Natural Disaster Doughnuts

30 08 2011

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

How to:

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?

A Peanut Butter Problem.

28 04 2011

You all know that I love am obsessed with peanut butter. I currently have 4 jars of nut/seed butter at my house and 1 more at my office. Is that excessive?

Some might call me a peanut butter snob. Once, I was staying at a hotel that offered a free continental breakfast, and they had those little packages of peanut butter, which I immediately grabbed for my oatmeal. But after checking out the ingredients, and seeing the extra chemicals/oils they added, I promptly put it down. I drove myself to the closest grocery store and picked up a jar of peanut butter with only one ingredient: peanuts.

So I probably didn’t need an entire jar of peanut butter for my short trip, but since I was checking bags, I knew I could bring it home (TSA would take it out of my carry-on, I’m sure!) 🙂 Yes, I love the stuff.

When I went home for Easter I realized that my peanut butter problem started back in high school. Though not quite as obsessed back then, I did make this in my pottery class:

I think I’ve gotten a little “choosier” about my peanut butter since then, but apparently I liked the stuff enough to recreate a jar of it for my pop art project.

Annnyhow, when I saw Jenna’s recipe for Peanut Butter Sandwich Bread, I starred it in my Google Reader and couldn’t wait to find the time to make it! Well friends, I found the time, and Oh. my. goodness!

I wasn’t exactly sure what a “Sandwich Bread” would be like, because I’m used to quickbreads that are moist, like banana bread and zucchini bread. This was a little drier than those breads, but still moist enough that I didn’t need to put anything on top of it to make it easier to swallow. I LOVED the texture of the bread, and the combination of cinnamon and PB is just incredible! I perked up the recipe just a bit by adding some dates for a little extra sweetness.

The bread fueled me through my morning swim practice, and also makes a great post-workout snack too:-) Or, you can just eat it any ol’ time. It’s THAT good.

If you like peanut butter a fraction of how much I love it, you will enjoy this bread!

Peanut Butter Date Sandwich Bread

Adapted from ELR


3/4 cup chunky peanut butter (I used Whole Foods brand)

1/2 cup sugar

1 1/2 cups milk

1 1/4 cup all-purpose flour

3/4 cup whole wheat flour

1 tsp cinnamon

1 tsp salt

1 T baking powder

8-10 dates, roughly chopped


Preheat oven to 350 degrees and grease a loaf pan well.

Cream together the peanut butter and sugar until well combined.

In a separate bowl, combine the flour, baking powder, salt and cinnamon. Set aside.

With the mixer running on low, slowly alternate between adding the milk and the dry ingredients. Mix until smooth.

Fold in dates.

Pour batter into greased loaf pan and bake for one hour.

Let cool in pan for 10 minutes before turning out on a wire rack and cooling completely.

Question of the day: What is your favorite kind of nut/seed butter? What is your favorite way to use it?