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Warm, fluffy clouds topped with chocolate glaze and coconut or blueberry chia seed jam... Mouth watering yet? Get Laura's vegan, sugar-free, gluten-free donut recipe now! FULL RECIPE BELOW
Eric Slatkin, Director Emily Mraz, Producer Joanna Gryfe, Associate Producer Jacob Metiva, Editor Ilana Fix, Editor Sharra Romany, Camera Chris Low, Camera Brian Stevens, Camera Colleen Haley, AC Justin Gay, Sound Linda Sammut, Hair & Make-up Sophia Green, Food Stylist Sarah Asch, Food Assistant Jamie Dore, PA Recipes by: Laura Miller For more info on Laura visit: http://www.imlauramiller.com Music by: http://bromeliadmusic.com DONUTS WITH BLUEBERRY CHIA JAM Donut Ingredients: 1 cup almond meal 1 cup sorghum flour 1 cup potato starch ½ tbl baking soda 1 ½ tbl baking powder ¼ tsp xantham gum ½ tsp salt ⅓ cup applesauce (recipe below) ¾ cup maple syrup Juice of 1 lemon ⅓ cup coconut oil ½ cup hot water donut process: Preheat oven to 325 Mix dry ingredients. Mix wet ingredients. Add the wet ingredients to the dry ones, and mix until thoroughly combined. Spray donut molds with oil Using a spoon, put ¼ cup of batter into each donut mold and make sure its spread all the way around. Bake for 10 minutes, rotate, then bake for another 5-7 minutes or until browned on the top and cooked through. apple sauce ingredients: 1 ½ lbs apples 3 tbls lemon juice ¼ cup maple syrup 2 tsp ground cinnamon apple sauce process: 1. Preheat oven to 325 2. Peel, core, and chop apples into 1” chunks 3. Toss apples with lemon juice, maple syrup and cinnamon 4. Use a silpat or parchment paper on a baking sheet and bake for 40 minutes, rotating half way through 5. Allow to cool, add to a food processor and puree until smooth blueberry chia jam swirl 2 cups blueberries 2 tbls chia seeds ⅓ c water blueberry chia jam swirl process: In a food processor blend chia seeds, water and blueberries Once the batter is in the pan, add a teaspoon of jam swirl to the top and swirl it into the batter with a toothpick
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