Gothic Granola

Tag Archives: Donuts

Bat Donuts!

Donuts gone batty! While I was waiting for Yosemite to install this week, I found these Jam-Filled Coconut Donuts on the Whole Foods Market website. Only WFM would say “jam” not “jelly” donuts, right? The original recipe is neither vegan nor gluten-free, but I made it so.

Bat Donuts | Gothic Granola

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Devil’s Food is but a Part of Donuts

To me, the devil is sugar because it is so damn addicting. These donuts are coated in it. Therefore, they truly are devil’s food. I saved this recipe from Vegetarian Times in 2010 a few months into the whole veganism thing. I bought a donut pan about a year after saving the recipe. And I made the recipe about three years after finding it!

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Survival Food

kale donuts | vegan gluten-free | gothic granola

Kale donuts.  You heard it from Esther at A, B, C, Vegan first.

Not only did I make shelf-stable breakfast treats for the work conference at which I will be working when this is posted, but I also made these to weather Frankenstorm!  The weather’s a birthday present, I guess.  The past six or seven years I have seen snow on my birthday; this year it’s a hurricane.

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Taking Advantage of Technology | Pumpkin Protest Muffins

Since I made these muffins for a protest today, I figured I better have the recipe up and running so I can direct attendees to the ingredients list.   These muffins and donuts fit well with today being Mabon, the Autumnal Equinox.
Cats on a Cleanse | Gothic Granola 

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Post-Finals | Sweet Potato Muffins

Greetings, Earthlings—

If there’s anything I’ve learned at school, it’s that finals are only as good as your playlist(s).  My first of five playlists for finals was “Bloody Mary” by Lady Gaga, “No Reflection” and “You’re so Vain” (feat. Johnny Depp) by Marilyn Manson, “Mutter” and “Sonne” by Rammstein, and “Without a Face” by Rage Against the Machine.  My final finals playlist just kept growing as I worked later and later.  About 20:00 on Friday, I realised it would take me until the next day to finish my paper (which, incidentally, wasn’t due until a week later), so I figured I’d have fun with staying up past midnight in order to do schoolwork for the first and last time in my undergraduate education.  At strategic intervals, I carb-loaded, eating cereal and muffins-that-taste-like-doughnuts. 

sweet potato donut muffins vegan gluten-free | gothic granola

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National Chocolate Cake Day 2012

Friday, 27 January is National Chocolate Cake Day in the U.S.  Why, I have no clue.  There appears to be no corporate sponsorship (unlike the Pie Day earlier in the month).  I brought mini chocolate cake donuts to volunteer-work.

Chocolate Donuts
Makes 2-3 dozen mini donuts [the larger amount if you fill the pans 2/3 full]
Note: these donuts will taste like coconut if you use coconut oil and coconut milk.

Modified from: King Arthur Flour

2 tablespoons ground flaxseed plus 1/2 cup water
1/4 cup coconut oil, melted (or canola oil)
1/4 cup unsweetened applesauce
1 cup non-dairy milk (I used coconut)
1 teaspoon vanilla

3/4 cup sugar (or more if you like ‘em sweet)
1 3/4 cup brown rice flour
1/2 cup sorghum flour
1/2 cup unsweetened cocoa
1 teaspoon xanthan gum
1/4 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon Kosher salt

Preheat oven to 425 degrees Fahrenheit.  Grease a 12-well mini-donut pan.
In a small measuring cup, set up the flax mixture.  In a large glass measuring cup, combine the rest of the wet ingredients.  [If you add cold applesauce and milk to the melted coconut oil, the oil will solidify.  Microwave the entire mixture for a minute to melt it again, or, use room-temperature applesauce and milk.]  Add the flax to the wet ingredients and mix well.  In a large bowl, whisk together the dry ingredients.  Add wet to dry and mix well.  Fill the donut wells two-thirds full [filling to the top breeds half cupcake-half donut Cthulhu creatures].  Bake for 10-12 minutes or until a toothpick inserted into the deepest part of the donut comes out clean.  Let cool in the pan for five minutes before removing.  Re-grease the wells, fill, and bake until the batter is all used up.  [I had a little leftover batter since I over-filled my wells, so I baked that in a small loaf pan.  If you do not fill all the wells in the pan for the last round of baking, fill empty wells with water so that the pan does not scorch in the oven.]  Cool donuts completely on the rack before storing in an airtight container at room temperature.

I did not frost mine, but they’d do well with the glaze from the pound cake post.

That’s enough for tonight.  Zombie tea (Teavana’s Night-Night tea, a chamomile-nana mint blend) is knocking me out.  I’ve been off caffeine since I had my tats redone, and I’m not sure what that’s doing to me—other than making me certifiably straight edge.  Do I get to claim the label or does someone have to apply it to me?  Does it matter?  Nope.
Come to the Dark Side…we have vegan and gluten-free goodies.