lherbemuse: Hi. Please don’t look at me like that.It’s a cinnamon brown sugar oatmeal
lherbemuse: Hi. Please don’t look at me like that. It’s a cinnamon brown sugar oatmeal smoothie (my latest obsession) with some whipped coconut cream and a GF cake doughnut. That’s all. Cinnamon Brown Sugar Oatmeal Smoothie 1 frozen banana 1 cup unsweetened almond milk ¼ cup GF oats 2 tbsp. brown sugar ½ tsp. cinnamon ¼ tsp. pure vanilla extract 1 cup ice Blend all the ingredients until smooth. Vegan GF Cake Doughnuts Makes about 8 doughnuts 1 cup gluten-free flour (Bob’s Red Mill 1 to 1 baking flour) ½ cup vegan sugar 1 ½ tsp. baking powder ¼ tsp. salt ½ cup unsweetened almond milk ½ tsp. apple cider vinegar ½ tsp. pure vanilla extract 1 flax egg ¼ cup vegan margarine Doughnut Glaze ½ cup confectioner’s sugar 3 tsp. unsweetened almond milk To make the doughnuts: Preheat oven to 350 degrees Fahrenheit. Lightly grease a donut pan. Combine dry ingredients in a large bowl. Combine wet ingredients in a small saucepan over medium to low heat and stir just until vegan margarine is melted. Mix will be warm to the touch. Add wet ingredients to dry and mix until just combined. Fill each donut pan well ¾ full (about 3 tablespoons of mix). Bake doughnuts for 10-12 minutes or until they are firm and spring back when you touch them. Pop them out of the donut pan and onto a cooling rack to cool until warm to the touch. To make the glaze: Sift the confectioner’s sugar. Whisk in the non-dairy milk until the glaze is smooth. Add a couple drops of yellow (or whichever color you prefer) vegan food coloring and mix. Dip the top of each doughnut in the glaze then top with sprinkles. Serve at room temperature. Doughnuts can be stored in an airtight container for up to 3 days. -- source link