salty sweet seasons

I live for relaxing Sunday mornings; snuggled up in bed with a book and tea…heaven. Wait, who’s life is that? Because it’s not mine…I have a two and a half year old, soooo that doesn’t happen 😉 BUT, I do live for my snuggly Sunday mornings with my little muchkin, although they don’t involve curling up in bed relaxing. They’re filled with sweet, crazy, wild banshee moments with dinosaurs, leggos, light sabers, race cars, playing loud drums while the Disney Channel plays in the background. It’s a good thing all our neighbors are also morning people.

One thing I do love, even amidst the beautiful chaos of being a single parent with a rambunctious little boy, is cooking breakfast. Tanner just started getting into being “mama’s little helper” too, and when he stands on his little stepstool and wants to watch me or be my sous chef, it melts my heart. So this morning called for donuts. I mean, when I wake up from his FIRST NIGHT EVER sleeping through the night (seriously – EVER for me; thank you, tent that we just pitched in his room that made him feel cozy and excited to ‘camp’) to singing and kisses while he jumps into my arms with a big hug saying, “mama, you a beautiful princess”.…you make donuts. I meannnnnn, #icanteven

Without further ado, I bring you these healthy(er) and absolutely DELISH gems. Vegan optional and gluten-free…boom.

Lemon Vanilla Bean with Citrus Vanilla Bean Frosting + 

Chocolate Caramel with a Chocolate Caramel Glaze. 

Lemon Vanilla Bean Donut with Citrus Vanilla Bean Glaze

DONUT INGREDIENTS

• 1 Cup gluten-free baking flour 
• 1/4 Cup applesauce
• 1 tablespoon avocado oil
• 1 1/2 teaspoon baking powder
• Pinch salt
• Zest of 4 lemons
• 2 tablespoons water
• 1/3 cup coconut sugar
• 1/2 cup unsweetened coconut milk
• 1/3 cup Greek yogurt, plain, or almond or coconut yogurt for dairy-free option
• 3/4 teaspoon lemon juice (freshly squeezed; I prefer using a meyer lemon)

DONUT DIRECTIONS

1. Preheat oven to 350 degrees F
2. Add flour, baking powder, salt, and coconut sugar into a medium-sized bowl and mix
3. Add applesauce, avocado oil, lemon zest, water, coconut milk, yogurt, and lemon juice into a small bowl and mix
4. Combined wet + dry ingredients and blend together until evenly mixed
5. Add batter into a zip-lock bag or pastry bag. If using a zip-lock bag, cut corner once batter is added and top is closed.
6. Pour batter out of the bag into the donut molds, until almost evenly in line with the donut hole part of the mold (or about 3/4″ thick)
7. Place in oven and bake for 15-30 minutes depending on your oven. Mine took about 30 minutes because it’s a really old gas oven that’s always off. Keep an eye on them; should bake until toothpick comes out clean (like cupcake consistency).
8. Remove from oven once baked thoroughly (but still soft; batter will be pretty moist because of yogurt)
9. Let cool IN donut mold for at least 15-20 minutes
10. Pop each donut out individually and let cool on cooling rack.
11. Once donuts are completely cooled, apply glaze with a knife, drizzle, or dip into bowl of frosting.
12. Optional – add fun colored sprinkles 😉
13. Enjoy! Best when served fresh

FROSTING INGREDIENTS

• 1 cup powdered sugar
• 14-5 drops orange extract
• 1 teaspoon orange zest or lemon zest, or combo of both
• 1/4 teaspoon lemon juice
• 1 vanilla bean, seeds
• 2 tablespoons unsweetened coconut milk

FROSTING DIRECTIONS

1. Add everything to a small bowl and mix. If you’d like frosting to be thicker, add more powdered sugar
2. To harden, place in fridge while donuts are cooking
3. Remove when ready to frost and mix
4. Apply as a glaze, or drizzle

Chocolate Caramel Donut with a Chocolate Caramel Glaze

DONUT INGREDIENTS

• 1 cup Gluten Free Baking Flour 
• 2 1/2 tablespoons Chocolate Glazed Donut Flavor God Seasoning
• 3 tablespoons coconut sugar 
• 1/4 cup cacao powder
• 1/4 cup coconut Sugar
• 1 Cup unsweetened coconut milk
• 2 tablespoons avocado oil
• Pinch salt
• 1 vanilla bean, beans extracted
• 2 teaspoons caramel extract
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon baking powder
• 1/4 cup applesauce

DONUT DIRECTIONS

1. Preheat oven to 350 degrees F
2. Add flour, coconut sugar, cocoa powder, coconut sugar, salt, and baking powder into a medium-sized bowl and mix
3. Add applesauce, avocado oil, coconut milk, vanilla beans, vanilla extract, and caramel extract into a small bowl and mix
4. Combined wet + dry ingredients and blend together until evenly mixed
5. Add batter into a zip-lock bag or pastry bag. If using a zip-lock bag, cut corner once batter is added and top is closed.
6. Pour batter out of the bag into the donut molds, until almost evenly in line with the donut hole part of the mold (or about 3/4″ thick)
7. Place in oven and bake for 15-30 minutes depending on your oven. Mine took about 30 minutes because it’s a really old gas oven that’s always off. Keep an eye on them; should bake until toothpick comes out clean (like cupcake consistency).
8. Remove from oven once baked thoroughly (but still soft; batter will be pretty moist because of yogurt)
9. Let cool IN donut mold for at least 15-20 minutes
10. Pop each donut out individually and let cool on cooling rack.
11. Once donuts are completely cooled, apply glaze with a knife, drizzle, or dip into bowl of frosting.
12. Optional – add fun colored sprinkles 😉
13. Enjoy! Best when served fresh

FROSTING INGREDIENTS

• 1 cup powdered sugar
• 4 tablespoons cacao powder
• 3 tablespoons unsweetened coconut milk
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon caramel extract

FROSTING DIRECTIONS

1. Add everything to a small bowl and mix. If you’d like frosting to be thicker, add more powdered sugar
2. To harden, place in fridge while donuts are cooking
3. Remove when ready to frost and mix
4. Apply as a glaze, or drizzle

These were toddler AND “real” donut-lover taste tested and approved! even by a couple guys, so that’s sayin’ somethin’!