Autumn. FINALLY. My bones have ached for this season. I do believe the leaves on the trees that line our street now match the hues of my heart, and for a few brief, palpable moments over the past few days, I’ve been reminded that I belong in this human skin, this temporal world.
Offline life owns any and all coherent bits of my lexicon right now, so today I give you a film, doughnuts from Ashley’s super fun new cookbook, and a few notes from the field, as follows:
(1) Tell people you love them while they can still hear you (2) Get over yourself. Self-consciousness robs us of being fully present to others (3) Pay attention and everyone is the guru — especially the 6 year old boy next door (4) Celebrate the people who keep you company. Thank them, daily, for their grace, patience, and wisdom (5) Beautiful things don’t just happen, you make them happen. Work hard. Keep your chin up (6) We belong to the earth. Lie in the leaves on the ground and pray like hell you’ll learn how to burst and bless and move on like they do (7) Change your toothbrush more often and buy new underwear. It’s the little things (8) “Nobody looks stupid when they’re having fun” – Amy Poehler (9) Date pits do not go in the garbage disposal (10) Sparklers in place of birthday candles make a mess, but are always a good idea.
Gluten-Free Apple Fritter Doughnuts
- 1 cup oat flour
- 1 cup rice flour
- 2/3 cup cane sugar
- 6 tbsp almond meal
- 2 tsp baking powder
- 2 tsp cinnamon
- 1 tsp sea salt
- 4 large eggs
- 1/2 cup + 4 tbsp buttermilk
- 1/2 cup apple sauce
- 4 tbsp coconut oil
- 3 tsp vanilla
- 1 cup peeled, diced honeycrisp apples
- 1 1/2 cup sugar + 2 tsp cinnamon for coating
- 1/4 cup butter or coconut oil, melted
Preheat the oven to 350.’ Combine dry ingredients in a large bowl, and mix well. In another bowl, whisk together liquid ingredients and eggs. Pour wet mixture into the dry and stir gently with a wooden spoon until just combined and there are no more flour streaks. Fold in the diced apples gently.
Spoon batter into standard doughnut molds, before the top of the basin. As you can see in the video, I struggled with this. If they look wonky and overflowing they still turn out good, I promise. Bake for 15-18 minutes until lightly golden brown around the edges. Let cool before tackling the cinnamon sugar coating.
Ashley’s instructions for the fritter effect are for stoves with a broiler situated at the top of the oven, mine are for a lower oven/drawer-style broiler and instructions are shared accordingly. In an assembly line, place bowl of melted oil/butter in the middle between the cooled rack of donuts and a bowl of cinnamon sugar mixture. Dip tops of baked and cooled doughnuts in the oil/butter for a millisecond, then roll around in the sugar mix. Place on a baking sheet, cast iron pan, or sheet of tin foil beneath the broiler to caramelize the sugar for 2-3 minutes, careful not to burn. Repeat until doughnuts are coated. Serve warm.
** Leave a comment with your field notes of late and I’ll pick one winner to receive a copy of Baked Doughnuts for Everyone by October 29, 2013. Winner will be announced on facebook and via email! Cheers!