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This was really the perfect soup for a cold fall night. I added some diced sweet potatoes and used kale and had a salad and some leftover bread too, yum!

I also made some coconut doughnuts yesterday, they turned out really good. I started with this recipe and ended up with this:

Coconut Doughnuts

3/4 cup all purpose flour

1/2 powdered sugar

1-1/2 tsp. baking powder

1/4 tsp. nutmeg

1/4 tsp. sea salt

1/4 cup mashed pototoes

6 tablespoons coconut milk

3 tablespoons vegetable oil

1/8 – 1/4 tsp coconut flavoring depending on how coconutty you like them

Glaze:

1/2 cup powdered sugar

1-2 tablespoons coconut milk

1/4 cup shredded coconut for sprinkling on top of glazed doughnuts

Whisk dry ingredients together in a medium bowl. In a small bowl mix potatoes, coconut milk, oil and coconut flavoring until well combined. Add the wet to the dry ingredients and mix until blended. Fill your lightly greased doughnut or muffin pan and bake for about 14 minutes. Once the doughnuts have cooled mix the glaze ingredients spread on doughnuts then top with shredded coconut.

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