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Warm, fluffy clouds topped with chocolate glaze and coconut or blueberry chia seed jam… Mouth watering yet? Get Laura’s vegan, sugar-free, gluten-free donut recipe now! FULL RECIPE BELOW
Eric Slatkin, Director
Emily Mraz, Producer
Joanna Gryfe, Associate Producer
Jacob Metiva, Editor
Ilana Fix, Editor
Sharra Romany, Camera
Chris Low, Camera
Brian Stevens, Camera
Colleen Haley, AC
Justin Gay, Sound
Linda Sammut, Hair & Make-up
Sophia Green, Food Stylist
Sarah Asch, Food Assistant
Jamie Dore, PA
Recipes by: Laura Miller
For more info on Laura visit:
http://www.imlauramiller.com
Music by:
http://bromeliadmusic.com
DONUTS WITH BLUEBERRY CHIA JAM
Donut Ingredients:
1 cup almond meal
1 cup sorghum flour
1 cup potato starch
½ tbl baking soda
1 ½ tbl baking powder
¼ tsp xantham gum
½ tsp salt
⅓ cup applesauce (recipe below)
¾ cup maple syrup
Juice of 1 lemon
⅓ cup coconut oil
½ cup hot water
donut process:
Preheat oven to 325
Mix dry ingredients.
Mix wet ingredients.
Add the wet ingredients to the dry ones, and mix until thoroughly combined.
Spray donut molds with oil
Using a spoon, put ¼ cup of batter into each donut mold and make sure its spread all the way around.
Bake for 10 minutes, rotate, then bake for another 5-7 minutes or until browned on the top and cooked through.
apple sauce ingredients:
1 ½ lbs apples
3 tbls lemon juice
¼ cup maple syrup
2 tsp ground cinnamon
apple sauce process:
1. Preheat oven to 325
2. Peel, core, and chop apples into 1” chunks
3. Toss apples with lemon juice, maple syrup and cinnamon
4. Use a silpat or parchment paper on a baking sheet and bake for 40 minutes, rotating half way through
5. Allow to cool, add to a food processor and puree until smooth
blueberry chia jam swirl
2 cups blueberries
2 tbls chia seeds
⅓ c water
blueberry chia jam swirl process:
In a food processor blend chia seeds, water and blueberries
Once the batter is in the pan, add a teaspoon of jam swirl to the top and swirl it into the batter with a toothpick