I can absolutely not believe that we are practically in May!! How did this happen you guys? We are already thinking about the end of the schoolyear, with Coco in homeschool, she just has a couple of weeks left of school and Pia is already making all of her summer plans. Also- can we look forward to all the guacamole this next week with cinco de mayo???
And then we come to the most important day in May. The 12th.
MOTHERS DAY!
(I hope my own children and husband are reading this and have marked their calendars!)
What wonderful magical things are you doing for your mother this year? I have some ideas for my own mom. As mothering gets more difficult in some ways (like maybe less physically exhausting like when they were really little, and now it’s more mentally exhausting) I go through these stages of realization about what an amazing mother my mom was and is. And how in the hell did she do it?! She had no help and twice as many kids as I do! Were times less complicated? Did she have secret powers? I need to ask more questions… Do you guys know that I still am calling bugging her constantly?! She steps in at a moments notice to help with the girls, the dog, whatever little thing I come to her about. Thanks Mom!!
My God, thank goodness I work so much, or I would really be blowing her up all day everyday! I guess you are still mothering even when your kids are 40 (and I don’t see this trend stopping anytime soon). It’s a job for life and not an easy one! So please, do something nice to say thank you to the woman or women who raised you, the smallest things mean so much. Like I would be pretty pumped for a homemade card and these donuts. Donuts are always a perfect gift
Pia and I teamed up with California Walnuts to bring you this delicious donut recipe that is perfect for Mother’s Day breakfast in bed with a big huge cup of coffee- AKA: MOM JUICE. Or if BIB is not your thing (it’s not really mine, because crumbs- but I would take the coffee in bed!) then please, feel free to add these to your breakfast table or brunch spread and let everyone dig in and enjoy!
What are your Mothers Day traditions? How do you like to celebrate? Let me know in the comments.
- 1 ½ cups All-Purpose Gluten Free 1:1 Flour
- ½ cup brown sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- ½ teaspoon cinnamon
- ½ teaspoon nutmeg
- ⅓ cup smashed ripe banana
- 2 tablespoons coconut oil, melted
- ½ non-dairy milk
- ½ cup toasted chopped walnuts
- Maple Glaze
- 1 cup powdered sugar
- 1-2 tablespoons non-dairy milk
- 1 ½ tsp maple extract
- ¼ cup toasted finely chopped walnuts for garnish
- To make the donuts:
- Preheat the oven to 350 degrees and prepare your donut pan with baking spray or coconut oil.
- In the bowl of a standing mixer fitted with a whisk attachment, combine the dry ingredients.
- Add the ripe smashed banana, coconut oil and coconut milk and whip on medium speed until well combined into a smooth batter. Briefly fold in the walnuts. Transfer the batter into a large resealable plastic bag. Snip the corner off of the bag and pipe the batter into the donut pans and then bake for 12 minutes until the donuts are just cooked through. When they cool, turn them out onto a cooling rack until completely cool.
- To make the maple glaze:
- Combine all of the ingredients in a small bowl and whisk until smooth. Start with 1 tablespoon of milk and then add another if you need it. You want it to be fluid enough to be a glaze, but thick enough to cover the donut. Immediately sprinkle with the crushed walnuts and then leave for the glaze to set up. Serve right away or store in an airtight container.
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