I'm feeling more focused.
I'm feeling more creative.
I'm setting boundaries for those who are no longer serving me.
Best of all, I'm EARNING for my services for the first time.
It brings me joy that people are asking to pay for my recipes and yummy treats!
I get to serve you all from a higher place as I continue to raise my vibration to come from a place of joy and high service.
Lately, I've been feeling more spontaneous as well. Removing rigidity from my life has been the best thing I've done for myself.
How many of you feel like you need to go from task to task while blocking yourself from having interactions with people because of it?
Last year around this time, I felt like I was so in my head, not present, and I would be thinking about my to-do list while I was talking with people.
This is no way to be if you are looking to feel more connected to a higher purpose.
It's amazing when you take the time to take care of yourself, how many awesome shifts get to be made.
I've been feeling more spontaneous and full of gratitude.
Ideas are flowing with ease.
I'm feeling more connected with myself and others.
I'm so thankful for everything that has been happening in my life.
I am feeling so supported and aligned with what I'm here to do.
As a result, I've been doing more of what brings me joy.
Yesterday, after having a business call with a friend, I saw a recipe for pumpkin spice mini donuts that another friend posted on Facebook.
I thought to myself, "Wow, these look fantastic, clean, and a great little nugget to give to the trick or treaters!"
I honestly wasn't even planning on giving any candy out for the trick or treaters and I was going to keep my door closed with the lights off.
I know that those kiddos will be getting tons of processed treats, so I wanted to give the kids something homemade.
I felt so inspired by my message, that after my Facebook Live, I went ahead to make the recipe.
I've never actually made donuts before, but I felt confident enough with myself to give it a shot while trusting that the kiddos will absolutely love my little gift!
The best part is they are gluten-free, dairy-free, and egg free! (Next time, I can swap the sugar for maple syrup and make them sugar-free as well)
All the kids loved them! Some of them even asked for extras for their other family members to try! 😋
One of the kids yelled: "Pumpkin Spice!!!!!" Seeing that little boy's face light up with excitement was definitely the highlight of my night!
It brings me so much joy to be able to share my homemade goodies with the world because I know that people will be so much happier overall with their lives by getting to eat less processed versions of their favorite foods.
Did I mention that side effects of this are increased focus, mood, creativity, motivation, and weight loss?!
Low and behold, I bring to the world my mini pumpkin spice donuts!
Credits to: https://issuu.com/purelyelizabeth/docs/purely_fall_magazine_b23785e68d76a3/29
Looking for more delicious recipes like this one that are gluten AND dairy-free? Check out 20 intuitively modified recipes that I changed the ingredients, removed the crap, and retained its restaurant-like quality!
For The Wet Ingredients:
- 1 tablespoon ground flax meal
- 3 tablespoons water
- 1 cup unsweetened pumpkin purée
- 1/3 cup melted coconut oil
- 1/2 cup coconut palm sugar, brown sugar or turbinado sugar (could sub maple syrup here to make this sugar free)
- 1 teaspoon vanilla extract
For The Dry Ingredients:
- 1 cup almond flour
- 1/2 cup quinoa flour (or could use coconut flour)
- 1/2 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon allspice
- 1/8 teaspoon ground cloves
- 2 teaspoons baking powder
- 1/2 teaspoon fine sea salt
For The Coating:
- 2 tablespoons coconut palm sugar
- 1.5 tablespoons cinnamon
- 2 tablespoons melted coconut oil
1) Preheat the oven to 350 degrees F.
2) Spray 3 regular sized muffin tins with cooking spray. Set aside.
3) Combine coconut oil and sugar (or maple syrup).
4) Add your flax egg (1 tbsp. flax meal with 3 tbsp. water) and vanilla extract.
5) Mix all of the dry ingredients in a separate bowl.
6) Add all of your dry ingredients to your wet ingredients and mix well until everything is combined.
7) Add the pumpkin puree and stir until dry ingredients are mixed through.
8) Roll into tablespoon size balls and place into the muffin tins.
9) Cook for 15-18 minutes until a toothpick comes out clean (I cooked mine for 18 minutes)
10) Take the mini donuts out of the oven and let cool for a few minutes. In the meantime, combine all coconut sugar and cinnamon for the coating. Keep the coconut oil separate.
11) In one hand, dip the donuts into the coconut oil and then roll in the cinnamon sugar mixture. 12) Serve immediately! Store in an airtight container for a few days or longer in the fridge (if they make it that long).