Monday, October 31, 2011

Apple Cider Donuts with Apple Cider Syrup

MmmMMmm... pre glazed.

Perfect for the fall.  TRUTH: I ate 48 mini donuts in 3 days.  Pretty easy to make, and the result has a true cake donut crumbly-but-melt-in-your-mouth consistency.  Top them with cinnamon coconut-sugar, or drizzle with home made apple cider syrup.... or both!


1/3 c brown rice
1/3 c teff flour
1/3 c tapioca Flour
1 c millet flour            (totals 2c GF flour)

1 tsp guar gum
1 tbs baking powder
½ tsp salt
½ tsp nutmeg (or more to taste)
½ tsp cinnamon (or more to taste)

2 tbs applesauce
¾ c apple juice
5 (/7, or scant ¼ tsp) drops apple cider vinegar
3/4 c coconut sugar          
2 tbs agave
2 tbs coconut oil, melted
½ tsp vanilla extract
1 egg

Combine dry ingredients. Combine wet ingredients. Make sure coconut oil is melted—place in hot water bath/heat gently on stove if not. Mix wet into dry.

Preheat donut maker; fill donut wells—DO NOT overfill, these WILL rise well. To top, spray with sprayable coconut oil, then sprinkle with cinnamon+coconut sugar. For a sweeter taste, drizzle with apple cider syrup (and cinnamon-coconut sugar, if desired). The syrup does take away a bit from the delicate donut taste, though - so take your pick!

Apple Cider Syrup:

1 gallon apple cider

First, measure 2.5 cups cider into a large (at least a gallon) pan, and note the liquid level. Add the rest of the cider. Boil for approximately 5 hours, stirring frequently (especially at the end as it thickens), until volume is reduced to 2.5 cups. Pour into sterile (boiled) glass jars for storage. Keep refrigerated. Syrup will thicken as it cools.

Boil it down!
As it begins to thicken (~5 hrs) it will begin to froth! Exciting!

Monday, October 3, 2011

Garden Tilapia

What I'm eating NOW!
No, this fish isn't from a koi pond-- but the fresh herbs are from my backyard garden. This is a fast, easy, and satisfying meal that I've been eating quite frequently lately!


1 fish fillet- I recommend tilapia
~ 4 large fresh basil leaves
~10 fresh lavender leaves
1/2 tsp capers (~6-10)
~1/2 tsp lemon juice
~1 tbs extra virgin olive oil
garlic powder

Warm olive oil in skillet over medium heat until just hot enough-- "enough" = when an herb thrown in sizzles. While it's heating, roll lavender into basil and chiffonade. Add a dash of salt.  Place fish fillet (thawed) into oil. Sprinkle lightly with salt, pepper, and a dash of garlic powder. Throw in herbs. Dump in a bit of lemon juice. Cook until fish has turned mostly opaque (the center can still look a bit raw), then flip. Sprinkle on capers. Cook for a few more minutes, then eat! Use the herb-infused oil as sauce. :)