salted maple donuts

hello fellow maple lovers! i am back with a double the maple syrup donut recipe that is perfect for autumn. it is a baked donut which means it is super simple to make. as someone who recently made apple fritters at home, i cannot begin to explain how much more i enjoy making baked donuts. minimal mess, no oil splatter (or in my case oil spills) & a perfectly shaped donut every single time!

this recipe features cosman & webb's rich amber organic maple syrup & organic maple sugar. it is my go to maple syrup that is so rich in flavour & owned by the loviest family. i could (ok, i have) drink this maple syrup on its own because it is so good. this recipe features a cake style base & a maple glaze that reminds me of maple butter. to offset the sweetness i like to decorate the tops with a pinch of flaked salt, but if you prefer colourful or seasonal sprinkles with your donuts go for it.

so if pumpkin spice isn't your jam this time of the year, i think these cozy donuts will hit the spot! xo

ingredients

for the donuts:

• 2 cups cake flour
• 1/2 cup granulated sugar
• 2 tablespoons cosman & webb maple sugar (sub: equal parts granulated sugar)
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon nutmeg
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon fine salt
• 3/4 cup whole milk
• 2 large eggs, room temperature
• 1/3 cup cosman & webb pure maple syrup
• 3 tablespoons unsalted butter, melted
• 1 teaspoon vanilla extract

for the glaze:

• 3 tablespoons cosman & webb pure maple syrup
• 3 tablespoons unsalted butter, melted
• 1 cup powdered sugar
• 1 teaspoon vanilla extract
• 2 tablespoons whole milk
• smoked flaked salt, to sprinkle

directions

for the donuts

• preheat oven to 350(f) degrees. lightly grease a non-stick donut pan.
• in a large mixing bowl sift together the flour, sugars, cinnamon, nutmeg, baking powder & salt.
• in a separate large mixing bowl whisk together the milk, eggs, maple syrup, butter & vanilla until well combined, about 2 minutes.
• add the dry ingredients & mix until batter comes together.
• transfer batter to a piping bag (optional) & fill the donut molds until 3/4 of the way full. tap tray on counter to release any air bubbles.
• bake for 8 to 10 minutes, until the top bounces back to touch. let cool slightly before removing from pan. repeat until no more batter remains.

for the glaze

• in a medium mixing bowl whisk together maple syrup, butter, sugar, vanilla & milk until smooth. if glaze appears thin add a touch of powdered sugar & if glaze appears thick add a splash of milk.
• dip the top of each donut into the glaze & transfer to a lined baking sheet.
• sprinkle with flaked salt & enjoy!

this post was created in partnership with cosman & webb! shop all your maple needs here.

rhubarb, apple + coconut crisp

rhubarb is one of my all time favourite ingredients to bake with. i love all things sour, so it only makes sense that i love rhubarb in my desserts. this recipe is a pleasent change from a strawberry & rhubarb based recipe. it combines fresh rhubarb & apple, with a coconut topped crisp. as always, the topping portion of this recipe yields a very generous amount, because i don't like to be skimpy on my fruit to crumble ratio. i want each bite of fruit to have an equal amount of sweet, buttery oats!

for this crisp i used bob's redmill unsweetened coconut flakes. i always stick to unsweetened coconut in my recipes, so i can control the amount of sweetness being added to a dish. i absolutely love working with the coconut flakes, as the texture of them is so light & (well) flaky! i like to snack on them too & use the large flakes in my granola or cereal. so good.

ingredients

for the fruit filling

• 4 cups fresh rhubarb, diced
• 3 cups apples, peeled & diced
• 1 cup light brown sugar, packed
• 1 tablespoon cornstarch
• 1 teaspoon vanilla extract
• 1 tablespoon lemon juice

for the topping

• 1 cup bob's red mill old fashioned rolled oats
• 1 cup bob's red mill all-purpose flour
• 1 cup bob's red mill unsweetened coconut flakes
• 1/2 cup pecans, roughly chopped
• 1/2 cup light brown sugar, packed
• 1/2 teaspoon fine salt
• 1/2 cup unsalted butter, cold & cubed

directions

for the fruit filling

• preheat oven to 350 degrees.
• in a large mixing bowl toss together the rhubarb, apples, brown sugar, cornstarch, vanilla & lemon juice.
• transfer mixture to a 9 by 12 inch baking dish & set aside while you prepare your topping.

for the topping

• in a large mixing bowl whisk the oats, flour, flaked coconut, pecans, brown sugar & salt.
• add the cubed butter. using your hands workthe butter into the mixture until it resembles a pea sized crumb consistency.
• evenly disperse over the filling & bake for 50 to 50 minutes, until the fruit filling is bubbly.
• remove from oven & let cool slighty.
• serve warm with vanilla ice cream.

this post was created in partnership with bob's red mill! 

like what you see? get it here. baking dish | mixing bowl | tea towel | flatware

roasted banana bread

i have been making so much banana bread lately. maybe it is all of the snow we have gotten this month that is keeping me indoors or maybe it is because it is my absolute favourite thing to bake! while i was CONVINCED my banana bread recipe was absolutely perfect (something that took quite a while to perfect), i am having fun mixing things up. for this recipe i roasted the bananas first to maximize the sweetness, used butter only, topped it with grey sea salt & i added over double the yogurt. now i don't know which recipe is better! this one turned out so moist.

i will be honest though, roasting the bananas first did not make as much of a difference then i thought it would. this technique would be great if you want to make banana bread but don't have the ripest of bananas on hand. it kind of speeds up the ripening process. this is also the first banana bread where i put a fresh sliced banana on top. how cool does it look?!? i don't know why it took me this long to do it, i have seen it pop up on my instagram so many times. i think i will do this from now on if i have an extra banana on hand.

ingredients

for the banana bread

• 3 roasted bananas, mashed (recipe below)
• 1/2 cup unsalted butter, melted
• 1/3 cup plain organic greek yogurt, full fat
• 1 cup raw sugar
• 1 egg
• 1 teaspoon vanilla
• 1 teaspoon cinnamon
• 1 teaspoon baking soda
• pinch of salt
• 1 1/2 cups all purpose flour
• raw sugar, to sprinkle on top
• grey sea salt, to sprinkle on top
• 1 banana, sliced lengthwise to top banana bread (optional but not really)

for the roasted bananas

• 3-4 large ripe bananas, peeled & sliced lengthwise
• 1 tablespoon raw sugar
• 1/2 teaspoon grey salt
• 1 pinch cinnamon

directions

for the banana bread

• preheat the oven to 325°F and butter a loaf pan.
• in a mixing bowl, mash the roasted bananas with melted butter and yogurt.
• stir in the raw sugar, egg, and pure vanilla extract until well combined.
• sift in cinnamon, baking soda, grey salt & flour. mix until just combined.
• pour into loaf pan, sprinkle with additional raw sugar & top with a sliced banana.
• bake until the top is golden brown and a toothpick comes out clean, approximately 45-50 minutes.
• let cool completely before slicing!

for the roasted bananas

• preheat oven to 350 degrees.
• in a roasting pan or cast iron skillet, lay in bananas sliced side up.
• sprinkle with raw sugar, grey salt & cinnamon.
• roast for 30 minutes, or until the flesh becomes browned & squishy.
• let cool.