All right, second post of the day! This is a very rare occasion, however … I’m going to be very honest with y’all. Today was excruciating as far as pain went. I went for a walk this morning, and had been battling some muscular pain. I don’t want to get into details because I really don’t want to complain. I want to share with you how God can turn a bad situation into something good! While I was laying in bed icing, and just trying to get my muscles feel at least somewhat normal, I got an idea for a Way that I could improve my doughnut recipe. You see, I have tried the recipe that you’ll see below without any arrowroot flour. Recently another blogger was working on their donut recipe, and they posted it. When I looked over it I noticed that they use arrowroot flour and almond meal. Because I wanted to stay true to my recipe, I thought I would try adding the Arrowroot to what I’d already done in my recipe. To avoid any plagiarism conflicts (even using the smallest idea from someone else and adapting it to say it’s your own is a form of plagiarism) I’ll let you all know I got the arrowroot idea from Lady called @purely_elizabeth if you check out her donuts they’re absolutely beautiful! The following is what I ended up with! So, through my pain something delicious and beautiful came out! Whatever you’re going through, know that God is putting the ingredients together to make your life a whole lot sweeter. The trials, the weeping… it all endures for the night but joy comes in the morning! (See Psalm 30:5) now, drumroll please…. DONUUUUTTTSSSS!!!
Sweet apple donuts
1 Cup oat flour
1/4 Cup arrowroot powder
1/2 tsp baking soda
1/2 tsp baking powder
5 packets whole earth nature sweet
1 egg white
1 container Siggy’s vanilla 0% milk fat yogurt
1/2 Cup applesauce
Preheat oven to 350° Mix dry ingredients and wet ingredients separately then blend them together until smooth. Grease your donut pan with olive oil and coat it with a thin layer of flour. Fill each donate mold with mixture, and sprinkle with whole rolled oats. Bake for 15 to 20 minutes or until you can stick a toothpick through the center and have it come out clean. Set them out to cool then flip them out of the donut mold. Drizzle the top with honey, maple syrup, almond butter, or my favorite pecan butter from Georgia grinders.