It started snowing last afternoon. This is the view that was expecting me this noon when I opened the garage door.
Thigh-high snow. Not powdery snow, but a wet, frozen mix of snow and ice clumps. Living in Maine. The other news? The snow storm is still ongoing until midnight, so there will be another round like this tomorrow.
If I turned back my inner clock to “it is January 2014, don’t even hope for spring” the weather is appropriate: endless snow, no end in sight, cold, snow days. So, this is what I do. Tell myself “January. Time to go skiing”.
Yesterday I did another spring break project: melting old candles and pouring them into empty jars to make new candles. Slightly messy, but looks good.
After the snow blowing/ice shoveling maneuver I brewed myself a cup of coffee and had one of these (glutenfree) vanilla almond donuts. So good.
Vanilla Almond Donuts (vegan, glutenfree)
- 1 cup all-purpose GF flour/baking mix (Bob Mill)
- 1/2 cup turbinado sugar
- 2 TB almond meal
- 2 TB ground flax meal
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup almond milk
- 1/4 cup unsweetened applesauce
- 1/4 teaspoon almond extract
- 1/2 teaspoon vanilla extra
- 3 TB coconut oil (melted)
- sliced almonds
- Preheat oven to 350F and grease a 2 x 6 regular sized donut pans (I used a pan with 12 small donuts and 1 pan with heart shaped donuts)
- For the donuts: Combine the dry ingredients in a large bowl and stir until combined. Make sure to remove all clumps with a sieve. In another bowl, whisk together the wet ingredients.
- Pour the wet ingredients into the dry ingredients and stir until combined. Let batter sit for 5 minutes for the flax seed to plump up and bind the dough.
- Spoon the batter into the donut pan, filling each mold about half. Smooth out the top of the batter with a spoon.
- Bake for 18-24 minutes. Let cool in the pan for 5 minutes. Use a fork to remove the donuts and place on a cooling rack.
(1 heart-shaped donut: 100 kcal, 1 mini donut: 50kcal)