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Recipe Blog

LET FOOD BE THY MEDICINE AND MEDICINE BE THY FOOD

My wish for you is to Live Better, Strive Harder, Be Bolder, Dream Bigger, Climb Higher and Seek Greater.
My vision is to help people create food that is delicious, easy to make and high in nutrition,
so that food once more becomes a vehicle to fuel your body, mind and soul.

Saffron Cardamom Coconut Macaroons (GF)

By , May 25, 2025

“Saffron is scent, colour, and culture distilled into a thread.”

I love using Saffron in recipes. I inherited two boxes of this ancient luxurious spice from my grandmother’s kitchen. One of the tins noted its origin in Spain and the other unopened tin from Morocco. I use it sparingly, so this quantity should last me my lifetime. Saffron always conjures up heady dreams of ancient lands, linages that cast back through history, travels that have come a long way. It reminds me that we are all just nomads passing through a brief window of time. Stardust both as significant as insignificant.

I adapted this recipe from Milk Street Tuesday Nights by Christopher Kimball. Tweaking the spice mix slightly to make it more fragrant and calming with a higher amount of cardamom and saffron versus Ginger. I also added a chocolate drizzle to half the batch. Simplicity and flavour are the foundation of this book. Building the flavour profiles through clever herb and spice combinations.

Saffron – Saffron’s use is ancient. Saffron-based pigments have been found in 50,000-year-old paintings in northwest Iran. It conjures romance, royalty, and delicacy wherever it appears. Alexander the Great bathed in saffron to cure battle wounds. Cultivated saffron emerged in late Bronze Age Crete, bred from its wild precursor by selecting for unusually long stigmas making the plant sterile. Called Kumkum or Kesar in Ayurveda, it also appears as an important medicinal herb in many ancient texts including Ayurveda, Unani, and Chinese Medicine.

In Ayurveda Saffron is noted as a nourishing purifier that invigorates and moves the blood while cooling it. Saffron breaks up blood clots and clears liver stagnation. While most blood movers are heating, saffron is unique among blood movers for its cooling properties. This makes saffron a useful herb for Pitta disorders with blood stagnation, including inflammation, arthritis, and acne.

Eleven randomized trials have found that, overall, saffron benefits mild to moderate depression significantly better than placebo at doses as little as a single pinch a day (30 mg). And half a dozen studies have found that the spice beat out placebo or rivalled medications like Prozac in the treatment of depression.

Yield: 20

Ingredients:

  • 4 large egg white
  • ½ tsp. kosher salt
  • 1 tsp. saffron threads, crumbled
  • 2 tbsp. salted butter
  • 1 tsp. ground cardamom
  • ½ tsp. ground ginger
  • 225g unsweetened shredded coconut
  • 50g almond flour
  • 134g white sugar
  • 2 tbsp. honey
  • 1 tsp. vanilla extract

Method

  • Heat the overn to 350F, line two baking trays with parchment paper
  • In a large bowl, whisk the eggs whites, salt and saffron until the whites turn bright yellow and form peaks, c. 1-2 minutes. let stand for 5 minutes, whisking occasionally to allow the saffron to bloom.
  • In a small skillet, combine the butter, cardamom and ginger. Cook stirring occasionally, until the butter begins to sizzle, about 1 minute. Remove from the heat and let cool slightly.
  • In a medium bowl, whisk the coconut and almond flour to break up any lumps.
  • Add the sugar, honey and vanilla into the egg mixture and whisk. Whisk in the butter mixture. Add the coconut mixture and fold with a rubber spatula until evenly covered. Drop 1.5 tbsp. portions of the batter onto the baking sheet, spacing them evenly.
  • Bake until golden brown and firm when gently pressed, c. 20 minutes, witching and rotating the baking sheets halfway through.
  • Let cool on the baking sheets for 5 minutes and then transfer to a wire rack. Cool got another 15 minutes and serve warm.
  • Can store them in an airtight container, they will lose their firmness a little but still taste great.

Almond Basil Cookies (GF)

By , May 20, 2025

‘Basil’s history and cultivation showcase its remarkable journey from ancient traditions to global kitchens’.

This is taken from Steve Colbert’s recipe book, ‘Does this taste funny?’

It is based on a Sicilian recipe for Paste di Mandorla, with finely chopped basil added to add a bright, fresh counterpart to the rich fragrance of the almonds. I choose to make this recipe for our book club as it is gluten free and I love the mix of sweet and savoury in a dish. The name of the book is apt, as I loved these cookies, but Mr and Baby B said they tasted funny and made Mr B crave a dish of pesto pasta.

Baby B made these with me, so that is how quick and simple the recipe is to make. He loved eating tasting the ingredients, which I let him do for the most part. The almond flour he found sweet, the basil he likes the smell off, he loved the mixture of basil and sugar and of course a tiny bit of the powdered sugar sent a lightning bolt through him. I did not let him taste the cookie dough, due to the raw egg, but of course he did try the final product.

Yield: 20, 2-inch cookies

Ingredients:

  • ¾ cup granulated sugar
  • 15 medium fresh basil leaves
  • ¼ tsp. salt
  • 2.5 cups almond flour/meal
  • 2 large egg whites
  • ½ cup powdered sugar
  • 1 lemon, zested and 1 tsp. lemon juice
  •  

Method

  • Heat the oven to 350F and prepare a baking sheet with parchment paper
  • Pulse the granulated sugar, salt and basil in a food processer until well combined (should look like a green granita)
  • Add the almond flour, pulse for 10 seconds
  • In a bowl beat the egg whites, lemon zest and juice. Add it to the blender and blend until a dough ball comes together
  • Place the dough in a bowl or on the counter and knead a little to finish mixing
  • Place the powdered sugar in a bowl
  • Roll the dough into teaspoon size balls and when you have a few, roll them in the powdered sugar, shake off excess sugar and place on the baking tray
  • Press down a little for a flatter cookie

Tortilla 101 (GF, V)

By , May 17, 2025

‘Don’t take for granted the things you think you know everything about…. because then you miss the most amazing things in front of us.’ – Jose Andres

I love teaching kids to make tortillas. It is a simple. They get to smell the dough and feel it as it changes texture. The dough doesn’t take long to cook, so they don’t have to wait long to taste the final product. Real Masa comes in many colours so we can add some artistic flair. The kids can also choose their filling so can take control of the final product based on their preferences. What more can you ask from such a humble dish.

What is Masa? Masa is the Spanish word for dough, specifically, the special, nutrient-rich dough prepared from stone-ground alkalized (aka nixtamalized) corn used for tortillas, tamales and more.

I use the brand Masienda for tortillas. The Masa is produced in small batches directly from Mexico. The website is transparent in sourcing and has the annual report on the website. This way you know you are benefitting small, rural farmers, as well as getting a far superior taste.

Ingredients:

  • 1 cup masa (I like Masienda)
  • 1 tsp salt
  • ¾ cup water

Method

  • For the fresh tortillas, add the salt and flour and mix
  • Add the water, kneed for 2-3 minutes until it comes together like play dough
  • Split into 12 portions and roll
  • Cover for 10-minutes with a damp cloth
  • Heat a pan to a medium heat
  • Press one at a time and place on the dry pan, 1-minute each side or until brown spots appear
  • Keep on a plate with a damp towel over the top or eat fresh

Tomato, white bean and fennel stew (GF, V)

By , May 10, 2025

‘I watch cooking change the cook, just as it transforms the food’

This is from ‘what goes with what’ a great and very easy recipe book. I made this recipe for the Rye Library Book Club. Everyone who made a recipe said that it was easier than they expected and more flavourful. I completely underestimated this recipe and recipe book as everything looked so simple.

Taste and ease are essential and so ironically it ended up being one of the favourite books of the year so far. As always, I picked a vegetarian, gluten free dish. You can thin the dish down to make a soup or keep it as a stew.  Or as we enter summer, compliment it with your grilled food. Mr B happily ate it just as it was, Baby B with a little pastina.

Ingredients:

  • 1 large head of fennel
  • ¼ cup EVOO
  • 6 garlic cloves, crushed
  • 1 tsp. fennel seeds
  • 1 15oz can white bean, or cooked fresh
  • 1 28oz can whole peeled tomatoes
  • ½ cup vegetable broth

Method

  • Cut the fronds off the fennel and keep to the side as a garnish
  • Thinly slice the stalks, disregarding any hard parts
  • Place the oil in a large heavy-set pot, heat over a medium-low heat, add the garlic and stir for 30 seconds.
  • Add the beans, tomatoes and vegetable broth with a large pinch of salt (c.1/2 tsp).
  • Turn the heat to high and bring to the boil
  • Mix and bring to the simmer for c. 20minutes or until the fennel is soft
  • Taste and add more salt if needed
  • Add pepper and/or chilli flakes if you’d like
  • Serve with garlic bread (GF), polenta or rice/pasta

Dried Fig and Honey Cheese ball (GF, V)

By , May 2, 2025

‘The culmination of one love, one dream, oneself, is the anonymous seed for the next’.

There is very little difference between burying and planting. For often, we need to put dead things to rest, so new life can grow. Further than that, the thing we put to rest, whether it be a loved one, a dream, or a false way of seeing becomes the fertilizer for the life about to form. The broken dream fertilizes the dream yet conceived, that painful way we release from frees an inner stance ready to bloom.

This is why we Ayurveda we recommend detox, especially in the transitionary seasons of spring and April. As we change our winter and summer clothes, we can think of this as a parallel for our lives. What do we need to change to be free to live a better, healthier life.

If you need assistance for your autumn detox, consider our next renew retreat in October, join our waiting list, now open and filling up fast.

This recipe was adapted from Magnolia Table Volume 3. I veganized it by using cashew cheese. I used it as a canape on some dehydrated porcini crackers and some croutons I made from my homemade, gluten free, yeast free bread.

Ingredients:

  • 8 ounces cashew cheese at room temperature
  • 1 1/2 cups finely chopped toasted pecans
  • 1 cup chopped dried figs {dates can be used as a substitute}
  • 1 tablespoon honey
  • 1 teaspoon chopped fresh rosemary
  • 1 teaspoon chopped chives
  • 1/2 teaspoon minced garlic
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly cracked black pepper
  • Crackers or fresh sourdough bread, for serving

Method

  • In a medium bowl, stir together the cream cheese, half of the pecans, the figs, honey, rosemary, chives, garlic, salt and pepper until combined.
  • On a plate, spread out the remaining pecans.
  • Using your hands, form the cheese mixture into a ball and roll it in the pecans to fully coat the outside.
  • Cover the cheese ball with plastic wrap and refrigerate for 2 hours.
  • When ready to serve, remove the plastic wrap and place it on a plate. Serve whole or cut in quarters, with crackers or bread.
  • Store in plastic wrap in the refrigerator for up to 3 days.

Butternut Squash Soup with Hazelnut Milk (GF, V)

By , April 19, 2025

‘Soup puts the heart at ease, calms down the violence of hunger, eliminates the tension of the day and awakens the appetite’

I adapted this recipe from Amy Chaplin’s, Whole Food Cooking. I liked the idea of hazelnuts in soup and had a butternut squash from my father in laws garden that needed eating before he came over for Easter. It was a lovely addition, thickening the soup as well as giving it an extra depth of flavour. Adding hazelnuts to the top for a textural contrast was also a delicious treat.

I recently spent the weekend in Cold Springs with some lovely guests cooking for 8 people in total. It was a retreat where the focus was renewal. My focus therefore was to keep the food easy on the digestion. When our digestion is at ease, our bodies have the chance to focus elsewhere and renew other organs and systems.

I featured a beluga lentil and miso soup, Kitchari (rice and lentil soup) and date banana oatmeal. I included quinoa in stock with market vegetables for lunch, when the digestion was strongest. The comments I received from the guests was that the food felt nurturing and helped with a good night’s sleep.

My style of cooking is consistent with the Ayurvedic principles of good digestion following the sun as the indication of how strong your Agni is (digestive fire). Light breakfast, bigger lunch and lighter dinner. All food was nutritionally dense so without overeating you feel satiated.

I learnt these principles when I studied for my Ayurvedic Practitioner qualification and really lived it when working at Divya’s Kitchen in Manhattan. Cooking and eating the food she designed around these principles. I was pregnant during my externship working in the kitchen in the summer so was energy deficient and Divya’s food gave me strength to replenish my energy reserves and more.

This is what food should do; it should strengthen and nourish you.

Divya was kind enough to give our guests her Balanced Kitchari to help them along on their Ayurvedic journey after the retreat. She has also offered us and you a 20% discount code till the end of the month. Just use PLANTTOTABLE on check out.

Ingredients

  • 2 tbsp. EV Coconut Oil
  • 4 Shallots, small dice
  • 2 garlic cloves, crushed
  • 3 tbsp. fresh rosemary, chopped
  • 2 tsp. pink Himalayan salt
  • 1 large squash, peeled, seeded and chopped
  • 5 cups water

Hazelnut Milk

  • 2/3 cup raw hazelnuts, toasted
  • 2 cups water

Method

  • Toast the hazelnuts at 300F for 10 minutes, let cool
  • Warm the oil in a pot at a medium heat, add the shallots and a pinch of salt. Cook for a few minutes until starting to soften, add the garlic, rosemary and rest of the salt, stir often. Cook for another 1 minute or so, do not let the garlic burn.
  • Add the squash and water. Bring to a boil and then down to a simmer. Simmer for 15 minutes or until the squash is tender.
  • Whilst the soup is cooking, place the cooled hazelnuts in an upright blender and blend with the water until smooth. Set aside
  • Once the soup is cooked, check for seasoning. Add some salt and if you like some freshly ground pepper.
  • Let cool a little and then blend in a blender or use an immersion blender to create a smooth texture.
  • Add the hazelnut milk and taste again for seasoning.
  • Serve with a sprinkle of crushed hazelnuts and EVOO.

Breakfast Cookies (GF, V)

By , March 22, 2025

‘Work when there is work to do. Rest when you are tired. One thing done in peace will most likely be better than ten things done in panic…I am not a hero if I deny rest; I am only tired…’

This week has been one of those weeks. Baby B was home for six days, three of those with a 104 temperature from an unknown virus. I slept on the floor most of those nights and have yet to sleep a full night in my bed for over a week. I am exhausted to say the least of it and on top of that I am behind on all work fronts. Being behind can get me panicky, not wanting to let any of my amazing partners down. It is in this place that I realise I need to surrender and rest, because I can never be at my best in this state.

It is a life lesson, when you are under pressure to learn to surrender, when something is intense to learn to create some space, when there is pressure to do, to be instead. It is in this lesson, in this gap, in this space however that I always find something beautiful revealing itself. In the quiet surrender, I suddenly find new inspiration for my work and perhaps I even do a better job without the pressure I put on myself.

So, if you feel busy, find more space. If you are tired, rest. From this place of being, your true self will be revealed, and you will learn the beauty within.

Retreat update:
We are currently offering a 25% spring discount on day passes as well as the full weekend. Contact me for the discount code.
We would also like to thank our aligned partners. So far, we have gifts from Aesop, A Sustainable Village, Pink Olive and we are getting ready to pick up gifts from Divya’s Kitchen, Banyan Botanicals, Root2Rise and Cold Spring Coffeehouse. Many of the brands are female or LGBTQ majority owned, dedicated to sustainability, the greater good, inner beauty and radiant health.

The recipe
This cookie has a lot of slow releasing energy and so makes for a great breakfast cookie or energy sustaining snack. It is high in protein, vitamins and fibre. When you make it, you’ll find the date mixture a revelation. It is the binder and moisture to the cookie, but you could very well eat it by the spoonful.

Ingredients

• 2 cups rolled oats divided
• ¾ cup raw sunflower seeds divided
• ¼ cup raisins or dried cranberries
• ¼ cup chia
• ¼ cup pepitas
• 1 teaspoon cinnamon
• ½ teaspoon sea salt
• ½ teaspoon baking soda
• ½ cup soft dates
• ¼ cup coconut oil
• ¼ cup non-dairy milk

Method

  • Preheat the oven to 350F and grease or line a large baking sheet with parchment paper.
  • Place 1 cup of the oats and 1/2 cup of the sunflower seeds into the bowl of a food processor fitted with the blade attachment. Mix on high for a minute or two, until a coarse flour forms.
  • Place the flour into a large bowl and stir in the remaining oats, sunflower seeds, raisins, chia, pepitas, cinnamon, salt, and baking soda.
  • Blend the dates, coconut oil, and milk in the food processor until the dates have broken down and a paste forms.
  • Add this to the oat mixture and use your hands to mix very well, until fully combined. There should be no streaks of flour remaining.
  • Form 10 large balls with the dough, each about a heaping 1/4 cup in size. Press them with your hands to flatten to about 3 cm (1 in.) high and place onto the prepared baking sheet.
  • Repeat until all of the dough has been used.
  • Bake for 13-15 minutes or until the edges of the cookies are golden.
  • Remove from the oven and cool for about ten minutes on the baking sheet before removing and cooling fully on a rack. They’ll be a little fragile until they’re completely cool.
  • Store in a sealed container on the counter for up to three days or freeze for up to a month.

Persian Cardamom Pistachio Honey Cake (GF, DF)

By , March 15, 2025

‘If you truly hold a stone, you can feel the mountain it came from’

People have always saved scrapes of their experience to help remind them of the forces of life that can’t always be seen. Filled with the timeless rhythm of the ocean, we pocket a shell and carry it thousands of miles to know the presence of the ocean when we are hours from the sea.

The day I found out I was pregnant I searched for something connected to my grandma, to wear. To me it symbolised her looking over me with protection. I was lucky enough to find a necklace with a picture of her guru, a little key and a small anchor. In moments of sadness or anxiety they serve as a deeper sense of love and support and contain a plenitude of messages and memories for me that I can draw upon when needed.

Food is also a form of symbolism. Specific recipes are linked to childhood memories, to first dates, destinations and conversations. The soothing salve of my grandma’s Kitchuri will also evoke the feeling of being given a hug for example. 

I love reading books weaved together with food memories. For me it is like stepping into another world transported by ingredients and aromas that are mentioned. The covenant of water was a beautiful example of such a book, based in Kerela, with mentions of coconut, rice and jaggery ladened dishes.

Currently I am reading, ‘the queens cook’ a book based on queen Esther’s court of biblical times. The main heroine Roxanna loves to cook, she notes it as a taste of control in a chaotic world. As she talks about the dishes, she weaves in her childhood memories and this Persian love cake caught my imagination. It contains saffron and cardamom, two of my favourite spices known for calming the nervous system. In her recipe she used freshly milled wheat, making a denser cake with a syrup over the top to moisten it. I wanted to make gluten free high protein version, so I used almond flour as the base and eggs to lift it.   

Ingredients

  • 4 eggs, separated
  • 2 tbsp. lemon zest
  • ½ cup honey
  • 1 cup almond flour
  • ½ cup ground pistachios
  • 2 tbsp. coconut flour
  • 1 tsp. ground cardamom
  • 1 tsp. baking powder
  • 1 tsp. apple cider vinegar
  • 1 tsp. cream of tartar

Method

  • Preheat the oven to 350F
  • Grease a 9-inch cake pan. Set aside
  • Grind ½ cup pistachios to a course flour. I ground more than I needed and used the rest in oatmeal
  • Next, separate your eggs, placing the yolks in one bowl and whites in another
  • Add the lemon zest and honey to the bowl with the egg yolks. Beat with a whisk until smooth and set aside
  • In a second bowl, combine the almond flour, ground pistachios, coconut flour, cardamom, saffron and baking powder. Mix well then pour the egg yolk mixture and combine well. If the mixture is thick, add a whole egg to loosen the mixture
  • Now beat the egg whites until bubbles start to appear. Add the vinegar and cream of tartar and beat until soft peaks form.
  • Fold the egg whites carefully into the pistachio-yolk mixture in several additions, handling the batter as little as possible to keep the mixture inflated
  • Scrape batter into the pan and bake until the top is golden brown and the middle no longer jiggles, c. 25-35 minutes
  • Remove the cake from the oven and let it cool completely in the pan
  • Decorate with a little light icing sugar or a rose water cream

Sesame Coconut Rose Millet Bar (GF, V)

By , March 8, 2025

‘As each day arises, welcome it as the very best day of all, and make it your own possession. We must seize what flees’ – Seneca

As the days get lighter, and the clocks go forward it reminds us of the change in season from winter to spring. We look forward to the warmer lighter days, but with it comes a reminder that more time has passed. Life is precious and bound in a way we will never know until we do. It is a reminder to me, that every day is a day to look forward to, not just the brighter days.

The recipe

This is a high protein breakfast or snack. Puffed mullet tastes like an adult version of puffed rice and so this treat as Mr. B put it tastes like an adult version of a Rice Krispie treat. It is glued together with a beautiful combination of tahini, vanilla, coconut oil and brown rice syrup. Since the sweetener is mainly brown rice syrup with a little maple, it has a lower glycaemic index. The sesame seeds, tahini and millet add the protein and the coconut flakes extra sweetness. The tahini /sesame is a dominant taste here, so I would say it’s more savoury than sweet to my palate.  Mr. B likes it so it must have some sweetness in there too, otherwise he wouldn’t think of it as a ‘treat’.

Yield: 10-15 pieces

Ingredients

  • 1.5 cups puffed millet
  • 1.5 cups dried flaked coconut, toasted
  • ¼ cup sesame seeds, toasted
  • ¼ cup dried rose petals
  • ¼ cup brown rice syrup
  • 2 tbsp. coconut oil, melted
  • 1 tbsp. maple syrup
  • ½ cup tahini
  • ¼ tsp. sea salt
  • 1 tbsp. vanilla extract
  • 1 tbsp. rose water

Method

  • Prepare a pan/casserole dish with parchment paper
  • Toast the coconut for 5 minutes at 300F or until starting to brown and get fragrant
  • Toast the sesame seeds for 10 minutes and then turn and toast for another 5-8 minutes until turning brown
  • Place both to the side to cool
  • I like to toast more coconut and sesame seeds than I need and store them for other uses
  • Add the millet, coconut, sesame seeds and rose petals to a medium bowl and mix well to combine
  • In a small pot add the rice syrup, coconut oil and maple syrup. Bring to a simmer and when you start to see the bubbled, turn off the heat and add the tahini, salt, vanilla and rose water and stir until completely smooth.
  • Pour into the bowl with the dry mix and stir until well combined
  • Pour into the prepared dish and place in the freezer to set for 30 minutes or the fridge for 2 hours
  • Once set remove and slice.
  • It will last in the fridge for up to 2 weeks.

Baked Cake Donuts

By , March 4, 2025

‘Bake the world a better place’

I was listening to a podcast by Brianna West the other day entitled, ‘let the heart tell you what and the mind tell you how’. It is about how to uncover your inner most desires, as she calls it, exploring the contours of the heart. I like that metaphor a lot. Uncovering your true calling in life, your Dharma, can be like exploring an unknown terrain. Hilly and steep in some places, dark and foreboding in others but ultimately liberating and beautiful when you start to find what you were looking for, like water in a desert.

I have recently taken on teaching high school students. Friends have asked if I like teaching. I am not sure if I do love the act of teaching. Speaking in front of others has always been hard for me, it takes a lot of energy, and it is something that I need time and space to recover from. So why teach, so many people say. For me it is a way to engage others in conversation, illustrate to them possibilities and concepts that they didn’t think possible and so subtly influence them through exposure to new things. Do I love teaching? I think more so, I like influencing and inspiring. Leaving the people and places I enter a little better off. So maybe the answer is yes, as teaching is a means to that end, a vehicle to extend your heart and love to others.  

This recipe was our end of term finale. It is a simple mix and bake. It is a cake recipe, so the donuts are baked. The kids said they preferred them to fried donuts. It also gave me the opportunity to talk about dye free sprinkles and why we might want to use them.

The recipe

Yield: 12 Donuts

Ingredients

  • 2 cups all-purpose flour
  • 3/4 cup granulated sugar
  • 2 tsp. baking powder
  • 1/2 tsp. salt
  • 3/4 cup milk
  • 2 large eggs
  • 3 tbsp. unsalted butter, melted
  • 2 tsp. vanilla extract

Option 1

  • 1 cup powdered sugar
  • 4-6 tbsp. milk
  • 1 tsp. vanilla extract
  • Sprinkles/food coloring (optional)

Option 2

  • 1 cup chocolate chips
  • 1 tsp. coconut oil
  • Sprinkles (optional)

Option 3

  • ½ cup sugar
  • ½ tsp cinnamon

Method

  • Preheat the oven to 350F
  • In a large mixing bowl, mix the flour, baking powder and salt
  • Melt the butter and let cool slightly
  • In a separate bowl, whisk together the eggs, sugar, milk, melted butter and vanilla until blended well.
  • Pour the wet ingredients into the dry ingredients, stir until just combined (important). Do not overmix.
  • Prepare the molds with spray/oil
  • Spoon the batter into the donut molds or using a spoon or Ziplock/piping bags and pour into the molds till half full.
  • Bake the donuts for 10-12 minutes or until a pick comes out clean
  • Let cool for a few minutes then place on a wire rack
  • Mix together the ingredients for the topping you chose and dip each one in, one at a time
  • Feel free to top with sprinkles, I like Watkins for dye free sprinkles.