Elizabeth Gregory Donut Holes

Originally I made this recipe as regular doughnuts, but they are actually better as doughnut holes. They are a rich batter so a smaller serving is perfect. I hope you enjoy them!

What is it like?

- A tender, caky doughnut hole

- A time warp to 1850’s New England

Doughnut Hole gluten free dairy free recipe


About 32 Servings, Prep 30 min

The title of this recipe is a reference to doughnut history. I talk about it in this episode. In a nutshell, no one knows where the doughnut hole came from, but Elizabeth Gregory did make an excellent doughnut, infused with spices for her son to take on voyages. However, if you want a classic/plain doughnut, simply omit the spices, nuts and zest and add 1 teaspoon vanilla.

3/4 cup Earth Balance Buttery Spread, at room temperature, 180g
1/2 cup sugar, 100g
2 egg
zest of 1 lemon (or 1 tsp vanilla if you prefer a classic flavor)

1 1/4 cup flour mix, 160g
1 1/4 cup almond four, 108g
2 tsp psyllium husk powder
1 tsp baking powder
1/2 tsp salt
optional spices: 1/4 tsp nutmeg + 1/4 tsp cinnamon

1/2 cup powdered sugar, or as needed


  1. Preheat your oven to 325F/165C. Whisk together the dry ingredients and put them through a sifter if you have one. If you’re using the optional ingredients (nuts or spices), whisk them into the dry ingredients.

  2. Whisk the sugar into the butter until it’s incorporated and creamy. Then whisk in one egg at a time. Lastly whisk in the zest.

  3. Fold the dry ingredients into the wet ingredients in three batches, being careful not to over mix.

  4. Fill a greased mini muffin tin with the batter. Fill each tin a little more than half way, leaving room for rise. Alternatively, you can make small 1 1/2 tbsp mounds on cookie trays and you will end up with “cookie doughnuts”—that taste delicious. Bake until they bounce back to the touch or a toothpick comes out clean. While they cool, prepare the topping by whisking together the sugar and cinnamon in a medium sized bowl.

  5. Once the doughnut holes are cooled, but still warm, roll them in powdered sugar or use a small sifter filled with powdered sugar for a lighter coating.

  6. The doughnut holes will keep for 2-3 days in an airtight container but they are best fresh.


Using room temperature butter is key. If your butter is melted these doughnut holes will end up being denser.

New England Ocean - Elizabeth Gregory was a New England ship captains mother

New England Ocean - Elizabeth Gregory was a New England ship captains mother

6-Ingredient No-Bake Honey Lemon Cheese Cake (vegan option)

What is it like?

- Lemon-y aroma

- Ultra-creamy

- Thick graham cracker crust (optional)

6-Ingredient No-Bake Honey Lemon Cheese Cake vegan gluten free dairy free recipe


6 Servings, Prep 15 min, chilling time is 1 hour for individual servings

Because this cheesecake is not baked, it is ultra-creamy. And without a crust it takes about 5 minutes to whip together. If you would like an extra thick crust, like the one photographed above, double the crust recipe.

Crust, Optional (You can make a beautiful cheesecake without a crust)
2/3 cup Gluten free graham cracker crumbs (or Lavender Oat Cookie crumbs - you can leave out the lavender if you prefer)
2 tbsp butter
1 tbsp sugar, or more to taste (optional)

1 lb vegan cream cheese spread, 453g
1/3 cup vegan butter or butter, 92g
1/3 cup honey (or agave for vegan), warmed 120g
Zest of one large lemon (1 tbsp lemon juice, optional)

Optional: If you would like a more full lemon flavor (but slightly softer filling) add 1 tbsp lemon juice


  1. Crust: If you are making a crust, place the graham cracker pieces in the food processor and pulse until crumbs begin to form. Measure 3/4 cup and reserve the rest for another use. Add the 3/4 cup crumbs, melted butter, and sugar to the food processor and pulse a few more times, until there are uniform crumbs. Divide and press the crust into the bottoms of six small ramekins (3 in / 7 cm in diameter). If you do not have ramekins, any small bowl or cups will do! Or if you prefer one dish, you can use a small bread pan.

  2. For the filling: Open the cream cheese. If there is any liquid on top, pour it off. Whip the cream cheese on low until it is homogenous and there are no lumps. Be careful not to over-mix. Add the warmed honey and stir. Next add the melted butter and stir in the zest. If you want to use the lemon juice as I do, it will make the cheesecake softer, but it will give it a fuller flavor. Personally, I don’t mind that it is softer, because as a no-bake cheesecake you get a softer, creamier texture than baked cheesecake anyway. However, if you’re going for a “harder” cheesecake, omit the juice and just use zest.

  3. Pour the filling into six individual ramekins or into a small bread pan. Place it in the fridge until it is cold. Overnight is best but two hours is generally enough time.

  4. Serve cold. The cheesecake is delicious with fresh, in season fruit.


  • For the ingredients I used: Trader Joes Vegan Cream Cheese Spread and Miyoko’s Organic Cultured Vegan Butter, also available at Trader Joe’s.

  • What is most important for the crust is that you use crumbs from cookies that are crispy or crunchy. Ginger snaps should also produce a nice crust in place of graham crackers, although I have not tested them (yet!).

  • If you’d like to make a larger recipe, without the individual serving tins, double the recipe and use a springform cake pan. Allow for 4 hours of chill time in the fridge.

  • These cheesecakes are served in the ramekins for a simpler preparation. However, if you’d like them be able to pop out of the dishes you’ll have to use small individual cake rings.

Two Hikers on Horseback - Chocolate Amaranth Bars (vegan & paleo)

What are they like?

-deliciously chewy

-packed with cocoa, cinnamon, and pecans

This photo is a picture of traditional Alegria. The recipe below includes cocoa and pecans.

This photo is a picture of traditional Alegria. The recipe below includes cocoa and pecans.



These bars are are 5-ingredient, vegan, paleo, dairy free, and of course gluten free. They are a variation on the Mexican candy Alegria which calls for popped amaranth. It can be made with different spices, nuts or seeds. It is also generally made with honey and sugar, but the coconut nectar pairs nicely with the chocolate.

Make ahead, 5-ingredient, Paleo, Vegan, Gluten Free, Dairy Free, Nut free, Stove-top, No-bake

2/3 cup amaranth (see note)
1/3 cup chopped pecans (or substitute 1/4 cup sesame seeds for nut free)
1/2 tsp cinnamon (optional)
1/8 tsp salt
1/4 cup coconut nectar or honey*
1 1/2 tbsp cocoa powder


  1. Heat a large, deep pot over medium heat until it is quite hot, for about one and a half minutes. Sprinkle one tablespoon of amaranth into the pan and place the lid on the pan. Remove the pan from the heat and swirl every few seconds to keep the amaranth from burning. You will hear the amaranth popping. Once the popping slows down, pour the amaranth into a medium bowl and repeat the process until you have 1 cup of amaranth. Not all of the amaranth will pop and that is okay.

  2. Stir the cinnamon into the amaranth.

  3. Add the coconut nectar (or honey) to a microwavable measuring cup. Heat for about twenty seconds until it is warm. Whisk in the cocoa powder and salt.

  4. Pour the mixture over the amaranth and stir to combine. Stir in the pecans.

  5. Spoon the mixture onto a 12x12 piece of parchment paper or reusable wax cloth. Using your hands and the parchment paper, press the mixture into a square shape about 1/2-inch thick. Allow it to rest two hour to one day. The longer you let the bars rest the better they will hold together. The bars can be stored in a sealed container for about three days.

If you’ve never popped amaranth, you may want to have two bowls. The first time I made it, I burned a tablespoon or two and you can pour the burned batch into a separate bowl. You will most likely end up using about 1/2 cup of the amaranth to make 1 cup of popped amaranth.

If you serve these bars an hour after they are made they won’t hold their shape. If you need them to be ready to serve within an hour substitute 1/4 cup sugar for 1/4 cup of the honey. Heat the honey and the sugar in a small sauce pan to 250F/120C before adding the cocoa and pouring over the amaranth.

*Honey is not vegan