Bombletts - The story of how a muffin and a cinnamon sugar donut got it on...

MAKES 12 MUFFINS 

That's right folks - a delicious muffin and a velvety cinnamon sugar donut did it and this is their beautiful love child. This was inspired by my obsession with the magazine, Bon Appétit, where they like to post recipes that people crave from their travels to foreign lands/restaurants. This is adapted from one of those recipes. However, I made it better ;) This is vegan and gluten free, but please feel free to improvise with “real” ingredients as you desire, if you’re into that sort of thing. Now make these and put this delicious love child in your mouth!

TOOLS

2 medium bowls

measuring cups and spoons

mixer

spatula

muffin tin

2 small bowls 

cooling rack or dish towel 

INGREDIENTS

2 ¼ cups gluten free flour [I have a mix I like to use on my blog]

2 tsp baking powder

1 tsp salt

½ tsp ground nutmeg

¼ tsp allspice 

½ cup coconut oil or vegan butter [I prefer coconut oil]

¾ cup organic sugar

1 egg replacer

¼ tsp vanilla

1 cup almond or hazelnut milk

Cooking spray [or baking spray]

6 tbsp coconut oil

½ cup organic sugar

1 tsp cinnamon

INSTRUCTIONS

1. Preheat oven to 375 degrees. In a medium bowl, combine flour, baking powder, salt, nutmeg and allspice. mix together and set aside.

1. In the other medium bowl with your electric mixer, combine the coconut oil [or vegan butter] and sugar until light and airy, about 4 minutes. With the mixer on medium-low add the egg and vanilla. Beat until combined.  

1. Set the mixer to low, add 1/3 of the dry ingredients. Add 1/2 a cup of the milk. Combine. Add another 1/3 of the dry ingredients and the remaining 1/2 cup of the milk. Combine. Add the remaining 1/3 of the dry ingredients. Combine. It should be a firm liquid. 

1. With the cooking spray, prepare the muffin tin. Pour the batter equally into all 12 cups. Place into the oven. Bake for 25-30 minutes until a toothpick inserted into the center comes out clean. Make sure to rotate the muffin tin half way into your baking. 

1. Remove from the oven and let cool for 5 minutes, then flip onto either a cooling rack or a dishcloth and continue to cool to room temperature. 

1. Meanwhile, place the coconut oil in one small bowl and bring up to liquid form [you can set the bowl in a larger bowl of hot water and it will liquify the oil or you can melt it on low on the stove top]. In the second small bowl, combine the sugar and cinnamon. 

1. Take one muffin, dip the top in the oil, then place in the cinnamon sugar to coat. Repeat until all your muffins are equally as pretty. 

Whatever you don’t devour right away, make sure to put into a airtight container at room temp. They’ll last a few days. 

You can download/print the PDF here

Black [like my heart] Avocado Cookies

MAKES 12 COOKIES 

There are rumors going around that I have a heart, if this is true, it would be black. That being said, I had 2 ripe avocados sitting around and my little black heart delighted in trying to make a healthy, chocolaty, gluten-free, velvety treat with them. So I did. Just use egg replacer to make these vegan. 

TOOLS

cookie sheet

silpat [or other nonstick pad for baking]

mixer

1 medium bowl

1 small bowl

spatula

measuring cups and spoons

spoon

INGREDIENTS

½ cup slivered almonds

¾ cup ripe avocado [about 1 + ¼ to ½ avocados] mashed

1 tbsp water

½ tsp baking soda

½ cup coconut sugar

1 egg

½ tsp vanilla

½ cup dark cocoa powder

50 g. dark chocolate chunks [60% - 80%]

½ cup dried bing cherries, chopped [optional]

INSTRUCTIONS

1. Preheat oven to 350 degrees. Sprinkle the almonds onto the cookie sheet. Place in oven while it’s heating up - check after 10 min. Take out when aromatic.
2. In small bowl, combine baking soda and water. Let it sit.
3. In medium bowl, combine avocado and coconut sugar until smooth. Add the egg, baking soda mixture and vanilla and continue to beat until just combined. Add the cocoa powder. Continue to beat until just combined.
4. With the spatula, fold in chocolate chunks, almonds and cherries, if using. 
5. Using a spoon, place the cookies on the cookie sheet, 3 to a row, 4 rows total. Press down a little as these do not spread very much. 
6. Bake for 8 - 10 minutes, or until the tops are firm. Like all cookies, flip the orientation of the pan halfway through. 
7. Take out of the oven, allow to stand for 5 minutes then transfer to a wire rack. Be very careful, as these will melt when still warm. Place in refrigerator and allow to cool. These are better just out of the fridge the next day. 
8. Place any remanding cookies in an airtight container. Will keep up to a week, but you’ll eat all of them WAY before that.

They're not really black, but they're a very dark, shiny, brown.

You can download/print the PDF here