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shredded brussels sprouts + fall vegetable salad w/ garlicky orange tahini dressing

shredded brussels sprouts + fall veg salad w/ garlicky orange tahini dressing // the first messshredded brussels sprouts + fall veg salad w/ garlicky orange tahini dressing // the first mess
This is an easy one, completely by my own choice. Eating raw foods with regularity, while simultaneously trying to make it varied, is HARD. (Feels way awesome though, trust.) My brain is always in a future-thinking mode where food is concerned. I need to soak almonds because I’m almost out of almond milk! That granola needs to dehydrate for 8 hours, which means I should be around to check it later on, probably… I should pick some greens and celery now and put them in the fridge so that I don’t get lazy about juicing tomorrow morning. Salad is the one thing I’m eating everyday that allows for spontaneity (oh, and raw chocolate + banana shakes, I’m having those everyday too).

I wanted to make one that would be suitable to gathering ’round though, a little more baller-time. If I’m in a potluck situation, I always volunteer the salad portion. Mostly because I don’t want to eat a crummy salad, but also because I want my peeps to get real jazzed about vegetables. I know I can fix them up pretty well, so the token salad offering becomes this sort of greater mission thing. I was thinking about holiday time and all of that indulgent heft, the need for a fresh counterbalance that still felt rich in certain ways.

I love a tangy and creamy tahini-based dressing. It seems like a bit of a hippie-dip staple, but for good reason. It has a luscious texture that really fills out a salad/slaw. Its undeniably fatty feel on the tongue carries flavour really beautifully too. Citrus, cumin and garlic tag along, all with a quick blitz in the blender. Then I just did some small shreds/cuts on a bunch of my fall faves. The beets and sweet potato stay crunchy. The apple is lightly tart and juicy. The brussels sprouts fill this out and the celery was kind of a last minute addition, super fresh though.

I ate this with a big helping of greens and half an avocado, you know, just for fun. Pretty refreshing and perfect as far as Fall lunches go. Anyway, gonna keep it short today. This gal’s got seeds/nuts to sprout, buckwheat to soak, cherry tomatoes to dry, lathing to tear out in a future kitchen (!!!), trim to paint, and other fun things :)

Big hugs,

shredded brussels sprouts + fall veg salad w/ garlicky orange tahini dressing // the first messtahini // the first messshredded brussels sprouts + fall veg salad w/ garlicky orange tahini dressing // the first mess
shredded brussels sprouts + fall veg salad w/ garlicky orange tahini dressing
with tahini dressing guidance from Tara
serves: 4-6
notes: You could easily mix up the veg here. I went with beets and sweet potatoes (because yay! Just found they’re kind of awesome in their raw state), but kohl rabi, celery root, little turnips and fennel would all be so tasty. I use a very basic Benriner Japanese Mandolin to make quick work of the shreds. I’ve had it for years and it’s still so sharp–highly recommended small investment.

salad ingredients:
1/2 lb brussels sprouts, trimmed + finely shredded/sliced
2 stalks celery, thinly sliced
2 small-medium beets, peeled + cut into thin matchsticks
1 small-medium sweet potato, peeled + cut into thin matchsticks
1 apple, cored + thinly sliced
1/2 small red onion, sliced into little slivers
salt + pepper

dressing ingredients:
1 clove of garlic, peeled
1 tsp ground cumin
1 tsp grainy mustard (or dijon, whatevs)
1/3 cup raw tahini (or regular, NBD)
juice of 1 orange (a generous 1/4 cup)
raw honey/maple syrup/agave nectar to taste
1-2 tbsp extra virgin olive oil
salt + pepper
splashes of apple cider vinegar/water for thinning out (if necessary)

to finish:
big handful flat leaf parsley, roughly chopped
1/3 cup raw pumpkin seeds

In a large bowl, combine the sliced brussels sprouts, celery, beets, sweet potato shreds, sliced apple and red onion slivers. Season all of that with some salt and pepper and toss. Set aside.

Make the dressing: combine all of the dressing ingredients in a blender on high until you have a smooth dressing that will coat the back of a spoon, in a decidedly thin way (you might have to add splashes of cider vinegar/water etc to get there). Check it for seasoning, adjust and set the dressing aside.

Pour the dressing onto the salad and toss it up. Garnish with the pumpkin seeds and parsley. I think it could hold up in its dressed state, sans apples, for a couple hours if you had to bring it somewhere. Just add the apples and garnish it up right before serving.

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Harriet06/11/2013 - 6:07 am

I have to admit, I’ve been totally inspired by your raw-someness (tehe). Lately I’ve been doing roughly two-thirds raw, one-third cooked, and am just IN LOVE with how I feel. I’m enjoying food in a totally different way, and it’s terrific. Thank you for giving me the courage to step out into it!

This salad looks exactly like something that should be in my belly right now. Raw beetroot is a favourite, as is nearly every other ingredient. Bliss.

Claire (Eat Well. Party Hard.)06/11/2013 - 8:31 am

“1 tsp grainy mustard (or dijon, whatevs)
1/3 cup raw tahini (or regular, NBD)”

This is what I love about you.

Kathryn06/11/2013 - 9:15 am

The whole having to get my shit together for raw food is one of the things that puts me off but this salad? This I can definitely get it together for. Such totally great flavours.

tara06/11/2013 - 9:25 am

Lady! This is gorgeous. I’ve got all the ingredients in the house, so I’m taking that as a sign.

thelittleloaf06/11/2013 - 9:48 am

This is exactly the kind of thing I love to pack for my lunch at work. Tahini dressing comes up trumps every time :-)

Emma Galloway06/11/2013 - 10:17 am

Oh yes, shredded veges and creamy salad dressing forms about half of my daily diet! :-)

Kristen06/11/2013 - 10:45 am

This salad looks marvelous! I was just wondering, how you cut your veggies into matchsticks? Elite knife skills or a mandoline? :)

Maja06/11/2013 - 10:56 am

I am always looking for my next new favorite tahini dressing and this orange version looks like a serious contender. Definitely prioritizing this recipe for tonight’s dinner salad :)

As an aside, your photography and recipes are consistently inspiring.

Emma06/11/2013 - 11:04 am

How stunning is this?! It’s so sad that many people think of salad as some sad undressed lettuce and perhaps a few token tomatoes!This would certainly prove them wrong.
Root vegetables are so versatile and tahini with anything sounds good to me.

Fresh and Foodie06/11/2013 - 12:17 pm

A tahini dressing! Great idea. I usually just use mine to make hummus or to drizzle on salads as-is.

Katy06/11/2013 - 12:32 pm

I love tahini but have only made dressing from it once or twice. I definitely need to do that again. I’m not sure if I’ve ever had brussels sprouts raw but I love the combination you’ve done here, especially with the apple!

Pamela Joy06/11/2013 - 1:01 pm

This looks beautiful and delicious! Would be great to share at Thanksgiving!

Dawn06/11/2013 - 1:24 pm

Your salads always look so beautiful! Love the colours.

Laura Wright06/11/2013 - 1:48 pm

Hey Kristen! I’ve had a loooot of practice in the knife skills department, so I’ll chock it up to that. Mandolin would have made it go a bit faster though :)

Kristen06/11/2013 - 2:08 pm

Thanks, Laura! Sounds like I need to get a mandolin. :)

Eileen06/11/2013 - 3:17 pm

Prettiest salad ever! Plus orange and mustard with crispy shredded winter veg just sounds right. :)

Katrina @ Warm Vanilla Sugar06/11/2013 - 3:44 pm

HELLO! This slaw looks fantastic!

dishing up the dirt06/11/2013 - 5:20 pm

lovely, easy, tasty. Love this recipe.

I love everything about this salad; the colours, the flavours! Looks delicious!

I have to say your photos this time totally rock me. I am floored by them! I love the in your face close ups and the collage of the various elements. Very inspiring. Plus the recipe. These ingredients raw, I have never tried something like it. Awesome!

Nina07/11/2013 - 12:25 pm

This sounds amazing! I’ve never cooked with tahini or raw sweet potato and this recipe has inspired me to try both!! Thanks so much for sharing and your photos are beautiful.

molly yeh07/11/2013 - 1:14 pm

you had me at brussels sprouts. and then you had me again at tahini.. and then these gorgeous photos omg i just about died. this is everything i want in a vegetable thing and more. plz come be a guest at all of my potlucks?

Golubka07/11/2013 - 9:46 pm

This is such a beautiful salad and that tahini dressing sounds heavenly. You’re definitely inspiring me to make more raw food again. Thankfully, it is just the right time for it here in Florida, our green market is bountiful for the next 6 months!

Justina08/11/2013 - 1:16 am

The dressing sounds amazing. I love the tahini. I’ve seen it in recipes but I have not used it for a dressing.

I’m also amazed that beets are in salads now (or again, I’m not sure). I love it.

How long have you been eating raw?

Shelly @ Vegetarian 'Ventures08/11/2013 - 9:31 am

I had no idea you could eat sweet potatoes raw! I love this raw adventure you are currently knee deep in!

Rebecca Jane09/11/2013 - 7:59 am

This is pretty much the exact salad i had the other night. I wholeheartedly agree with everything you’ve said in this post. Tahini dressings totally round out a big asse bowl of salad and i’m there with you in terms of raw food preparation- always something to dehydrate/ soak. I love it- i fall in love with food even more when i have to make that extra effort. Good luck with all you’re busy with xx

Adri09/11/2013 - 9:03 pm

This is a delight! It looks utterly tempting, and your photographs are gorgeous!

Jessicaisbaking10/11/2013 - 1:35 am

I made this for dinner tonight and it was AMAZING!! New Thanksgiving side, for sure!! Thanks for the recipe and keep up the inspiration!!

Liz Oppenheim10/11/2013 - 2:58 pm

This is one gorgeous looking salad. I love shredded salads, and the dressing looks refreshingly different.

One quick question: I have read several places that it is not safe to eat sweet potato raw because it contains an enzyme that inhibits protein digestion. I can never tell if this is alarmist, or advice worth heeding. Do you have any personal experience with feeling funny after eating them raw?

Thanks so much! I always enjoy your new recipes.

Brian @ A Thought For Food11/11/2013 - 10:07 pm

Winter is when I tend to go with slaws and salads… even more than stews. Because that stuff can get old really REALLY quickly. You need these lighter dishes to keep things interesting.

sarah13/11/2013 - 9:34 pm

I am sick in bed, sneezing and coughing my head off, and this looks like just the thing to make me feel better. Also, I love when you say hippie-dip. xo

[…] dann aber wohl oder über an die Essensbereitung gemacht. Zum Glück hatte ich noch ein Glas mit diesem Dressing im Kühlschrank, sodass ich nur noch schnell etwas Gemüse raspeln musste und fertig wars schon das […]

Ashlae17/11/2013 - 9:48 am

I’m thinking of embarking on some sort of raw journey in the near future, as four months of being removed from my normal eating habits have taken a SERIOUS toll on my belly. With that being said, I think this is just the nudge I need because I – miraculously – have every. single. ingredient for this recipe just chillin’ in my kitchen, waiting to be chopped up and sliced and thrown together to make this rawsome (too cheesy?) salad.

PS – Your photos are my fav. <3

[…] Shredded Brussels Sprout Salad with fall vegetables and garlic-tahini dressing, via The First Mess […]

Stephanie @ Everyday Feasts19/11/2013 - 7:48 am

I love the colors in this! They’re so vibrant and yet so perfectly Fall-y. Thank you for sharing — it’s now on my list of must-try salads :)

[…] First Mess’ Garlicky Orange Tahini Dressing (Gluten + Dairy Free): You really can’t go wrong with tahini! A bright salad to match […]

Lo13/12/2013 - 5:27 pm

Sounds lovely! Can not wait to mix it up. To u make your own tahini? I found a method to make it that allows me to store and keep it longer.

[…] recipe from The First Mess […]

[…] Kale and Brussels Sprouts Salad (pin) / 3. Kale Citrus Salad with Orange Tahini Dressing (pin) / 4. Shredded Brussels Sprouts Salad with Garlicky Orange Tahini Dressing […]

[…] Shredded Brussels Sprouts + Fall Vegetable Salad from The First Mess […]

[…] another one from brussels sprout-loving The First Mess, this time featuring a garlicky orange tahini […]

[…] sprouts can be intimidating, but shredded in a salad, they are an approachable and fun way to mix up your greens! (via The First […]

[…] Žalių daržovių salotos ir saulėgrąžų duona. Dėl salotų – tikėjausi kažko įspūdingesnio. Gaivios ir sezamai fone maloniai žaidžia, bet nieko stulbinančio. Sveikatinimosi sumetimais pasilieku jau blog’e skelbtas. Dėl duonos, tai jau reikėtų susivokti, jog su kepimo milteliais duona nekepama. Nei skrudinimui, nei panini keptuvei. Visgi, “keksas” vienas labai malonesnių ir mes jau kaip suokalbininkai prisirišom prie saulėgrąžų duonos ir obuolių bei imbiero džemo derinio (svajonių pusryčiai). Beabejo, obuolienei tik cukraus 5-6 kartus pamažinus, apsiribojus viena citrina ir mažiau vandens. Žodžiu, duona – itin itin. […]

gone raw: autumn sushi w/ celery root “rice”, za’atar carrots, avocado, dijon + dill

raw autumn sushi w/celery root "rice", zaraw autumn sushi w/ celery root "rice", zathe dill out back // the first mess
Have I mentioned this? I’m going to try the raw food thing for a month! That completely immersive and beautiful dinner we had at Pure Food & Wine back in September left a pretty serious impression on me. It was so innovative, colourful, satisfying and, most importantly, life-giving. I didn’t feel like a half-drunk, belly-aching, lumbering bear clambering around in the streets afterward. Sometimes destination restaurant experiences have that sleepy after-effect, but not this time. We had three courses, cocktails, the whole bit, and just bounced right outta there afterward without missing ANY sort of beat. I’m pretty sure I observed out loud at least 7 times how awesome and vibrant I felt.

I’m not a stranger to raw foods or anything, but I wanted to give the lifestyle a very sincere effort for a lot of reasons. I feel like my creative nature might need a slight kick in the pants–just been in steady resting mode with foods and preparation methods lately. Certain constraints seem to reveal a whole new world more often than not–i.e. travel, changing careers, using twitter as a communication medium IN GENERAL etc. You can lose those everyday crutches and gain a new set of tools/capabilities once you decide that the lead-up actions are worthwhile. Any shred of personal growth is so valuable to me, so yep, I dug out the dehydrator and bought myself some lucuma.

It’s also a bit of a control readjustment thing. The house and its updates are kind of maddening/sad-party some days (but also really great in a future-thinking sense–not complaining, dudes). I’ve been reaching for what my man calls a “poor man’s mocha” more often than I’d care to admit (it’s like ordering a coffee and then asking that half of the cup be taken up by hot chocolate–I know sooooo sneaky). There’s a lot of hastily grabbed snack-y foods that are less than virtuous floating around. I figure a new mindset/mission is what I need to take the power back. I get to a point almost every day where I pause in the middle of some glamorous task like piling up smelly old floor boards outside, and I think “Aaaah, maybe I’ll just like, make sure I eat a salad before I go to work…?” That doesn’t usually pan out. It’s just an overall operating-at-75-percent kind of thing, in the efforts put forth and the results, that’s bothering me. I’ve never been a 75 percent-er, ever, so it’s time to change and work outside of my comforts a bit. Simple as that.

And the last obvious thing: it’s for my health, duh! I’m excited to feel a bit more in tune with my body and this magnificent, consistently humbling earth. It’s pretty crazy to think about the amount of energy you can just weave into the fibres of your being by simply eating. And the land provides! I’m excited to make beautiful things happen, and to feel a bit more spring in the heels. Also, no shame, a bit of this.

So yeah! Gonna try it all out, learn a few things, make some stuff. Just living and working with a bit more intention is all. This little snack came to me while I was flipping through Sarma’s amazing book. She has a version with jicama for the rice portion, which sounds really fresh and lovely. We have celery root everywhere and I love its lightly sweet, fresh, creamy celery-ish taste. I thought it would be mind-blowing all rice-d up in an autumnal nori roll (or sushi if you aren’t gonna be all crazy concerned about cuisine terminology usage) situation with some dressed carrots, dill and dijon. The combination was pretty solid–nice and crunchy, bit of chew from the nori and zing from the mustard. My dad grew some mighty fine carrots in his garden this year–so sweet and flavourful. The dill is vibrant and green out there too, despite negative temperatures at night. Thankfully, it all just grows and goes together. Nature, seriously!

See you next week with some more raw goodies, loves! xoxo

raw autumn sushi w/celery root "rice", zaraw autumn sushi w/celery root "rice", zaraw autumn sushi w/celery root "rice", zaraw autumn sushi w/celery root "rice", zaraw autumn sushi w/celery root "rice", za
raw autumn sushi w/ celery root “rice”
with vegetable-based rice guidance from Raw Food, Real World
special equipment: a sushi mat! These can be had rather inexpensively.
serves: makes about 18-24 rolls, depending on how thick you lay the rice mix in
notes: I coat the celery root chunks in lemon juice pre-processing to prevent any sort of browning. Also, it’s fun to have the leafy bits of sprouts sticking out the ends of the rolls. Pretty presentation!

celery root rice ingredients:
3 cups diced (peeled!) celery root
juice of 1/2 a lemon
1/4 cup raw pine nuts
splash of rice vinegar
splash of raw agave nectar OR raw honey
fat pinch of sea salt

za’atar carrots:
1 large OR 2-3 medium carrots, peeled + cut into matchsticks
juice of 1/2 a lemon
2 tsp za’atar
little handful of fresh dill, chopped
1 tsp dijon mustard
salt + pepper

3-4 sheets of nori (there are raw brands available, if you are concerned)
1 ripe avocado, sliced
extra dill sprigs + the little seedy flowers if you got ‘em
big handful of sprouts (sunflower is my fave)
nama shoyu/coconut aminos to serve

Toss the diced celery root with the juice of 1/2 a lemon. Throw the pieces into the food processor along with the pine nuts. Pulse/run the motor until the nuts and celery root become rice-sized. Scrape all of that out into a medium bowl. Toss the “rice” with the rice vinegar, agave/honey and salt. Set aside.

In another medium bowl, toss the carrot matchsticks with the lemon juice, za’atar, dill, dijon, salt and pepper. Set aside.

Line up your nori sheets, sliced avocado, sprouts, dill bits and pour your coconut aminos/nama shoyu in a little serving bowl.

Lay a nori sheet, rough side facing up, on your sushi mat. Make sure the lines are going horizontal. Spoon some celery root rice onto the bottom third of the nori. Spread it to all the corners, packing it down. You should have a solid layer of the rice with minimal gaps. In the middle of the rice, lay some of the carrot mixture down. Top that with dill, avocado and sprouts.

Now, grabbing the bottom edge of the sushi mat with your thumbs and simultaneously pushing the sushi filling in with your fingers, start rolling it up. After you’ve enclosed the center bits (carrots, avo etc), clamp down on the roll to firm it up a bit. Continue rolling, firming up the shape of it as you go. Moisten the last little edge of the nori with water on your finger before you completely roll it up, just to seal it a bit.

Cut the roll in half. Then cut those halves into 3 evenly sized pieces each. Repeat with remaining nori, rice, carrots etc. Serve it up with the nama shoyu or whatever you like.

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Emma30/10/2013 - 6:42 am

These are stunning! I keep meaning to try raw sushi rolls but haven’t yet.
Hope the raw month goes well. I did a fully raw week and felt so good but a month might be a bit long for me to go without baking and roast veggies!

Chloe30/10/2013 - 7:02 am

he he you’re pretty great to listen to :) I love the way raw food makes me feel too – so much goodness. I’ve made raw sushi with cauliflower rice before, also pretty great. looking forward to the raw goodies ! xo

thecitygourmand30/10/2013 - 7:53 am

Some gorgeous detail in that first shot!

Shelly @ Vegetarian 'Ventures30/10/2013 - 8:24 am

These look soooo good! I am always looking to go a little more raw and am excited for you to share your raw adventure!

Grace30/10/2013 - 9:36 am

Beautiful! Props to you girl for going raw for a month! Totally raw is tough for me but if anyone can make it incredibly delicious it’s you. I’ve been feeling a similar disconnect from my body and so am doing a detox for the month of November. Raw, lots of broth, and zero sugar or allergens (well my potential ones at least). Let’s get these high vibes going!

erin30/10/2013 - 10:00 am

These are just gorgeous and I love the idea of using celery root as the rice!

Grace30/10/2013 - 10:08 am

Such beauties. I want to pop them all in my mouth and feel happy! Can’t wait to see more fresh goodies you “cook” up this month! ;)

Christine30/10/2013 - 10:32 am

These rolls look vibrantly life-giving, and your words are inspiring. Thanks for mentioning the books _Raw Food/Real World_ and _Living Raw Food_. Would you mind mentioning a few other sources that have guided and inspired you in preparing for this month? Thanks!

stacey snacks30/10/2013 - 10:45 am

Just harvested the last of my fennel and has now turned to seed, which I am happy about, now I have a big container of fennel seeds………

I just posted your beautiful Moroccan stew with chickpeas and dates, I’ve made it 3 times so far! It’s so good!
Thank you for your lovely recipes and beautiful photos.


Shanna30/10/2013 - 11:45 am

Brilliant idea and I can’t wait to hear how you feel as the month goes on!

thelittleloaf30/10/2013 - 12:48 pm

This looks incredible! Not sure if I could do a whole month of raw food but seriously impressed :-)

Michelle @ The Fresh Direction30/10/2013 - 4:17 pm

Look at you go! These looks amazing – never made sushi before but this raw version has definitely inspired me. Good luck with the raw food venture, totally down with that. Keep us posted! :)

Harriet McAtee31/10/2013 - 12:16 am

These looks so wonderfully delicious and inspiring! Like you, I seem to love a new eating challenge and the ingenious ideas that spring from them. Haha. I’m the person that’s a little bit sad when I detox is over, and I return to normal eating. Totally digging that intentional, purposeful feeling you get from eating that way. These rolls look seriously good – I can’t wait to see what else appears here while you’re raw!

jade o'donahoo31/10/2013 - 5:09 am

the photos are gorgeous! i can’t wait to give the celery root ‘rice’ a go. X

[…] Autumn Sushi with Celery Root “Rice” from The First Mess […]

sarah31/10/2013 - 3:02 pm

You are so inspiring. Although, I’m having a very hard time imagining you as a ‘lumbering bear clambering around in the streets’ regardless of what you eat, ha. Your photos are gorgeous as always! And I can’t wait to see this house of yours take shape!

Kiran @ KiranTarun.com31/10/2013 - 4:48 pm

Divine! Raw foods can be so satisfying and beautiful! Need to try this soon!

JCollins01/11/2013 - 10:19 am

I am VERY familiar with the ‘poor man’s mocha’. During my college days as a barista, we had a poor man’s version of several drinks we thought were too pricey for consumption during work (even with a discount). Poor man’s Italian soda – a can of sprite and some of the syrup flavoring (yes, a total sugar bomb).

Fresh and Foodie01/11/2013 - 11:00 am

Beyond gorgeous! I’ve been trying to incorporate more raw foods into my diet. If I could eat like this everyday, it’d be much easier!

Eileen02/11/2013 - 4:52 pm

This has to be some of the prettiest sushi I’ve ever seen–and most sushi is pretty beautiful, so that’s saying something. :) I love the idea of using zata’ar too!

Haley04/11/2013 - 12:52 am

Oh my gosh these look great. What a cool idea for the “rice”

Miachel (Spiced Curiosity)05/11/2013 - 10:24 pm

What an amazing raw meal, and a creative take on making sushi healthy.

Cheers! :)

[…] Autumn Sushi w/ Celery Root “Rice”, Za’atar Carrots, Avocado, Dijon + Dill ~ The First Mess. I have been obsessed with making nori rolls lately, and this take on them with spiced carrots looks amazing. […]

Sonja06/11/2013 - 11:10 pm

I read this the other day and was blown over by your creativity here (but forgot to leave you a little note to say so :) ). I’m a huge fan of celery root but never would have thought of using it as sushi rice. I’m inspired!

Joy Newton13/11/2013 - 10:54 pm

Wow! Such beautiful images! I can’t stop looking at them :).

vegan + GF maple doughnuts w/ salted almond butter glaze

vegan + GF maple doughnuts w/ salted almond butter glaze // the first messvegan + GF maple doughnuts w/ salted almond butter glaze // the first messvegan + GF maple doughnuts w/ salted almond butter glaze // the first mess

Rather than bore you with details of the constant wallpaper scraping and other real-life, highly repetitive, and very zen activities of new home ownership (maybe I should blog about it?!), I’m going to talk about doughnuts instead. AW YEAH. Glazes and sprinkles and yums and AALLLLLL that. Let’s do it.

My bud Ashley from The Edible Perspective is an expert on the subject of doughnut making and even better, she knows her way around some higher vibe doughnut making as well. So she developed, tested and photographed a book‘s worth of content about it and the results are so, so great. I had a doughnut pan kind of languishing in the back of a cupboard for a long-ass time. I had bought the cookbook from a very high profile bakery with the hopes of executing their healthed-up doughnuts at home. So I bought the pan and tried the recipes out. Multiple attempts and total BS results each time. I’m not saying I’m an expert or anything (and neither would Martha apparently)(PS: COME ON), but I do know my way around a kitchen and some of the more freaky-funky-granola-type ingredients. I finally reasoned that the problem lied in the recipes themselves, and that some things should be left to the pros.

Then Ash sent me a copy of her book. Let’s talk about changing the game entirely. Her combination of flours makes for a pretty wonderful texture, without all the expensive gums that can be ubiquitous in gluten free baking. Her advice and approach comes from a place of experience, warmth and accessibility. I always appreciate her encouraging and authentic voice in blog land, so was really excited to see that translate in a real, printed work (high five, girl!). The potential for innovative flavour combinations is showcased to the utmost through the pages. There’s doughnut cakes, savoury treats, ice cream, and! She even thought of my sweet pup with a recipe for peanut butter and pumpkin doggie doughnuts. Cute right? I went with her vegan maple doughnuts and a version of her tahini maple glaze for toppin’. We were out of tahini so I went for almond butter and a complimentary fat pinch of sea salt to work its magic with the maple. So, so yummy.

Anyway, I’d like one of you to have some doughnut fun at home, so Ash is letting me give away a copy of her book, Baked Doughnuts For Everyone(plus a dope set of measuring spoons)! All ya gotta do is tell me what your favourite doughnut is in the comments. Mine? The grapefruit and candied ginger one from Pies ‘n’ Thighs in Brooklyn ranks pretty high. Prior to that, I was more of a classic raspberry jelly-filled kinda gal. But I promise if you bake me any of the goodies from Ash’s book, I’ll pretty much be your bestie for life. Yep, they’re that good. I’ll close the giveaway next Monday (the 28th), so tell me about your faves, people! (Note: giveaway is open to US, Canada + UK residents only) THE GIVEAWAY IS NOW CLOSED, PEEPS :)

vegan + GF maple doughnuts w/ salted almond butter glaze // the first messvegan + GF maple doughnuts w/ salted almond butter glaze // the first messvegan + GF maple doughnuts w/ salted almond butter glaze // the first messvegan + GF maple doughnuts w/ salted almond butter glaze // the first mess
vegan + GF maple doughnuts with salted almond butter glaze from Baked Doughnuts for Everyone by Ashley McLaughlin
special equipment:
a doughnut pan, silly!
serves: makes 8-10
I went in with chopped pecans and pumpkin seeds to top mine (nature’s sprinkles!), but cacao nibs, chopped dried cherries or any other nut/seed would be lovely.

doughnuts ingredients:
1/2 cup oat flour
1/2 cup sweet rice flour
2 tbsp evaporated cane juice
2 tbsp almond meal
2 tbsp coconut flour
2 tbsp ground flax seeds
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/4 tsp cinnamon
1/2 cup unsweetened almond milk
1/4 cup unsweetened applesauce
3 tbsp neutral oil (like sunflower or grapeseed)
2 1/2 tbsp maple syrup
2 tsp vanilla extract

salted almond butter glaze ingredients:
1 cup powdered sugar
2 tbsp almond butter
2-3 tbsp unsweetened almond milk
2 tbsp maple syrup
pinch of cinnamon
fat pinch of sea salt
+ chopped nuts and seeds to garnish if you like

Grease your doughnut pan(s) and heat your oven to 350 degrees F.

In a large bowl, combine the oat flour, sweet rice flour, cane sugar, almond meal, coconut flour, ground flax, baking powder, baking soda, salt and cinnamon. Whisk to fully combine.

In a small bowl, combine the almond milk, applesauce, oil, maple syrup and vanilla. Whisk to fully combine.

Pour the liquid components into the large bowl with the dry ingredients. Fold it all together with a spatula until just combined (or until you don’t see dry flour bits anymore). Spoon the batter into your doughnut pan (or fill a ziploc bag with the batter, cut off a corner and pipe it into the pan). Bake for 18-22 minutes, or until a toothpick inserted into one of the doughnuts comes out clean. Gently remove the doughnuts from the pan and allow them to cool thoroughly.

While doughnuts are cooling, mix up the glaze. In a small bowl, whisk together all of the glaze ingredients until you have a smooth mixture.

Once cool, dip doughnuts into the glaze and return them to your cooling rack so the glaze can harden a bit. Press any chopped nuts/seeds etc into the glaze at this point.

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The Peace Patch23/10/2013 - 5:17 am

Gorgeously delightful doughnuts…the salty almond maple taste sounds superamazing, especially at this time of year. I don’t eat doughnuts often and usually it’s just a simple super cinnamony dunkable kind of doughnut (my favorite) if I’m in a hurry or on the road. These maple doughnuts are a completely different indulgence…best savored slowly I think, with a rich mug of coffee and lots of time to enjoy and relax. :)

Cassandra Gonzalez23/10/2013 - 6:42 am

Oh I gotta give a shout out to the vegan pumpkin spice doughnut from Revolution Doughnuts in Atlanta!

margarita23/10/2013 - 6:50 am

I love donuts as an occasional fun treat, especially cake donuts. This one though sounds heavenly, the frosting and toppings… yum!

Beth23/10/2013 - 7:27 am

I like the classics: plain glazed and chocolate cake.

shannon23/10/2013 - 7:27 am

I usually just go for the chocolate frosted ones, but to be honest I’ve never really tried any creative flavors of doughnuts. Maybe now is the time!!

Marygrace23/10/2013 - 8:07 am

Salted almond butter glaze, I like that idea. I love the way frosted donuts look, but they taste way too sweet. A glaze much more palatable. YUM.

Diana23/10/2013 - 8:19 am

Hi! You have a beautiful blog and those donuts look amazing! My favourite donuts are the boston creams at Tim Hortons in Canada :).

Erin23/10/2013 - 8:19 am

I’m a plain jane and just love chocolate cake donuts, but those maple donuts look sick!!!

Kristen23/10/2013 - 8:32 am

My favourite doughnut is this slick pretzel and chocolate combo (×333.jpg) from Glory Hole Doughnuts in Toronto (

I’m glad I don’t live too close… I’d probably turn into a doughnut. :)

Shelly @ Vegetarian 'Ventures23/10/2013 - 8:33 am

LOVE LOVE LOVE your reaction to Martha’s comment on bloggers not being experts. Made me chuckle! My favorite donut is definitely bavarian / custard cream filled which I’ve never been able to master in the kitchen myself. Perhaps that is why it’s so magical?

Annie G.23/10/2013 - 8:35 am

I’ve never been a huge fan of doughnuts, but since I got vegan a couple years ago I dicovered that the baked ones are usually ptetty good. With chocolate ganache and pistachios on top, it’s perfect.

Lily23/10/2013 - 8:41 am

I’ve never had any that beat cinnamon-sugar mini doughnuts from the farmers market. Along with a cup of hot coffee… I’m drooling. But maybe these could be my new favorite, they look delicious!

Melissa23/10/2013 - 8:48 am

Blueberry doughnuts are my fave!

Monika Jankowiak23/10/2013 - 8:54 am

I feel like I’ve been missing out! I’ve only had boring glazed or chocolate sprinkled doughnuts before. The book sounds fun!

Kris23/10/2013 - 9:03 am

I’m totally making these donuts. Wowza! Also, your Martha comment!! Amazing. I do love a classic donut with chocolate glaze and sprinkles and anything chocolate and coconut.

Ashley Marti23/10/2013 - 9:04 am

I love doughnuts, especially dipped in my coffee. I’m loving the pumpkin spice with maple frosting lately. But you can never go wrong with the simple sugar and cinnamon kind too.

molly yeh23/10/2013 - 9:07 am

donut plant’s MARZIPAN DONUT. although i have a feeling that when i make your recipe, THEY will be my favorite. (do i get additional entries for sucking up?) NO BUT SERIOUSLY THESE LOOK AMAZING.

Aimee @ Simple Bites23/10/2013 - 9:08 am

Beautiful! And so creative.

Sarah S.23/10/2013 - 9:20 am

Glazed apple cider donuts! mmmm!

Claire (Eat Well. Party Hard.)23/10/2013 - 9:21 am

Guuuuuh. Ever since the opening of an offbeat little donut shop in my hometown about four or five years ago, donuts have been my #1 guilty pleasure treat. Narrowing favorites down to one is nigh impossible, but let’s go for a tie between their Homer J. (plain cake batter + pink berry frosting + sprinkles) and almost any variety of their strawberry cake batter creations. The ones with chocolate frosting were especially wonderful.

If living in Asia for the time being rules me outta this giveaway, I totally understand. But with a “permanent” address still in the US, I figured it’d be worth a shot ;)

Nancy23/10/2013 - 9:22 am

Maple Bacon at Voo Doo Donuts in Portland

Mariela23/10/2013 - 9:24 am

Donuts always remind me of fundraising for charity as a kid, while back then the simple glazed were a my favorite, I am more of a cinnamon sugar kind of person now… simple and sinful. This recipe looks great, cant wait to try it out!

Lindsey | The Next Course23/10/2013 - 9:27 am

THESE. LOOK. AMAZING!!! I can’t wait to invest in Ashley’s book and a donut pan and try my own hand at baked donuts! As a kid, my favorite was boston creme, which shifted to my teenager love for apple fritters and blueberry cake donuts. I have mostly avoided them as an adult, but I think I could get down with Ashley’s approach!

Nicole23/10/2013 - 9:33 am

My fave doughnut? I’ll take anything with cinnamon!

Amanda23/10/2013 - 9:36 am

YUM! These look fantastic, I think I gotta get me a doughnut pan. My favourite doughnut is the buttered toast doughnut from Glory Hole in Toronto. It’s butter, on a doughnut, sprinkled with toast. Perfection!

Katie23/10/2013 - 9:36 am

I’m drooling over these donuts! :D My favorite… Pumpkin or anything with Molasses :)

Lana Pribic23/10/2013 - 9:39 am

I think the best donut I ever had was a homemade one (duh) that I got at Smorgasburg in Brooklyn. Cinnamon Sugar. Delicious. Other than that, I am a sprinkle or chocolate dip Tim’s girl.

Carmen23/10/2013 - 9:45 am

Fantastic post! I can’t wait to make these. Growing up, my donut of choice was definitely the chocolate-glazed twist. These days I love vegan, gf, cinnamon/sugar donuts.

Sini @ my blue&white kitchen23/10/2013 - 9:55 am

A BIG YES to baked doughnuts (and maple syrup)! These look so yummy. My favorites are chocolate doughnuts with a chocolate glaze sprinkled with chopped pistachios.

Chelsea // The Naked Fig23/10/2013 - 9:58 am

These look too delicious for words!!!

reeve23/10/2013 - 9:59 am

um, those look amazing! I haven’t tried making donuts yet, but I sure would like to try:)

my fav donut is boring, so unhealthy, and it’s a good thing I don’t like near one…

warm krispy kreme glazed donut. If I see a lit up sign when I’m traveling somewhere, I’m gonna stop… every time!

Karen Faivre23/10/2013 - 9:59 am

Chocolate devils food donut with chocolate frosting. mmmmmmmm!

Caitlin23/10/2013 - 10:05 am

boston cream was my absolute fave. powdered or chocolate glazed. second favorite? chocolate cake, chocolate frosting! man, i miss donuts!

Sarah Lynn23/10/2013 - 10:12 am

Classic chocolate glazed from Nutana bakery in Saskatoon. Fresh mini donuts are a close second though! This recipe looks ah.mazing!

Haley @Cupcakes and Sunshine23/10/2013 - 10:13 am

I had a sea salt and caramel doughnut from Ike and Jane’s in Athens that was pretty good, but my favorite all time doughnut is from Sweet Theory Baking Company in Jacksonville, Florida. Oh my word. Their doughnuts are too delicious for their own good.

Carolynn Winterhalt23/10/2013 - 10:14 am

definitely chocolate with toasted coconut, yum!

Beth23/10/2013 - 10:15 am

I don’t eat donuts often unless I make them, but my favorites are pumpkin or chocolate glazed.

Julia23/10/2013 - 10:16 am

My favorite doughnut is the Blood Orange & Hibiscus doughnuts from Dough in Brooklyn!

Grace23/10/2013 - 10:17 am

A coworker brought in two boxes of dunkin’ doughnuts this morning. They were all smothered and covered in bright orange and black frosting for halloween – eek! Not a single one looked appealing to me but gosh these maple doughnuts have me drooling! What a lovely way to celebrate Ashley’s beautiful book!

karen23/10/2013 - 10:21 am

I would love to win this book and try all different types of donuts! My favorite is anything with chocolate

Kristin Freeman23/10/2013 - 10:25 am

It is fun to taste new flavors of donuts yet I will always go back to the favorite plain cake doughnut.

Krista Farrell23/10/2013 - 10:28 am

I am not a donut connoisseur by any means, I usually gravitate to a white glaze and nuts. I’m ready to step up my game though…these look amazing.

rosie morgan23/10/2013 - 10:32 am

I love most donuts, but a krispy kreme filled with custard and with a good glaze is always a winner (:

Lauren23/10/2013 - 10:32 am

I love either a coconut doughnut or tiger tail.

Hope23/10/2013 - 10:35 am

Anything with maple – like these! I am a gluten free vegan and havent had a donut in years!

Donna Stubbs23/10/2013 - 10:35 am

In a box full of beautiful donuts I would always choose the simple Old Fashioned donut with a lovely glaze. I would love to have Ashley’s book and become a donut expert!

Kara Akins23/10/2013 - 10:44 am

Pumpkin spice is my fave!

Sarah T23/10/2013 - 10:44 am

I have a weakness for apple fritters!

Kittee23/10/2013 - 11:01 am

I find good vegan gf donuts hard to come by, so they’re all my favorites, but I do love a sugar glazed.

Michele23/10/2013 - 11:09 am

Haven’t been eating donuts since I went gluten free. Used to love me a marble cruller though. This book is exciting. I might have to buy it even if I don’t win!

Deb23/10/2013 - 11:11 am

I always go for the classic, raised and glazed. But pumpkin with an eggnog glaze is sounding just about perfect this morning!

Holly K.23/10/2013 - 11:36 am

EARL GREY AND CHOCOLATE DONUTS(!) from Dough in Bed-Stuy, Brooklyn!!

Literally unbelievable, stuff dreams are made of

Daria23/10/2013 - 11:36 am

I grew up in the country where doughnuts well, don’t exist. I moved to the country, where doughnuts are somewhat sacred. I don’t think I’ve tried them here (obviously in the US), due to its pretty disgusting nutritional profile. Thus my favorite doughnut still lives in my dream house: it should be rather savory, than sweet and it should be chocolaty (a lot of cacao and nibs) with some cherry or cranberry touch. It should be vegan and free of crap.
Are there any recipes in the book which might help my dream doughnut to turn into the real thing? If so, I’d be more than happy to give it a try!

Jenna Harper23/10/2013 - 11:58 am

My favorite doughnut is the yeast raised vanilla frosted covered in purple tang and purple sprinkles from Voodoo Doughnuts in Portland. So yummy :) Doughnuts make me so happy!

Heather23/10/2013 - 12:25 pm

I was never much of a doughnut girl until I tried an orange glazed donut from La Buena Vida bakery in San Miguel de Allende, Mexico a few weeks ago. It changed my life and, for better or for worse, I have been snatching one up on Saturdays at the organic tianguis ever since.

Spring23/10/2013 - 12:30 pm

There is a place in town that makes Earl Grey doughnuts with sugar glaze. They are pretty awesome!

Lauren23/10/2013 - 12:38 pm

I once had a coconut donut with passionfruit dipping glaze… amazing!!!

Todd @ HonestlyYUM23/10/2013 - 1:05 pm

I can’t, stop, staring…

Kirst23/10/2013 - 1:29 pm

I’m a chocolate donut kind of girl but I will be making these this weekend for sure!

Gwen @SimplyHealthyFamily23/10/2013 - 2:04 pm

I’ve gotta go with pumpkin donuts! I’ve never attempted to make my own, scary, but would love to give it a try!
P.S. I don’t claim to be an ‘expert’ anything but love to cook and blog. Kindof a weird comment for Martha to make. :/

Kim H.23/10/2013 - 2:19 pm

Maple bars are my favorite! But these baked ones sound amazing!

Jessie23/10/2013 - 2:25 pm

Ooo this is just too good! My donut loving husband would die. My favorite is a classic maple bar or chocolate cake donut – his would be Boston cream pie or the huckleberry donut from Sidecar for sure!

Kelly23/10/2013 - 2:25 pm

I am not a big donut person, but I like to bake them for my fiance. He loves pancakes and bacon donuts…cake donut with maple glaze and chopped bacon on top! Actually any type of donut will do. Every once and a while I like an old fashioned.

Jenni23/10/2013 - 2:58 pm

omg! I can’t believe I stumbled upon this awesome blog, and on a day when you are hosting this giveaway! yum… I’m vegan and haven’t had donuts in so long.. love Mighty O’s in Seattle.. but, I’m here in LA. Growing up, my all time favorite was the boston cream donut.

Amalia23/10/2013 - 3:07 pm

Portuguese donuts: Malasadas!
Can’t wait to try these out :-)

debbie23/10/2013 - 3:11 pm

I like a spice donut – with lots of cinnamon.

elizabeth23/10/2013 - 3:15 pm

well, i haven’t met many doughnuts I didn’t like…but, there’s a fantastic place in Charleston called Glazed, and i’m pretty partial to all their doughnuts but loved a classic yeast with raspberry glaze that I had not too long ago!

Shelley23/10/2013 - 3:29 pm

I think those vegan pumpkin spice ones are calling my name! I’m a sucker for pumpkins spice, but most of the fall flavored ‘pumpkin spice’ things have insane amounts of sugar and processed gunk in them, so there isn’t much I actually get to eat. But these would be FABULOUS I think! The man would love them too, i think.

Kim G.23/10/2013 - 3:33 pm

cake donut with chocolate frosting … my very fave … but all of these fall flavors everyone is bringing up sound scrumptious!

Penny23/10/2013 - 4:10 pm

Haha love the Oprah gif!! Just perfect. Martha..what a douche!

Michelle Roderick23/10/2013 - 4:19 pm

My all time favorite doughnut is the apple fritter doughnut. It reminds me of my high school days when my friends and I would skip class and make a quick dash to the nearby doughnut shop. It’s the taste, smell, texture and memory of these doughnuts that make them my favorite.

megan23/10/2013 - 4:41 pm

the peanut butter and jelly donut from dunwell in brooklyn is pretty redonkulous.

thanks for the chance to win!

Nicola23/10/2013 - 5:00 pm

Oh, it’s been ages since I had a donut (I’ve never come across a gluten free one to purchase, nor have I tried making them). My favourite (before beomcing gluten free) was always an apple fritter. Cheers!

Kerianne23/10/2013 - 5:03 pm

My favourite donut is banana bread!
(but that blood orange & hibiscus doughnut sounds amazing Julia!)

Lindsey23/10/2013 - 5:24 pm

Wowzers, these babes look insane! I can’t wait to get my hands on Ashley’s book. All the recently posted doughnuts recipes sound super. Lovely words and photos as always, Laura. (Best of everything with the new place!)

Courtney23/10/2013 - 5:38 pm

I haven’t really ever had “fancy” doughnuts, so I think my favorite would be a glazed doughnut. Simple but good!


Emma23/10/2013 - 5:53 pm

I’m a big fan of The Edible Perspective. Ashley is awesome and creates the most amazing food!
These doughnuts look deliciious and I even have all the ingredients! I’m just missing a doughnut pan….
We don’t really find doughnuts too frequently in England, let alone vegan ones, so I haven’t really tried any flavours other than jam-filled ones. I think I’d love a lemony one :)

ANDREA23/10/2013 - 6:05 pm

I want to say the cinnamon sugar doughnuts my grandmother made when I was a kid but that’s a straight up lie; I’m in love with apple filled cinnamon and sugar doughnuts that I cant believe I barely tried a couple years ago!

Elaine23/10/2013 - 6:52 pm

My absolute favorite donut is lemon valley girl from Seattle’s Top Pot Doughnuts. I have to say lemon is an under appreciated flavor these babies are delish! That said, I cannot wait to try your recipe it looks so great. I just made my first batch ever of pumpkin donuts and now im hooked (so are my tastebuds) to making donuts!

Courtney23/10/2013 - 7:39 pm

Pumpkin doughnuts are my fave!!

Simona23/10/2013 - 7:42 pm

I’m totally a raspberry gal too… Need some new inspiration!

Jade Sheldon-Burnsed23/10/2013 - 7:58 pm

The most wonderful donut of my life was at Blue Star Donuts in Portland: lemon curd. HEAVENLY…

Carrie23/10/2013 - 8:18 pm

I’m not normally a fan of doughnuts, cause I’m not a fan of the fried dough taste, but baked, GF, vegan doughnuts?! YES! I’m pretty sure that THESE are going to be my favorite doughnuts :)

Katie @ 24 Carrot Life23/10/2013 - 9:09 pm

My favorite donut is definitely a classic glazed with chocolate frosting and sprinkles, but you make these look pretty darn good. I’m ready to try some of Ashley’s recipes!

Meaghan23/10/2013 - 9:30 pm

My favorite doughnut use to be vanilla glazed with rainbow sprinkles! Though I have a feeling a pumpkin spice doughnut would win as my new favorite for sure!
I have been dying to get my hands on Ashley’s new book, so excited for this give away!

Bouningsonia23/10/2013 - 9:30 pm

My grandmother used to make awesome homemade donuts, simple natural vanilla donut with lots of powdered sugar on top. Oh, how I (and everyone else in my family) miss them!

Marie23/10/2013 - 9:40 pm

I love any kind of doughnut with maple involved! Maple doughnut, maple icing, maple glaze…I love it all!

Michelle23/10/2013 - 10:05 pm

My favorite would be bostom cream donuts from Tim Hortons…I’ve loved them since I was little! Now that I’m older though, I can’t eat them like I used to so a book like Ashleys with healthier options would be great!

Caroline23/10/2013 - 10:24 pm

Hmm, I’ve been looking at that book for a while now! Would love to try anything with peanutbutter

Melissa23/10/2013 - 11:39 pm

My fave doughnut is black raspberry jelly filled.

Hefeden24/10/2013 - 12:32 am

I love chocolate doughnuts but yours with the chunky nuts look amazing. I definitely need to try those! Thanks!

Carly24/10/2013 - 2:19 am

These look like the bomb-diggity.
Tim Horton’s Raspberry-filled-powder-sugar-drenched timbits will forever be my one true love (they’re bite sized so that’s what, like zero calories?)

Jan Scholl24/10/2013 - 3:07 am

I only eat donuts with nuts on the outside. Someone said they are unique to Michigan as no one else outside this area knew what I was talking about. It’s just a donut with nuts stuck to it.

Angela24/10/2013 - 5:22 am

Hi ! After reading your post, I’m seriously thinking about buying the book for my vegan friend who absolutely loves good vegan doughnuts, but I was wondering, are all the recipes vegan? (I am partial to a classic jam filled doughnut or any sort of doughnut with cinnamon and sugar dusting myself)

Ashley24/10/2013 - 6:14 am

For me there’s nothing better than a classic glazed doughnut (especially if it’s from Dun Well Doughnuts in Bklyn), though raspberry-filled comes in at a close second…

Kat24/10/2013 - 7:15 am

My Favorite has to be the pumpkin Spice. Nothing says fall has arrived more then a warm Pumpkin Spice Donut and apple cider. The Best are at “Robinetts” in Grand Rapids Michigan. (I used to eat these every year till I found out I had celiacs)

Shelley24/10/2013 - 7:36 am

Being from Montreal, I am tantalized by these maple donuts that you’re describing. Perused the new book online – the apple fritters are probably a really close second.

Loren24/10/2013 - 7:41 am

I love donuts! My favorite is a vanilla cake donut, or an old fashioned as we call it in our house!

Meghan24/10/2013 - 7:41 am

As a New England girl, I have to go with hot apple cider donuts.

Lauren24/10/2013 - 8:39 am

I love old fashioneds, especially lemon flavored.

punkrockmartha24/10/2013 - 9:05 am

my favorite will always be the chocolate “ice rings” my dad would buy me at mister doughnut. thank you!

Fresh and Foodie24/10/2013 - 10:52 am

I have a soft spot for apple fritters, but I recently discovered a buttermilk old fashioned donut from a little shop here in Chicago (called Do-Rite Donuts ) that I love, love, love.

Rebecca24/10/2013 - 2:38 pm

I love chocolate/salted caramel donuts that can be found at a local shop here in Minneapolis. Thanks for having this giveaway!

fabie24/10/2013 - 2:56 pm

chocolate donut from Chez Boris in Montreal

Deena24/10/2013 - 3:12 pm

I love the sweet-salty combo. These sound amazing! I’m a fan of chocolate and plain cake donuts.

Debra Lee24/10/2013 - 3:31 pm

I just made a batch of blueberry cake doughnuts with a lemon glaze that were delicious!

Helena24/10/2013 - 3:33 pm

I love classic cinnamon-sugar.

Jessica24/10/2013 - 4:53 pm

I love Apple fritters! That’s a donut, right? If it isn’t, then I love a cream filled donut! yummmm

Ali H.24/10/2013 - 5:30 pm

I love the cream cheese doughnut from Munchers Bakery in Lawrence, Kansas.

Julia24/10/2013 - 7:12 pm

My favourite doughnut would have to be chocolate gingerbread! I just love chocolate mixed with some good spices.

NicT24/10/2013 - 7:20 pm

Good old fashioned cake donuts with plain old glaze! It lasts about 2 seconds in my hands.

Haley24/10/2013 - 8:35 pm

Oh god all mighty, I want one of these so bad right now! Donuts are always good (for the soul, not always the body), but VEGAN donuts are just something extra special. Those pumpkin spice ones are kind of calling my name, by the way. Back before the Great Switch (cough veganism cough) I was totally into plain glazed donuts. Especially after doctor’s visits (like I said, good for the soul, man). Hoping to make these soon so I’ll have a new favorite!

Kelly G.24/10/2013 - 9:05 pm

I love, love, love the cream-filled, chocolate-covered donuts from Ronald’s Donuts in Vegas. Their bear claws are pretty awesome too!

Stan24/10/2013 - 9:16 pm

I enjoy fresh bear claws from Tim Hortons. But yours seem equally delish.

Plain donuts dipped in chocolate

Emily24/10/2013 - 10:16 pm

I stick with the classic Homer Simpson doughnut–pink frosting and sprinkles.

Gaby24/10/2013 - 10:43 pm

Apple Cider Doughnuts!!

Molly B24/10/2013 - 11:08 pm

As a child I woofed down custard donuts. Nowadays I’m more of a blueberry cake kinda gal. Although, there is a local shop making some killer frosted cinnamon raisin donuts!

Bianca @ Sweet Dreaming25/10/2013 - 1:02 am

chocolate frosted!

Margot C25/10/2013 - 2:02 am

Before I discovered baked doughnuts I hadn’t had a doughnut in years because … well … ick to the fried ones. I like these
Triple Chocolate Vegan + GF Doughnuts

Emily25/10/2013 - 2:06 am

I had my first ever cider doughnut last week while apple-picking, and I have to say it is my new favorite. These ones look wonderful!

Natalie25/10/2013 - 2:25 am

krispy kreme original glazed, hot out of the oven; or my guilty pleasure: dunkin donut munchkins (shame)

Karly K25/10/2013 - 3:10 am

I’m a sucker for the good old fashioned glazed cruller. Also, I’ve never been here before but your site is beautiful! Consider The First Mess added to my feedly :)

Carolyn25/10/2013 - 4:22 am

Sour cream glazed doughnuts are my weak spot. We live in the UK (for another 3 weeks) and doughnuts aren’t really a thing here!

Jeni25/10/2013 - 8:08 am

I love a classic cinnamon sugar doughnut.

Kathryn25/10/2013 - 8:59 am

My life is been sorely lacking in good doughnuts. I need to rectify that asap and branch out from my usual (filled with strawberry jam and dipped in sugar)

Jessica25/10/2013 - 9:28 am

Holy yum, those look delicious!!! Apple fritters are my fave!

Becki @ Bites 'n Brews25/10/2013 - 10:26 am

I’ve always loved freshly baked apple cider donuts with a steaming mug of spiced cider on the farm after apple picking. Ah, the joys of growing up in the Midwest!

Alicia25/10/2013 - 10:30 am

pumpkin spice donuts are my favorite <3

emily25/10/2013 - 10:56 am

My very favorite donuts are the plain or cinnamon-sugar-topped “cake” donuts that you can only get in the fall at a cider mill. I have to eat them while dunking them in cider. The best!

tiffany25/10/2013 - 12:58 pm

oh my, vegan eggnog for sure!! fingers crossed, this book looks amazing!

lacey25/10/2013 - 1:19 pm

Maple glazed always. And almond butter is pretty much my favorite food. Soooo, these are right up my ally :)

kim warsheski25/10/2013 - 1:32 pm

Even though Voodoo Doughnuts is right in my backyard here in Portland, I miss incredibly the warm apple cider doughnuts from the farm stand my family visited every autumn growing up in New England. Super simple, no glaze, holy shit so good!

cm jackson25/10/2013 - 1:38 pm

Wow, I’ve never seen such incredible looking doughnuts from home!! I terribly miss the glazed donuts — haven’t had a single donut since having to go gluten & egg free due to multiple allergies — I have pinned this one to try, oh wait, I have to go buy a donut pan first!

Teddi25/10/2013 - 1:42 pm

You know, I have to say that I just love a simple cinnamon sugar, glazed, or powdered sugar one, but I haven’t experienced much diversity in my doughnut adventures as of yet… I can’t wait to try out some of Ashley’s recipes!! I have been waiting for this book to come out forever!

Monica25/10/2013 - 1:57 pm

I LOVE the honey cruler donuts at Time Hortons! They’re such a sugar bomb, but so, so good.

Hailey25/10/2013 - 2:05 pm

The best doughnuts I’ve ever had were at Dunwell in Brooklyn, but I really very rarely have doughnuts… If I had this book I would definitely invest in a doughnut pan and make them all the time :) Thanks for the giveaway!

jane25/10/2013 - 2:31 pm

I love your blog (even though I never comment) and I used to love doughnuts before I was plagued with countless allergies. That book will bring sunshine back to our lives ! My dream doughnut : filled with homemade pineapple jam and starfruit glazing for a Carribean flare !

Emery25/10/2013 - 3:08 pm

l love all things from Dixie Donuts in Richmond, VA but their Raspberry Cream Cheese and the Pumpkin Glaze both make my top 5!

pretty_pathetic25/10/2013 - 4:37 pm

I like maple-glazed donuts the best, but I often buy Boston Cream donuts because I miss living in the Boston area.

Katie25/10/2013 - 8:42 pm

Your pictures are gorgeous! I love chocolate glazed doughnuts, but I really want to try Ashley’s everything doughnut! Sounds delicious!

Becca Entenberg25/10/2013 - 9:48 pm

I’m a pretty big fan of glazed doughnuts!

Christie25/10/2013 - 9:57 pm

my favorite donut is a classic apple cider donut enjoyed after apple picking with some hot cider! YUM!

Jasmine B25/10/2013 - 11:16 pm

The Candy Cap Mushroom doughnut from Pepples Donut Farm in Oakland!

It is the best doughnut I have ever had, and its VEGAN! I love that they promote the fact that vegan treats are delicious and are not the perceived “healthy and bland” that a lot of people suggest. The doughnut is fluffy and moist and has a strong maple flavor, with no knowledge of mushroom ever being in the mix! It’s such a treat when I visit my brother up in Berkeley. Its a must anytime I am in within 20 miles of it! I live in Los Angeles, so I am so bummed that we don’t have a version here.

The doughnut inspired my mother and I to actually make a candy cap cookie, and it was AMAZING! The flavor really brought me back to the days I visit my brother when he is at school up north! I will always love the flavor of candy cap/maple for this reason, and maple is now always going to be my favorite flavor of doughnut. Don’t get me wrong, the deliciousness of it is in fact a reason why it’s my favorite, but the sentimental aspects really bring it to the top of my list as well :)

I definitely think you should try out candy cap mushrooms in your recipes and on your page! It has a very strong and sweet maple flavor that could be mistaken for the real thing, yummy!

Jasmine B25/10/2013 - 11:19 pm

Sorry for the second comment but I really think you should check it out! (

All of their doughnuts are 100% organic and vegan! :)

Christina26/10/2013 - 12:18 am

Do zeppoles with fresh whipped cream count as doughnuts? I think they do. Zeppoles.

Rachel Brady26/10/2013 - 10:37 am

Hi – this looks so good, I wonder if you could make them in another tin as I don’t have a doughnut one. BTW that Martha Stewart thing – whoa – not seen that, probably as I am a UK blogger. Really, she looks very out of tough with that attitude, and I think she’s missing the whole point with food blogging. Isn’t the point that we AREN’T experts in the traditional sense, but that we are passionate and real – and that’s the appeal? It’s a great thing that people can self publish and build up a reputation based on the quality of their content, as you have. x

Emily K.26/10/2013 - 1:17 pm

I confess – I’m a maple bar addict!

Stephanie K26/10/2013 - 3:52 pm

I have to say my default doughnut flavor is simply chocolate cake with chocolate frosting. Don’t mess with the classics! I also love pumpkin spice doughnuts around this time of the year.

Noel26/10/2013 - 6:13 pm

I love the classic raised, glazed doughnuts. Nothing else is quite the same.

Stacy26/10/2013 - 6:52 pm

I have a languishing donut pan as well! Glad to know I’m not the only one. But Ashley’s recipes look excellent, so perhaps it’s time to dig that pan out! It’s autumn, after all, which is the one time I really crave a donut – the cake variety, with cinnamon or a thick glaze, and apple cider alongside.

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Christy Collins27/10/2013 - 5:06 am

Thanks for the recipe! I love the salted caramel doughnut at Revolution Doughnuts in Atlanta.

Simona27/10/2013 - 7:49 am

I always stick to classics, love to try unusual ones!

Jane27/10/2013 - 8:34 am

I like lemon donuts best.

Heather27/10/2013 - 9:46 am

I’m partial to anything with cinnamon and glazing. Mmm…

Samantha27/10/2013 - 10:34 am

I’m planning to attempt a vegan version of my my favorite jelly doughnut (sufganiyot in Hebrew) for Thanksgiving/Hanukkah this year. It’s a green chile & apple filled doughnut, and I used to love the ones from Duke City Donuts in Albuquerque back when I still ate eggs. They’re a delicious blend of sweet and savory!

hilary27/10/2013 - 11:26 am

YUM! Oh doughnuts…my fav growing up was always the boston cream – I’m a sucker for gooey-ness, obviously jelly-filled was my next choice. I haven’t had a doughnut in years since finding out I’m allergic to gluten, so this book is so rad!

Jordyn27/10/2013 - 1:32 pm

Really I love any cider doughnuts from any farm stand — the perfect accompaniment to autumn! I recently was forced to give up gluten, so it looks like this recipe may become my new fav!

Michelle27/10/2013 - 5:25 pm

Beautiful photos Laura! My favourite doughnuts are probably apple fritter :)

lymieeatingcoconut27/10/2013 - 8:02 pm

I love cinnamon donuts.

Carolsue28/10/2013 - 2:49 am

I know I would love the Vegan Pumpkin Spice Donuts the most!
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Becca F28/10/2013 - 7:34 am

I love apple donuts rolled in cinnamon sugar

Emma28/10/2013 - 9:45 am

Favorite doughnut– pumpkin spice!

Simona28/10/2013 - 7:23 pm

Rich chocolate donuts!

Robyn Nelmes28/10/2013 - 7:40 pm

Powdered strawberry or chocolate rolled in coconut ! Yummm

Alex28/10/2013 - 9:41 pm

I love maple donuts!!!!

ashley28/10/2013 - 11:44 pm

I LOVE a good buttermilk glaze, fresh from the oven!

kenny28/10/2013 - 11:45 pm

i would have to go with a good old chocolate sprinkled donut!

Hefeden29/10/2013 - 12:03 am

The triple chocolate vegan doughnuts from this blog are amazing! Would love to try more of Ashley’s recipes.

[…] It’s only half the guilt with these vegan, gluten free maple doughnuts with salted almond butter glaze. ( […]

[…] Recipe adapted from my blueberry lemon scones and this maple cinnamon glaze. Glaze and chopped nut combination was inspired by Laura’s gorgeous baked maple doughnuts. […]

Richa04/11/2013 - 10:35 pm

These doughnuts look absolutely fabulous! i think i can eat all the glaze just by itself!

[…] with her Vegan Maple Sea Salt Doughnuts and topped them with an Almond Butter Glaze inspired by Laura’s twist on Ashley’s Tahini Maple Glaze (I too was out of […]

Nicole06/03/2014 - 10:41 pm

I just made these and they are unbelievable!!!! Thank you! :)

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