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Glazed Donut Strawberry Shortcake

Saturday is baking day.

Seared Ahi Tuna Poke Salad with Hula Ginger vinaigrette + Wonton Crisps.

Vegan Chocolate Donuts with Glaze and Sprinkles
For the batter:1 cup spelt flour½ cup sugarheaping ⅓ cup cocoa powder1½ tsp. baking powder¼ tsp. salt¾ cup almond milk½ tsp. apple cider vinegar½ tsp. vanilla extract2. T. unsweetened applesauce¼ cup dairy free buttery spread
For the glaze:1 c. confectioner’s sugar + water (add a little bit at a time, maybe 2 T. total)
If desired:sprinkles
Preheat the oven to 350ºF.
Mix the buttery spread, almond milk, vanilla, and vinegar in a large bowl. Add the dry ingredients and mix together. The dough will be soft, and not too wet.
Spoon the dough into the donut pan. Each well will be full almost to the top. Smooth out the dough with the back of a spoon.
Bake for 10-12 minutes. Let cool in the pan for a few minutes.
Meanwhile, make the glaze in a small bowl. Add water to the confectioner’s sugar and whisk with a fork until you reach the desired thickness. Not too thick, but not super runny.
When the donuts are cool, (if you can be that patient) spoon the glaze on top. Shake sprinkles on top while the glaze is still wet.
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Double Chocolate Chip Muffins 
Giant Sushi Roll