Vegan Bhakti Chai Pumpkin Donuts

photo 1 copy

I’m so excited!!!! I received the first installment of my free year supply of Bhakti Chai Tea this week and could not wait to start baking with it and drinking lots of Bhakti Chai Lattes!! YUM! Not only did I win a year supply of my favorite beverage, I’m also going to be creating more recipes for their website, which of course I’ll be sharing on Gingerly Sweet Treats as well. That being said, there will be lots more Bhakti Chai recipes appearing on here, which maybe will influence you try this amazing drink if you haven’t already – it’s life changing!

Yesterday, on my morning off, I was hanging with my BFF and I brought her some Bhakti Chai to try and we started talking about the first time we had Chai Tea. I honestly couldn’t remember, but she did, and as soon as she mentioned it the memory came flooding back to me. I owe my love for Chai all to her and the amazing little afternoon date we had years ago at the start of our friendship, when she introduced me to the amazing world of Chai Tea. It’s actually pretty incredible to remember trying something so new and different for the first time. It’s even more incredible when you get to share that experience with an amazing person. So glad we bonded over Chai all those years ago.


These donuts are baked and therefore require a donut pan. If you don’t own one of these then you should invest in one because not only are donuts an amazing sweet treat but baking them definitely makes them slightly healthier ūüôā

photo 2 copy 5

Does anyone else agree that Chai and Pumpkin go together perfectly? I mean they’re kind of the same spice/flavor profile, which makes this the ultimate fall comfort treat (at least in my opinion). I honestly could not think of a better baked good to compliment the chill in the air than these delicious Bhakti Chai Pumpkin Donuts paired with a nice Bhakti Chai Latte. My mouth is watering just thinking about it. Go and make these pronto!

Vegan Bhakti Chai Pumpkin Donuts

Ingredients: 

  • 1 cup spelt flour
  • 1 cup whole grain pastry flour or white whole wheat flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 1/2 tsp clove
  • 1/4 tsp cardamom
  • 1/4 tsp¬†ground ginger or fresh grated
  • dash of nutmeg
  • 3/4 cup coconut sugar
  • 1/2 cup of coconut oil
  • 1 tsp pure vanilla extract
  • 1/2 cup of Bhakti Chai Tea concentrate + 1/4 cup milk of choice (if you have the Iced Bhakti Chai that already is mixed with milk than add 3/4 cup)
  • 1-1/4 cup canned pumpkin (almost entire can)

Bhakti Chai Glaze & Cinnamon Sugar Toppings:

  • 1/4 powdered sugar +¬†1/2 tbsp Bhakti Chai Tea Concentrate + 1/2 tbsp milk or 1 tbsp of Iced Bhakti Chai instead of the mix.
  • 1/4 cup sugar mixed with 1/2 tsp cinnamon in a separate bowl.

Directions:

  • Preheat oven to 350F and grease your donut pan.
  • Mix together all of your dry ingredients: Flour, baking powder, baking soda, salt, and all the spices in a large bowl.
  • In a separate bowl mix sugar, coconut oil, vanilla, Bhakti Chai mix, and pumpkin. Add the dry ingredients to the wet until just combined.
  • Pour batter into your donut pan and bake 15-20 minutes.
  • Once the donuts are golden brown on top remove from the oven and let cool in the pan for a few minutes. Remove and roll each donut in your cinnamon sugar mixture. If donuts have cooled too much you may need to melt some vegan butter and dip your donuts in the butter then in the cinnamon sugar.
  • Mix together your powdered sugar and Bhakti Chai mix to create a glaze for drizzling on top of your donuts. Play around until you get the consistency you like – add more sugar if you want it to be thicker or add more liquid for it to be thinner. Enjoy these right away and refrigerate leftovers.
  • Recipe yields 12 donuts.

 

photo 2 copy 2

photo 3 copy 3

photo 2 copy 3

photo 5 copy

photo 2 copy

photo 5

photo 4

Double Chocolate Zucchini Brownies

photo copy 2

A couple of friends of mine had an amazing organic garden this summer and I got an awesome GIANT Zucchini out of it – thank you, friends!!

photo 4 copy 4

Yes, that Zucchini is as big as my KitchenAid Mixer. Since I had such a large Zucchini to bake with I decided to try out a couple of recipes. I experimented with one recipe, which I made up as I went, and it was not blog worthy/needs some adjusting. Then I had also found this amazing Zucchini Brownie recipe¬†here¬†on Pinterest that I wanted to make with what I had left of my giant zucchini and it was a success. The hardest thing about creating my own recipes is wasting quality ingredients when things go wrong, which is why I experimented with my own creation and tried someone else’s so I could still create something delicious out of this perfectly homegrown vegetable.¬†I’m so glad I did! While this Brownie recipe is not completely my own, I did make some adjustments and below is the recipe I used to make these rich, fudgey, chocolatey brownies. Also, I think it’s important to mention that if I hadn’t put zucchini in this recipe, I would have had no clue it was in there. I didn’t taste nor did I feel any zucchini texture – the end result was so moist, rich, and slightly decadent. I even put these brownies to the test and brought them over to my dearest friend’s house the other day and her 2 sons usually hate 90% of my baking because it’s usually not sweet enough, which I totally get, but they loved these brownies and ate them all up! So these brownies are officially kid approved!

Another benefit to this amazing recipe, is that there is no oil or butter. The applesauce gives these brownies just what they need to stay moist and rich, along with the healthy benefits of the zucchini, these brownies will surely be a guilt free sweet treat.

I hope you all enjoy!!

Double Chocolate Zucchini Brownies

Ingredients: 

  • 1/2 cup spelt flour
  • 1/2 cup whole grain pastry flour
  • 1/2 cup unsweetened cocoa powder
  • 1-1/2 tsp baking soda
  • 1/4 tsp salt
  • 2 eggs
  • 1 tsp pure vanilla extract
  • 3/4 cup coconut sugar
  • 1/4 cup unsweetened applesauce
  • 2 cups grated zucchini
  • 1 cup semi-sweet chocolate chips (I love to use¬†Chatfield’s¬†Natural Chocolate Chips) ¬†and 1/4 cup extra for sprinkling on top.

Directions: 

  • Preheat oven to 350F and grease an 8″ x 8″ baking pan or dish.
  • Mix ¬†eggs, vanilla, sugar, and applesauce in a large bowl.
  • In a separate bowl, mix flour, cocoa powder, baking soda, and salt.
  • Add the dry to the wet and gently mix until the batter just comes together.
  • Add in the zucchini and chocolate chips.
  • Pour the batter into your prepared baking dish and sprinkle the top with extra chocolate chips.
  • Bake for 30-35 minutes, until a toothpick inserted comes out clean.
  • Enjoy straight out of the oven and store leftovers in the fridge!

photo 3

photo 5 copy 2

Chai Spiced Scones with White Chocolate and Almonds

 photo 2 copy 2

 

I love Chai Tea more than any other hot beverage (even green tea). There is something so comforting¬†about this drink and once you throw in some steamed milk (almond milk is my first choice) it turns into a frothy, rich, delicious treat.¬†I was recently in Colorado and while I was there I drank my weight in Bhakti Chai Tea. Have you ever had it? I literally would go to these amazing local coffee shops in every town we stopped in to get myself a Bhakti Chai Tea. There was always a sweet or spicy options or ¬†a mix of both. Of course I went for spicy, because if you know me then you know I love ginger. I like ginger in my dressing, pickled with my sushi, steeped in my green tea, or just raw and all by itself! I’m a weirdo, but the fact that ginger has all these amazing health benefits only adds to my obsession with this delicious root. If you follow¬†my personal Instagram then you know that this past week I discovered Iced Bhakti Chai at my local Earth Fare store! I’m literally over the moon excited about this and I’ve been drinking it nonstop. So I guess it’s safe to say I have a Chai obsession and I’m totally okay with it. In addition to my Chai obsession..and ginger obsession… I’m also kind of obsessed with scones. I love making them and I love eating them. I’ll be sharing some more scone recipes (including my mom’s favorite scones that I make) next month.

I know I haven’t posted any new recipes on here in well over a month, but life has been crazy and finding time to bake between my two jobs has been challenging. I’ve been working on this particular recipe for a little while because I wanted it to be just right. I ended up making two different versions: regular and vegan Bhakti Chai Version. I’ll post the latter version separately following this post. Whichever recipe you decide to make you will not be disappointed these scones are sweet, spicy, flaky, but still incredibly moist and rich. I hope you enjoy them as much as I do!

Chai Spiced Scones with White Chocolate and Almonds 

Ingredients:

  • 1 cup organic whole grain pastry flour
  • 1 cup spelt flour
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 1/2 tsp cardamom
  • 1/2 tsp ginger
  • 1/2 tsp cloves
  • dash of nutmeg
  • 8 tbsp cold butter
  • (1) 3.5 oz of white chocolate chopped (I love using Green & Black’s Organic White Chocolate) or 1/2 cup of white chocolate chips
  • 1/3 cup of chopped almonds
  • 2/3 cup unsweetened almond milk
  • 1 egg
  • 1/2 tsp pure vanilla extract
  • 3 tbsp coconut sugar

Directions: 

  • Preheat oven to 375 F. Cover a baking sheet with parchment paper.
  • Mix flour, baking powder, salt, cinnamon, cardamom, ginger, cloves, and nutmeg in a medium size bowl.
  • Cut butter into small cubes and add to dry ingredients. Next you want to cut your butter into your flour mixture by either taking a fork or two knives and incorporating the butter into the flour until it’s a sand like consistency (I usually have some bigger chunks of butter remaining in my flour and it’s definitely not going to ruin your scones if you do).
  • Fold in the white chocolate and almonds.
  • In a separate bowl, mix almond milk, egg, vanilla, and sugar.
  • Pour wet ingredients into dry ingredients and mix until incorporated.
  • Turn out dough onto your baking sheet covered with parchment paper.
  • Shape dough into a large circle with about a 1/2 an inch thickness. Cut your dough into 8 triangles but keep them together in their circle. By keeping your scones together they will puff up nicely (see photos below for reference).
  • Bake for 15-20 minutes or until golden on the edges. I usually take mine out after 19 minutes with my oven.
  • Allow time to cool and enjoy.

photo 2 copy 3

Green and Black’s White Chocolate is the absolute best!

photo 1 copy 2

Love the colors of the all the Chai Spices!

photo 2

photo 3

Dough is cut and ready to bake.

photo 4

photo 3 copy

Chai Spiced Scones are ready to eat. Enjoy!