Golden Milk Carrot & Banana Donuts (Vegan)

Listen, I used to hate turmeric, too.

I still do sometimes, depending on what it’s mixed with, but let me tell you, with the right combination of flavors it can be SO good and so good for you. I wanted to bake this week, but coming off of vacation I figured I should health-ify it, so that’s where these donuts come in!

They’re vegan, low in sugar and are packed with a ton of nutrients. It’s also mostly made in a food processor, which is great for all my busy and lazy babes (or is that just me😂). You can also totally make these in a muffin tin if you don’t have a donut pan, although this one is my favorite!

Golden Milk Carrot & Banana Donuts

1 1/2 cups whole wheat flour*

2 tbsp ground chia seeds

2 tsp baking powder

1/4 tsp baking soda

1/4 tsp salt

1 tsp cinnamon

2 packs of Pranayums (or 2 tsp turmeric w/a pinch of black pepper & ginger)

1 cup baby carrots or chopped in 1in pieces

1 medium banana, ripe

1/2 cup non-dairy milk (I used almond)

1 tsp vanilla

1/4 cup unsweetened coconut flakes

coconut butter for drizzling (optional)

  1. Preheat the oven to 350 degrees fahrenheit and spray a donut pain with coconut or avocado oil.
  2. In a large bowl, whisk together the dry ingredients including flour, chia seeds, baking powder, baking soda, salt, cinnamon and Pranayums/spices.
  3. In a food processor, add the carrots, banana (can break in half to fit in there), milk, vanilla and coconut.
  4. Add the wet ingredients to the dry and stir to combine completely.
  5. Pour into the donut pan (I fill mine nearly to the top!) and bake for 12-14 minutes, or until the donuts are slightly firm to the touch and starting to get golden.
  6. Let cool completely before removing from pan. If using coconut butter to frost, put a few tablespoons in the microwave for 30 seconds to soften before drizzling on the donuts with a spoon or knife. *Store in an airtight container for up to 5 days.

Hope you have an amazing weekend!! It’s almost AUGUST already, what the heck?!

xo Jordan

Paleo Chocolate Zucchini Bread

If I told you this entire loaf was gone in less than 48 hours, would you believe me?

Because it barely even made it that long😂

I won’t bore you with an intro, ain’t nobody got time for that, but I will tell you that this recipe is:

  • made entirely in one bowl
  • has only 1/4 cup of sugar (from the maple syrup) minus the chocolate chips, which are optional anyway
  • fantastic when paired with almond or peanut butter
  • the perfect amount of moist – won’t crumble but isn’t “wet” either (sometimes that can happen with paleo breads)
  • packed with protein
  • can probably be made vegan if you use flax eggs instead of regular ones!

Paleo Chocolate Zucchini Bread

3/4 cup grated zucchini

1/4 cup hazelnut flour

1 cup almond flour

1/4 cup cacao powder

1/4 tsp cinnamon

1 tsp baking soda

1 tsp baking powder

1 tsp vanilla

2 eggs, room temperature

2 tbsp melted coconut oil

1/4 cup maple syrup

1/2 cup chocolate chips (optional)

  1. Preheat the oven to 350 degrees fahrenheit and grease a loaf pan with a thin layer of coconut oil.
  2. Shred the zucchini in either a food processor or by hand with a grater. Place on two-three paper towels to help soak up some of the excess water.
  3. In a large bowl, whisk together all of the other ingredients (the eggs, vanilla, melted coconut oil, maple syrup, cacao powder, both flours, cinnamon, baking powder and baking soda).
  4. Add in the zucchini and chocolate chips if using, and stir to combine well.
  5. Pour into a loaf pan and use a spatula to smooth out the top. Bake for 30-35 minutes, or until a toothpick comes out clean.
  6. Let cool for at least 10 minutes before removing from the pan. Store in an airtight container in the fridge for up to 5 days.

That’s all for today, folks! Let me know if you make this recipe – I’m gearing up to make it a second time in one week😋

xo Jordan

GF & Vegan Chai Protein Banana Bread

“Wait this is really good, are you sure it’s vegan and gluten free?” -actual words from my bf after trying this😂

For the first time ever, I tried baking with hazelnut flour and now I can confirm: it is very much like baking with almond flour and VERY much delicious. Highly recommend👌🏻

This bread is pretty dang easy to make, gluten-free, vegan (unless you decide to use a different protein powder or regular eggs instead of flax eggs), and has zero added sugar since it’s sweetened by the mashed banana. It’s also insanely tasty topped with nut butter, just a tip.

Oh, and one more tip – it’s moist, so need to worry about it being crumbly per se, but if you don’t let it cool properly before transferring it out of the loaf pan, it might break apart! Just FYI😊

Gluten Free & Vegan Chai Protein Banana Bread | Dancing for Donuts

GF & Vegan Chai Protein Banana Bread

1 cup almond flour

3/4 cup hazelnut flour (or more almond flour)

1/4 cup Bob’s Red Mill Chai Protein Booster (or vanilla & add spices)

1 tsp baking powder

1 tsp cinnamon

1/4 tsp salt

2 ripe bananas, mashed

1/4 cup coconut oil

2 flax eggs – 2 tbsp ground flaxseed + 3 tbsp water (or regular eggs)

1 tsp vanilla

  1. Preheat oven to 350 degrees fahrenheit, grease a loaf pan with coconut oil, and make flax eggs (they need to sit for just 10 minutes to form!).
  2. In a large bowl, whisk together the dry ingredients including both flours, protein powder, baking powder, and spices.
  3. In a small bowl, melt the coconut oil in the microwave, then add in the mashed banana, vanilla and flax eggs.
  4. Pour into the large bowl with the dry ingredients and fold to combine. Then transfer to the loaf pan and bake for 40 minutes.
  5. Let cool completely (at least 20 minutes) before removing from pan. Store in an airtight container in the fridge for up to 4 days, or in the freezer for up to a month.

Let me know if you try this recipe! It’s seriously one of my favorites, I’m just waiting for more ripe bananas so I can make it again!😊

xo Jordan

Nutty Whole Grain Chocolate Chip Cookies [Gluten-Free!]

Oh, hello there!

Dancing for Donuts | Nutty Gluten-Free Whole Grain Chocolate Chip Cookies

I apologize for being semi-MIA these past few days, I’ve been out on the east coast hanging with my family in my all-time favorite place in the entire world, the Outer Banks in North Carolina!! I’ve been coming here since I was a toddler and I have so many wonderful memories of coming here with friends and family, and being here instantly re-charges my batteries.

Dancing for Donuts | Nutty Gluten-Free Whole Grain Chocolate Chip Cookies

One of my favorite things to do while I’m on vacation, especially when it’s with my mom, is cook or bake! Since we stay in our beach house down here, we have access to a full kitchen (which can be rare on vacations), so home-cooked dinners & desserts are easier and more fun to make. My mom recently came across this recipe for whole-grain chocolate chip cookies in the Wall Street Journal and we knew we needed to make them. I’ll be honest, we don’t usually opt for healthier versions of anything while we’re in OBX (because hey, we’re on vacation!), but we do have someone new joining our family very soon, and she has Celiac’s, so we’re working on incorporating more gluten-free foods when we’re all together. (Wait…did I tell you my brother was engaged?!?!)

Dancing for Donuts | Nutty Gluten-Free Whole Grain Chocolate Chip Cookies

Anyway, these cookies are slightly healthier than normal chocolate chip cookies since they’re made with oat and buckwheat flour – both of which are packed with fiber and help improve heart health. A couple of tips: I’d let them cool completely before putting them into a tupperware (unless you’re eating them immediately when they’re warm, which I definitely condone!) otherwise they’ll crumble. Also, if you can remember, leave the butter out the night before you want to bake so that it’s super soft and you won’t even need to use an electric beater! That’s one less dish to clean aka a win-win.

Dancing for Donuts | Nutty Gluten-Free Whole Grain Chocolate Chip Cookies

In any case, I totally suggest making these the next time you need to bring or have dessert for a group, since this recipe makes about 2 dozen good size cookies and I can promise you that they are a crowd-pleaser! Even my very skeptical bf enjoyed them, and that is saying a LOT. They’re the perfect amount of sweetness and have so much more flavor to them than regular cookies. They also have a cool texture too, like a bit crunchy on the outside, but also fluffy on the inside? It’s hard to explain, which essentially means that you’ll just need to make them for yourself and see 🙂

Dancing for Donuts | Nutty Gluten-Free Whole Grain Chocolate Chip Cookies

Nutty Whole Grain Chocolate Chip Cookies

1 cup oat flour

1 1/2 cups buckwheat flour

1 tsp baking powder

1 tsp baking soda

1 tsp salt

1 tsp cinnamon

1 egg

1 cup coconut sugar

1 cup softened butter

1/4 cup peanut or almond butter

3/4 cup dark chocolate chips

1/4 cup chopped pecans (optional)

1. Preheat the oven to 450 degrees fahrenheit. In a medium bowl, combine the flours, baking powder, baking soda, salt, and cinnamon. Mix well.

2. In a large bowl, beat the butter, sugar and egg until smooth either with an electric beater or wooden spoon and strong arm. Add the dry mixture slowly and continue to mix until well-combined. Fold in the chocolate chips and pecans, if including.

3. Form the dough into 1 to 1 1/2 inch balls and place on an ungreased cookie sheet. I did a dozen per sheet since they don’t spread too much, but definitely err on the side of caution when leaving room for them! Bake for 12-14 minutes or until starting to brown on the sides. Let cool for 10 minutes and then store in an airtight container. Enjoy!

Dancing for Donuts | Nutty Gluten-Free Whole Grain Chocolate Chip Cookies

Hope everyone is having a great (short) week! Be back soon 🙂

xo Jordan


5 Recipes to Make for National Donut Day!

Today is an extra special Friday, y’all.

It is National DONUT Day. Aka the day that honors my favorite thing of all time. So, in it’s honor, I’m replacing my usual Friday Finds post with a roundup of my favorite homemade donut recipes!

Dancing for Donuts | Birthday Funfetti Donuts.

Birthday Funfetti Donuts from Dancing for Donuts – As far as funfetti anything goes, these are surprisingly on the healthier side and my favorite homemade donuts of all time. They’re super moist and taste like they’re from a real bakery!

Dancing for Donuts | 5 Recipes to Make for National Donut Day!

Baked Lemon Poppyseed Donuts from Fit Mitten Kitchen – I never used to be a huge lemon poppyseed person, but recently I’ve gotten super into this flavor combo! The glaze is to die for, too.

Dancing for Donuts | 5 Recipes to Make for National Donut Day!

Banana Chocolate Chip Protein Donuts from Yuri Elkaim – I love that these are actually super clean and made with coconut flour. It’s hard to feel guilty at all about eating donuts when they’re packed with protein and low in sugar!

Dancing for Donuts | Cake for Breakfast

Baked Chocolate Donuts with Peanut Butter Frosting from Dancing for Donuts – An oldie but goodie, these donuts are so delicious, especially for being made with greek yogurt and very little oil! They’re super fudgy, and the peanut butter frosting makes them taste like a reese’s 🙂

Dancing for Donuts | 5 Recipes to Make for National Donut Day!

Cinnamon Sugar Protein Donuts from Andrea’s Protein Cakery – Another healthier recipe, these donuts can totally be justified for breakfast or a post-workout snack. They don’t require too many ingredients and I love that they have cinnamon and nutmeg in them! They’d be delicious dipped in coffee…which gives me an idea for what I definitely need to be doing today!

How are you celebrating National Donut Day?! I say we continue our celebrations all weekend though because one day is not enough, let’s be real.

xo jordan

4-Ingredient Chunky Monkey Cookies (With Golden Raisins!)

GUYS. I know I pretty much start every post by freaking out, but this time it’s actually warranted. In exactly one week at this time I’ll be home in New York with my family sitting on my couch drinking hot chocolate and looking at all the beautiful Christmas decorations my parents have put up. I cannot WAIT.

Know what else I can’t wait for? The baking. Ohhhhh the Christmas baking is the BEST! My mom and I go ALL out. We make a mess, we laugh, ingredients get left out, things get burnt, but it might just be my favorite moment of the year. Do I sound like Cindy Lou Who, yet?

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Until then though, I’m trying to lay off the sweets as best as I possibly can since I know I’ll be indulging like it’s my job in just a few days. Since we all know I have a raging sweet tooth, that especially likes to pop up just when I’m trying to be good, I obviously still need some sort of dessert ’cause #letsbereal. These 4-ingredient cookies are quite possibly the most delicious healthy cookies I’ve ever eaten. They’re also gluten-free, vegan (if you use vegan chocolate chips!) and fairly low sugar (if you don’t use as heavy a hand as I did pouring in the chocolate and raisins…). They require about 15 minutes of work (max) and are even acceptable as breakfast. What could be better?!

Dancing for Donuts | 4-Ingredient Chunky Monkey Cookies With Golden Raisins.

4-Ingredient Chunky Monkey Cookies With Golden Raisins

1 cup quick oats (or rolled oats pulsed in a food processor 3x)

1 large ripe banana (not too ripe otherwise it’ll be too sweet!)

1/3 cup mini chocolate chips (vegan if desired)

1/3 cup golden raisins

  1. Preheat the oven to 350 degrees fahrenheit and cover a baking sheet in parchment paper.

2. In a large bowl, mash the banana until smooth. Add in the oats and mix to combine. This might take a few minutes, but you’ll want to make sure it’s mixed evenly. Add the chocolate chips and raisins, and stir just until combined.

3. Form 1-2 inch balls with your hands and place on the baking sheet. The dough will be wet, but using a spatula will make sure you get all the batter, and since these cookies won’t spread much it’s okay to put them close together!

4. Bake for 10 minutes, then remove to cool. Store in an airtight container for up to 5 days.

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Have a great rest of your week! 🙂

xo Jordan

2-Ingredient Pumpkin Donuts.

Guysssssssssssssssssss hi!

Let me just tell you, starting a full-time job + traveling + moving + car issues is a loooooot for the mind. And it’s already halfway through October?! Like how.

Dancing for Donuts | 2-Ingredient Pumpkin Donuts

 Good thing I can look to my kitchen for a moment of calm. Nothing’s better than whipping up something delicious and sharing it with friends. And I don’t know about you,  but I feel like there are a ton of celebrations in the fall between birthdays and Halloween and even Thanksgiving. These donuts are going to be your go-to for all of them. I brought them to a party last night and all 15 were gone in about 30 minutes…so, yeah. This recipe is legit 2 ingredients (no oil or eggs!!) but admittedly I did add cinnamon because I’m obsessed and it makes everything taste even 10x more amazing. If you know what’s good for you, you’ll make these this weekend for breakfast or even just a weekday treat. Your taste buds will thank you.

Dancing for Donuts | 2-Ingredient Pumpkin Donuts

2-Ingredient Pumpkin Donuts

1 box yellow cake mix (I used Duncan Hines Moist Mix)

1 15 oz. can of pumpkin puree

2 tbsp. cinnamon (optional but recommended)

1. Preheat the oven to 375 degrees fahrenheit. Grease a muffin tin with vegetable oil or coconut oil spray.

2. In a mixing bowl, combine the box of yellow cake mix with the pumpkin puree (NOT pumpkin pie mix!). Stir with a spatula until completely mixed and little to no lumps remain (it may take some muscle power and a few minutes).

3. Using the spatula, drop the mixture into the muffin cups so they are about 1/2 to 3/4 of the way full.

4. Bake for ~15 minutes or until slightly firm to the touch. Let cool for 10 minutes, then remove from the pan. Sprinkle with powdered sugar when ready to serve, or store in an airtight container for up to 5 days. Promise they won’t last that long though 😉

Dancing for Donuts | 2-Ingredient Pumpkin Donuts

I’m going to be making a conscious effort to block out blogging time now that my schedule is about to go back to normal. Hope you all have wonderful weeks!!!! Be back soon.

xo Jordan

 

Banana & Greek Yogurt Oat Muffins.

I can’t think of a better occasion to make muffins than a Friday.

And I don’t know about you, but it feels like I’m constantly trying to come up with new recipes for food that I can take on the go. My usual breakfast is plain, nonfat greek yogurt with a sliced banana and a (giant) tablespoon of peanut butter, but let’s be honest, that’s not the easiest (or safest) thing to eat while driving. So, when I came across these muffins on one of my favorite food blogs, I quickly ran to the kitchen to check if I had all the ingredients to make them

Dancing for Donuts | Banana & Greek Yogurt Oat Muffins.

Not only are these bad boys made with things you most likely already have, but they’re unbelievably easy to make (hello, blender), gluten-free, and packed with protein. They’re perfect for a pre or post-workout snack, a mid-afternoon treat, or even dessert. My suggestion? Smother the crap outta them with peanut butter and pretend they’re cupcakes. You can thank me later.

Dancing for Donuts | Banana & Greek Yogurt Oat Muffins.

Banana & Greek Yogurt Oat Muffins

(adapted from this recipe)

2 medium, ripe bananas

2 cups oats (gluten-free if necessary)

1/4 cup brown sugar

1 cup plain, nonfat greek yogurt

2 eggs

1 1/2 tsp baking powder

1/2 tsp baking soda

1 tsp cinnamon

1/3 cup coconut flakes (optional)

peanut butter (optional)

  1. Preheat the oven to 400 degrees and grease a muffin tin with coconut oil or canola oil spray.

2. In a blender (or large food processor), add all of the ingredients and blend just until smooth.

3. Pour into the muffin tin and fill each mold 3/4 full. Bake for 15-20 minutes or until starting to brown just slightly.

4. Cool for 15 minutes. Top with peanut butter if desired and eat immediately or store in an airtight container in the fridge for up to 5 days. *You can also freeze these and pop them in the microwave when you’re ready to eat them!

Dancing for Donuts | Banana & Greek Yogurt Oat Muffins.

Enjoy your weekends!!

xo Jordan

Friday Finds.

So. Close. To Christmas!

Another Friday is here, and thank goodness for that. I’ll be presenting my master’s thesis tomorrow morning and then it’s home free! Well, basically. I’ve been trying to keep a balance between eating all of the holiday cookies and cardio-ing my booty off. It’s a constant struggle. Here are some helpful holiday tips I’ve come across on the web lately including recipes, baking advice, and tips through making it through the month without getting a muffin top! Happy weekend reading 🙂

Dancing for Donuts | Friday Finds.

18 Unique Gift Ideas for Bakers – because who’s done present shopping yet? nobody.

11 Refreshing Smoothies for Your Post-Holiday Restart – yes please.

What a Fitness Guru’s Perfect Day of Eating Looks Like – how interesting!

5 Ways to Manage Stress This Season – valid for pretty much everyone.

12 Food that will be Super Trendy in 2016 – so down with all of these.

5 Tips to Bounce Back from the Weekend – have your cake & eat it, too!

17 Dessert Recipes Made With Veggies – don’t forget to have some!

Enjoy your weekends!

xo Jordan

DFD Gift Guide: For Foodies & Fitness Fanatics!

Guys. It’s December. It’s actually acceptable for me to be listening to Christmas music (even though I’ve been belting to it for weeks) and decorating every nook and cranny in my house (even though I did that before Thanksgiving). I AM SO EXCITED.

I surprisingly managed to do about 80% of my Christmas and Chanukkah shopping done this past weekend (helloooooo Black Friday), but I still have a few more purchases to make. I put together a few of my holiday favorites for you that I’ve either seen around the web this year or actually own and would recommend to anyone. If you have someone on your list that loves spending time in the kitchen and/or at the gym, I’ve got you covered!

Dancing for Donuts | 2015 Holiday Gift Guide

  1. New Balance 620 Capsule Core Running Sneaker – Kicks that are good for working out and super fashionable? Sign. Me. Up.

2. Electric Handheld Milk Frother – Because that Starbucks habit can get rather expensive rather quickly.

3. 4-Blade Vegetable Spiralizer – I use mine allll the time and this one doesn’t take up too much space in the kitchen!

4. The Skinnytaste Cookbook – I’ve been following Gina’s incredible blog for years and gave this cookbook as a gift to several people last year. They’ve given it stellar reviews!

5. Polar Insulated Water Bottle – Swear this keeps water cold for longer. The BEST.

6. Lucy Studio Hatha Legging – Their leggings are my favorite & this print is fabulous!

7. Williams Sonoma Hot-Cocoa Sampler – This stuff is my winter kryptonite.

Happy December & Happy Shopping, y’all!!

xo Jordan