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spinach and cheese sufganiot

“The cave you fear to enter holds the treasure you seek”.

Our dear friend, coach and mentor Cindy Faust shared this Joseph Campbell quote with us recently. How true.

Have you ever stopped to think about all the things we don’t do because of fear? We’re afraid of the unknown; afraid of failure; afraid of change. For some of us, it’s such a limiting factor, that we end up settling for less than we deserve and not pursuing what we really want. Kind of crazy if you think about it…

Here’s the interesting though. The second you get the courage to look fear in the eye and say: “Move over, you can’t stop me”, an entire new world opens up in front of you You feel and overwhelming sense of freedom that pushes you forward. Almost like a little miracle…

And all you need to do to get there is trust yourself, have a little faith and surround yourself with loving, caring people who will give you the little push you need to move forward, but are also willing to walk by your side along the way.

We’re fortunate enough to have a lot of those people in our lives. People we love and appreciate very much.

One of them, our little “miracle worker”, is our friend Cindy. Thank you for your  unconditional love and support; for your priceless advice and wisdom; for being there to give us a little push when we need it, always standing by our side. We love you!

Enjoy,

Vicky and Ruth

spinach and cheese sufganiot

  • Prep time: 10-15 minutes plus 2 hours rising time
  • Cook time: 10 minutes
  • Ingredients (makes about 30 donuts):
  • 2 tbsp olive oil
  • 2 cups frozen spinach, thawed
  • 1/8 tsp salt (or to taste)
  • 2 cups shredded cheddar cheese (you can also use shredded non dairy cheese)
  • 1- 1/4oz pack active dry yeast (about 1 tablespoon)
  • 2 tbsp sugar
  • 3/4 cup unsweetened almond milk, slightly warm (we use Silk Pure Almond)
  • 2 1/4 cups self rising flour
  • 1 egg
  • 3 tbsp coconut oil, melted
  • 2 1/2 cups vegetable oil for frying
  1. In a large skillet, sauté spinach seasoned with salt, in 2 tablespoons of olive oil at medium heat, until most of the water has evaporated (about 10 minutes). Set aside
  2. In a medium bowl, combine warm almond milk, sugar and yeast. Set aside for a few minutes until some bubbles start to form
  3. Combine flour, egg, yeast, spinach and shredded cheese in a standing mixer bowl with a dough hook attachment. Mix until all the ingredients are well combined. Slowly pour the melted coconut oil and keep mixing until well incorporated. If the dough feels too wet and, at a little more flour, 1 tablespoon at a time
  4. Transfer the dough to a lightly oiled bowl, cover with a clean towel and let it rise for about an hour and a half*
  5. Using your hands and working with about 2 tablespoons of dough at a time, form small balls (about 30 of them) and place them on a tray lined with parchment paper and slightly greased. Cover with a clean towel and let it rise for 30 minutes
  6. In the meantime,  heat the oil in a 3-quart saucepan. You’ll know the oil is ready when you insert the bottom of a wooden spoon and small bubbles start to form. Reduce the heat to medium low
  7. Drop about 4-5 donuts in the oil at a time, moving them around with a wooden spoon so they brown evenly. Cook until golden brown (about a minute) and place them on a try lined with a few paper towels to absorb the excess oil

*Note: You can prepare the dough ahead of time and refrigerate it overnight after it rises for the first time. Take it out of the refrigerator about 30 minutes before using

savory donutsENJOY! From May I have that recipe

spinach and cheese sufganiot

 

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