These brownie-like cakes baked in a donut mold offer a lighter version of the fried stuff, batter whisked with coconut oil and coconut milk along with all the chocolate to create a rich and tropical flavor combination. Those following a vegan diet or with food intolerances will be happy to know these treats are completely egg and dairy free. Drizzle them with a bit of melted chocolate and shower with a handful of dried coconut flakes after they’ve cooled, if you like. I think they’re lovely served with hot coffee on a special Saturday.

Chocolate and Coconut Vegan Baked Donuts

makes 12 donuts

• 1 tablespoon ground flaxseed with 2 tablespoons water

• 3/4 cup coconut milk at room temperature

• 1/4 cup coconut oil

• 1 cup semisweet chocolate chips

• 1 teaspoon vanilla

• 1/4 teaspoon salt

• 1 teaspoon baking powder

• 1/2 teaspoon baking soda

• 1 teaspoon apple cider vinegar

• 1 cup pastry flour

• 1/3 cup dutch cocoa

• Melted chocolate and coconut flakes, for topping

Preheat the oven to 375 degrees and grease two 6 count donut pans.

Mix the ground flaxseed and the water in a small bowl and allow to thicken for a few minutes. During that time, melt the coconut oil and chocolate chips together in a microwave or double boiler, whisking until combined. Pour into a mixing bowl and add the coconut milk, the thickened flaxseed mixture, and vanilla. Add the salt, baking powder, baking soda, and apple cider vinegar and mix until combined. Fold in the flour and cocoa.

Spoon the batter into a pastry bag or a ziplock bag if you don’t have one - if using a ziplock bag, snip off a corner of the bag once it’s filled. Pipe the batter into the greased donut pans. Bake the donuts for 25 minutes and allow to cool a bit before removing from the pans. Once they've been removed and have cooled completely, Drizzle with a bit of melted chocolate and top with some coconut flakes.

Serve immediately, or bake the night before and store in the refrigerator for the next morning. Bring to room temperature before serving.

These oat and almond banana muffins have been making a weekly appearance since I found myself in need of a muffin recipe that could be both gluten free and vegan. The banana flavor is quite mild and almonds lend a little richness to each bite. With no refined sugar and wholesome ingredients, these are healthful morsels that you can bake in advance for the week of hurried mornings ahead.

Oat and Almond Banana Muffins

makes 12 muffins

• 4 1/2 cups rolled oats

• 2 cups whole unsalted almonds

• 2 bananas

• 1/2 cup maple syrup

• 2 tablespoons ground flaxseed mixed with 1/4 cup water*

• 2 teaspoons vanilla

• 1 cup unsweetened almond milk*

• 2 teaspoons apple cider vinegar*

• 1 teaspoon baking soda*

• Pinch of salt

• 1/4 cup coconut oil, melted*

• Oats and slivered almonds, for topping

  *Note: This recipe is vegan as written, but you may replace the flaxseed and water with 2 eggs if you wish - be sure to omit the apple cider vinegar and reduce the baking soda to 1/2 teaspoon if you do. Additionally, the almond milk can be swapped for cow’s milk, and melted butter or olive oil can be used in place of the coconut oil.

Preheat the oven to 350 degrees and line a 12 count muffin pan with parchment muffin liners.

In a food processor or high speed blender, blend the oats and almonds until they reach a fine, flour-like texture. Add the baking soda and salt, pulsing a few times to mix evenly. Pour in the maple syrup, flaxseed and water mixture, vanilla, almond milk, apple cider vinegar, and melted coconut oil and blend until combined. Finally, add two whole bananas and blend until no lumps are left.

Spoon equal amounts of the batter into the muffin pan and sprinkle a handful of oats and sliced almonds on top the batter before placing in the oven. Bake for 30 minutes, then cool the muffins on a wire rack.

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Sometimes a few forkfuls of something deemed celebratory are a good thing on an ordinary day. A salve to a week that seemed particularly long, a festive treat enjoyed “just because”, or a choice to conclude a difficult day with a jubilant kind of sustenance, food that carries thoughts of celebration along with it can be a means of expressing thanks for all that is good and worth celebrating in life when had for no particular reason. This olive oil carrot cake is just that; after a tiring week I found myself clutching a mixing bowl filled with frosting, slathering scoops of the cream cheese confection onto these little orange speckled cakes. I wanted to celebrate with no basis at all, no birthday or anniversary or party to make it for, batter whipped and baked and frosted simply because it was a rainy Friday and a special dessert seemed rightful. I hope this cake, a spin on traditional carrot cake with a few good glugs of fragrant olive oil replacing the butter, brings a spirit of groundless celebration into your kitchen too.

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Olive Oil Carrot Cake

makes one 13” x 9” sheet cake

For the cake:

• 1 cup olive oil, plus more for greasing the pan

• 1 1/2 cups sugar

• 3 eggs

• 2 cups all purpose flour

• 2 cups shredded carrots, carrot tops reserved

• 2 teaspoons baking soda

• 2 teaspoons vanilla

• 1 teaspoon salt

Preheat the oven to 350 degrees. Grease a 13” x 9” baking dish with a bit of olive oil.

With a stand mixer, beat the olive oil and sugar together on high until the mixture is light in color, about 3 minutes or so. Add the eggs and beat for an additional minute. Sift together the flour, baking soda, and salt then add to the mixing bowl along with the vanilla, mixing until just incorporated. Fold in the shredded carrots gently with a spatula. Pour into the greased baking dish, and bake for 40 minutes or until a toothpick comes out fairly clean when poked into the center of the cake.

Allow to cool completely, even overnight in the refrigerator, before topping with frosting. If you like, use a biscuit or cookie cutter to create little individual circular cakes from the sheet cake, as shown in the pictures above.

For the frosting:

• 4 oz cream cheese

• 1/4 cup unsalted butter at room temperature

• 1 1/2 cups powdered sugar, sifted

• 1 teaspoon vanilla

Beat together the cream cheese and butter with a mixer until combined and fluffy. Gradually incorporate the powdered sugar while mixing, then the vanilla.

Frost the cake after it’s cooled completely, either cutting into circles or leaving as a sheet cake, and topping with the reserved carrot tops as a garnish (optional).

On evenings when I want a quick, healthful meal, I often find myself throwing together a salad or roasting a sheet pan full of seasonal veggies. This dressing is deliciously creamy and light with a bit of nuttiness and the slightest sweetness that compliments roasted vegetables, is wonderful tossed with greens, and is delicious drizzled over everything from potatoes to soft boiled eggs to flatbread. I find myself making this at least once a week, sometimes doubling the recipe to keep a bit in the fridge for even more drizzling the next day over whatever may be whipped up in the kitchen. For those who desire a dairy free sauce for dipping or dressing salad that still has a creamy quality, this is a wonderful option. Only requiring a moment of whisking and a minimal ingredient list, this tahini dressing is a favorite.

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Tahini Dressing

makes approximately 1/3 cup

• 3 tablespoons tahini*

• 2 tablespoons filtered water

• 3 teaspoons apple cider vinegar

• 1 teaspoon maple syrup

  * Depending on the brand of tahini you purchase, the saltiness will differ. Taste after whisking the ingredients together, and add salt only if needed - some tahini brands are already quite salty.

  Whisk the tahini, vinegar, and syrup together until combined. Whisk in the water, one tablespoon at a time, adding more if a thinner consistency is desired.

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