Have you ever been caught off guard with a surprise so good that you took a deep inhale and went a good thirty seconds before realizing you hadn’t exhaled yet? That was me last week when I received notice from Saveur of my nomination in the “Best New Voice” category for this year’s Blog Awards. Amongst so many other brilliant new bloggers out there, I did not see this coming and was stunned totally stupid by the news! Thank you all from the depths of my heart for nominating me. The voting is now officially open until the end of April. There are 13 categories in all, filled with other amazing bloggers to celebrate and discover. Be sure to pop over, explore, and cast your vote.
To extend my gratitude further than words, I’m doing a little giveaway! Be sure to read below for the details. As for any updates in life, I’ve had quite a few to share with you over the past two weeks via our weekend trips to awesome places. However, this past weekend was beautifully dull. For the first time in a while Scott and I had Saturday to ourselves. We walked to get ice teas, do some plant shopping, and soak up the sun. We even took an afternoon nap followed by a movie and couch hangs. Much. Needed. Sunday was less pleasant, but equally needed. We did the list of things we’ve been putting off around the house because who wants to clean the shower and do laundry and call and cancel their gym membership because SNOW SEASON IS OVER (can I get a HOO-RA!). Okay maybe that last part was pretty awesome. It was a well balanced weekend that has lead into this wicked exciting week. Nomination? Donuts? Easter? Lets all do a little happy dance and buy flowers and stick them in everything okay? Now read below and enter to WIN A DONUT PAN!
I was borderline ecstatic when I finally found a donut pan that wasn’t laden with chemicals for all those non-stick purposes people cannot seem to get enough of these days. I’ve been waiting so long. My donut time has come! I had been craving banana bread, thus these babies were born. I have to give a big shout out to Heather over at Sunday Morning Banana Pancakes for helping me tweak my banana bread recipe to fit the light, fluffy nature of the cake donut. After discovering her baked donuts recipe and altering my banana bread measurements to align with it, this perfect, fluffy, banana bread donut came to be. I had made this maple almond butter glaze several times in the past to drizzle over Scott’s pancakes, however I always found it to be a bit thick for pancakes and was waiting for the perfect baked good to top it with – FOUND IT. Whipped coconut cream in the center was just a given. It balances out the cake and sweetness of the other elements like a champ. And those flowers? Beautiful right? But don’t eat them. Maybe the Easter bunny could, but not you. Still keeping my eye out for some edible ones around these parts – if you can snag some they would be perfect with these!
OH – and as for that lovely giveaway because you are all so awesome and I love you – I’m giving away one of these awesome donut pans! Tell me about your most favorite memory involving donuts in the comments feed below, and I will pick one lucky commenter at random next Tuesday, April 7th.
(Enter by Monday night, April 6th, for a chance to win. Open to US and Canadian residents only, I’m sorry, shipping.) The giveaway has ended. Thank you to all who participated!
Be sure to follow me on Instagram and tag photos you post of my recipes with #FWmakers so I can see!
Tid-bits: If you do not have spelt and oat flour, and do not have a gluten sensitivity, I believe all purpose flour would work just fine in this recipe. I typically have the best luck with coconut cream yield using this brand. And no, those flowers are not edible – just for decoration. Cannot wait to get my hands on some gorgeous edible ones this spring and summer though!
Makes 6 donuts.
Banana Bread Baked Donuts
Adapted from Heather’s Baked Donuts
1/2 cup whole spelt flour
1/2 cup oat flour
1 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon cinnamon
1/2 cup mashed banana
1/2 cup pure maple syrup
3 tablespoons coconut oil
3 tablespoons almond milk
1 tablespoon apple cider vinegar
Maple Almond Butter Glaze
1/4 cup creamy almond butter
1/4 cup maple syrup
pinch of salt*
Coconut Whipped Cream
1 can full fat coconut milk chilled
*Only add the pinch of salt if your almond butter is not already salted. If it is, omit the extra salt.
Preheat the oven to 375F and lightly grease your donut pan with coconut oil. In a medium mixing bowl, combine all of the wet ingredients from above and whisk until combined. Add in the dry ingredients all at once and fold in until fully incorporated. Spoon the batter into the prepared donut pan, dividing it evenly between the six donut molds. Bake for 15 minutes. The tops should be nice and golden. Remove from the oven and let fully cool in the pan before removing and placing on a wire rack.
For the maple almond butter glaze, combine the maple syrup, almond butter, and salt (if using) in a small saucepan on the stove. Heat on medium-low heat, whisking continuously, until smooth. If it is too thick, add an extra tablespoon of maple syrup and continue whisking. While still warm, spoon the glaze over each donut, dividing it evenly between the six.
Once the glaze has cooled and set, make the whipped coconut cream. Make sure to chill the can of full fat coconut milk at least overnight if not longer. I tend to always keep a few cans in the back of my refrigerator, ready to use. Once chilled, the coconut cream should separate from the water in the can. Scoop the thick cream into a chilled bowl, and whip with a whisk attachment until fluffy (about 3 to 4 minutes). Scoop a spoonful of whipped cream into the center of each donut. Serve immediately, or transfer the donuts to an airtight container and keep in the refrigerator until ready to serve. Best if eaten within 3 days.