I was making banana bread the other night (I promised some co workers that I would bring in a treat for an early meeting). Then, turns out, I accidentally posted in a larger group channel that I would bake for them. (Insert panic mode) Sometimes mistakes lead to great things, and thats how these paleo banana maple glaze donuts were born!
I quickly scrambled when I got home since I was missing ingredients for two loaves of banana bread. Thats when I decided to give the donuts a try. Also I have had the jar of maple butter from Trader Joes in my fridge for a bit now, and decided it was ime to do something with it.
This recipe is super simple. Requires one bowl, and for the glaze you dont have to have any artistic skills like you do sometimes with icing.
I also used silicon donut trays (which makes clean up easier and also require no cooking spray)
If you remake this recipe make sure to tag me on Instagram. I love to see your re create my recipes! If Instagram isnt your jam, leave a comment below!
Paleo Banana Maple Glazed Donuts:
Directions: (makes about 12-14)
1.) Preheat oven to 375.
2.) Mix wet ingredients, and then add in dry ingredients.
3.) Fold in mini chips
4.) Add batter to donut trays (if using silicon ones above dont need to spray). I scooped 1/4 cup into each holder.
5.) bake for 15-16 min. Until tops are golden brown and if poked with a toothpick comes out clean.
6.) Let them cool for for 5 minutes and then place them on a wire rack to cool for another 10,
7.) with a butter knife add a 1/2 tbsp of maple butter to the top of each one (it will dry as a clear glaze). You can also drizzle with maple syrup if you dont have a TJ's nearby.
There is nothing like a creamy hot soup in the fall/winter months. Getting all cozy on the couch with a bowl of warm goodness is so comforting,
Its hard to find a soup that has that creamy delicious texture without all the added fat and starches to bulk it up. This soup is completely plant based. It contains no heavy creams, and still gives you that thick comforting texture you want in a soup.
The soup is pretty quick to whip up. However, I have to warn you there are a lot of steps that go into it. (Not like my usual recipes where you just throw everything in a bowl, cover and go).
This recipe should still take under 30min. I like to pre chop all the veggies so they are ready to go. Also to make things easier I buy frozen riced cauliflower and asparagus.
If you remake, make sure to tag me in your posts or comment below and let me know how you like it!
Creamy Vegetable Soup:
1 cup frozen riced cauliflower
8 frozen asparagus spears broken in half
1 garlic clove (whole)
Half yellow onion (chopped)
1 cup low sodium veggie broth
1 cup water
1/2 cup almond milk (I used malk organics)
tbsp Garlic powder
Garlic clove (minced)
Half yellow onion (chopped)
1 cup baby carrots (chopped)
1 cup celery (chopped)
1 red bell pepper (diced)
A tbsp thyme
1.) in a med pot on med high heat cook onion and garlic for 2min. (Spray with coconut oil cooking spray)
2.) Add In cauliflower, asparagus, broth, water, and bring to a boil. (Covered)
3.) let soup simmer and cook for about 10–15min
4.) Add in almond milk and garlic powder and stir. Blend with immersion blender or pour into a blender to blend. Soup broth should have a creamy consistency.
5.) In a separate pot add minced garlic and onion and cook for two minutes (use coconut oil cooking spray)
6.) add in carrots and celery and cook another 2 min.
7.) add in peppers and thyme cook for two more minutes.
8.)keep stirring occasionally while veggies are cooking
9.) pour broth over veggies and cook for another 5-10minutes
10.) add salt and pepper to taste
Fall for me usually calls for some hot decaf coffee and a pastry in the am. These muffins are the perfect grab and go breakfast for a busy week. They are sweetened with maple syrup and have a hint of cinnamon. (WARNING- your kitchen will smell AMAZING) My moms in town this week, and I cant wait to share these with her since muffins are her favorite in the morning <3.
Make sure to keep an eye on them in the oven. I suggest at 15min just do a check and if the tops are golden brown then take them out early. I left them in the oven for a full 18min and they just made it!
1/4 cup maple syrup
2 tbsp coconut oil
1/2 cup peanut butter
1 cup almond flour
1 cup rolled oats
2 tbsp flax meal
1 tsp baking soda
1 tsp cinnamon
Directions: (makes about 8-10 muffins)
1.) Preheat the oven to 350 and spray a muffin tin with coconut spay and set aside
2.) Mix all the wet ingredients in a bowl.
3.) add the dry ingredients and mix well to combine
4.) scoop batter into muffin tin
5.) bake at 350 for 15-18min (until tops are golden brown
If you remake these muffins make sure to tag me on Instagram @Stephi.Paige!
Hi there, Im Stephi Paige!