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What better way to start the week than with another not so bad for you baked good?  In my last post I shared with you my love for Peanut Butter and Julie’s Quinoa cookie recipe.  I’ve been addicted to her blog for a while and while I make her recipes often, I never really blogged them before this last week when I blogged the Apricot Cashew Quinoa Breakfast cookies.  Yesterday I made her Heart-y Baked Banana Donuts with Coconut Glaze.  Mine weren’t shaped like hearts because I don’t have a heart donut pan but I’m telling you these are amazing, heart shaped or round!  I loved them and have proclaimed them the best baked donut I’ve made to present!

I basically followed Julie’s recipe without major changes.  The only things I did different were:  no nuts in the batter, almond and coconut extract (basically because I only had a tiny bit of coconut extract left), and I used unsweetened coconut flakes instead of the sweetened.  I think the unsweetened coconut flakes have a more coconut flavor than the sweetened ones and I like how much quicker it toasts than the sugared coconut.

While I normally will leave a you with the recipe at the end of my post – because I really didn’t change it up in any big way, I’m going to send you to Julie’s blog where you can get the recipe.  I’m also linking you up to some other recipes of hers that I’ve tried recently and the next one want to try.  One of the reasons I love her site so much is she puts a different twist on a lot of things, give you suggestions on how to change up your recipe, and uses ingredients that are healthier for you, not to mention she is Peanut Butter and Julie!  if you can’t tell…i love peanut butter…. and of course I love Julie!

Recent recipes I have made and thoroughly enjoyed!

Heart-y Baked Banana Bread Donuts with Coconut Glaze
Cherry-Almond Quiona Breakfast Cookies (my version the Apricot Cashew Quiona Breakfast Cookies)
Whole Wheat Double Chocolate Raspberry Muffins (I made these using marachino cherries instead of raspberries – pictured left)
Mixed Berry Scones with Meyer Lemon Glaze (I used fresh picked blueberries and raspberries that my mom and dad had given me)
My next recipe to try:  Tri-Color Maple Cranberry Breakfast Quiona

If your a foodie, you most likely know who Julie is from her competition appearances – I’m totally in awe of her and especially her recent accomplishment!  Congrats Julie and thank you for all your great recipes!

By invitation of The Recipe Lion – I did enter this into their blog hop to enter a giveaway.  If you like this post you can vote for it by going to the blog hop and hitting like on my entry.