Reese of Mind Donuts (gluten-free, egg-free, & dairy-free options)

“Fresh popcorn is near impossible to resist, second only to fresh donuts.”–Shannon Wiersbitzky, What Flowers Remember 

For years, I watched with glazed eyes as others enjoyed donuts. 

Donut go breaking my heart!” I would say to friends and family as they enjoyed their orbs of confectionary perfection. 

Donut worry, be happy!” They would reply, driving me glazy as they handed me a gluten free granola bar. “It’s hole-some.”  While I donut want to be ungrateful for their thoughtfulness, a granola bar donut really have a hole of my taste buds.  

I donut have to circle around these orbs of deliciousness.

After years of circling around all of those boxes of glaziness, watching others enjoy those holesome spheres of sweetness, I declared to myself, “Donut let them kill your vibe, Steph!  You can simply create your own glaze-of-glory confection!

Away in the solitude of my home work space, feeling glazed and confused, I did what any self-respecting donut-deprived punster would do, scroll the internet for recipe inspiration.  I donut, I mean, would not, stop believin’ that I could create a glazy alternative–one that was as close to being as hole food as possible with gluten-free, plant based ingredients.  Donut tell me I can’t! 

Ooey-gooey peanut buttery goodness!!

Thus, my holesome quest began.  Since then, I have created recipes for Blueberry Lemon-drop donuts and Chocolate donuts with chocolate glaze.  So what makes this recipe different from the previous chocolate donut recipe?  This recipe comes with the reese of mind that the ingredients are all holesome AND has the added benefit of protein and oats. 

Well, maybe the chocolate chips and powdered sugar aren’t particularly as healthy as some of the other ingredients?  But holey-moley, donut judge me.  You can just glaze over that part! Besides I am fairly certain I sense reesent traces of confectioners sugar on your lips!

Enjoy this gluten-free, egg-free, dairy-free wonder without any worry of stomach upset!

While these donuts may not bring world reese, they may have your taste buds singing, “Hole me closer, tiny donut.”  May this recipe, or should I say, reese-ipe really get a hole of you, and may you love them a hole lot!

P. S. Reese and desist from blaming me for all of the bad puns, I may have eaten one too many drunkin’ donuts! 

Donut cry anymore when the donut box gets passed around, fellow celiacs. You can make your own!

Reese of Mind Donuts  (gluten-free, egg-free, & dairy-free options)

Donut Ingredients:

¾ cup oat flour (Can use regular oats and used food processor to make it flour)

1 serving chocolate protein powder (I use plant protein.) 

2 tablespoons cocoa powder

1 tablespoon ground flax seed

2-3 tablespoons sugar

1 teaspoon baking soda

¼ teaspoon salt

¼ cup applesauce or yogurt

½ cup milk (I use plant based.)

1 tablespoon vinegar

1 teaspoon vanilla extract

Optional: ¼ cup chopped Reese’s pieces 

Glaze Ingredients:

1 tablespoon melted butter or coconut oil (I use plant based butter.)

3 tablespoon natural peanut butter, melted

½  teaspoon vanilla extract

¼ – ½ + cup powdered sugar

2+ tablespoons milk (I use plant based.) 

Batter will be thick, but easy to spoon into donut molds.

Donut Directions:

Preheat oven to 350 degrees and coat 6-donut pan with nonstick spray.

In a large bowl, combine dry ingredients (flour, protein powder, cocoa powder, flax seed, sugar, baking soda and salt) until well combined.

In a small bowl, whisk together wet ingredients (vinegar, applesauce, milk, and vanilla).

Fold wet ingredients into dry ingredients, being careful not to overmix–batter should look/feel thick.  If using chopped Reese’s pieces, gently stir them with wet ingredients.

Divide batter evenly among donut molds.

Bake for 15-20 minutes or until a toothpick inserted in the center comes out clean.

Allow to cool 5-10 minutes before turning over onto cooling rack.

They’re actually tasty without any glaze or chopped reese’s pieces stirred in and with less sugar! However, feel free to drizzle a bit of melted peanut butter on the top if you choose not to glaze!

Glaze Directions:

In a medium microwave safe bowl, combine butter (or oil) and peanut butter.

Warm in microwave until melted and smooth, stirring occasionally to incorporate.

Stir in vanilla and powdered sugar, stir to combine, adding more powdered sugar if desired.

Gradually stir in milk, 1 tablespoon at a time, until desired glaze consistency is achieved.

Using a spoon, drizzle glaze over cooled donuts.

Feel free to top donuts with chopped peanuts, mini chocolate chips, chocolate sprinkles, or crushed Reeses pieces.

Serve immediately.  Can be stored for up to a week in the refrigerator, or frozen for up to three months.

These are so easy to make. They will give you gluten-free reese of mind!

Chocolate Peanut Butter Banana Bars

“What’s the point in having a sweet tooth if you don’t use it?”–unknown

I blame my parents.  Who else am I supposed to blame for my sweet tooth? While both of my parents eat an overall healthy diet, they also like their dessert from time to time. I confess, I am the same way.  It’s all about moderation and balance, and, well, never underestimating the power of chocolate . . . or peanut butter! 

I enjoy nearly any form of chocolate!

About a month ago, I baked my grandmother’s traditional recipe for chocolate frosted brownies.  It is a family favorite from an old 1930s or 40s vintage Betty Crocker cookbook.  While it is not vegan, I can say it is vegetarian; and anyway, I am not about so-called perfect eating.  Besides, it’s not like I bake Grandmother Helen’s brownies on a regular basis.

My mom had dinner with us on the evening that I baked brownies, so I sent a few home with her.  The next day, my daughter walked into the kitchen where I was food prepping my work lunches for the week, laughing and shaking her head.  She said that while talking to my mom on the phone, “Gran’ma confessed to spreading peanut butter all over the brownies before eating them.”

Mash up the banana first. I find a pastry cutter perfect for this!

At first, that seemed sacrilege!  How could she desecrate that beloved, treasured family recipe?  The horror of it!  What was she thinking?

“Sounds like a good idea to me!” said my husband.  “I just might try that!”

He had a point.  Peanut butter–and almond butter for that matter–are like dessert.  Nothing can improve a bad day like nut butter.  In fact, I would argue that nut butters, as a rule, have a certain calming quality to them!  During my younger years, when annoying bodily afflictions, such as acid reflux, were nearly non-existence, banana and peanut butter was one of my favorite go-to meals.  This led me to thinking . . .  which is always dangerous!

Stir in the peanut butter.
Add in the rest of the liquid ingredients.

I began to wonder if there was a plant-based, gluten-free compromise-recipe I could find or create.  Thus, my research began.  Scrolling through one web-site after another, I eventually landed on two different recipes. One recipe was from a web-site entitled, “It Doesn’t Taste Like Chicken,” and the other recipe was from a web-site called, “Purely Kaylie.”  

Add in the dry ingredients.

Using both of their recipes as scaffolding to create my own variation, I did a bit more research on baking with both oat milk and oat flour.  These two ingredients, I decided, would not only increase the nutritional value, (Read between the lines–ease the guilt of my sweet tooth!) but also eliminate gluten and dairy products since I have celiac disease and prefer to eat plant-based.  Additionally, I also conducted a bit of research on the science of baking with dutched cocoa, my preferred cocoa, and I learned that it bakes more effectively with baking powder, rather than baking soda.

Stir in chocolate chip and mix until just blended.
Pour batter into prepared pan and sprinkle with remaining chocolate chips.

I made this recipe on a Saturday afternoon, and our entire home was redolent with the scent of baking chocolate.  The recipe was super-easy, requiring only one bowl, and honestly took no longer than 10 or so minutes of active kitchen time. The oven did the rest.  Once cooled, I cut the recipe into 9 generous sized squares and stored part of them in a plastic container in the fridge. I could have frozen them for future weekend cravings, but they did not last that long.

Give this recipe a try.  Enjoy it for breakfast, as a dessert, or a grab-and-go snack. It’s a mostly healthy, guilt-free way to have your cake and eat it too!  

All to cool before cutting into 9 generous squares.
Who prefers corner pieces???

Chocolate Peanut Butter Banana Bars

Ingredients: 

2 *fleggs (2 tablespoons of ground flax seeds + 6 tablespoons water)

1 cup ripe mashed banana–about 2-3 bananas (The bananas should have brown spots.)

1/2 cup sugar or equivalent sweetener

⅓ peanut butter

¼ cup favorite milk (I used oat-milk.)

1 teaspoon vanilla extract

1 cup flour (I used oat flour to keep it gluten-free, but any all-purpose flour would work.)

½ cup cocoa powder (I prefer to use Dutched Cocoa powder as it dissolves more quickly.)

½ teaspoon baking powder

½ teaspoon salt

⅔ cup chocolate chips (I use Enjoy Life chocolate chips.  They are dairy and allergy-friendly.)

Directions:

Combine ground flaxseed with water in a small bowl and set in the fridge for about 15 minutes to thicken.

Preheat the oven to 350 degrees.

Lightly coat, with nonstick cooking spray, a square 8 x 8 baking pan, or line it with parchment paper.

Mash banana in a large mixing bowl.

Mix in sugar, peanut butter, milk, vanilla extract, and flegg.

Stir in the dry ingredients–flour, cocoa powder, baking powder, & salt–but do not over mix. Gently fold in half of the chocolate chips.

Spread batter evenly as it will be fairly thick.

Sprinkle batter with remaining chocolate chips.

Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean.

Allow to cool for at least 10 minutes, preferably longer, before attempting to cut into 9-squares.

Store in an airtight container for up to a week in the refrigerator, or freeze for up to three months.

Mix ground flaxseed and water first. Set in fridge for about 15 minutes before using for best consistency according to my research.

*Flegg= flax “egg”, which is a plant-based, allergy friendly substitute for eggs.