Going Nuts For Donuts

I love a good donut. It is on the short list of foods I will make a gluten exception for (pizza is the other). So when I saw this recipe on My Whole Life Food I knew I had to try it. The original recipe isn't actually gluten free but, still on my buckwheat kick, I wanted to try my hand at converting it. I had a couple of bananas browning by the minute just calling out to be used in a sweet baked treat, and some leftover buckwheat flour so I gave it a go. I linked to the original recipe above and below have rewritten my own gluten free version that turned out pretty great. I know my kids are going to be excited to dive into these when they get home. And once again I am loving that subtle, sweet, nutty flavor that the buckwheat flour adds. Banana Chocolate Chip Donuts 1 Cup AP gluten free flour 1 Cup Buckwheat flour 1/2 cup sugar (I used fair trade organic sugar) 1/4 cup melted coconut oil 2 very ripe bananas -- smashed 3/4 cup whole milk yogurt 1/4 - 1/2 milk 1 tbsp vanilla extract 1 tsp cinnamon 1 tsp baking soda 1 tsp salt 1/2 cup chocolate chips Preheat oven to 375 degrees and grease your donut pan. I whisked all the dry ingredients together in a large bowl, then mashed and combined all the wet ingredients with the exception of the milk and chocolate chips in another smaller bowl. Pour the wet ingredients into the dry and mix well, the batter will be rather thick, this is where I slowly added the milk to thin it out a bit, use your best judgement but I'd start with the 1/4 cup and slowly go up from there. Your going for just thick enough to be able to spoon up in large dollops. At this point add your chocolate chips and stir just until combined. Spoon into your donut pan just under the lip of the pan. Bake for 12 - 15 minutes in the center of your oven. Let cool and enjoy with your favorite coffee, or for the younger crowd, a big glass of milk.

It's All About Buckwheat These Days

I am so loving the warm nutty flavor of buckwheat right now. I seem to be finding ways of working it into most baked goods as a whole wheat flour replacement lately. At first I was a bit worried about the notorious overpowering nature that buckwheat can be known for, but to the contrary I am finding that when I grind raw buckwheat groats the flavors are much more mellow and delicate. Today, it was just the girls and I home for Sunday Breakfast and I wanted to try something a little different. I used the suggested recipe by Gluten Free Girl and it did not disappoint. I had a little bit of cream cheese that I mixed with 2 parts plain yogurt and added a bit of honey just to sweeten, this was used as a crepe filler along with some of our summer blueberry stash. I am kind of embarrassed to admit that my inspiration for these crepes came from a commercial for a pancake-house chain restaurant that I saw recently and have not been able to get the thought of a fresh fruit crepe out of my head ever since. Well, once again I will take the fact that all the crepes were gobbled up right away as a sign of a job well done.