Hey, it’s National Doughnut Day! (June 2) and for once I actually thought to have the ingredients to make doughnuts in the house on the correct day. These are “healthy”, if there is such a thing… no refined sugar in the them (yes, in the glaze, but the doughnuts themselves only have maple syrup to sweeten). Super delicious straight out of the oven and my flat smells amazing!
Whenever I get back from a trip that includes Austria, I have a tendency to want to make strudel. Remember last year? It was the Cherry Chocolate version. This year, I really wanted to make something with rhubarb, but the local strawberries aren’t ripe yet, and they can be a little wet. So I made this Rhubarb Apple version instead. Total deliciousness!
For once, a truly healthy recipe! These are my standard granola bars, ones that I have made with both dried apricots and cranberries and are very much my “go to” thing when I want to make a healthy snack. They are super easy, last a few weeks in an airtight container (if you don’t eat all them straight away) and well … are healthy. This time I went with maple and date as the flavorings, but again, those can be substituted to whatever flavors you like.
I know that Hot Cross Buns are more of a Good Friday then than a Maundy Thursday thing, but seeing they are *everywhere* right now, I thought that you wouldn’t mind the recipe a day early. Every year I try to make a new variation on the Hot Cross Bun theme, and this year, believe it or not, they have Sweet Potatoes in them. A little different, I know, but super yummy. They also made the yeast go crazy, so these are really light and fluffy. I should have waited for them to cool a little more though, because the glaze kind of melted and made the crosses look all freaky. Oh well. 🙂