Ginger Bread Donuts

Hey guys… guess what. I made some ginger bread donuts for Christmas. And yes… I’m not the world’s best glazer, so excuse the messy glaze.

But they are delicious!

If you haven’t noticed already, baked donuts are my latest obsession. Any excuse to make them and experiment with different flavours.

If you know me well, I don’t normally glaze my donuts. I’m just not very good at glazing and I’m too impatient for the task. But since it’s Christmas, I’m making a special effort to glaze. Not with your typical sugary glaze though – I just couldn’t bring myself to dip these beauties into a bowl full of icing sugar. Can you guess what I use instead?

How about coconut yogurt mixture! Yep, these ginger bread donuts are covered in creamy, delicious coyo glazing. An unusual combination which amazingly…works! The richness and the slight tartness of the coconut yogurt glaze gives a nice balance the sweetness of the donuts. Yum!

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Ginger Bread Donuts

A delicious Christmas treats for everyone. Oil-free, refined sugar free, and can be easily made gluten-free.
Course Dessert
Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings 24 mini donuts
Author Keren

Ingredients

Donut Batter

  • 2 cups plain flour or gluten-free flour for gluten-free version
  • 1 1/2 cups coconut cream
  • 1 cup soy milk
  • 1/2 cups coconut sugar
  • 1/2 tsp ginger
  • 1/2 tsp cloves
  • 2 tsp cinnamon
  • 1/2 tsp salt
  • 1 tsp baking powder
  • 1/2 tsp bicarb soda
  • 2 tbsp ACV

Coyo Glazing

  • 1/2 cup coconut yogurt
  • 1 tsp vanilla extract
  • 2 tsp maple syrup

Instructions

  1. Preheat the oven to 180 C.
  2. In a large bowl, combine the dry ingredients with a whisk to mix thoroughly. Combine the wet ingredients in a small bowl.
  3. Mix wet ingredients to dry ingredient and then pipe mixture onto mini donut pan. Make sure to fill the pan only to 2/3 full.
  4. Bake for 10-12 min until a toothpick comes out clean. Allow to cool for couple of minutes, then transfer the donuts onto a cooling rack.
  5. Make the coyo glazing my mixing all the ingredients.

 

 

DID YOU MAKE THIS RECIPE?

Please let me know how it turned out for you! Leave a comment below and/or share a picture on Instagram and tag me in the picture.

Keren x

10 Functional Christmas Gift Ideas

 

I’m not good with buying gifts. In fact I’m pretty awful at it. If you’ve had the misfortune of having me as your secret Santa, expect a box of chocolates, because that’s what I often give to people. But everyone likes chocolate, right? So maybe it wasn’t so bad after all.

The thing is, I want my gifts to be functional, useful, and potentially… good looking. This is why I always buy chocolates. Because you can eat them, they give you pleasure and energy, and they look good. Don’t you think?

But, I’m putting a bit more effort this year. No more chocolates. (Except if you really absolutely want chocolates). Instead, I’ve found some really cool things to stuff the Christmas stockings and I thought I should share them with you.

So here are my 10 functional gift ideas for Christmas to help you this silly season.

1. Tile Mate

Coming first is the Tile Mate. A stylish and highly functional gift, Tile Mate is perfect for those who tend to lose their stuff (e.g. me). You can easily place it on any hook, loop, or strap. You can even get one to stick onto any item you don’t want to lose. Simply use the app on your phone to play a sound when you can’t find the item, or check its last known location. The best thing is, you can also use it to find your phone when that’s the item missing.

2. Sticky i-Phone case

Image from Pocket-lint.com

Second is the sticky i-phone case from Mega Tiny Corp. It makes a cool gift for any i-Phone-fan. It allows you to stick your phone to surfaces so you can do fun stuff with it like reading a recipe while you cook, or perhaps, when taking a selfie :D

3. Glass straws

Plastic straws are so yesterday. Glass straws are where it’s at. These straws are not only stylish, but they are also great for the environment. Also, there’s something about the smooth glass surface that makes drinking from them so much more pleasurable.

4. Yummy teas

Coming fourth is a selection of unique blend of premium teas for your tea-lover friends, all of which I have tried and liked. Such as the Christmas spice organic tea blend from Ovvio, the riveting blue coloured Crystal tea from Life of Cha, or the Ginger latte blend from Beyond Latte (made by yours truly).

5. A winged jug

I added this one because, seriously, who wouldn’t want a winged jug for Christmas? It is beautiful and highly functional. It’s perfect for wine, juice or cocktails. I found this exquisite piece at Glass by Emma Klau and it is aptly named “Take Flight Jug”.

6. Personalised jewellery

 

 

Almost every girl I know wanted to own that Sex in The City Carrie-style necklace at one point in her life. There’s nothing like seeing your name engraved on a piece of precious metal, at least that’s what I think. My mum gave me a ‘Keren’ necklace when I was 12 and I still cherish it to this day. How is it functional? Well, you won’t have to have your name spelled incorrectly at Starbucks, that’s for one. And this gorgeous little necklace is from Belle Fever.

7. A round Yoga Mat

Because everyone who yoga wants a round Yoga mat (even though they say they don’t). Seriously, how cool is this mat? It may be slightly impractical to take to a group class but it’s perfect for home use. I particularly like the mandala print mats, such as this one over at Camel Rock Yoga.

8. Adult Colouring book

You may laugh, but this stuff has been scientifically proven to calm and relax the mind. I think we all take ourselves too seriously and that we need a bit more play in our lives. Some of the adult colouring books are so beautiful that they, in itself, are art Like the Secret Garden Colouring book by Johanna Basford.

9. A Nutri Ninja

A Christmas gift doesn’t get more functional than this. This is perfect for anyone who wants to jump on the smoothie band-wagon and improve their health. I actually got a Nutri Ninja myself this Christmas to complement my Vitamix. It’s very handy when you’re only blending for one, or making small quantity sauces, etc.

10. A Service Voucher From You

Yep, that’s right. Dedicate a service as a gift to you friends! It could be something simple like washing their car, walking their dog, or giving me a massage as a Christmas present. It’s personal, memorable, and the best part is, it’s free. And if you’re looking for other Christmas gifts ideas that won’t cost you a cent, check out this post.

What would be the perfect functional Christmas gift for you? Let me know in the comment box below.

Keren x

Joyou

Joyou

Imagine getting a surprise delivery present from yourself, for yourself.

Well now you can! There’s a new online gift delivery service with a difference called Joyou. They offer a surprise gift box service for those in need of monthly pampering.

And you won’t know what you’ll get until you open the box. Exciting right!

Last November box I received my first Joyou box. And following is my experience.

It was packaged like a gift, string bow and all. And it smelt really nice.

My surprise gift was…

A deliciously scented vegan body scrub and lip balm from Mud and Co.

YUM!

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It’s sustainable, ethical and vegan Friendly

What I love about Joyou is that they ensure all gifts are sourced sustainably and ethically as much as they can, and that is awesome. As a vegan, it’s always a hassle to check if the product is cruelty-free but with Joyou, I don’t have to.

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Perfect for the ladies

Joyou is all about feminine, pretty, and beautiful surprises, so it is perfect for the ladies! The Mud & Co lipbalm I received smells divine and feels so luscious I can’t think of any girls who wouldn’t want to have it.

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No need to subscribe

I think this is the best thing about Joyou. You don’t have to subscribe to get your box (though you can if you want to). Just order one whenever you feel like a bit of treat. Perfect for the commitment-phobic customer, me included.

So ladies, if you’re looking for a bit of pampering and love a beautiful surprise gift that is sustainably-sourced, ethical and cruelty free, then you need to check out Joyou. They’re going to be big, I tell ya!

Keren x

 

Pina Colada Nice Cream

Summer is coming and I can’t wait to start making cold desserts again!

And now that I am a proud owner of the Vitamix, I can make all sorts of delicious thick nice cream without worrying that my blender will break. The recipe I’m sharing today is Pina Colada Nice Cream. It’s like a healthier, non-alcoholic version of frozen Pina Colada. And it’s super delicious.

pinacolada-nice-cream-1 Even though I absolutely adore my Vitamix, I still have a soft spot for my Breville blender. It’s been so reliable that I’m rather sad of the fact that I have to retire it. But I’m not throwing it away completely. I’m keeping it for other non-food hobby projects that require a blender (like making skincare products or candle wax).

Anyway, here’s a quick and easy nice-cream recipe, which you can make without using an ice-cream maker. You just need a blender. You don’t even need a power blender!

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And if your blender is struggling, just add some extra water a little at a time to ‘help’ your blender process the frozen fruits.

It’s mildly sweet, rich, creamy and minty. Everything I like in an ice cream. It’s really good! I hope you try it.

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Pina Colada Nice Cream

Pina Colada nice cream
Course Dessert
Prep Time 10 minutes
Total Time 10 minutes
Servings 1 -2
Author Keren

Ingredients

  • 1 1/2 cup diced pineapple freeze overnight
  • ½ cup coconut water I use rawc
  • ½ cup coconut milk
  • 3 sprigs of mint about 20 leaves

Instructions

  1. Add all the ingredients into a blender.
  2. Blend.
  3. Garnish with some fresh mint leaves and serve immediately

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Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below or share a picture on Instagram and tag me so I can see your creation.

How to make vegan mayonaisse

You’re in for a treat. I’m going to show you how to make vegan mayonnaise.

When I first became a vegan I thought I would never be able to have mayonnaise again and that I would have to kiss aioli goodbye. And for a while, that was the case… until I came across some vegan mayonnaise brands at the Cruelty-free Shop, which contain no eggs, but taste just like a regular mayo, like this one and this one.

This discovery completely changed my life. My veggie burger became a lot more exciting and salads were transformed.

Best Vegan Burger

Problem is, these vegan mayonnaises can get a bit expensive at the store.

But it turns out that you can make egg-free mayonnaise at home, easily, using soymilk and oil. This is my go-to recipe for home-made mayo that is unbelievable good. It’s from the Miyoko Schinner cookbook – The Homemade Vegan Pantry (a must have if you want to level up your vegan cooking skills).

The secret to making delicious vegan mayo.

Firstly, you need kala namak – an Indian salt that lends an egg-y flavour to the mayonnaise. You can find it on Amazon, in health food stores or Indian grocery stores. It’s pinkish in colour and it’s a great ingredient to have if you want to lift your game in the vegan-cooking department.

Secondly, you need lecithin to aid the emulsification process. Here’s a bit of kitchen science for you: Mayonnaise is an emulsion (a mixture of two liquids that normally can’t be combined, such oil and water). In mayonnaise, emulsification is achieved by slowly adding oil into soymilk while the blender is running. This mixing process disperses and suspends tiny droplets of oil and milk throughout each other. In it’s normal form, the emulsion is unstable, which is why we have added lecithin. Lecithin is an emulsifier that helps holds the mixture together and prevents it from separating.

If it sounds a bit too much right now, don’t worry, once you start blending, everything will start to make sense.

vegan-mayonnaise

How to make vegan mayonnaise (Makes 1 jar)

Ingredients:

  • ½ cup soy milk
  • 1 tbsp English mustard
  • 1/2 tbsp apple cider vinegar
  • ½ tsp kala namak salt
  • 4 tsp lecithin granules
  • ½ tsp sugar optional
  • ½ – 1 ¼ cup canola oil

Instructions:

1. Add all ingredients except canola oil into a blender and blend on medium high speed.
2. Drizzle canola oil in a very thin stream while the blender is running until it becomes thick and creamy. It may take up to 4-5 minutes for this to happen (and it will happen suddenly) so you have to trust the process. Three words – ‘steady thin stream’.
3. Transfer to a clean glass jar and store in the fridge for up to a month.

Variation – Garlic Mayonnaise

Ingredients:

  • ¼ cup mayonnaise
  • 2 large garlic cloves, finely minced
  • 1 teaspoon fresh lemon juice
  • 3 tablespoons olive oil

Instructions:

  1. Blend all ingredients together

Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below or share a picture on Instagram and tag me so I can see your creation.

Keren x

Bowral and the Southern Highlands

There’s nothing I love more than a short trip to the countryside, especially when food and wine are involved. As I started writing this post, I just came back from a two-day weekend trip to the Southern Highland, about two hours’ drive south from Sydney. It was the Labour Day long weekend and one of Nat’s old friends from Melbourne came up for a wedding in nearby Moss Vale so we thought it was the perfect opportunity to check out Bowral and the Southern Highlands region.

It was lovely. I didn’t expect it to be so beautiful and memorable. The route was very picturesque; the town was full of gorgeous country houses; the people were friendly; and the atmosphere was very relaxing. Everything just seems to move at a slower pace here.

grid-photo-2-1 We stayed at a gorgeous dog-friendly accommodation in Exeter called the Woodland Studio. It’s a stylish, freshly refurbished two-bedroom bungalow in a lovely farm filled with beautiful trees, sheep and even an alpaca! Missa (my 9 year old spoodle) loved the place. (Except when she was tied up to a tree when we were feeding the lambs).

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Seriously, how cute are these baby lambs!

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Hello there…

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We went to Bendooley Estate and had lunch at their restaurant, which is inside a beautiful book barn (apparently it’s the original Berkelouw’s site?). It is situated in a gorgeous location, among rolling hills just outside the town of Berrima. We sat outside as we had Missa with us. We got ourselves a table next to the log fire, which was good, as it was cold and windy, but we avoided rain, so we were lucky.

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The menu had a good list of vegetarian dishes – we ordered two (an entrée and a main) and a bowl of fries to share. They arrived looking amazing as expected, however, the fries out-portioned both of the ‘proper’ dishes so much than it felt like were eating fries with veggies on the side, instead of the other way around. Nevertheless, the food was delicious.

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After lunch we visited the book barn inside the restaurant. It was a bit smaller than expected (apparently it used to be much bigger), but it had a lot of quirky books. I imagine that it would be very easy to get lost among the bookshelves as they have so many books (both second-hand and new) across so many different genres and categories, from military books, to ancient Greece history, to needlework, there’s a bit of everything.

As nice as lunch was, the highlight of our day was dinner at Biota Dining in Bowral. I’ve wanted to go to Biota ever since 2012 (back when I was a fine dining aficionado) so when Nat told me we were going there I was over the moon.

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So we went, and we wined and dined and we had a good time. Biota is pretty similar to Sepia in Sydney’s CBD in that they don’t reveal their dishes until they’re being served – ‘the chef likes to keep it a surprise’ said the waiting-staff. I’ve never understood this, but as long as they were able to give me vegan options (which they did – thank you, Mister Chef), I was happy. And the food was really good! Definitely worth the trip.

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And to top of the weekend, there was a Food and Wine Festival taking place at the same time. Call it a fortuitous coincidence but I believe there’s a reason for everything. And in this instance, I think the universe wanted me to taste Banjo’s Run exquisite drop of wine. And, boy, are they good. Really good. There was one particular bottle that I absolutely loved and I’m not even going to tell you which one because I have a cunning plan of buying all their stock so I can keep them all for myself and live happily ever after. Seriously though, it was that good! Sorry, I have no pictures of the festival, but I am working on a video clip of my trip so stay tuned!

But let me tell you. festival was filled with lots of delicious wines (luckily, because the food wasn’t that vegan-friendly) and it was really hard for me to keep my wallet in my pocket! So I employed my rule of three: that is, to limit myself to just three bottles of wines. So I went and bought three.

It was one of the most relaxing trips I’ve had in a long time. Spending time with people you love, enjoying the relaxed and laidback countryside, eating delicious local foods, and feeding lambs and an alpaca on the side. That my friend, is what I call – a great weekend!

Hope you’re having a good weekend too!

Keren x

P.S. Here’s a couple of videos I made during my trip to Bowral and the Southern Highlands. Hope you like it.

Mushroom Risotto with Black Truffles

Oh, those little black gold nuggets… A couple of months ago I impulse-purchased a couple of black truffles from The Truffle Farm because, well, (a) they were in season and (b) I’m weak around fine foods… like… completely helpless! So I made this dish –  Mushroom Risotto with Black Truffle.

Vegan Mushroom Risotto With Black Truffle

Mushroom risotto and black truffle is like the perfect marriage made in foodie heaven I think.

I got a bit nervous (like pretty much every time I make risotto). Did I add enough stock? Did I add too much stock? Is the flavour okay? Is it going to be soggy or too dry?

I just wanted it to be good.

Because..

I can’t live with a bad risotto – at least not from my kitchen.

Vegan Mushroom Risotto With Black Truffle

But it turned out beautiful! I don’t know why I worried so much. It was creamy, perfectly al-dente and the flavour of Swiss brown mushrooms…. man, it really made this dish shine. And the thinly shaved truffle… sprinkling it all over the dish was almost like making that crunchy caramel top of crème brulee, it made the dish perfect.

This dish is rich, comforting, and full of the earthy and savoury flavours that I adores so much. I also added a sprinkle of vegan parmesan, and just like that – magic happened.

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Making risotto requires patience. You have to stand there in the kitchen for almost an hour just stirring the thing. But I guess that’s why it tastes so good – because of all the love you put into it. I’m lucky enough to have a Cuisine Companion, a cooking machine that cooks and stirs at the same time, so I don’t have to go to so much trouble. But I’ve made risotto without it before and it wasn’t too bad, as long as your heart’s in it. Besides, that’s how people have made risotto for years – in a saucepan, over a stove.

Vegan Mushroom Risotto With Black Truffle

Mushroom Risotto with Black Truffles

Ingredients

  • 2 cups Arborio rice (I use SunRice brand)
  • 1 large brown onion, diced
  • 4 garlic cloves, diced
  • 200g Swiss brown mushroom, sliced to 1cm thickness
  • ¼ cup extra virgin oil
  • 1/3 cup white wine
  • 5 cups vegetable stock
  • ¼ cup vegan parmesan
  • 20 gram black truffles (or you can substitute with truffle oil)
  • 1 tablespoon vegan butter (I use Nuttelex)
  • 1 tsp salt
  • pepper

Cuisine Companion Method: 

  1. Place in the bowl fitted with the mixer. Add the oil and onion and launch the P1 slow cook program without the stopper for 3 mins.
  2. Add the rice then launch the P1 Slow Cook program without the stopper for 3 mins. Add white wine and relaunch for 1 min.
  3. Add the vegetable stock stock and launch the Slow Cook Program P2 at 95°C for 15 mins without the stopper.
  4. Meanwhile slice mushroom to 1cm thickness.
  5. Add mushroom at the end of the 15 minute program and then relaunch for 5 minutes.
  6. Add the vegan parmesan, salt, butter and gently mix. Adjust the seasoning.
  7. Sprinkle with shaved black truffle or drizzle with black truffle oil.

Manual Method:

  1. Place stock in a saucepan over medium heat. Cook until mixture starts to simmer. Turn the heat to low and cover to keep hot.
  2. Heat oil in a large heavy-based saucepan over medium-high heat. Add onion and cook for 3-5 minutes or until onion has softened.
  3. Stir in rice into the cooked onion. Cook, for 1 to 2 minutes or until coated. Add wine. Stir for 30 seconds or until wine has absorbed.
  4. Add ½ cup of hot stock to rice mixture. Cook, stirring, until stock has absorbed. Repeat with remaining stock, ½ cup at a time.
  5. Add sliced mushroom after adding the last cup of stock and cook until liquid has absorbed and rice is tender.
  6. Remove pan from heat. Stir in spinach, parmesan and butter. Set aside, covered, for 2 minutes. Season. Serve with grated parmesan.
  1. Add the vegan parmesan, salt, butter and gently mix. Adjust the seasoning.

Tips:

  • Infuse the rice with the black truffles for five days for a boost of truffle flavour.
  • You can shave truffles using a cheese shaver or a vegetable peeler.

Vegan Mushroom Risotto With Black Truffle

Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below and/or share a picture on Instagram and tag me :)

Big love,

Keren

Flourless Vegan Chocolate Cookies

A couple days ago I attempted to make a vegan ‘brain’ lemon jelly for Halloween. It was an epic fail. L I’m not sure if it was the mould I was using, or the ingredients themselves. I used lots and lots of lemon juice, which may have interfered with the gelling nature of agar-agar. It just didn’t set! So I made these instead – charcoal, heart-shaped flourless vegan chocolate cookies. In hindsight I’m glad I failed the brain jelly experiment because this is, frankly, much better.

The cookie texture was almost wafer-like, with crunchy bits from the seeds and the gooey chocolate surprise here and there. They’re flourless, gluten-free, refined-sugar free (if you’re using sugar-free chocolate), and the best thing about them is they do taste like cookies!

These are not your typical Halloween treats but they look the part and, hey, you don’t come to my blog and expect the usual cookie recipes, do you?

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The secret ingredients + tips to making the perfect cookies

Instead of using flour we’ll be using our secret ingredient – black beans. You will need a whole can of black beans for this recipe but you can also use dried beans. If you’re using dried beans, you’ll need to make sure you cook them until they’re soft enough that you can squish a bean with your fingers without much effort.

Note that because I wanted to make my cookies as dark as possible for Halloween, I used Dutch pressed cocoa, black tahini and black sesame seeds. You can use normal cocoa powder, white tahini and sesame seeds if you wish. Or you could replace the tahini with peanut butter and use nuts or dried fruit instead of the sesame seeds. Get creative. You won’t break the recipe, I promise.

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I used a five-centimetre heart shaped cake cutter with a pressed lid, but you can also use the back of the spoon to flatten the dough. The thinner the cookies (less than 5mm), the crispier they will be. I recommend baking a test batch before committing to a particular thickness. I like mine a little bit soft so I made my cookies slightly thicker.

Another thing to consider is that these cookies won’t spread during baking so you can place them fairly close to each other and fit more on the one pan.

So are you ready to make healthy, protein-rich, flourless vegan chocolate cookies that are cool enough for Halloween, and taste great too?

You know you are!

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Flourless Vegan Chocolate Cookies

Course Breakfast
Author Keren

Ingredients

  • 1 can 400g of blackbean (or 1 ½ cup cooked beans), drain and rinse
  • 1/3 cup Dutch pressed cocoa powder
  • 1/3 cup dark chocolate finely chopped (I use Chocolate Counter)
  • 1/2 cup coconut sugar
  • 2 Tbsp. coconut butter or coconut oil
  • 2 Tbsp. black sesame seeds
  • 2 Tbsp. chia seeds
  • 1 Tbsp. black tahini
  • 3 Tbsp. water
  • 1 tsp. vanilla extract
1/3 cup chopped dark chocolate
  • ¼ tsp. sea salt plus extra for sprinkling

Instructions

  1. Preheat oven to 180°. Line a baking sheet with non-stick baking paper.
  2. Mix chia seeds and 3 Tbsp water in a bowl and set aside for 5 minutes.
  3. Place beans, coconut butter, cocoa powder, sugar and salt in a food processor and blend until well combined. Transfer to a bowl.
  4. Add chopped chocolate and mix to combine.
  5. Spoon cookie batter onto the lined baking sheet (or cake presser). Flatten top of cookies slightly using the back of the spoon (aim for less than 5mm thickness). Note that they will not spread when baking.
  6. Sprinkle with extra sea salt. Bake for 15 minutes. Let cool on cooling rack and enjoy!

Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below or share a picture on Instagram and tag me so I can see your creation.

Keren x

Maker Sydney – Behind The Kitchen

Two of my favourite vegans: Annabelle of My Little Panda Kitchen and Kate of The Vegan Teahouse have paired up to create a sweet spot called MAKER. They offer a 100% vegan shared commercial kitchen space with a take-away coffee and treat bar, plus a soon-to be launched cafe serving up seasonal vegan gourmet comfort food.

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I went and visited their kitchen a couple of weeks ago and had the pleasure of speaking to Kate about their new cafe venture as well as seeing the making of The Vegan Teahouse popular Grace Chocolate brownies and Britney banana bread.

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They just launched their take-away coffee and treat bar last Saturday and judging by the huge line at the door, I have a feeling that Maker is going to be hit amongst plantbased foodies in Sydney.

Here’s a sneak peek.

Big love,

Keren x

(Vegan) Blueberry Donuts – Halloween Edition

These (Vegan) Blueberry Donuts were actually a two-fold experiment: the first stage was to test if I could make blueberry donuts with fresh blueberries, and the second was to experiment with stop-motion technique to give the resulting video a bit of ‘magic’. Stop-motion is a technique which uses a lot of still frames with the object moving in small increments, creating the illusion of movement when the series of frames is played as a continuous sequence, like an animation.

So this recipe’s video incorporates a bit of wizardry (like summoning ingredients and baking with a blink of an eye), and I loved it, because, after all, who doesn’t love a touch of magic in the kitchen?

vegan blueberry donuts

Tips on making these vegan blueberry donuts

These donuts are based on my Lifechanging Donuts recipe. To make this version you just need to add 1/2 cup of blueberries to the batter.

Important note: to make sure the blueberries don’t stick to the bottom of the mould (I recommend using a silicon mould), be sure to cover the base of the silicon pan with the batter first (without blueberries) and then follow with some more batter with two or three blueberries. This will prevent the berries from sticking to the bottom of the mould which makes the donuts impossible to remove without breaking.

Alternatively, you can add the blueberries right at the end, when the mould has been filled with the batter (see picture below), so the blueberries are on surface, however, I personally like to top the mould with just a bit extra batter to cover the blueberries and create a smoother surface.

vegan blueberry donuts

Anyway, I had so much fun making these blueberry donuts and the associated video. The video production was a bit more technical than I expected: you have to think ten steps ahead, and make sure everything is just perfect, because you don’t want to start all over again. The editing process was quite lengthy (about three hours), but I really enjoyed it, and I can’t wait to explore the stop-motion video making realm. If you like the video, don’t forget to subscribe to my new YouTube channel. I’d really appreaciate it.

vegan blueberry donuts

Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below or share a picture on Instagram and tag me so I can see your creation.

Keren x