I know you’re probably all very tired of hearing about Irene, but I just HAVE to tell you about what I did to prepare.
No, I don’t have dogs. But aren’t they cute?
For fear of not being able to make my favorite breakfast of oatmeal, peanut butter, and banana if the power went out, I needed a breakfast replacement that required no refrigeration and no heating. That replacement would be DOUGHNUTS! Yes, friends, I thought I’d take another stab at doughnuts. Not the kind that requires yeast, but the kind that requires the pan I so anxiously have been wanting to use!
The problem though, was that I used the last of my eggs in my lasagna. I also didn’t have any milk, only almond milk. I was NOT about to trek into a grocery store on the eve of a hurricane. Long lines and empty shelves? No thank you!
But I just HAD to make doughnuts! If I was going to be powerless, I needed breakfast!
If I could find a cupcake or muffin recipe that didn’t call for an egg, I’d be golden. I knew that vegan baking is done sans animal products, so I immediately grabbed a few of my vegan cookbooks and flipped through ’em. I figured that MamaPea would be able to help, and of course, she did not disappoint!
I adapted the recipe for her pb & j muffins from her cookbook, Peas and Thank You, to make some delicious banana and peanut butter doughnuts with chocolate peanut butter icing!
The recipe made 9 doughnuts. I’m embarrassed to say that I ate every. single. one. (Last one was this morning!) They were SO YUMMY! There’s no eggs, oil or butter in them, so they’re healthy, right?
They weren’t exceptionally moist, but they certainly weren’t dry. They were light and fluffy, and delicious when dipped in chocolate 🙂
These are essential in case of a natural disaster. So keep watching the weather channel for the next hurricane and then
run out to the grocery store stay home and make these!
Banana Peanut Butter Doughnuts with Chocolate Peanut Butter Icing
Adapted from Mama Pea
1 cup whole wheat flour
1/3 cup raw oats, ground into a powder (in a blender or food processor)
¼ cup coconut flour
2 teaspoons baking powder
½ teaspoon salt
1 tsp vanilla extract
2/3 cup sugar
2/3 cup vanilla almond milk
¼ cup peanut butter
1 very ripe banana, mashed
1/3 cup chocolate chips
2 tbs almond milk
¼ cup peanut butter
1 Tablespoon powdered sugar
Start by making the doughnuts. Preheat the oven to 350 degrees. Spray your doughnut pan with cooking spray.
Mix together the dry ingredients (flours, baking powder, and salt) in a large bowl. In another bowl, mix together the remaining doughnut ingredients (vanilla, sugar, milk, peanut butter, banana).
Add the wet mixture to the dry ingredients, and stir until just combined.
Fill a large Ziploc bag with the batter, and give the bag several big shakes, so the batter packs down toward the bottom. Snip off about ½ in from one corner. Pipe the batter into your greased doughnut pan.
Bake at 350 for about 15 minutes, or until a toothpick comes out clean. Let cool completely before icing.
While they are baking, make the icing. In a small saucepan over low heat, put the milk, chocolate chips, and peanut butter. Stir constantly. When all the ingredients are melted, stir in the sugar. Remove from heat. Dip the doughnuts in the icing.
Question of the day: Have you ever done any vegan cooking? What have you made?