Gluten-Free Carrot Cake Donuts

gluten free carrot cake donuts
Gluten-Free Carrot Cake Donuts
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Servings
12 donuts
Servings
12 donuts
gluten free carrot cake donuts
Gluten-Free Carrot Cake Donuts
Print Recipe
Servings
12 donuts
Servings
12 donuts
Ingredients
Cream Cheese Frosting
Servings: donuts
Instructions
  1. Preheat oven to 350 degrees. Add eggs to a large bowl and beat well with a stand mixer or hand mixer.
  2. Add in tahini, coconut oil, vanilla, and maple syrup and beat together.
  3. In a separate bowl whisk together both flours, salt, baking soda, cream of tarter brown sugar and spices.
  4. Slowly add flour mixture into wet ingredients and mix just until combined. Stir in 1 cup of shredded carrots.
  5. Spray donut pan with non-stick spray. For best results, spoon batter into pan, or place batter in a large ziplock bag and snip off a corner to pipe batter into the donut pan.
  6. Place pan in oven and bake for 15-18 minutes, or until a toothpick inserted comes out clean. Remove from oven and allow to cool for a few minutes before removing from pan.
  7. Meanwhile, line baking sheet with aluminum foil, spread remaining shredded carrots on and bake for 5-10 minutes, add shredded coconut and bake for another 5 minutes until toasted.
  8. For frosting: Beat honey and cream cheese together. Add unsweetened vanilla almond milk.
  9. Spread frosting onto cooled donuts and top with toasted shredded coconut and carrots.
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Crispy Honey Mustard Chicken Fingers


Crispy Honey Mustard Chicken Fingers
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Servings
4 people
Servings
4 people
Crispy Honey Mustard Chicken Fingers
Print Recipe
Servings
4 people
Servings
4 people
Ingredients
Servings: people
Instructions
  1. Preheat oven to 400 degrees. In a bowl, combine yogurt, mustards, honey, and spices. Stir together. Reserve ¼-1/2 cup sauce for dipping or salad dressing. Pour the remaining marinade into a large ziplock bag.
  2. Slice chicken breasts diagonally into ½ inch thick strips, can also slice each strip into 3-4 chunks to make popcorn chicken that cooks quicker. Place chicken into a ziplock bag. Refrigerate in marinade for at least 30 minutes, but can leave for up to 48 hours.
  3. Line a large baking sheet with foil. For extra crispy chicken, place wire cooling racks on top and spray with non-stick spray. This allows the bottom of the chicken to cook and crisp too. Pour the bread crumbs and flax seeds in a wide shallow bowl, or 8x8 pan.
  4. One by one, coat the chicken with the bread crumb mixture. Do not wipe off excess honey mustard sauce before adding coating. The extra sauce helps the bread crumbs to stick. Place the breaded strips on the prepared wire wrack. Discard leftover marinade. Bake the strips until they are golden brown (about 30 minutes for strips and 20 minutes for popcorn chicken).
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Festive Pomegranate & Beet Bruschetta

Festive Pomegranate and Beet Bruschetta
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Festive Pomegranate and Beet Bruschetta
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Ingredients
Servings:
Instructions
  1. Mix ingredients until combined.
  2. Preheat oven to 350 degrees. Slice bread and brush with olive oil. Place bread slices on to a cookie sheet and toast until golden brown, about 10 minutes.
  3. Serve spread with toasted bread. Optional topping: pumpkin seeds
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