As you may remember, we are in the process of transitioning to macrobiotics. I like the challenge of taking junky food and shifting it to something healthier. Familiar and yet better. I do not always win this challenge but I persist. Changing your diet brings with it psychological obstacles. Food is not just a means of nourishment, it connects us with our culture and our sense of self. Macrobiotics helps tremendously to curb unhealthy cravings but only once everything is out of our system. Macrobiotics is not a radical diet but it is radically different from the conventional Western diet. This means that the first steps are often the most difficult. Hearing so many horror stories of bad health has made me want to try and create transitional recipes that will help to with those first steps. Every Monday, I will post a new recipe that reflects this ambition.
Donuts seem like a perfect place to start because, quite simply, I love donuts. With these
1.5 cups of favorite gluten-free flour (we used Bob's Red Mill GF Biscuit Mix)
2 tsp baking powder
1/4 tsp salt
1/4 cup coconut milk
1/4 cup vegan "butter"milk (pour 1 tsp of vinegar into measuring cup then fill to 1/4 line)
2 Tbsp oil
grated coconut- to taste (about 1/4 cup)
oil for frying- about 2 cups
1/4 cup maple syrup
1-2 Tbsp lemon juice
grated coconut, cinnamon, nutmeg
Mix dry ingredients with whisk. Add wet materials. You should be able to form neat balls so adjust dry/wet accordingly. Heat oil on medium and wait until little bubbles rise. Test with a little bit of dough. Fry balls until golden brown. Remove from oil and place on oil draining tray or absorbent paper towels.
Mix maple syrup and lemon juice until it looks almost clear. Dip donut balls into the syrup quickly then remove and place on plate. Sprinkle coconut and spices on top.