple Cider Vinegar (with Mother is best)
1/2 a tsp of Rosemary
1 and 1/2 cups of All-Purpose Flour
1 and 1/2 cups of Whole Wheat Flour
2 tbl of Nutritional Yeast (try to get the ones that look the flakiest)
1 tsp of Garlic Powder
3/4 a tsp of Iodized Salt
1 tsp of Baking Soda
1 cup of Ice water 1 tbl of Apple Cider Vinegar (with Mother is best)
A little less than 1/2 a cup of Pure Coconut Oil (not Virgin)
Turmeric and Paprika for color


Spinach Cat-Tastic Cracker Recipe:
1/4 cup of Spinach Juice or Chlorophyll and 1/4 cup Ice Water
1 and 1/2 cups of All-Purpose Flour
1 and 1/2 cups of Whole Wheat Flour
2 tbl of Nutritional Yeast (try to get the ones that look the flakiest)
1 tsp of Garlic Powder
3/4 a tsp of Iodized Salt
1 tsp of Baking Soda
1 cup of Ice water 1 tbl of Organic Apple Cider Vinegar with Mother
A little less than 1/2 a cup of Pure Coconut Oil (not Virgin)


If you want to you can just use the first recipe and mix it together as you like, considering that there are only a few recipe changes in each. But after your decision, make sure that your coconut oil is well melted when you measure it out, then pop the measuring cup into the fridge for 5-10 minutes, then break it into pieces and let it chill for 15 more minutes. While the coconut oil has begun to solidify, add your dry ingredients together, then add the baking soda to your water mixture and wait about 2-5 minutes after stirring it. Once that is done, make sure that your flour color has a slightly darker tinge to it after adding the turmeric if you want them to be orange. Then make a well in the middle of your dry ingredients and alternate between the water and the coconut oil. If it is still quite wet - add more all-purpose flour and knead it to a doughy consistency. Afterwards, wrap it in plastic and place it in the fridge for 30 minutes. Prep your rolling and cutting area, making sure to keep the cutter and your table covered in all-purpose flour at all times. If your table is not marble, try to do this on a pan or some other non-absorbing surface.

Once the 30 minutes are up, take them it out, roll it to about 1/8 of an inch, then cut them into your preferred shapes with the cookie cutter (or your knife), rolling and rerolling until you run out of dough. Place the crackers on a well oiled sheet (use olive oil making Italian) and bake them in the oven for about 5 minutes or until they've puffed up to about twice their original size.     

Continue with the rest of the batch and enjoy!          



                                                                                                                                                   Signed,
                                                                                                                                        <3 Bou Shin<3