It’s FRIDAY!

It’s 12:07am on Friday. I’m up too late. My alarm clock is going to come to early.

4am early.

We’re headed to North Carolina for a wedding, bright + early tomorrow morning. Our good friends Joe + Michelle are getting married. Joe and I were in architecture together at Ohio State and he also happened to be roommates with my husband, Chris. Joe is how Chris + I met!

Right now I’m contemplating….do I bring my camera or just go with my iPhone? The only reason I want to bring the big camera is because I know the venue they’re having their wedding is going to be gorgeous.

I’ll sleep on it.

For 4hrs.

One thing I know I’m not brining. My computer! Time for a break.

Eric’s birthday was Wednesday. Happy BIRTHDAY Eric!!!

What does that mean?

Donut making time.

On the above photo you will see 2 similar donuts. The left row are Triple Chocolate Vegan + GF Donuts, and on the right Triple Chocolate GF donuts. Although similar, there are a few definite changes to the vegan version. Obviously the main one, no eggs.

When thinking of what kind of donut to make, I had Halloween on the brain. Something a little festive, without going crazy with the decorating. Something indulgent.

And something with chocolate. Lots + lots of chocolate.

I found it astonishing that I couldn’t locate a single bag of Halloween colored M&M’s. How is this possible? I swear they make them? While it may look like I found them below, it’s just a trick.

A trick called, pick out all of the brown + orange mini m&m’s and eat the rest while Chris isn’t home.

Why are mini M&M’s so good?? I prefer them over the full size version. They’re a little crunchier or something…?

The yellow + red M&M’s are the peanut butter filled variety and happen to come in fall-ish colors. Why am I still talking about the M&M’s? Can you tell I’m a little hyper?? This is not good, seeing that I should already be in bed and have to get up in 3hrs + 40min. I get a little hyper before trips. I just want to be at my destination. But who doesn’t?

I typically don’t have problems sleeping or falling asleep, but the night before a travel day is an exception. My mind is always racing. And now it’s jumpy from too much chocolate.

Originally, I was going to post just the recipes with the photos. But then I got on here and my fingers couldn’t stop typing. I’m not even sure what they’re typing at this point.

I think we’re talking about donuts, right?

Triple Chocolate Donuts [gluten free]

1/2c GF oat flour

1/2c sweet rice flour

2T coconut flour

3T sunflower oil

1/2c sucanat

2 large eggs

3T unsweetened apple sauce

1/2c +3T unsweetened almond milk

1/4c unsweetened cocoa powder

2t vanilla

1/2c semi sweet chocolate chips

1/2t salt

1t baking powder

Preheat your oven to 350* + grease your donut pan.

In a medium sized bowl mix together the oat flour, sweet rice flour, coconut flour, sucanat, cocoa powder, salt, + baking powder.

In a small bowl, whisk together eggs, milk, vanilla, oil + applesauce.

Stir wet into dry, until combined. Do not over stir. It will look slightly lumpy.

Gently fold in the chocolate chips.

With a spoon, spatula, or piping bag, transfer the batter to your greased pan, filling about 1/8-1/4” from the top.

Bake for 20-24min. [depends on size of donut pan]

Test with a toothpick for doneness. You want a slightly moist toothpick. Not gooey but not bone dry.

Let them cool in the pan for 5min then turn out onto a cooling rack.

Add toppings when cooled.

*For high altitude – oven 375*, 3/4t baking powder

*Donut pans vary in size. This batter makes 7 donuts for me. Adjust baking time if your pan makes more. [normally mine make 6, but with the additional cocoa powder + milk, there was a little more to the batter]

*If you can’t find, or don’t want to buy coconut flour, I would add 1T extra oat flour add 2T extra of the sweet rice flour.

*You can grind your own gluten free oat flour in a blender, from certified gluten free steel cut oats or GF rolled oats.

Cocoa Sugar Topping

1/2c sucanat/pure can sugar

1/2T unsweetened cocoa powder

2-3T butter/Earth Balance/coconut oil, melted

In a cereal sized bowl, melt the butter.

Combine sucanat + cocoa together in a small bowl.

Dip the top of the donuts into the butter and place on a cooling rack.

Sprinkle with topping immediately after dipping in butter.

Cocoa Buttercream Frosting

1.5T Earth Balance/butter/coconut oil

1/3c powdered sucanat/powdered sugar

2T unsweetened cocoa powder

1T unsweetened almond milk

In a bowl, combine all ingredients and mash together with a fork until smooth. If it’s too thick, add 1t of milk and stir. If too thin, add more powdered sucanat/sugar.

Spread onto donuts.

Triple Chocolate Donuts [vegan + gluten free]

1/2c GF oat flour

1/2c sweet rice flour

2T coconut flour

1.5T ground flax meal

3T sunflower oil

1/2c + 2T sucanat

3T unsweetened apple sauce

3/4c unsweetened almond milk

1/4c unsweetened cocoa powder

2t vanilla

1/2c vegan chocolate chips

1/2t salt

1t baking powder

1/2t baking soda

Preheat your oven to 350* + grease your donut pan.

In a medium sized bowl mix together the oat flour, sweet rice flour, coconut flour, sucanat, flax meal, cocoa powder, salt, + baking powder, and baking soda.