Good Wednesday morning! Not only is Thanksgiving tomorrow and Hanukkah beginning tonight at sundown, it is also What I Ate Wednesday time!
Let’s talk about food from this past Sunday.
I felt like cooking. And baking. And experimenting.
My breakfast on Sunday may look like my usual egg and banana pancake topped with peanut butter and cranberry apple butter. It is. But, hidden inside the pancake this time was cinnamon and raisins.
I don’t know why, but I was craving raisins so I threw them on in with a sprinkle of the cinnamon. Great idea.
After the gym, I made a quick egg white pancake (no more bananas were left in the house) topped with a drop more peanut butter.
And then I got to work.
I prepped my usual bowls of oats for the week – mixing both steel-cut and old-fashioned in with a tablespoon or so of chia seeds.
I buy my steel-cut oats from the Whole Foods bulk bins – super super cheap.
I measured out each serving evenly in three bowls. I made enough for three servings.
Oatmeal trick: The more servings you make at a time, the more oatmeal you get.
I always add extra liquid to what the usual oatmeal cooking instructions advise. I normally yield one and a half cups of oatmeal per serving. If you are an oatmeal freak, you understand my excitement.
Anyway, while the oats were cooking, I felt like making donuts.
I know we are excited to hear more about the donuts but we will have to wait until we reach dessert at the bottom of this post for the recipe.
I had my usual oatmeal and greek yogurt parfait concoction using my freshly prepared oats. I am telling you this never ever gets old.
I am also going to tell you that there is no finer tasting plain greek yogurt than Stonyfield’s Organic Greek. My stockpile from the recent sale is starting to dwindle and to say that I am sad is an understatement.
If you have yet to try the Stonyfield greek, you just must. You will immediately notice the taste difference.
I only buy plain greek yogurt and add my own fruit which is why the color of my yogurt always looks pink (or blue if loaded with only blueberries).
After lunch I tackled the sweet potato latkes I mentioned yesterday. I normally let Fairway, Shop Rite or Whole Foods make our latkes but this year felt like making my own.
Good peeler. Messy process.
Since Hanukkah begins tonight, I experimented on Sunday just to get the whole technique and flavor down.
I succeeded. Big time. Recipes to come tomorrow as I plan to experiment a bit more when I make a few more batches today.
I will say though that I not only baked these latkes, but used my favorite Quinoa Flakes in place of flour and/or matzoh meal.
I breaded chicken cutlets for the little boy to go with the latkes and quickly pulled together my stand-by stir-fry for myself since I had leftover brown rice and avocado to use up in the refrigerator. There might even be chick peas in there.
No photos of the chicken cutlets because he grabbed and ate them before I could get the picture. He actually thinks my whole photographing of the food thing is quite strange and taunts me endlessly about it.
TIME FOR THE DONUTS:
I am as impatient as my son is when it comes to taking the pictures before taking a bite.
If I didn’t tell you what was in these donuts, you would simply think you are eating a moist, cake like donut with amazing texture.
If you don’t have a donut pan, no problem. This recipe will work in a muffin pan, loaf pan or even dropped on a cookie sheet as cookies.
Ready for the ingredients?
Flourless Sweet Potato Donuts (makes 6 donuts):
- 1/2 banana (I didn’t use overripe but you certainly can and should to increase the sweetness)
- 1/2 cooked medium sweet potato (without the skin)
- 1/4 cup nut butter (I used Mighty Maple peanut butter)
- 1/2 cup quinoa flakes
- 1 egg
- Pinch baking powder
- About 1 tsp baking soda
- Cinnamon to taste
- 1 tsp honey (you can always add more)
**optional add-ins: raisins, chocolate chips, maple syrup, more peanut butter, jelly…..
Mash together banana and sweet potato. Add in remaining ingredients and pour into lightly greased donut pan. If not using a donut pan, pour batter into muffin pan, loaf pan, try even dropping as rounded spoonfuls on baking sheet.
Bake at 325 degrees for about 10 minutes or until slightly golden and spring back to the touch.
Instead of making an actual frosting, I topped ours with a mix of maple peanut butter and cranberry apple jelly.
I intend to use this recipe as the base for a variety of different donuts. The ingredients make these donuts perfect for any time of the day, even nutritious enough for breakfast.
Donuts for breakfast? I am so Mother Of The Year.
Have a wonderful holiday!
I NEED TO KNOW:
Which greek yogurt do you buy on a regular basis?
Do you buy or make your own latkes?
Favorite flavor of peanut butter? I swear I love Crunch Time but the Mighty Maple may just be my favorite.