I don’t know about where you are, but around here temps are quickly cooling off and the end-of-year feels are starting to ramp up… big time.
Throw in another BIG full moon this weekend (on Halloween), followed by Daylight Savings, plus (not to mention) an absolutely crazy upcoming election…. and I’m guessing we’re all feeling a little bit extra of everything these days.
So, first, before you keep reading right now, let’s take a second together to just breathe. To release any energy that’s stuck or hanging on today. OK SERIOUSLY THOUGH…. let’s stop scrolling or popping around between 27 tabs on our browsers, close our eyes, place our hands on our hearts and take 3 biiiiig, rich breaths.
Inhale ease and peace, and then release. And again, and again.
Aaaaah. I’m not joking, I just did it too and already feel so much lighter, calmer and re-centered. Little rituals like this– simply breathing deeply and being still, even for a few moments– always remind me: that we may not be able to choose what’s happening around us. But we can always choose our response.
And that there are still ways to infuse pockets of contentment and levity, no matter how crazy or hard things get.
So even though things might feel out of control in our world, in our communities, and even in our homes…. look for the spaces and opportunities for YOU to shine light. To be a beacon and example for others. To show up, take care of you, nurture your mind, body & family and to unapologetically pursue goodness anywhere you can.
One way to do that? In the kitchen.
The act itself is a meditative process (if you let it be): kneading, chopping and stirring your way to something new.
But it’s also about creating little moments of joy. And beautiful food, that nourishes our bodies, no matter what kind of recipe it is.
I believe that there is ALWAYS a way to upgrade all the things you love and have great memories of…. but do it in a way that is kinder to your body to break down (which then helps you be more gentle to yourself in your mind too. To be able to enjoy things you love in life without the guilt and shame that usually comes with it).
That is the beauty of real food.
That there is no “good” or “bad” food anymore… only “real” or “not real”.
For everything. Dessert.Pizza. Bread. Ice cream. Cookies. And yup… even doughnuts.
Specifically, mini pumpkin spice doughnuts this week.
Not only are they the perfect fall treat, they’re also the best excuse for a pause from the news and chaos in the world– esp. if you invite your partner, friend or little ones to make them with you. So that you can take care of what really matters: your hearts, the bodies and hearts of those you love, and the things that ARE in your control like your perspective on things, your attitude, and what you’re choosing to focus your time and energy on right now.
Baking does that for me everytime. It’s why I do it every weekend, picking something seasonal and fun and to help me unwind from the week.
So whether you’re wondering how to celebrate Halloween with your sweet littles during this funky year, want something cozy to bake during these cold spells coming in, or need a little something to take your mind off of all that’s going on around us…. these doughnuts might just be the answer.
At least, for the day. And then, keep breathing. Keep taking care of yourself. Keep your light and spirit strong so you can give it to others right now. We all need it. 🙂
Mini Pumpkin Spice Doughnuts, Muffins or Loaf
Makes 24 mini doughnuts or mini muffins, 12 muffins or 1 loaf
This recipe can also be made as a pumpkin loaf (with the batter cooked for 45 minutes to 1 hour in a loaf pan), or regular sized muffins (cooked for 23-25 minutes in a muffin pan). But mini doughnuts are just so fun, so if you have a mini doughnut pan on hand, that’s what I would suggest. If you are using icing, make the doughnuts, muffins or loaf first then make the icing (if using) while you let it cool. If not using icing, I recommend serving the doughnuts, muffins or loaf warm with a big pat of butter on top.
1 cup gluten free flour or regular unbleached flour (I like trader joe’s gf flour blend the best)
2/3 cup almond meal
1 cup pureed pumpkin
1 cup sugar or coconut sugar
¾ cup coconut oil, melted
3 teaspoons cinnamon
2 teaspoons pumpkin pie spice
1 teaspoon vanilla extract
1 teaspoon baking soda
For the icing (optional):
3 tablespoons powdered sugar
2 tablespoons coconut oil
Preheat the oven to 350°F. Grease a mini doughnut pan, or pan of your choice, with coconut oil spray or butter.
Mix wet ingredients first in a medium bowl, and dry ingredients in a separate medium bowl. Add the dry mixture to the wet mixture, stirring to combine. Pour into molds or pan. If making mini doughnuts, bake for approximately 25 minutes until the center is cooked through. Let cool for a few minutes while you make the icing, if using.
Combine the sugar and coconut oil in a saucepan over low heat and whisk together as they melt for 7 minutes. Remove from heat and let thicken for 1-2 minutes before drizzling over the top of your doughnuts, loaf or muffins.
photos by Carina Skrobecki from the Simply Real Eating Cookbook, on sale now.