I am currently in a mad panic of packing, cooking and general frenzy. Tomorrow we fly to New York City, for 6 days full of fun and frolics. Oh, and the small matter of the marathon, that my amazing mother is running whilst we are there!
As usual, I have left everything until the last-minute. Chucking my whole wardrobe into my small suitcase, and trying to simultaneously batch cook some food for Charlie for the week ahead. I am a slight mess, and on the verge of hysteria. Except it’s OK, because I’M TOO EXCITED TO GET STRESSED.
Back in January, I encouraged my mum to apply for the NYC Marathon. I’d applied too and thought it would be so awesome if we ran it together. Except, I didn’t get a place, but she did. It was a darn good excuse to get a little family trip organised. 10 months later, after extensive training (with me as her personal cheerleader) she is ready. We’ve become good running buddies (minus the odd tantrum (me) and ‘5 mile toe’ ache (her) ) and I’m going to be so proud, cheering her on at the sidelines. I’m a little gutted I’m not getting to run it myself, but I think my legs are more than happy to just be a bystander. She’s raising money for an amazing, local charity; Time2Share. Time2Share support young people with disabilities by offering befriending and social opportunities. Every single penny donated will be used to support these amazing young adults. You can sponsor my wonderful mother here.
I’m currently deciding just how many meals it’s acceptable to eat a day (6, 7…?), where I can get the best donut, and how many coffees I can test before I give myself a caffeine induced heart-attack.
Do you have any recommendations for eateries in The Big Apple? Any must do’s? Let me know!
I made these donuts a while back, and have been itching to share them with you. They are an adapted version of the beautiful Chocolate Coconut Donuts that Harriet Emily created. Harriet’s blog is full of beautiful, wholesome meals and treats. I’m a big fan of all her recipes (plus she’s mega sweet too!)
Chocolate Peanut Donuts (v) (gf)
Makes 6-8 donuts
70g raw cacao powder
75g buckwheat flour
30g coconut sugar (or sub unrefined cane sugar)
2 tbsp peanut flour (or peanut meal)
1 ½ tsp baking powder
200ml coconut water
100ml coconut water
3 tbsp coconut oil
1 tbsp cacao powder
2 tbsp peanut butter
3 tbsp coconut sugar
Preheat oven to Gas Mark 4 / 180 C
Grease your donut pan
In a bowl, combine all the dry ingredients
Add coconut water and stir to combine
Pour batter into your donut pans, about 2/3rd full
Bake for 10-15 mins, until they are firm to touch,
Remove from oven and leave them to cool on a wire rack
While the donuts are cooling, make your icing.
In a pan over a low heat, melt the coconut oil, peanut butter and coconut water.
Whisk in the cacao powder and sugar.
Leave icing to cool for 5-10 mins until it thickens slightly.
Dip donuts in icing, and sprinkle with cacao nibs and seeds.
Fancy showing me your version of these donuts? Tag #roughmeasures on Instagram – you can follow my New York escapades there too!