Be my Valentine?
I don’t know anyone that wouldn’t appreciate these little sweet Valentine treats. I made these Wednesday for an after-school snack for my Valentines. My girls will devour these in no-time-flat. They are vegan and gluten free so safe for my oldest. They are totally moist and quite decadent on top of being super cute and fun. Wouldn’t these be perfect for Valentine’s Day breakfast or brunch?
1/4 cup of coconut oil
1/2 cup of maple syrup
3/4 cup of pumpkin puree
1 teaspoon vanilla extract
1 teaspoon of ground cinnamon
1/2 teaspoon of nutmeg
1/4 teaspoon of salt
1.5 teaspoon of baking powder
3/4 cup + 1 tablespoon of gluten free flour (I used Bob’s Redmill GF 1 to 1 flour) or you can use ap flour if you don’t need gluten free
1/3 cup of vegan chocolate chips, melted (you can use any high quality dark chocolate as it doesn’t have dairy or Enjoy Life vegan chocolate chips
1 teaspoon of coconut oil, melted
Whisk that together and set aside. Once the donuts are completely cooled – dip the tops into the chocolate and you can use sprinkles over the top or just leave plain.
Preheat your oven to 350 degrees. Spray your mini donut pan with baking spray and set aside. Into your stand mixer with paddle attached, add all of your ingredients through baking powder and blend until just incorporated. Then add your gf or regular flour and blend. Avoid over-mixing. Then spoon your dough into each well. I pat it down with my fingertips as best as you can and level off the bottom. Bake for 14-16 minutes or until a toothpick inserted comes out clean. Once cooled, remove and place on a cooling rack over a cookie sheet so you can dip into chocolate.
Because this weekend is supposed to bring some weird arctic blast… I opted to do my “long run” of the week today. I’m thankful it wasn’t the 22 miler I need to do next weekend. I’m also praying next weekend will be in the double digits unlike this weekend. Spring, where are you?
Sunday: Rest day post 20 miler on Saturday
Monday: 5 treadmill miles/weights/core/balance
Tuesday: 3.5 miles treadmill/core
Wednesday: 5 miles/weights/core/balancing work
Thursday: 12 outdoor miles
Friday: Planned rest day
Sported my Pro Compression sock of the month on my run today.
— Knead to Cook