Breakfast cereals have long been a big business. They’re a quick and easy way to enjoy a good breakfast on busy mornings. There are a number of delicious granola brands on shelves to choose from, but there’s something special about making your own. Not only can you make it any way you like, but it’s also economical and the recipe is fairly simple.
The best part is, granola isn’t limited to your breakfast bowl, it makes a great topping on yogurt or you can dress it up to top a fancy yogurt parfait.
I did love granola as a kid. Now, instead of buying granola, I’ve found it’s easier and more economical to make it. This way It allows me to make it my own. I hope this recipe will inspire you to do the same.
This recipe is based on a mash-up of Ina Garten and Catherine Fulvio’s homemade granola recipes.
Homemade Cinnamon Granola
4 cups old-fashioned rolled oats
½ cup quinoa
1 cup sweetened shredded coconut
1 cup desiccated coconut, unsweetened
3/4 cup vegetable oil
½ cup liquid raw cane sugar or clover honey (liquid monk fruit sweetener)
1 cup raisins, soaked for 1 hour
1 cup dried cranberries
Cinnamon or Vietnamese Cinnamon (your taste)
Preheat the oven to 325 degrees F. Whisk the oil and liquid raw cane sugar together in a small bowl. Toss the oats, quinoa, cinnamon, and coconut together in a large bowl. Pour the liquids over the oat mixture and stir with a wooden spoon until all the oats and nuts are coated. Pour onto a 13 by 18 by 1-inch sheet pan. Bake, stirring occasionally with a spatula, until the mixture turns a nice, even, golden brown, about 40 minutes. Lower the oven temperature to 300 degrees, then add the soaked raisins, toss with a spatula and continue to bake for an additional 15 minutes. Remove the granola from the oven and allow it to cool, stirring occasionally. Add dried cranberries. Store the cooled granola in an airtight container.
You can also add cashews, almonds, walnuts, or pecans, along with other dried fruits like cherries, figs, or apricots.
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The aroma of cinnamon rolls wafting through the air is enough to wake even Rip Van Winkle from the deepest slumber. It’s also quite tempting in malls and rest stops in the form of Cinnabon. Their cinnamon rolls lure countless people to their kiosks and storefronts everywhere. The combination of the light fluffy consistency of the roll, the spicy sweetness of the cinnamon, and the sweet icing, is irresistible.
For many, making cinnamon rolls is a holiday morning treat to enjoy when everyone is at home and happily lounging in their pajamas. However, this recipe can be made the night before. All you need to do is allow it to rise for an hour while you get on with your morning, then bake them for about twenty-five minutes, and you are golden.
This is a great recipe to get your day and week off to a sweet start.
This recipe is by Natasha’s Kitchen and we’ve adapted it for:
Overnight Cinnamon Rolls Recipe by Natasha’s Kitchen adapted by Still A Chick Lit
Prep Time: 2 hours 30 minutes
Cook Time: 23 minutes
Total Time: 2 hours 53 minutes
1 cup warm milk (98 to 110-degrees) ((dairy: whole, 2 %, or fat-free milk) (non-dairy: almond, rice, soy, or light coconut milk)
1/2 Tbsp active dry yeast (not quick rise)
4 Tbsp granulated sugar divided (Swerve sweetener, Splenda granulated, monk fruit sweetener granulated, coconut, raw cane, or turbinado sugar, pulsed fine)
3 cups all-purpose flour divided* (plus 2 to 4 Tbsp) (gluten-free all-purpose flour, 1 to 1 gluten-free baking blend, sweet rice, brown rice, or sorghum flour)
1 large egg room temp (egg substitute) (2 tablespoons Aquafaba, ¼ cup silken tofu pureed with 1/8 teaspoon baking soda,1 flaxseed or chia seed egg, or vegan egg replacer)
In the bowl of an electric stand mixer, add 1 cup warm milk and sprinkle with 1/2 Tbsp yeast. Let sit uncovered for 7 minutes at room temp. Add 1/2 cup flour, 2 Tbsp sugar and whisk until blended. Cover with plastic wrap and let rise at room temperature for 35-45 min (or in a 100˚ oven** for 25 min). It will look puffy.
Whisk in 1 egg, remaining 2 Tbsp sugar, 1 Tbsp melted butter, and 1/2 tsp salt.
Using the dough hook on speed 2, add the remaining 2 1/2 cups flour (1/2 cup at a time) letting it blend with each addition. Add more flour 1 Tbsp at a time just until dough is no longer sticking to fingertips or the walls of the bowl as it mixes then knead/mix for 10 min. Cover with plastic wrap and let rise at room temp 2 hours (or in a 100˚ oven for 1 hr). The dough should double in size.
Generously dust flour over a clean work surface and place dough in the center. Sprinkle dough with flour (just enough to keep the rolling pin from sticking) and roll into an even 17″x10″ rectangle. Dot the top of the dough with 6 Tbsp softened butter and spread it out gently with a spatula.
Stir together 1/4 cup sugar and 1 Tbsp cinnamon and sprinkle ALL OF IT evenly over buttered dough. Roll the dough up starting with one of the longer sides, keeping a tight roll. Once it’s rolled up, push ends in slightly to make them a little more uniform then slice into 12 equal-sized cinnamon rolls.***
Butter sides and bottom of a 9×13 baking pan with 1 Tbsp butter and evenly space cinnamon rolls in pan, cut-side down. Cover tightly with plastic wrap and refrigerate overnight (up to 18 hours). The following day, remove from refrigerator and keeping them covered, let cinnamon rolls rise at room temp 1 to 1 1/2 hours (or in a 100˚F oven for 35 min) or until puffy.
Brush tops with 1 Tbsp melted butter and bake at 350˚F for 22-24 mins or until tops are light golden brown. Let cool in pan 15 minutes then frost warm buns generously with the cream cheese glaze (instructions below).
How to Make Cream Cheese Icing:
Using an electric mixer, cream together 4 Tbsp softened butter, 4 oz soft cream cheese, and beat on medium speed until creamy and smooth. Beat in 1/2 Tbsp vanilla then add 1 cup powdered sugar and continue mixing until fluffy (3-4 min), scraping down the bowl as needed.
Labor Day is the unofficial end of summer. The kids are back in school. Fall is on the horizon. One of the things I love best about the fall is putting the oven on once again. After ditching it in favor of no-bake desserts and dinner on the grill, it’s nice to have the aroma of something delicious in the oven wafting through the house.
It was Google’s baking and cooking feed that led to finding this wonderful recipe for a perfect morning treat. 31 Daily, is a blog by Stephanie from Puget Sound is an author, publisher, and former television news writer and producer. She describes this recipe as divine and she’s 100% correct. This donut is lovely and the perfect way to begin your morning or you can save it for your afternoon snack. The recipe is straightforward and since it’s baked and not deep-fried, it seems a little less guilty. The only special equipment needed is a donut pan to bake them.
To make sure as many of you can enjoy this, we have adapted the recipe for:
Gluten sensitivities or Celiac disease
We hope you enjoy this recipe and make it this holiday weekend and many more weekday mornings. Enjoy in good health,
Double Chocolate Glazed Donuts recipe by 31 Daily adapted by Still A Chick Lit
1 cup all-purpose flour (gluten-free all-purpose flour, 1 to 1 gluten-free baking blend flour, sorghum, sweet rice, brown rice flour)
1/4 cup unsweetened cocoa powder
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon instant espresso powder
1/2 cup chocolate chips (vegan chocolate chips)
1 large egg (2 tablespoons Aquafaba, 1/4 cup silken tofu pureed with 1/8 teaspoon baking soda, 1 flaxseed or chia seed egg, or vegan egg replacer)
1/2 cup brown sugar (Swerve brown sugar substitute, organic brown sugar, turbinado sugar)
1/3 cup milk (dairy: whole, 2%, fat-free) (non-dairy almond, rice, soy, or light coconut milk)
1/4 cup sour cream (dairy: light sour cream, plain yogurt, plain Greek yogurt, whole milk or low-fat, do not use fat-free) (non-dairy: almond or coconut yogurt, vegan sour cream)
3 tablespoons cream or milk (dairy light cream whipping cream) (non-dairy coconut or almond milk)
2 tablespoons unsalted butter (vegan butter)
If you would like to add more fiber use 2/3 cup all-purpose flour and 1/3 cup white whole wheat flour
If you don’t have instant espresso, you can use regular instant coffee or 1 teaspoon of strong brewed coffee
If using turbinado sugar, pulse it in a food processor a couple of times to give it a finer texture. Turbinado sugar can have more of a rock candy type of consistency.
Preheat oven to 350°F. Grease a donut pan with oil or butter; set aside.
Make the donuts: In a large bowl, whisk together flour, cocoa powder, baking powder, baking soda, salt, espresso powder, and chocolate chips. Set aside.
In a separate bowl, whisk the egg with brown sugar until well mixed. Add the milk, sour cream, melted butter, vanilla, and vinegar; whisk to combine.
Add the flour mixture to the egg mixture and stir until just combined. The batter will be thick. Using a spatula transfer the batter to a piping bag or zip-top plastic bag. If you don’t have either, a spoon will do just fine! Cut off the tip of the piping bag or plastic bag and fill donut cavities with batter until 3/4 full.
Bake for 12-15 minutes or until a toothpick inserted into the center of the donuts comes out clean. Let the donuts cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Make the chocolate glaze: Microwave the chocolate, cream, and butter in 30-second intervals, stirring in between until melted. Or use a double boiler and melt the chocolate, stirring until smooth. Once the donuts are completely cool (this only takes a few minutes), dip the tops of the donuts into the chocolate glaze and place them on a rack to set. While the chocolate is still wet, add sprinkles or other decorations to the top.
The donuts are best on the day they are made. If you have any leftovers, store them in the refrigerator for up to 3 days.
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Breakfast is considered the most important meal of the day. So, instead of grabbing a fast-food breakfast sandwich, why not have a lightly sweet scone to enjoy with your tea or coffee instead.
These recipes come together fairly quickly and you can make the dough ahead of time and refrigerate it for up to two days. These recipes have been adapted for vegan, vegetarian, gluten-free, and low sugar diets. The substitutions are in the parenthesis next to each ingredient.
A Taste of Ireland recipe for Irish scones adapted by Chamein Canton
Makes 7 large scones and 10 small scones
(225gr / 2 cups) plain all-purpose flour (gluten-free all-purpose flour, 1 to 1 gluten-free baking blend, sorghum, white rice, or brown rice flour)
2 heaped teaspoons (2 ¾ US tsp) baking powder
Large pinch salt
1 US level tablespoon) castor sugar (Swerve sweetener, Splenda granulated, monk fruit sweetener granulated, coconut, turbinado, or raw cane sugar, pulsed fine)
2oz (50gr / ½ a stick of butter) chilled unsalted butter (vegan butter)
(280ml / 2 fl. oz / ½ cup plus 2 tablespoons US cups) milk approximately” (dairy: whole, 2$) (non-dairy almond, rice, soy, or light coconut milk)
Beaten egg & sugar to glaze (2 tablespoons Aquafaba or 1 tablespoon soy lecithin)
Preheat the oven to Gas 8 / 450F / 230C
Sift all the dry ingredients together. Rub in the chilled butter until the mixture resembles fine breadcrumbs. Make a well in the center and add most of the milk. Mix to a soft dough adding all of the milk if required.
Turn out onto a floured surface and knead lightly. Roll out to about 1 inch (2 ½ cm) thickness. Dip the cutter into flour and cut the dough into rounds of 1 ½ inch (4cm).
Place scones on a floured baking tray, glaze with the beaten egg, and put immediately into the hot oven. In 15 minutes approximately, the scones should have risen and had a golden top. Enjoy with Irish butter and homemade jam!
The amount of milk added is determined by where you live and your house. If you’re in a drier area, you may need to add more milk so the dough begins to come together. Be sure not to overwork the dough. If you live in a humid climate, it may take less milk. Use your judgment.
Mini Chocolate Chip scones by Sugar Spun Run adapted by Chamein
2 cups all-purpose flour (465g) gluten-free all-purpose flour, 1 to 1 gluten-free baking blend, sorghum, white rice, or brown rice flour)
1/4 cup granulated sugar (100g) (Swerve sweetener, Splenda granulated, monk fruit granulated sweetener, golden sugar, coconut, turbinado, or raw cane sugar pulsed finely)
2 teaspoon baking powder (18g)
1/4 teaspoon salt
1/2 cup very cold unsalted butter frozen is better (226g) (vegan unsalted butter)
1/2 cup heavy cream (237ml) (full-fat coconut milk or 3 tablespoons almond milk with 2 tablespoons melted unsalted vegan butter, cooled. With a stand or hand mixer, mix the butter into the almond milk, then add )
1/4 teaspoon vanilla extract
1/2 cup mini chocolate chips
Preheat oven to 375 F (190C) and line a cookie sheet with parchment paper.
In a large bowl, combine flour, sugar, baking powder, and salt.
Thoroughly cut in butter (I prefer to freeze the butter, grate it using a box grater, and then cut it in that way. This method yields the flakiest scones, but is not mandatory — you can use cold butter cut in with a pastry cutter).
Measure out the heavy cream in a measuring cup and add vanilla extract. Stir gently.
Carefully stir heavy cream/vanilla mixture into flour mixture. You do not want to over-mix, but due to the number of dry ingredients, it may be tricky to well incorporate the liquid and the dry mixes. You may briefly use a KitchenAid or electric mixer on a low setting to help coax the dough to cling together.
Once the dough is beginning to cling together, add chocolate chips, stir briefly, and then transfer to a very lightly floured surface
lightly knead the dough and chocolate chips together until you are able to form a ball.
Break the dough into 4 even pieces and round each one out into a disk about 5″ wide.
Cut each into 8 wedges and transfer to cookie sheet.
Bake at 375F (190C) for 14-16 minutes.
While the scones cool, prepare your glaze by whisking together milk, vanilla extract, and powdered sugar. Start with 1 cup powdered sugar, and if it still seems too runny you may increase the sugar amount.
Once scones are cooled, dip, drizzle, or spoon the glaze lightly over the top of each scone. Allow it to sit and harden before serving.
To learn more about Irish Cooking check out A Taste of Ireland on Recipe TV
Welcome to the premier posting for Monday Meal Makeover. Here we will try to up your Monday meal game for breakfast, lunch, dinner, dessert, or snacks. All the recipes that can be adapted will include:
Gluten-Free, Celiac Disease
Low Sugar/ Low Carb
Lactose Intolerance/Egg Allergies
For what I hope will be the first of many, welcome to the first Monday Meal Makeover.
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Blueberry Muffins by Tastes Better From Scratch adapted by Chamein Canton
1 1/2 cups all-purpose flour (gluten-free all-purpose flour, 1 to 1 gluten-free baking blend, sorghum, millet, sweet or brown rice flour)
3/4 cup granulated sugar (Swerve sweetener, Splenda granulated, coconut, raw cane, or turbinado sugar, pulsed fine)
1/2 teaspoon kosher salt
2 teaspoons baking powder
1 ½ teaspoons grated lemon or orange zest
1/3 cup oil (vegetable or canola oil)
1 large egg (2 tablespoons Aquafaba, ¼ cup silken tofu pureed with 1/8 teaspoon baking soda, 1 flaxseed or chia seed egg, or egg replacer)
1/3 cup buttermilk (dairy: full-fat, low-fat, or light) (non-dairy: almond, rice, soy, or light coconut milk with 1 teaspoon lemon juice or apple cider vinegar, mixed. Let stand for at least five minutes before using)
1 teaspoon vanilla
¼ teaspoon lemon or orange extract, optional
1 cup blueberries , fresh or frozen
2 Tablespoons granulated sugar (Swerve sweetener, Splenda granulated, coconut, raw cane, or turbinado sugar pulsed fine)
2 Tablespoons light brown sugar (Swerve brown sugar substitute, organic light brown sugar)
2 Tablespoons all-purpose flour (gluten-free all-purpose flour, 1 to 1 gluten-free baking blend, sorghum, millet, sweet or brown rice flour)
2 Tablespoons cold unsalted or salted butter, chopped (vegan unsalted or salted butter)
1/2 teaspoon ground cinnamon
Preheat oven to 400 degrees F. Line a standard size muffin tin with liners, or grease well with non-stick cooking spray.
In a large mixing bowl combine the flour, sugar, salt, orange or lemon zest, and baking powder.
Add oil, egg, buttermilk, vanilla, and orange or lemon extract (if using), and mix just until combined. Don’t over mix (the batter doesn’t need to be “smooth”)
Toss the blueberries in a spoonful of flour. This will help them not to sink to the bottom of the muffin. Gently fold blueberries into the batter.
Fill muffin cups 2/3 full with batter.
If you are making the crumb topping:
Add all of the ingredients to a bowl. Use your fingers, pastry cutter, or a fork to work the butter into the mixture.
Sprinkle crumb mixture over the tops of muffins in the pan.
Bake for about 5 minutes at 400-degrees, then reduce the temperature to 375-degrees. Bake for about 18-20 minutes or until a toothpick inserted in the center comes out clean or with just a few crumbs.
Remove muffins from oven and allow to cool in the pan for 10 minutes, before removing to a wire rack to cool completely.
The bake time may vary by ovens. It may take a little longer or a shorter time depending on your oven. I tend to err on the side of a toothpick coming out clean or with a few crumbs when inserted in the center of the muffins.
I don’t recommend using shortening or butter-flavor shortening. It makes the batter heavier and the muffins oily.
Cast Iron Roasted Chicken- Recipe from America’s Test Kitchen adapted by me
1 whole chicken. Fryer or young chicken
Canola or vegetable oil
This is the seasoning rub I use, adapt it to your likes and measure it out to the size of the chicken.
Paprika sweet or smoked
Remove the chicken back. Set aside to make stock
Combine the seasoning in a bowl
Tie the legs together with kitchen twine.
Season the chicken skin side down
Place into a cast iron skillet
Make sure the skin of the chicken is dry. Rub the skin with oil. Season liberally and tuck the wings underneath. Roast In hot oven 450-475. Make sure there’s about seven inches from the rack to the top of the oven.
Roast for about 1 hour. It could be more or less depending upon your oven. So keep a watchful eye. The temp of the chicken should be about 160-165 degrees from the thickest part of the chicken.
2 tablespoon olive oil
1 small onion finely chopped
3 cloves of chopped garlic
1 cup of ketchup
1 tablespoon tomato paste
1/4 cup molasses * (sorghum syrup)
1/4 cup apple cider vinegar
3 tablespoons packed dark brown sugar
2 teaspoons Worcestershire
1 teaspoon mustard powder
pinch of cayenne
1 tablespoon chili powder
pinch of allspice
In a saucepan over medium heat, saute onions until tender, about four to five minutes. Add garlic, and stir for one minute. Add the tomato paste, and carmelize it stirring for two minutes. Add the ketchup, molasses, cider vinegar, and brown sugar. Stir for one minute. Add the chili powder, Worcestershire sauce, mustard, pinch of cayenne, and allspice. Stir. Add 1/4 cup water and cook stirring for four minutes until thickened. Take the sauce off the heat and let cool. Blend with an immersion blender until smooth. You can also use a blender or food processor, but be sure it’s cool. It will make for quite the science lesson and a mess.
Spruce Eats list of molasses substitutes
If you don’t have molasses, you can make one of several quick substitutes. Replace one cup of molasses with one of the following: 1 cup dark corn syrup, honey, or maple syrup. 3/4 cup firmly packed brown sugar
3/4 cup granulated sugar, plus 1/4 cup water
These substitutions may alter the taste of your recipe a bit. If the molasses flavor is vital to the success of your recipe, try the brown sugar substitute. Since brown sugar is granulated sugar and molasses it’ll be the closest flavor match. Maple syrup or dark corn syrup would be the next best choice.
If you have to use granulated sugar or honey as the substitute, consider increasing the spices in the recipe a bit to make up for the flavors that the molasses would have contributed.
The first week after Daylight Savings Time is usually pretty hard for most people. However, the arrival of spring helps make the time change a little more bearable. The days are longer and we begin to see more spring vegetables and fruits in the market.
I love blueberries. They are rich in antioxidants, sweet, and a good source of fiber. I am always on the hunt for a good blueberry muffin recipe. Luckily, the majority of the recipes I’ve tried have turned out well.
I’m sharing this recipe from the Life Made Simple blog. I adapted it for vegetarians, vegans, gluten-sensitivities, low and no-sugar diets. It’s a tasty way to get more fiber in your family’s diets. I hope you try this recipe for one fine spring morning at your home.
Blueberry muffins by Life Made Simple adapted by me
1 1/2 cup all-purpose flour (gluten-free all-purpose flour, 1 to 1 gluten-free baking blend, sorghum, or brown rice flour)
1/2 cup cake flour ( ½ cup gluten-free all-purpose less 3 tablespoons, then add 3 tablespoons gluten-free cornstarch, sift together)
1 cup sugar (Swerve sweetener, Splenda granulated, coconut, raw cane, or turbinado sugar, pulsed fine)
3/4 cup low-fat buttermilk (3/4 cup of soy, rice, almond, oat, or light coconut milk with 1 ½ teaspoons of apple cider vinegar or lemon juice, combine and let stand for five minutes before using)
2 eggs ( ¼ cup Aquafaba, ½ cup silken tofu pureed with ¼ teaspoon baking soda, 2 flaxseed or chia seed eggs, or vegan egg replacer)
1/2 tsp salt
1 tbsp baking powder
11/2 tsp vanilla extract
zest of 2 lemons or the zest of 1 lemon and 2 teaspoons of orange zest
1 1/4 cup blueberries – fresh or frozen
3 tbsp coarse sugar or raw cane sugar – optional topping
Preheat oven to 350 degrees. Prepare 12 standard muffin cups with liners.
In the bowl of a stand mixer, lightly beat together oil, butter, vanilla, eggs, and milk.
In a separate bowl, whisk together flour, sugar, baking powder, lemon zest, and salt.
With mixing speed on low, slowly add dry ingredients. Mix until combined.
Remove bowl from stand, gently fold in blueberries. Scoop batter into prepared muffin cups, filling 2/3 of the way full. Sprinkle with sanding sugar.
Place into oven and bake for 24-30 minutes or until golden brown. Remove from oven and let cool in pan for 10 minutes. Place muffins on wire rack to cool completely.
I used a combination of orange and lemon zest in this recipe. I also prefer adding the zest to the flour. I find that even when you mix the wet ingredients well, the zest has a habit of clumping together. If you add the zest to the flour mixture, it gets evenly distributed, and you don’t run the risk of clumps or over-stirring your batter.
If you are like me, when you get up in the morning you feel like you did any other day when you were say thirty-three. In my mind that’s how old I am. Then I get up in three moves more like a faulty lawn chair, than a nimble thirty-something. However, there is a bright side for those of us who are north of forty and fifty plus. We are at an age when we can enjoy children as parents, or as dare I say Glam-parents. I have yet to find the appropriate word that doesn’t evoke visions of rocking chairs and knitting needles. Although, I have a few friends who have been creative when it comes to how their precious grandchildren refer to them. One of my favorites is Gigi.
That said, it’s the time of year when all the wonder of the world is in a child’s eyes. Granted, we are in the midst of some very trying times with the pandemic, but we can find ways to share the joy with our families, show our love, and face these challenges with resilience. One way to do that is in the kitchen. This recipe is for Sufganiyah. It is a round jelly doughnut eaten in Israel and around the world on the Jewish festival of Hanukkah. The doughnut is deep-fried in oil, filled with jam or custard, and then topped with powdered sugar. The doughnut recipe originated in Europe in the 1500s and by the 1800s was known as a Berliner in Germany.
The recipe for Sufganiyot is from The Children’s Jewish Holiday Kitchen by J Nathan. It was released by Random House in 1995. I’ve adapted the recipe for other dietary needs like gluten-sensitivities, low or no sugar diets, vegetarians and vegans.
Sufganiyah or Sufganiyot recipe by J Nathan adapted by me
1 scant tablespoon (1 package) dry yeast 4 tablespoons sugar (Swerve sweetener, Splenda granulated, Golden sugar, coconut, turbinado, or raw cane sugar pulsed, ) 3/4 cup lukewarm milk or warm water* (dairy: whole, or 3/4 cup of 2% plus 2 tablespoons of half and half or light cream)(almond, soy, rice, or light coconut milk) 2 1/2 cups all-purpose flour (gluten-free all-purpose flour, sorghum, brown or sweet rice flour, almond flour works when combined 1 1/2 cups almond flour plus 1/2 cup corn flour) Pinch of salt 1 teaspoon ground cinnamon 2 eggs, separated (for the yolks 1/2 cup silken tofu plus 1/4 teaspoon baking soda, or 2 tablespoons of soy lecithin) (whites 1/4 cup Aquafaba) 2 tablespoons (1/4 stick) unsalted butter or pareve margarine, softened* (vegan butter or margarine) Apricot or strawberry preserves Sugar (Granulated or confectioner’s sugar, Swerve confectioner’s sugar substitute) Vegetable oil for deep-frying
*Use butter and milk if serving at a milk meal, and water and pareve margarine for a meat meal
The reason for the use of the combination of almond flour and cornflour is so that the doughnuts will be light and airy. Almond flour is essentially ground almonds and nuts don’t lend easily to being fried. The addition of cornflour lightens it to make it easier to fry. You can also use arrowroot.
Child: Mix together the yeast, 2 tablespoons of the sugar, and the milk. Let sit to make sure it bubbles. Child: Sift the flour and mix it with the remaining sugar, salt, cinnamon, egg yolks, and the yeast mixture. Adult with Child: Knead the dough until it forms a ball. Add the butter or margarine. Knead some more, until the butter is well absorbed. Cover with a towel and let rise overnight in the refrigerator. Adult: Roll out the dough to a thickness of 1/8 inch. Child: Cut out the dough into 24 rounds with a juice glass, or any object about 2 inches in diameter. Take 1/2 teaspoon of preserves and place in the center of 12 rounds. Top with the other 12. Press down at edges, sealing with egg whites. Crimping with the thumb and second finger is best. Let rise for about 30 minutes. Adult: Heat 2 inches of oil to about 375°. Drop the doughnuts into the hot oil, about 5 at a time. Turn to brown on both sides. Drain on paper towels. Child: Roll the doughnuts in sugar.
Preheat the oven to 350 degrees F. Grease a standard 12-cup muffin tin (or line with paper liners) and set aside.
Whisk the flour, baking powder and salt in a large bowl until combined.
Whisk the egg in a separate medium bowl until well-combined and light-colored, about 20 seconds. Add the sugar and whisk vigorously until thick, about 30 seconds. Add the melted butter in 2 additions, whisking gently to combine after each addition. Add the vanilla, then the sour cream in 2 additions, whisking just to combine.
Add the blueberries to the dry ingredients and gently toss just to combine. Add the sour cream mixture and fold with a rubber spatula until the batter comes together and the blueberries are evenly distributed, 25 to 30 seconds. Small spots of flour may remain and the batter will be very thick. Do not overmix.
Divide the batter among the muffin cups Bake until the muffins are light golden brown and a toothpick or thin knife inserted into the center of a muffin comes out clean, 25 to 30 minutes. Immediately remove muffins to a wire rack and cool for at least 5 minutes. Serve immediately or at room temperature. Store leftovers in an airtight container at room temperature for up to 4 days or in the refrigerator for up to 1 week.
Sour cream: You can substitute buttermilk or plain yogurt for the sour cream.
Blueberries: Frozen blueberries can be used; no need to thaw them or alter the recipe.