It’s another beautiful day in Florida. There is never a day I wake up here in Orlando and think, “why does it have to be so sunny today?” People always ask if I miss Seattle, and while I miss the hiking and outdoorsy-ness of Washington (the highest elevation in Florida is only 298ft!), the many, many days of cold, gray and rain was what I was not all that stoked about.
I loved growing up in the good ol’ Pacific NorthWest because people were so conscious of everything from their health to the environment. Can you believe the county we live in now doesn’t have a recycling program?! That would have been unheard of in Washington, so it always feels weird to just throw a glass or plastic bottle in the garbage… will the guilt never end?…
Seattle also had a sweet market place I miss, maybe you’ve heard of it? Pike Place Market! If you’ve never been, put that on your bucket list immediately. There is nothing cooler than throwing fish in the market or buying the most gorgeous bouquet of wildflowers. Fun shops and delicious restaurants keep the place packed with locals and tourists alike. [I can’t wait to take the hubby there].
One of the best places to stop was The Daily Dozen Doughnuts. I don’t particularly care for doughnuts and my mom was never big on any kind of junk food but my family and I always made a stop here to share a few of the tiny round treasures. I was reminiscing about the mini doughnuts and decided to buy new baking pans so I could recreate a healthy version of my childhood treat.
Chocolate Lemon Doughnuts with a tangy Berry Yogurt Frosting
- 1/2c hemp protein flour
- 1/4c cacao powder
- 2T arrowroot starch
- 1 flax egg (1T flax meal + 2T water; let gel 5 min.)
- 1/2t baking powder
- 1/4t baking soda
- 1T maple syrup (optional)
- 2T coconut oil
- 6T organic lemon juice
- 1/2c sweet potato puree
- Stevia to sweeten (I used lemon stevia)
Preheat the oven to 330F and grease a mini doughnut pan (or two). Sift together your dry ingredients in a large mixing bowl. Blend together all your wet ingredients. Pour the wet ingredients into the dry and mix until well combined. Add your flax egg and mix.
Scoop your thick batter into the mini doughnut pan(s) and bake for 15-18 minutues. When finished, let these beauties cool down. Warm or cold, these mini doughnuts are awesome, and super easy to make anytime!
- 1/2c berries (I used raspberries, blackberries, and blueberries)
- 3T non dairy (unsweetened) yogurt
- 1/4c melted cacao butter
- lemon stevia
Puree all of your ingredients together… cool in fridge… done…. nice, right?