So I did a thing.

And it was amazing.

My son asked for donuts last weekend and I awoke to find I was out of our gluten free 1 to 1 flour. What's a mom to do?!

S'Mores Donuts. 

I grabbed a bag of our gluten free pancake and waffle mix and decided to sub it for my normal donut recipe flour. Having just returned from his first camping trip, with a newfound love of S'Mores, I tossed a few mini marshmallows on top and some crumbled GF graham crackers.

He. Ate. It. Up. Literally. And I have to say, I love my original donut recipe, but the pancake mix added a subtle sweetness and moist, chewy, cakey consistency that made these highly addictive and disappear before the weekend was over. 

INGREDIENTS:
Donut
2 1/2 C. Bobs Red Mill Gluten-Free Pancake Mix
1 1/2 tsp. Corn-Free Baking Soda
1/2 tsp. Cream of Tartar
1/2 C. Cocoa Powder
1 c. Coconut Sugar
1/2 tsp Sea Salt
2 tsp. Vanilla Extract
2 tsp. Apple Cider Vinegar
2 C. Almond Milk (or other non-dairy milk for nut-free)
1/2 C. Avocado Oil (olive oil or coconut oil also work)

Frosting + Toppings
2/3 C. Dairy-Free Chocolate Chips
1 tsp Vanilla Extract
1/2 tsp Coconut Oil or Avocado Oil
1/8 C. Almond Milk
2 Gluten Free Graham Cracker Sheets
1/2 C. Mini Marshmallows

​DIRECTIONS:

Donuts
Preheat your oven to 375 degrees and grease your donut pan or pans lightly with coconut or avocado oil.

I use two six space donut pans for this amount of mix.

Mix all dry ingredients until blended well. Add wet ingredients and stir or mix with a hand mixer until batter consistency. Add more milk of choice if needed.

Add batter to piping bag to pipe into pan (easiest method for perfect circles, or spoon batter into pan evenly. Fill almost to top for fluffiest donuts.

Bake regular sized donuts for 12 minutes, mini donuts (if using a mini donut pan) for 7. Check for doneness and remove to allow to cool for 15-20 minutes on a wire rack.

Frosting
Start by warming a small sauce pan over medium-low heat.  Add chocolate chips and coconut oil until they start to melt.

Add vanilla and mix.

When mixture is completely melted together, add dairy-free milk of choice until desired frosting consistency is achieved.

Pour immediately into a wide, ceramic bowl and dip cooled donuts to frost. Allow to set and cool for another 15 minutes. Crush gluten free graham crackers and sprinkle on top, use a small flame to scorch mini marshmallows and add to donut. 


Enjoy!

This past weekend on Friday night we decided to visit our new property and take Grey camping on site! I purchased the hubs a blackout tent for Christmas and wanted to try it out before braving the true wilderness with a toddler.

I'm happy to report we all had a BLAST, invited some friends to boot and cooked our dinner, dessert and sunrise breakfast over an open flame.

Returning home smelling of smoke and the outdoors, we were craving a more fanciful breakfast come Sunday. We whipped up these little scrumptious Veggie Loaded Baked Egg Bites with some vegetables and fresh OJ and it was just the perfect return back into home life. 

INGREDIENTS:
​

• avocado oil cooking spray
• 9 large organic eggs
• 1/4 teaspoon pink Himalayan salt
• black pepper
• 3 tablespoons thawed frozen kale, drained
• 3 tbsp diced organic tomatoes
• 3 tbsp diced onion
• 3 tbsp diced bell pepper

DIRECTIONS:

• Preheat the oven to 350F.
  
• Spray muffin tin with avocado oil cooking spray.
• In a large bowl whisk the eggs and season with salt and pepper.
  
• Mix in kale, tomatoes, onion and bell pepper. 
• Fill muffin tin cups and bake 20 to 25 minutes, until set.
• Serve with fresh juice, vegetables or breakfast sausage.