Chocolate Peanut Donuts

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!

Chocolate Peanur Donut // roughmeasures.com

Chocolate Peanur Donut // roughmeasures.com

 

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

INGREDIENTS:

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

Icing
100ml coconut water
3 tbsp coconut oil
1 tbsp cacao powder
2 tbsp peanut butter
3 tbsp coconut sugar

METHOD

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.

Chocolate Peanur Donut // roughmeasures.com

Chocolate Peanur Donut // roughmeasures.com

 

Fancy showing me your version of these donuts? Tag #roughmeasures on Instagram – you can follow my New York escapades there too!

Peanut and Chocolate Chunk Cookies

The sun is still shining in the West Country. Parks are rammed with passed out sun worshippers. Beer gardens are brimming with smiley cider faces. I’m going to leave it on that note and join those smiley, cider drinking, sun worshippers. Enjoy this weeks recipe friends!

Cookies are always a good idea. A must have lunch box addition. The best rucksack snack. Mid morning bite. Cookies are my favourite.

I’m really into nut flours at the moment. Yes, they are slightly more expensive than regular flour. But they provide much more flavour and protein to a recipe. Plus it means these little gems are gluten free!

Peanutcookie2

Peanutcookie5

Peanut and Chocolate Chunk Cookies (gf) (df)

Makes 6-8 Cookies

INGREDIENTS:

100g peanut flour (I used Sukrin)
Handful GF rolled oats
40g unrefined Muscavado sugar (can be light or dark)
100g dairy free 80% dark chocolate (crushed into small chunks)
2 eggs
½ teaspoon baking powder
1 teaspoon date syrup (sub with maple syrup if you don’t have date)
2 tablespoons almond milk – if needed

METHOD

Preheat oven to Gas Mark 4 / 180 C

In a bowl, mix flour, oats, baking powder, sugar and chocolate chunks.

Whisk together the eggs and the date syrup, for 5 minutes, until light and fluffy.

Mix wet with dry, add a touch of milk if needed.

Chill cookie mix in fridge for 1 hour

Remove dough from fridge. Mould into balls and place on a lined baking tray, press down on the cookies to form circles about ½ inch thick.

Bake for 10-12 mins. Leave to cool fully before enjoying.

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Cookie4

Peanutcookie6

 

 

 

Sukrin kindly donated the flour for this recipe. Opinions are all mine.