Preheat oven to 350 degrees. Add eggs to a large bowl and beat well with a stand mixer or hand mixer.
Add in tahini, coconut oil, vanilla, and maple syrup and beat together.
In a separate bowl whisk together both flours, salt, baking soda, cream of tarter brown sugar and spices.
Slowly add flour mixture into wet ingredients and mix just until combined. Stir in 1 cup of shredded carrots.
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.
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.
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.
For frosting: Beat honey and cream cheese together. Add unsweetened vanilla almond milk.
Spread frosting onto cooled donuts and top with toasted shredded coconut and carrots.
In a mini food processor, or blender mix egg, milk, spinach or kale and banana until greens are finely shredded.
Pour into remaining ingredients, except chocolate chips. Mix until incorporated, but do not over mix. Stir through chocolate chips.
Pour batter into prepared donut pan. Bake 15 minutes or until a toothpick inserted comes out clean. Remove from the oven and allow to cool for a few minutes before removing from pan.
Preheat oven to 350 degrees and prepare mini muffin tins with non-stick spray.
Add peanut butter to a sauce pan and melt over medium heat.
Add ingredients to a large bowl and mix until combined.
Spoon batter into muffin tins. (Unlike, typical muffins and cakes the batter will not smooth out as it bakes, so try to smooth the tops before baking). Bake for 20 minutes or until baked through.
Allow brownies to cool and add 8 pretzel "legs" and 2 chocolate candy eyes to each brownie.
Place all ingredients except milk into a large bowl. Start by adding 1/4 cup of milk and mixing all ingredients together. Depending on how much water is retained in the potatoes will influence how much milk you will need. Add additional milk up to 3/4 cup. Batter should be thick.
Pour batter into waffle iron, wait to cook. Remove immediately and serve warm. Or allow to cool and put into freezer bags for busy mornings. Cooked frozen waffles can be reheated in a toaster.
Recipe Notes
To make sweet potato puree: You will need 1-2 medium sized sweet potatoes. Wash and peel sweet potatoes. Place prepared potatoes in a medium size pan, cover with water, and place on the stove. Bring pan to a boil and continue to boil until the sweet potatoes are tender when pierced with a fork, about 20 minutes. Cut sweet potato just enough to put into a food process or blender. Add a little bit of reserved water until sweet potatoes are creamy.
Preheat oven to 350 degrees. Add eggs to a large bowl and beat well with a stand mixer or hand mixer.
Add in tahini, coconut oil, vanilla and maple syrup and beat together.
In a separate bowl whisk together both flours, salt, baking soda, and cinnamon.
Slowly add flour mixture into wet ingredients and mix just until combined.
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.
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.
Meanwhile, in a small pan add ingredients for ganache. Wish together over low heat until melted. Top donuts immediately. Note: If ganache is too thick, it has been cooked at too high of heat.
Top with optional ingredients such as sprinkles, or coconut flakes.
Recipe Notes
Lavender: Dried lavender needs to be ground down to a powder before incorporating into ganache, this can be done with a coffee grinder or other small processor.
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