Gingerbread Donuts

INGREDIENTS

GINGERBREAD DONUTS

• 1 1/4 cup (156 g) all-purpose flour
• 1 teaspoon ground cinnamon
• 3/4 teaspoon ground ginger
• pinch ground cloves (optional)
• pinch ground allspice (optional)
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 2 tablespoons unsalted butter, melted
• 1/4 cup (50 g) brown sugar, packed
• 1/4 cup molasses
• 1 large egg
• 1/2 cup (120 ml) milk (whole or low-fat)
• 3 tablespoons fat-free Greek yogurt

CINNAMON SUGAR COATING

• 1/3 cup (66 g) granulated sugar
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 cup (56 g) unsalted butter, melted

INSTRUCTIONS

GINGERBREAD DONUTS

• Preheat oven to 350° F. Grease two 6-count donut pans and set aside.1
• In a medium mixing bowl, whisk together flour, ginger, cinnamon, ground cloves, ground all spice, baking powder, baking soda, and salt. Set aside.
• In a separate large bowl, whisk together butter, brown sugar and molasses until combined, about 1 minute. Add egg and whisk to combine, another minute. Mix in milk and yogurt. Stir until all ingredients are incorporated.2
• Add flour mixture to the wet ingredients and stir just until combined. Avoid over mixing.
• Using a spoon, pour batter into donut tins. The tins will be full.
• Bake for about 13 to 15 minutes, or until donut springs back when lightly touched.

GINGER CINNAMON SUGAR

• In a wide, shallow dish, whisk together the granulated sugar, cinnamon, and ginger.
• Dip the tops and bottoms of warm donuts into the melted butter, then immediately into the spiced sugar mixture. Serve immediately.

NOTES

1. The donut pans I used had cavities 2.25 inches in diameter.
2. You may see tiny bits of yogurt in the batter. That is okay. Avoid over mixing the batter.

Chicken Pot Pie Soup

2 Chicken breasts, large boneless skinless

Produce

3 Carrots (diced, 1 cup)

3 stalks Celery

5 cloves Garlic

1 Onion (diced, 1 cup)

1 Parsley, fresh leaves

1 lb Red potatoes

1 1/2 tsp Sage, dried

2 tbsp Thyme, fresh leaves

Canned Goods

2 cups Chicken broth

Baking & Spices

1 Black pepper, freshly cracked

1 1/2 tsp Salt

Oils & Vinegars

2 tbsp Ghee or olive oil

1 cup Cashews

1 cup Coconut cream or milk, full-fat canned

Instructions

Turn Instant Pot on Sauté mode. Melt ghee in the pot, then add onion, carrots, and celery, stirring regularly. Cook until onions are soft, then add garlic and cook, stirring constantly, until fragrant, about 30 seconds to 1 minute.

Add potatoes, chicken broth, chicken, dried sage, and fresh thyme to Instant Pot. Secure lid with the valve in Sealing position and cook Manual High Pressure for 10 minutes.

Meanwhile, add coconut milk and cashews to a high-speed blender. Blend until very, very smooth.

When time is up, Quick Release, then stir in the coconut-cashew mixture and add salt and freshly cracked black pepper to taste.