raw + vegan carrot cake slice // the first messpin it!raw + vegan carrot cake slice // the first messpin it!raw + vegan carrot cake slice // the first messpin it!
I had this whole thing typed up about all these life-y bits and frustrations. Then Mark and I took a trip to the dump on Monday. It was rainy, cold and the wind would pelt you in the face when you just got around to forgetting about it. I was chucking gnarly old tree roots and heaps of lath into a giant, depressing garbage bin, next to 5 equally depressing garbage bins, when I realized that my glance needed re-adjustment. I was steady-bummed for a while because the whole renovation situation felt a bit unfamiliar and outside of my immediate grasp. There were a lot of defeatist comments being thrown around.

I keep forgetting that there is an entire universe of vivid and ecstatic energy bundled up within. I’ve been thinking small, that I’m small, that we’re small, that everything else is too big. Then, on that miserable day at the dump, I realized it’s kind of amazing to be uncomfortable, to be far flung outside of your cozy, blanket-wrapped elements. I’m learning heaped handfuls of life-y things every day. We’re gaining strength, understanding and stretching a little bit deeper all the time. The frequency of it just takes a little getting used to. Anyway we’re still here, I’m embracing my inner “big-ness” and now there’s a little bit of cake too.

This is a raw and vegan affair that comes together pretty simply once the cashews are soaked and the carrots are grated. I reserve the walnuts for the top, rather than mixing them up into the already unique texture of this raw “cake.” My favourite carrot cake ever has plenty of orange zest in the frosting, so I went in that direction for mine. Lots of warm spice, vanilla and smooth coconut oil too. Also, the ratio of cashew-based frosting to cake is 1:1 and I don’t even feel the need to qualify that one. Go have some cake for breakfast, friends. xo

raw + vegan carrot cake slice // the first messpin it!raw + vegan carrot cake slice // the first messpin it!raw + vegan carrot cake slice // the first messpin it!

SERVES: makes an 8 inch square cake
NOTES: I make the cashew icing in my Vitamixbecause the high speed makes for a really dreamy frosting. I imagine this would work out alright in a food processor though, maybe a few more textural bits, but still tasty. Also, you want the icing to set in the fridge to a point where it becomes spread-able, not rock solid. You could probably speed this up in the freezer if you need to.

1 1/4 cups raw cashews, soaked for at least 4 hours
1/2 cup almond milk
1/3 cup raw honey/raw agave nectar/maple syrup
1/4 cup fresh lemon juice
1/2 tablespoon vanilla extract/liquid vanilla
pinch of fine sea salt
1/2 cup melted coconut oil
zest of 1/2 an orange, about 1 teaspoon

1 cup pitted Medjool dates
splash of water/orange juice
1 cup almond flour
1 cup hazelnut flour (or more almond if you like)
1/4 cup liquid coconut oil
1 tablespoon vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
pinch fine sea salt
zest of 1/2 an orange, about 1 teaspoon
1 cup finely grated carrots

Line an 8 inch square pan with parchment paper, with some overhang, and set aside.

In a blender, combine the soaked and drained cashews, almond milk, raw honey/agave/maple syrup, lemon juice, vanilla and salt. Blend on high until you have a smooth and creamy consistency. With the motor running slowly, lift off the top of the blender and drizzle the melted coconut oil in slowly. Once you have a homogenous mixture, shut the machine off. Scrape the frosting into a bowl and fold the orange zest into the frosting. Cover the frosting with cling film, pressing it onto the surface. Allow the frosting to firm up in the refrigerator for about an hour.

In a food processor, pulse the dates with the splash of water/orange juice until you have a chunky paste (you could also just chop the dates up fine to make a paste). Scrape the date paste into a large bowl. To the date paste, add the almond flour, hazelnut flour, coconut oil, spices, salt, orange zest and grated carrots. Mix it up with a spatula or your hands until everything is evenly mixed. Press this cake mixture into the parchment lined pan until you’ve achieved an even thickness and you’ve filled out the pan. Cover it up and place in the fridge until you’re ready to frost it.

Spread the tangy citrus frosting on top of the cake and garnish it with chopped walnuts, more orange zest, currants, whatever you like. At this point, I like to let the whole thing set up all nice in the fridge, but you don’t have to. Lift the cake by grabbing the parchment overhang. Place it on a cutting board and slice into squares. Keep leftovers covered in the fridge for about 5 days or so.


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  • Good for you :) I had the same feelings lately and during the weekend I reminded myself how much I love my life :)ReplyCancel

  • Skye14/11/2013 - 5:30 am

    I made a carrot, ginger and almond cake recently with a cream cheese frosting. It was sublime, but I was riddled with guilt for days afterwards, as I ate far too much… This looks like a very healthy and completely guilt-free alternative. Hurrah! Do you think that it would work if I used blanched almonds instead of cashews?ReplyCancel

    • Laura Wright14/11/2013 - 8:22 am

      Hello Skye, I think you could use blanched almonds, but the texture/mouthfeel might be a bit different. This frosting gets its creaminess from the fattiness of the cashews, but it’s certainly worth a try :)

  • Katrina @ Warm Vanilla Sugar14/11/2013 - 8:06 am

    I love the sound of this. The crust looks absolutely perfect!ReplyCancel

  • Stephanie Tucci14/11/2013 - 9:40 am

    I love you blend the coconut oil into the frosting! I work at a Raw restaurant in NYC and thats what we do for icing/ice cream ect. Glad to see other people are using the same awesome technique! Really glad I found your blog :)ReplyCancel

  • Aimee @ Simple Bites14/11/2013 - 9:57 am

    Renovating is gruelling, no matter the scale of the job. Hang in there. In the meantime, it looks like this cake soothes a lot. Beautiful flavor profile!ReplyCancel

  • Ali @ Inspiralized14/11/2013 - 10:01 am

    I mean, that frosting!! I love this recipe, I”m definitely making it this Thanksgiving!ReplyCancel

  • Kate @ The Endless Pursuit14/11/2013 - 10:11 am

    Amen sista!
    Laura, seriously this post hit home, as we are trying to renovate our early 1900’s kitchen. With dust everywhere, cookware scattered throughout the house, and just the overall monstrosity of this project has had me feeling the exact same way… small and overwhelmed. Great way to put this all in perspective, I needed that. :) And I also NEED to make this carrot cake now! Wowza!

    Good luck with the reno!ReplyCancel

  • Emma Galloway14/11/2013 - 10:33 am

    God I need a high powdered blender, then maybe, just maybe I could get into cashew icing. Mine looks nothing like your lovely smooth and creamy goodness right there! Yum.ReplyCancel

  • Chelsea thenakedfig14/11/2013 - 10:36 am

    This looks so yummy! I tried making raw carrot cake once before and was a little disappointed (although I skipped the icing so I set myself up for failure). But this looks perfect and I think will turn me back on to raw carrot cakes. Thanks for sharing!ReplyCancel

  • Renee Shuman (@FrolicChocolate)14/11/2013 - 12:11 pm

    I want to put that frosting on all the things. Also, this sounds like a brilliant breakfast! I think I’ll make this tomorrow morning.ReplyCancel

  • Heather14/11/2013 - 2:05 pm

    Gurl, you have done it again. The most beautiful carrot cake I have ever seen.ReplyCancel

  • Katy14/11/2013 - 5:01 pm

    So gorgeous. I love raw desserts, I find them much easier to make since you can’t mess up the baking part!ReplyCancel

  • Nicola Galloway14/11/2013 - 5:34 pm

    Buying a house that needs work is huge but so rewarding. I know the first years of Renos, garden excavating etc. were often challenging for us but now we can sit back and enjoy our little Eden (and plan our next reno, it never really ends :) ).
    And have a built a thing of beauty in this cake will add this to my ‘must make’ list now I have a high sleep blender.ReplyCancel

  • Dearna @tohercore14/11/2013 - 5:53 pm

    Its hard sometime when big tasks like this are so overwhelming. On the upside, its always great to challenge yourself and learn form experiences and opportunities, good and bad. Glad that you are felling more positive about it all now – and good luck with the renovations :)
    Oh, and this cake looks amazing too by the way!ReplyCancel

  • Grace14/11/2013 - 6:31 pm

    Ugh, renovating is intense – but so rewarding! When you’re all done you’ll have a home that you love and your confidence will be through the roof! This cake sounds amazing and the pictures are beautiful. Love!ReplyCancel

  • hannah14/11/2013 - 10:11 pm

    I made this almost as soon as I saw it! And it’s delicious! Thanks for all that you share Laura!ReplyCancel

  • Katie @ 24 Carrot Life15/11/2013 - 12:37 am

    These look killer good and I can’t wait to make them asap!!ReplyCancel

  • Laura Dillon15/11/2013 - 5:42 am

    Hey Laura, I really love the look of this raw cake, carrot cake is my favourite and i love making it with lot of good spices like you have here, and coconut flakes too! Your food blog is an utter inspiration for me (not only because we have the same awesome name), but because everything you post here is so delicious and healthy and just beautiful. I hope one day I can develop my knowledge with food even close to as good as you are now!
    Keep posting the lovely recipes ;)
    from LauraReplyCancel

  • Rebecca Jane15/11/2013 - 7:18 am

    Holy moly i am making this this weekend. Go rock the bigness you are surrounded with xxReplyCancel

  • molly yeh15/11/2013 - 11:40 am

    book marking this. my man’s birthday is at the end of the month and he is gluten free, dairy free, and *mostly* sugar free. it’s a bitch when it comes to birthday cakes! i was thinking of making a steak cake. BUT THIS IS WAY BETTER. you are the bestest.ReplyCancel

  • Lillian @ Sugar and Cinnamon15/11/2013 - 10:01 pm

    Such a healthy and unique take on carrot cake! Carrot cake is one of my favourites and I’m always looking for ways to make it a little lighter and better for you. This raw version looks so delicious and light. Can’t wait to give it a try! And your photos are just inspiring.ReplyCancel

  • amy16/11/2013 - 12:35 pm

    looks great, going to try this today! can i use coconut flour instead of hazelnut flour?ReplyCancel

    • Laura Wright17/11/2013 - 9:39 am

      Hi Amy,
      Coconut flour tends to be super-drying. So maybe start with half the amount of hazelnut flour, mix it up, see how it feels and go from there. I think the texture might be quite different if you go this way though.

  • […] like to please introduce you to a sweet and savory Raw Carrot Cake with Tangy Citrus Frosting. How wonderful and indulgent does this beautiful cake look? I am always thrilled to read, recreate, […]ReplyCancel

  • Jessica (bakecetera)17/11/2013 - 8:17 am

    this is the most beautiful and original method for making a carrot cake! i love all of the natural ingredients. it looks incredible, i can’t wait to try this out!ReplyCancel

  • Golubka17/11/2013 - 11:36 am

    Amazing you can go through such intense renovations and still make, photograph and write about your beautiful food. Just read your interview with Food and Wine, congratulations!ReplyCancel

  • Kathryn17/11/2013 - 6:28 pm

    I totally get you. The number of times I wondered why we were even moving, let along trying to project manage a renovation was insane. It was all just so overwhelming but I know you’re going to be so happy in your new home. In the meanwhile, I think you deserve lots and lots of cake.ReplyCancel

  • Victoria18/11/2013 - 8:35 am

    Laura, I’ve been reading this blog (which I love! thank you for not being pretentious) for a year or so now.

    I’m curious about how your body feels going raw when it’s about to be winter. Although, I am in KCMO, so it’s probably already winter where you are! I’ve always felt horrible and off-season when I tried to eat raw or juice cleanse when it’s wintertime. Thoughts?ReplyCancel

    • Laura Wright18/11/2013 - 9:05 am

      Hi Victoria! I’ll be talking about this next week a little bit. Sneak peek: I couldn’t do it for the full month. I didn’t feel absolutely horrible, but I knew some things were off and had to take some action. Thank you for commenting (and for reading)! :)

  • Healing Tomato19/11/2013 - 9:29 pm

    Those are some awesome pictures and I love your cooking style. It is truly unique!ReplyCancel

  • Maya20/11/2013 - 1:48 am

    I made this as soon as I saw the recipe, it is sooooo yummy! I can’t believe how much it is just like cake in terms of the frosting and texture. Have shared the recipe with lots of friends already and gave them a sample, they are all hooked! Thank you! XXReplyCancel

  • hungryandfrozen20/11/2013 - 1:55 pm

    Hooray for learning as you go and for a recipe with 1:1 ratio of cake and icing! This recipe sounds super fun, I think I will definitely give it a go sometime. xxReplyCancel

  • […] + Raw carrot cake with Tangy Citrus Frosting from The First Mess […]ReplyCancel

  • Vic24/11/2013 - 3:59 pm

    Can I use 1 cup almond flour and 1 cup brown rice flour!?
    Can’t wait to try this!ReplyCancel

    • Laura Wright24/11/2013 - 5:43 pm

      Hi Vic, since this is a raw preparation, I’m not sure how good the brown rice flour would taste. I would go all almond flour if possible.

  • vic24/11/2013 - 10:05 pm

    I JUST TRIED IT AND ITS FREAKING AMAZING! how believe no sugar added :)ReplyCancel

  • Maren25/11/2013 - 12:12 am

    I made this for a Thanksgiving party today and everyone loved it! Thanks so much for this! Do you think it would work with oat flour?ReplyCancel

    • Laura Wright26/11/2013 - 9:39 am

      Hey Maren, I think you would still have to insure that half of the flour used is nut or seed based for texture maintenance. 1 cup of almond flour and 1 cup of oat flour sounds heavenly for this cake though :)

  • tiffany26/11/2013 - 2:37 pm

    very much laughing at “why did we buy this piece of shit!”

    oh how during many, most.. all projects my husband might have said this very thing (while i am saying why did we move our whole lives and how did we possibly pick here?) but then i quickly defend against all reason, i love this house! don’t dare talk bad about it NOW, after we’re IN it, doing it, committed to the point of no return, don’t you dare! haha! (; and then all is good, until the next project. (;ReplyCancel

  • Pop Chef09/12/2013 - 12:48 pm

    Thanks for sharing your recipe, and your story. Good read.ReplyCancel

  • Donna23/12/2013 - 10:42 pm

    Discovered this recipe via Buzzfeed and made it today. It is freaking awesome! And the icing is fine in the food processor, just slightly gritty. But OMG this is so delicious! Thank you so much for sharing the recipe!ReplyCancel

  • […] that had me make a double-size cake with her three days later! That speaks for itself how good The First Mess’s recipe […]ReplyCancel

  • Åsa29/03/2014 - 1:44 pm

    Hi Laura,
    This cake is just fantastic! And, surprisingly, the taste is even nicer after a couple of days.
    My cake is quite wet, though, so I next time I’ll try and weigh the flour instead of using volume measure. I grate my almond and hazel nuts and suspect the result is much airier than the bought flour/meal would be. Brilliant either way, and I can see many other uses for the vegan + no refined sugar icing. Thanks again.ReplyCancel

  • […] Raw Carrot Cake Bites  […]ReplyCancel

  • Sharna07/05/2014 - 12:33 am

    I made this cake over the weekend and it was my first foray into raw vegan desserts. I can’t believe how yummy this was! I think I actually like this recipe over the traditional baked carrot cake recipes because the nuts make this dessert so rich and creamy. I am so impressed. This has now given me the push to continue exploring raw vegan recipes for my family! Thank you.ReplyCancel

  • Jill05/07/2014 - 12:17 pm

    Hi Laura,

    I’m making this now and the frosting is seeming quite liquidy.. not creamy like you described. How thick should it be?


    • Laura Wright07/07/2014 - 5:38 pm

      Hi Jill, My frosting for this started out quite liquidy too. It really benefits from some chill time in the fridge. Because of the coconut oil addition, the cool temperature should thicken the mixture up considerably. Hope that helps.

  • Thea12/08/2014 - 3:54 pm

    Just made this today and it is really delicios! I actually put half of the batch in the freezer, and they turned out like a frozen carrot cake cheese cake/fudge! Definitely a keeper – even my dad enjoyed them (score!) :-)ReplyCancel

  • […] Meal/Flour is my favorite for baking. Check out this amazing Carrot Cake Recipe All I’m going to say is YUM!  Almond flour is among one of the most nutrient dense flours and is […]ReplyCancel

  • […] Raw Carrot Cake Slice w/ Tangy Citrus Frosting […]ReplyCancel

  • […] Raw Carrot Cake Slice with Tangy Citrus Frosting by The First Mess  […]ReplyCancel

  • Sarah09/04/2015 - 1:05 pm

    This cake is seriously magical! I wanted to lick the frosting off my food processor blade (but thankfully my better judgement prevailed). Word of advice for anyone who buys “pitted dates”: check those f***ers for pits– I added too much water because the dates were just not processing; thankfully I didn’t destroy my food processor! Despite my cake being a tad more moist than I imagine it’s supposed to be, it’s delicious. Thank you!ReplyCancel

  • […] change. Explore food that is nourishes you does taste amazing. Try two of my favorite recipes, Raw Carrot Cake from TheFirstMess.com or Rainbow Veggie Bowl from PinchofYum.com.  Try 1 new thing a week and […]ReplyCancel

  • […] change. Explore food that is nourishes you does taste amazing. Try two of my favorite recipes, Raw Carrot Cake from TheFirstMess.com or Rainbow Veggie Bowl from PinchofYum.com.  Try 1 new thing a week and […]ReplyCancel

  • […] Meal/Flour is my favorite for baking. Check out this amazing Carrot Cake Recipe All I’m going to say is YUM!  Almond flour is among one of the most nutrient dense flours and is […]ReplyCancel

  • Clare03/02/2016 - 3:25 pm

    This looks absolutely amazing!! I can’t wait to try this. There is a cashew allergy in the family though so I’ll try it with coconut cream instead and I think it’ll work out deliciously! Love the beautiful website and photos. I always look forward to your next post.ReplyCancel

  • jenny25/03/2016 - 11:21 pm

    am making this for the first time, it’s currently all chilling but looks amazing so far – will feed back! I ended up using medjool dates as that;s all I had, which has made it a pretty expensive slice. Do you use the cheaper dried dates? Have you tried using sultanas instead? I know that won’t give it that caramel-ly deliciousness that dates have. Thanks for a another great recipe!ReplyCancel

    • Laura26/03/2016 - 8:19 am

      Hi Jenny,
      I know that the Medjool dates can be pricy. I always buy them in larger quantities from Costco/other stores for a bit of a break. I’ve never tried this with dried dates or sultanas. I imagine the dried dates could work if you soaked them in boiling water first to soften them up.

      • jenny27/03/2016 - 12:31 am

        Thanks Laura – they came out pretty good! Will try again next week, it’s the kind of recipe one can play around with quite a lot I feel, different ground or chopped nuts, spices etc. My topping lost the creamy cashew taste I had expected, the other flavours were strong. Do you use that much honey as a preservative? It was a tad too sweet for me, Great recipe though! XReplyCancel

  • Marjorie01/05/2016 - 12:13 am

    I love this cake, everyone that’s had it loves it! I added flaked unsweetened coconut flakes which I ground up, it replaced a portion of the almond flour. Absorbed the wetness of the carrots and added great flavor.
    One question, the first time I made the frosting it was perfect, this time it got a little grainy looking, not sure why. Still tastes amazing!ReplyCancel

    • Laura01/05/2016 - 9:18 am

      Hi Marjorie,
      I’m so glad that you like this cake, and your ground coconut addition sounds wonderful. I’m not sure what would cause the grainy texture in the icing other than the possibility that the coconut oil wasn’t fully incorporated. If the oil is only briefly mixed in, once the cake is chilled, any pockets of oil will turn solid and make for a grainy texture. But besides that, I’m not sure what else could contribute to this! Happy that you enjoyed it despite the grainy-ness :)

  • […] Raw Carrot Cake Slices by The First Mess […]ReplyCancel

  • Kim10/03/2017 - 5:19 pm

    This is SO good. I have tons of shredded carrot after juicing, and I try to find ways to use it so it doesn’t go to waste. This has been the best recipe I’ve found by far! Thank you, thank you!ReplyCancel

shredded brussels sprouts + fall veg salad w/ garlicky orange tahini dressing // the first messpin it!shredded brussels sprouts + fall veg salad w/ garlicky orange tahini dressing // the first messpin it!
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 messpin it!tahini // the first messpin it!shredded brussels sprouts + fall veg salad w/ garlicky orange tahini dressing // the first messpin it!
shredded brussels sprouts + fall vegetable 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.ReplyCancel

  • 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.ReplyCancel

  • 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.ReplyCancel

  • 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.ReplyCancel

  • 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 :-)ReplyCancel

  • Emma Galloway06/11/2013 - 10:17 am

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

  • 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? :)ReplyCancel

    • 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 :)

  • 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.ReplyCancel

  • 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.ReplyCancel

  • 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.ReplyCancel

  • 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!ReplyCancel

  • Pamela Joy06/11/2013 - 1:01 pm

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

  • Dawn06/11/2013 - 1:24 pm

    Your salads always look so beautiful! Love the colours.ReplyCancel

  • Kristen06/11/2013 - 2:08 pm

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

  • Eileen06/11/2013 - 3:17 pm

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

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

    HELLO! This slaw looks fantastic!ReplyCancel

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

    lovely, easy, tasty. Love this recipe.ReplyCancel

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

  • 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!ReplyCancel

  • 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.ReplyCancel

  • 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?ReplyCancel

  • 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!ReplyCancel

  • 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?ReplyCancel

  • 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!ReplyCancel

  • 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 xxReplyCancel

  • Adri09/11/2013 - 9:03 pm

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

  • 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!!ReplyCancel

  • 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.ReplyCancel

  • 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.ReplyCancel

  • 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. xoReplyCancel

  • […] 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 […]ReplyCancel

  • 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. <3ReplyCancel

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

  • 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 :)ReplyCancel

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

  • 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.ReplyCancel

  • […] recipe from The First Mess […]ReplyCancel

  • […] 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 […]ReplyCancel

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

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

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

  • […] 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. […]ReplyCancel

  • […] Shredded Brussels Sprouts and Fall Vegetable Salad with Garlicky Orange Tahini Dressing (the recipe calls for raw vegetables, but I think it could be equally delicious with roasted ones!) […]ReplyCancel

  • […] Loosely adapted from my whole foods idol, The First Mess Nutrition Information Serving size: 1/6th of the recipe Calories: 179 Fat: 11.8g […]ReplyCancel

  • […] potatoes + gravy super veggie sage stuffing {see below} sauteed green beans with mushrooms + leeks shredded brussel sprout fall salad roasted acorn squash with caramelized shallots And then . . . a generous slice of this cranberry […]ReplyCancel

  • […] celery root + apple salad caramelized butternut squash salad with quinoa salad and roasted grapes shredded brussels sprouts + fall vegetable salad with garlicky orange tahini dressing roasted onion, squash, and fig salad with maple-mustard balsamic dressing herbed quinoa and […]ReplyCancel

  • Adrienne C28/11/2014 - 1:12 pm

    I just found your website/blog last week and so happy I did. Love your recipes and your mojo! I made this salad yesterday and it was delicious! Love the raw beets and all the flavors are perfect together. I’m going to go have the leftovers for breakfast. Thanks!ReplyCancel

  • […] of nut butter doesn’t have any added sugar either) 4. The Raw Brownie from My New Roots 5. Shredded Brussel Sprout and Fall Salad from The First Mess 6. Coconut Mango Popsicles from The Little Epicurean (she calls for added […]ReplyCancel

  • […] verdund, als robuuste sladressing. Het is een goede basic tahinisaus om in je repertoire te hebben, het recept komt van The First Mess. Tahini is een pasta van sesamzaad en vindt je in alle Midden-Oosterse […]ReplyCancel

  • […] Brussel Slaw with orange garlic tahini sauce: Double the dressing. It’s worth it. […]ReplyCancel

  • […] Vinaigrette au Tahini à l'Orange adaptée de The First Mess […]ReplyCancel

  • […] Orange Tahini Dressing adapted from The First Mess […]ReplyCancel

  • […] turn a vegetable into a heap of noodles. I’ve played around with julienned raw sweet potatoes in a slaw/salad before, but never as the main component of a dish. It’s so delicious! The “noodles” are […]ReplyCancel

  • […] shredded brussels sprouts + fall vegetable salad w/ garlicky orange tahini dressing […]ReplyCancel

  • […] Shredded Brussels sprouts + Fall vegetable salad w/ garlicky orange tahini dressing [The First Mess] […]ReplyCancel

  • Lyndi23/11/2016 - 5:45 pm

    I have made this salad almost every week since September. Instead of doing raw beets and sweet potato, I roast them in the oven seasoned with a little cumin and garlic powder. I’m taking this to Thanksgiving tomorrow and adding in goat cheese because, well… cheese, it’s Thanksgiving!ReplyCancel

  • […] Shredded brussels sprouts + fall vegetable salad with garlicky orange tahini dressing […]ReplyCancel

  • […] Find the recipe here: The First Mess […]ReplyCancel

raw autumn sushi w/celery root "rice", zapin it!raw autumn sushi w/ celery root "rice", zapin it!the dill out back // the first messpin it!
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", zapin it!raw autumn sushi w/celery root "rice", zapin it!raw autumn sushi w/celery root "rice", zapin it!raw autumn sushi w/celery root "rice", zapin it!raw autumn sushi w/celery root "rice", zapin it!
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!ReplyCancel

  • 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 ! xoReplyCancel

  • thecitygourmand30/10/2013 - 7:53 am

    Some gorgeous detail in that first shot!ReplyCancel

  • 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!ReplyCancel

  • 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!ReplyCancel

  • erin30/10/2013 - 10:00 am

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

  • 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! ;)ReplyCancel

  • 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!ReplyCancel

  • 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!ReplyCancel

  • thelittleloaf30/10/2013 - 12:48 pm

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

  • 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! :)ReplyCancel

  • 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!ReplyCancel

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

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

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

  • 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!ReplyCancel

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

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

  • 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).ReplyCancel

  • 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!ReplyCancel

  • 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!ReplyCancel

  • Haley04/11/2013 - 12:52 am

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

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

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

    Cheers! :)ReplyCancel

  • […] 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. […]ReplyCancel

  • 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!ReplyCancel

  • Joy Newton13/11/2013 - 10:54 pm

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

vegan + GF maple doughnuts w/ salted almond butter glaze // the first messpin it!vegan + GF maple doughnuts w/ salted almond butter glaze // the first messpin it!vegan + GF maple doughnuts w/ salted almond butter glaze // the first messpin it!

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 messpin it!vegan + GF maple doughnuts w/ salted almond butter glaze // the first messpin it!vegan + GF maple doughnuts w/ salted almond butter glaze // the first messpin it!vegan + GF maple doughnuts w/ salted almond butter glaze // the first messpin it!
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 natural cane sugar
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. :)ReplyCancel

  • 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!ReplyCancel

  • 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!ReplyCancel

  • Beth23/10/2013 - 7:27 am

    I like the classics: plain glazed and chocolate cake.ReplyCancel

  • 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!!ReplyCancel

  • 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.ReplyCancel

  • 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 :).ReplyCancel

  • Erin23/10/2013 - 8:19 am

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

  • Kristen23/10/2013 - 8:32 am

    My favourite doughnut is this slick pretzel and chocolate combo (http://wherejessate.com/wp-content/uploads/2012/11/DSC01883-500×333.jpg) from Glory Hole Doughnuts in Toronto (http://www.gloryholedoughnuts.com/menu/).

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

  • 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?ReplyCancel

  • 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.ReplyCancel

  • 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!ReplyCancel

  • Melissa23/10/2013 - 8:48 am

    Blueberry doughnuts are my fave!ReplyCancel

  • 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!ReplyCancel

  • 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.ReplyCancel

  • 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.ReplyCancel

  • 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.ReplyCancel

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

    Beautiful! And so creative.ReplyCancel

  • Sarah S.23/10/2013 - 9:20 am

    Glazed apple cider donuts! mmmm!ReplyCancel

  • 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 ;)ReplyCancel

  • Nancy23/10/2013 - 9:22 am

    Maple Bacon at Voo Doo Donuts in PortlandReplyCancel

  • 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!ReplyCancel

  • 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!ReplyCancel

  • Nicole23/10/2013 - 9:33 am

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

  • 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!ReplyCancel

  • Katie23/10/2013 - 9:36 am

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

  • 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.ReplyCancel

  • 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.ReplyCancel

  • 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.ReplyCancel

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

    These look too delicious for words!!!ReplyCancel

  • 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!ReplyCancel

  • Karen Faivre23/10/2013 - 9:59 am

    Chocolate devils food donut with chocolate frosting. mmmmmmmm!ReplyCancel

  • 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!ReplyCancel

  • 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!ReplyCancel

  • 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.ReplyCancel

  • Carolynn Winterhalt23/10/2013 - 10:14 am

    definitely chocolate with toasted coconut, yum!ReplyCancel

  • Beth23/10/2013 - 10:15 am

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

  • Julia23/10/2013 - 10:16 am

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

  • 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!ReplyCancel

  • 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 chocolateReplyCancel

  • 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.ReplyCancel

  • 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.ReplyCancel

  • 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 (:ReplyCancel

  • Lauren23/10/2013 - 10:32 am

    I love either a coconut doughnut or tiger tail.ReplyCancel

  • Hope23/10/2013 - 10:35 am

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

  • 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!ReplyCancel

  • Kara Akins23/10/2013 - 10:44 am

    Pumpkin spice is my fave!ReplyCancel

  • Sarah T23/10/2013 - 10:44 am

    I have a weakness for apple fritters!ReplyCancel

  • 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.ReplyCancel

  • 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!ReplyCancel

  • 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!ReplyCancel

  • 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 ofReplyCancel

  • 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!ReplyCancel

  • 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!ReplyCancel

  • 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.ReplyCancel

  • Spring23/10/2013 - 12:30 pm

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

  • Lauren23/10/2013 - 12:38 pm

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

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

    I can’t, stop, staring…ReplyCancel

  • Kirst23/10/2013 - 1:29 pm

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

  • 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. :/ReplyCancel

  • Kim H.23/10/2013 - 2:19 pm

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

  • 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!ReplyCancel

  • 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.ReplyCancel

  • 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.ReplyCancel

  • Amalia23/10/2013 - 3:07 pm

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

  • debbie23/10/2013 - 3:11 pm

    I like a spice donut – with lots of cinnamon.ReplyCancel

  • 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!ReplyCancel

  • 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.ReplyCancel

  • 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!ReplyCancel

  • Penny23/10/2013 - 4:10 pm

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

  • 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.ReplyCancel

  • 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!ReplyCancel

  • 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!ReplyCancel

  • Kerianne23/10/2013 - 5:03 pm

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

  • 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!)ReplyCancel

  • 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 :)ReplyCancel

  • 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!ReplyCancel

  • 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!ReplyCancel

  • Courtney23/10/2013 - 7:39 pm

    Pumpkin doughnuts are my fave!!ReplyCancel

  • Simona23/10/2013 - 7:42 pm

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

  • 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…ReplyCancel

  • 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 :)ReplyCancel

  • 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!ReplyCancel

  • 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!ReplyCancel

  • 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!ReplyCancel

  • 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!ReplyCancel

  • 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!ReplyCancel

  • Caroline23/10/2013 - 10:24 pm

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

  • Melissa23/10/2013 - 11:39 pm

    My fave doughnut is black raspberry jelly filled.ReplyCancel

  • 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!ReplyCancel

  • 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?)ReplyCancel

  • 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.ReplyCancel

  • 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)ReplyCancel

  • 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…ReplyCancel

  • 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)ReplyCancel

  • 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.ReplyCancel

  • 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!ReplyCancel

  • Meghan24/10/2013 - 7:41 am

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

  • Lauren24/10/2013 - 8:39 am

    I love old fashioneds, especially lemon flavored.ReplyCancel

  • 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!ReplyCancel

  • 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 http://doritedonuts.com/ ) that I love, love, love.ReplyCancel

  • 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!ReplyCancel

  • fabie24/10/2013 - 2:56 pm

    chocolate donut from Chez Boris in MontrealReplyCancel

  • 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.ReplyCancel

  • Debra Lee24/10/2013 - 3:31 pm

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

  • Helena24/10/2013 - 3:33 pm

    I love classic cinnamon-sugar.ReplyCancel

  • 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! yummmmReplyCancel

  • Ali H.24/10/2013 - 5:30 pm

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

  • Julia24/10/2013 - 7:12 pm

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

  • NicT24/10/2013 - 7:20 pm

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

  • 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!ReplyCancel

  • 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!ReplyCancel

  • Stan24/10/2013 - 9:16 pm

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

  • Plain donuts dipped in chocolateReplyCancel

  • Emily24/10/2013 - 10:16 pm

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

  • Gaby24/10/2013 - 10:43 pm

    Apple Cider Doughnuts!!ReplyCancel

  • 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!ReplyCancel

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

    chocolate frosted!ReplyCancel

  • 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 DoughnutsReplyCancel

  • 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!ReplyCancel

  • Natalie25/10/2013 - 2:25 am

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

  • 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 :)ReplyCancel

  • 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!ReplyCancel

  • Jeni25/10/2013 - 8:08 am

    I love a classic cinnamon sugar doughnut.ReplyCancel

  • 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)ReplyCancel

  • Jessica25/10/2013 - 9:28 am

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

  • 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!ReplyCancel

  • Alicia25/10/2013 - 10:30 am

    pumpkin spice donuts are my favorite <3ReplyCancel

  • 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!ReplyCancel

  • tiffany25/10/2013 - 12:58 pm

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

  • 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 :)ReplyCancel

  • 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!ReplyCancel

  • 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!ReplyCancel

  • 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!ReplyCancel

  • 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.ReplyCancel

  • 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!ReplyCancel

  • 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 !ReplyCancel

  • 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!ReplyCancel

  • 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.ReplyCancel

  • 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!ReplyCancel

  • Becca Entenberg25/10/2013 - 9:48 pm

    I’m a pretty big fan of glazed doughnuts!ReplyCancel

  • Christie25/10/2013 - 9:57 pm

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

  • 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!ReplyCancel

  • Jasmine B25/10/2013 - 11:19 pm

    Sorry for the second comment but I really think you should check it out! (http://www.pepplesdonuts.com)

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

  • Christina26/10/2013 - 12:18 am

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

  • 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. xReplyCancel

  • Emily K.26/10/2013 - 1:17 pm

    I confess – I’m a maple bar addict!ReplyCancel

  • 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.ReplyCancel

  • Noel26/10/2013 - 6:13 pm

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

  • 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.ReplyCancel

  • […] doughnut book is all the rage, with giveaways here and here and […]ReplyCancel

  • Christy Collins27/10/2013 - 5:06 am

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

  • Simona27/10/2013 - 7:49 am

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

  • Jane27/10/2013 - 8:34 am

    I like lemon donuts best.ReplyCancel

  • Heather27/10/2013 - 9:46 am

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

  • 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!ReplyCancel

  • 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!ReplyCancel

  • 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!ReplyCancel

  • Michelle27/10/2013 - 5:25 pm

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

  • lymieeatingcoconut27/10/2013 - 8:02 pm

    I love cinnamon donuts.ReplyCancel

  • Carolsue28/10/2013 - 2:49 am

    I know I would love the Vegan Pumpkin Spice Donuts the most!
    Digicats {at} Sbcglobal {dot} NetReplyCancel

  • Becca F28/10/2013 - 7:34 am

    I love apple donuts rolled in cinnamon sugarReplyCancel

  • Emma28/10/2013 - 9:45 am

    Favorite doughnut– pumpkin spice!ReplyCancel

  • Simona28/10/2013 - 7:23 pm

    Rich chocolate donuts!ReplyCancel

  • Robyn Nelmes28/10/2013 - 7:40 pm

    Powdered strawberry or chocolate rolled in coconut ! YummmReplyCancel

  • Alex28/10/2013 - 9:41 pm

    I love maple donuts!!!!ReplyCancel

  • ashley28/10/2013 - 11:44 pm

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

  • kenny28/10/2013 - 11:45 pm

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

  • 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.ReplyCancel

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

  • […] 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. […]ReplyCancel

  • Richa04/11/2013 - 10:35 pm

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

  • […] 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 […]ReplyCancel

  • Nicole06/03/2014 - 10:41 pm

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

  • […] GF Maple Doughnuts With Salted Almond Butter Glaze The First Mess Get the GF Maple Doughnuts with Salted Almond Butter Glaze recipefrom The First […]ReplyCancel

  • […] If you want to try a similar recipe for yourself, click here […]ReplyCancel

  • […] Käytin donitseissa makeutuksena vaahterasiirappia hunajan sijaan, mikä tuo näihin mielestäni mukavasti makua. Donitsit valmistuvat suurilta osin hasselpähkinäjauhosta, jota saa nykyään useimmista ruokakaupoista, mutta sen tilalla saattaisi toimia myös esimerkiksi manteli- tai kookosjauho. Jos saat käsiisi hasselpähkinäjauhoa, suosittelen kokeilemaan ensiksi kuitenkin sitä. Idean kuorrutteeseen löysin tästä reseptistä.  […]ReplyCancel

  • This Vegan Girl27/03/2015 - 7:02 am

    Omg I need these in my life now. I might make these today.ReplyCancel

  • Donuts! - Wellness to Go03/04/2015 - 6:08 pm

    […] and I thought having an array of donuts to choose from would be fun. I definitely recommend the SALTED ALMOND BUTTER glaze from Laura at The First Mess. It will CHANGE YOUR LIFE. it is that good. I recommend making a […]ReplyCancel

  • Katie07/02/2017 - 9:32 pm

    Can you substitute rice flour for the sweet rice flour??
    And what can be substituted for the cane juice? Possibly maple syrup?ReplyCancel

    • Laura08/02/2017 - 10:36 am

      Hi Katie,
      I have not made these doughnuts any way other than what the recipe states, unfortunately, so can’t speak with authority on how these substitutions would shake out. I would do some googling to see how regular rice flour behaves when used in place of sweet rice flour. Same goes for the maple syrup swap. If you were to do this, you would have to adjust the dry ingredients to accommodate the added moisture. Google is your best friend in situations like this!

  • Cassandra26/01/2018 - 3:01 pm

    In the ingredients, the recipe calls for evaporate cane juice. However, in the instructions, it says to add “cane sugar” when mixing dry ingredients. Could you provide some clarification on this?ReplyCancel

    • Laura26/01/2018 - 4:34 pm

      They are the same thing! I’ve edited for clarity. Thanks!

leek, fennel, apple + walnut soup // the first messpin it!apple rejects // the first messpin it!leek, fennel, apple + walnut soup // the first messpin it!ingredients // the first messpin it!
I found out that our new house was a done deal when I was at work. In the moment, I was thrilled and hugging basically everyone that entered my line of sight. The sorta stress-y negotiation bit was behind us and whoa! We would have a house soon. When my shift was done, I drove home down all of the empty country roads. I was getting ready for bed when I started feeling choked up and teary eyed. It wasn’t because of barely-containable elation either. I was overwhelmed at the thought that my life would be completely different, that the change in my day-to-day would be so great. Renovation projects would replace weekends away. Savings plans for anticipated future expenses would take precedence over any sort of prolonged travel (and certainly over a new pair of ankle boots). Our new, but seriously very old, home would demand some priority rearrangement.

That overwhelmed feeling washed away soon enough, pretty much right after a cry-fest where I told my mom that I didn’t want to “live like a gross hobo” because our creaky character home was going to bleed us dry. Everyone has assured me that these things take time and that it’s insane to try and tackle everything at once. I’m slowly beginning to accept their advice.

We got the keys last week and I’ve been working on the absolute terror of a garden/yard with my mom every day while the weather’s decent. We’ve made progress on the two years of wild neglect out there. There’s an ex-pond feature buried under piles of rocks, tarp and dirt. Grubs in the grass. Weeds that come up to my neck. Trees and shrubs so out of control. Lots of half-baked plans that need cleaning up and a fresh start. My mom is a serious badass, so we’re getting there.

There was a giant yew in front of one of the dining room windows. The house is starved for natural light and this thing was in ugly shape, so the plan was to take it down–maybe with the help of a professional. There were bees lightly buzzing around this thing when we rolled up to it one morning, so the possibility of a nest forming had entered the picture. So my mom starts trimming it down. The bees are stirring/swarming a bit more. Then she started laying into it with a hacksaw and a THIS ENDS NOW kinda vibe. I’m keeping busy cleaning up the branches when a bee lands right on my hand. Feeling the buzzz and seeing it’s little wing flicks, I yelped and leaped away, waving my hands around.

At this point my mother had sawed the entire thing down, glanced only slightly shamefully at my wussy ass, pointed a finger straight at my face, and said “You need to toughen up.” Real casual with the life lesson there! ;)

This soup is only slightly related to the backbreaking insanity that I just described. It’s cooled off a bit, so the thought of hot soup and a crust of bread after some time spent outdoors is rather appealing. I love fennel with leeks and apples in a salad situation, all sprinkled with toasted + chopped walnuts, so I thought a warm version of that might feel just right. Turmeric is kind of an anti-bad-vibe shield for inflammation of all kinds, so a hefty spoonful of that went in for my achy muscles. It dyes the soup mustard-yellow, which is kind of cheerful in its own special way. I pre-toast the walnuts in the pan, simmer them along with the veg and purée them into the soup itself. Insane toasty walnut flavour comes through with all of the leeks, fennel and lightly sweet apple and makes the whole thing a touch creamier. Kinda awesome.

leek, fennel, apple + walnut soup // the first messpin it!leek, fennel, apple + walnut soup // the first messpin it!leek, fennel, apple + walnut soup // the first messpin it!

leek, fennel, apple + walnut soup with turmeric
serves: 4-6
notes: Have you cooked with turmeric before? Be careful, friends. It dyes any and all things bright, acid yellow–LIKE FOREVER.

soup ingredients:
2 tbsp grapeseed oil
3 leeks, white + light green parts chopped (discard green tops or use them for stock)
4 sprigs of thyme, leaves minced
1 fennel bulb, cored and chopped (reserve a few fronds for garnish)
1 medium apple, peeled, cored + chopped
1-2 tsp ground turmeric
1/2 cup walnut halves, toasted
salt + pepper
4 cups vegetable stock

to serve:
maple syrup
fresh black pepper
reserved fennel fronds
more toasty walnuts

Heat the grapeseed oil in a large soup pot over medium. Add the chopped leeks and thyme. Stir and sauté the leeks until they are a bit soft, about 4 minutes. Add the chopped fennel and apples. Stir everything up a bit. Add the turmeric and stir to coat all of the vegetables evenly. Sauté the vegetables until the fennel is starting to soften, another 4 minutes. Add the walnuts and stir them in. Season the whole thing with salt and pepper. Add the vegetable stock and stir.

Bring the pot to a boil and simmer until all of the vegetables/apples are very soft, about 12-15 minutes. Remove the soup from the heat. Carefully blend the mixture in batches until totally smooth. Check the soup for seasoning and adjust accordingly. Bring the puréed soup to a boil and serve hot with drizzles of maple syrup, fresh black pepper, fennel fronds and more toasted walnuts.

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  • Beth Young17/10/2013 - 5:38 am

    BEAUTIFUL colours! And such wonderful photography! We eat a lot of fennel in Italy so will definitely give this a go!ReplyCancel

  • Harriet17/10/2013 - 7:00 am

    This recipe looks so seasonally delicious (and beautiful!). Also, your story made me laugh out loud, parents are hilarious. But I bet your garden is going to be amazing!ReplyCancel

  • Emma Galloway17/10/2013 - 8:55 am

    LOVE this and can so relate. We bought our house (back in NZ) a few weeks before I was due with our first kid. It’s shabbiness was overwhelming, thankfully I was in full nesting mode so climbing up on shaky ladders (true story-imagine crazy big belly lady) to clean the years of cobwebs from the window frames was totally doable. The oven on the other hand was another story. It was so feral I out-right refused to clean it, or use it. The plan was to chuck it and buy a new one… until a few months later when I bit the bullet and cleaned the damn thing. Realising full well that we had no extra cash to buy a new one! You will get past this and look back and smile. You own your own home, it’s YOURS! That is super cool xx
    P.s LOVING this soup.ReplyCancel

  • Emma17/10/2013 - 8:58 am

    Sounds like such a fun project you’re taking on. I can imagine it’s a huge amount of work but think of the perfect home you’ll have when it’s all over :)
    Gorgeous soup. All flavours I love.ReplyCancel

  • Sini | my blue&white kitchen17/10/2013 - 9:02 am

    Oh, wow. Look at that incredible, vibrant color! I wonder if I can use fresh turmeric root instead…I’ll try!

    And congrats for your new house! I’m sure it’ll turn into a lovely home.ReplyCancel

  • Ashley17/10/2013 - 9:57 am

    Congrats on the house!! I can completely relate to this post, except for the part where your mom chops down trees. :) For the past 2.5 years we’ve had never-ending projects and are now on to old house #2. It’s intense but rewarding. The hardest part is for me is feeling like I want it to all be done right now. We just want to feel settled! I’ve gotten over that with the “new” house but am still itching to be able to unpack everything. Slow + steady. xoxo Now, soup me, please!ReplyCancel

  • Kulsum17/10/2013 - 10:08 am

    I think you shall make your house beautiful just like this soup. I have many (MANY) turmeric stained wooden spoons and your photo reminded me of that. ah!ReplyCancel

  • ana17/10/2013 - 12:20 pm

    My mum is almost as badass as yours ;-)
    Amazing idea for the soup! I got used to having yellow stains around my kitchen. Gotta love that root!ReplyCancel

  • Reesa17/10/2013 - 1:22 pm

    Beautifully written post, and gorgeous looking soup! Not the sort of thing I’d usually make (I find leeks fussy and don’t loooove walnuts), but you’ve definitely inspired me! You’re so tough out there, it makes me want to try something new. I bet I’ll be glad.ReplyCancel

  • ebie17/10/2013 - 2:28 pm

    Congrats on the home! My dude and I also recently bought a little fixer-upper; we’ve been showering outdoors for two months now while we painstakingly correct 70 years of bad tile, uneven wall studs and poor ventilation in the one and only bathroom. We completed the last touch last night — refinishing the chipped-up vintage tub with a totally noxious epoxy — and when it’s officially cured in three days, and we can finally shower indoors again, I believe I’d like to celebrate with this soup. (It’s about time, too, because the romance and novelty of showering outside is quickly wearing off as really cold weather sets in!)ReplyCancel

  • Juliette17/10/2013 - 3:39 pm

    Congratulations on your new home!! Your mom sounds like an amazing badass person =)ReplyCancel

  • Kathryn17/10/2013 - 5:27 pm

    Love the sound of your new pad; so much character and life in it. This soup is totally perfect too, bright and rich and flavoursome and good.ReplyCancel

  • Claire (Eat Well. Party Hard.)17/10/2013 - 8:09 pm

    “You need to toughen up.” Daaaaaamn, life lesson indeed! Huge congrats and best wishes as the new adventure gets underway :)ReplyCancel

  • Jenn Radford17/10/2013 - 11:23 pm

    Reading about your combined fear/excitement about buying your own house totally struck a chord with me! The elation from being told that you “won” to the intense reality of So. Much. Debt is a roller coaster. 2 years after my house buying, my garden is still a bit of a shambles, but it’s home.

    I’ve been loving your blog for a while now, I am in Australia, so I have to store all your recipes upside down so the seasons suit me better. We’ve had a realyl mild start to our Spring on the West Coast, so I will probably give this recipe a try on the weekend anyway!ReplyCancel

  • Fresh and Foodie18/10/2013 - 11:26 am

    I am dying over this photography. I’d seriously hang that soup on my wall. Wow.ReplyCancel

  • Stacy18/10/2013 - 2:44 pm

    Priorities! Savings! Adulthood! It’s tough stuff, this living-life business. I’m with you. Every time things seem to be running smoothly, or the hard stuff has been sorted out momentarily, something new comes up. Good thing we have soup, and soothing tasks like gardening, and mothers and mentors to push us to be a bit more bad ass ourselves. xoxoReplyCancel

  • Jacqui18/10/2013 - 5:07 pm

    We bought our house about 1 1/2 years ago. Our house is pretty old too and your yard sounds just like the disarray that ours was in! But it’s coming along, inside and out. It always seems daunting the tasks to do, but I still get excited every time we start something new. Gorgeous soup!ReplyCancel

  • sandra18/10/2013 - 8:24 pm

    I made this dish and it was fabulous – you can see mine over at meadowscooks.blogspot.comReplyCancel

  • ara20/10/2013 - 10:34 pm

    Just made this for my mom last night with curry powder instead of plain turmeric and it was amazing! She asked for the recipe and I can’t wait to make it again :) Thank you!ReplyCancel

  • […] while other lentils will get a bit mushy. At the top of my “to try” list is this leek fennel apple and walnut soup, also from The First Mess. The unique flavor combination (not to mention the gorgeous photo) caught […]ReplyCancel

  • Ian11/11/2013 - 9:56 pm

    Great story and amazing photos you post on your blog. This recipe in particular looks like something that will taste amazing this time of year. It’s funny how the palette changes with the seasons. The flavors of apple, fennel, and leek are so bold yet seem to complement each other well. Can’t wait to make this!ReplyCancel

  • Diana15/11/2013 - 8:07 am

    I saw this recipe in my inbox and made it the same day. It’s a lovely soup and my husband enjoyed it very much. I topped it with home made croutons!ReplyCancel

  • slywlf15/11/2013 - 10:12 am

    Oh my that was fun – and funny! And I can so relate to the panic/elation conundrum, as I am in the final stages of selling my home/business of 10 years and moving to a serious fixer-upper with a dear friend who has been my rock since my husband died. She sounds a lot like your mother – a dynamo who never says never ;-)
    I was referred here by 101 Cookbooks and I’m so glad I came! Sounds so delicious – you now have a new RSS subscriber ;-)
    As for turmeric staining – hoo boy don’t I know it! I was turned on to warm turmeric milk by another site, and quickly discovered how that stuff will stain anything it comes in contact with! The one thing I have found that helps is as soon as you can pat a paste of baking soda and water on the spot(s) and leave it. Success will depend on the material involved; stainless steel and glass will eventually come clean – plastic and counter laminate …. not so much – oh well – I like yellow ;-)ReplyCancel

  • Audrey15/11/2013 - 5:00 pm

    I just made this. I used roasted almonds instead of walnuts, and added a parsnip instead of leeks, stirred in some kale at the end, then topped it with a bit of honey, pepitas and greek yogurt and a dash of curry powder. Soooo delish! Thanks for the inspiration.ReplyCancel

  • teague17/11/2013 - 2:45 am

    Your mom sounds awesome! It’s always nice to have someone to share some tough love every once in a while, and then a big bowl of soup to cheer you up after! Looks delicious!ReplyCancel

  • Haley - egginon23/11/2013 - 8:30 pm

    Wow this looks so so delicious! Perfect for chilly fall days!ReplyCancel

  • […] The original recipe I found here. I tweaked it a bit. […]ReplyCancel

  • […] This flavour combination sounds fantastic: leek, fennel, apple, and walnut soup  […]ReplyCancel

  • Katie @ Whole Nourishment30/11/2013 - 2:09 pm

    I made this for lunch today to go with a beluga lentil salad. It was simple to throw together and so delicious. The walnuts add a wonderful body and the yellow color from the turmeric is beautiful.ReplyCancel

  • Bartek14/12/2013 - 4:13 pm

    Today was our first major snowfall here in Toronto. This soup was warming and it reminded me of autumn, although excited for tobogganing and the winter like, this was lovely :) Thank you.ReplyCancel

  • […] Suppe war eine Lauch-Fenchel-Walnuss-Suppe, die ich am Dienstag schon gekocht hatte und die ich zusammen mit ein paar extra Adukibohnen in den […]ReplyCancel

  • […] Leek Fennel Walnut + Apple Soup with Turmeric by, The First Mess […]ReplyCancel

  • […] leek, fennel, apple + walnut soup with turmeric – a bright yellow and comforting wintry dish perfect for warming our guests […]ReplyCancel

  • […] Leek, fennel, apple and walnut make up the simple ingredients in this vegan meal. (via The First Mess) […]ReplyCancel

  • Ellen Lederman13/07/2014 - 3:09 pm

    I just discovered your blog when I searched for vegan recipe using fennel (Trader Joe’s had two bulbs for $2.49). Wow! This soup was fantastic. So gourmet and unique. I saved a few pieces of the leeks and fennel to float in the soup so it wasn’t all pureed and roasted the leeks and fennel in the oven before putting them into the soup. Soup is so healthy, with the veggies, walnut, and turmeric (almost felt I didn’t have to take my turmeric supplement after having this for lunch!).

    I’ll be back to visit..often. You’re amazing—great writing and photography, along with fantastic-sounding recipes. You really have a neck for food styling/presentation….I tried to drizzle/swirl the maple syrup on top, but it just immediately fell down into the soup and blurred…what is the secret?

    Thanks so much for such a gorgeous and incredibly tasty labor of love…ReplyCancel

    • Laura Wright14/07/2014 - 8:55 am

      Hey Ellen! Thanks for your incredibly kind comment. And honestly I’m not sure what the secret is with maple syrup drizzling. Maybe I just had a really viscous batch or something?! I just pour it right from the bottle!
      Thanks again.

  • Terry04/08/2014 - 9:18 am

    Thanks for the recipe (I’ll add apple to the fennel/leek soup I am making today, and maybe some spices.) About turmeric: we have an ancient formica kitchen counter; I have learned not to stress too much about the turmeric stains, because they do indeed fade away over time—about 2 weeks.ReplyCancel

  • Andrea26/10/2014 - 5:47 pm

    Just made this soup for my family dinner, and even the picky eaters loved it! Thanks for the recipe – i have trouble knowing what to do with ingredients like fennel and leeks!ReplyCancel

  • michelle29/10/2014 - 9:52 pm

    I made this and thought it came out tasting a little acidic. Maybe adding milk or something creamy would’ve helped?ReplyCancel

    • Laura Wright31/10/2014 - 9:07 am

      Hi Michelle, I’m curious on why this came out acidic for you because there aren’t any overly acidic ingredients in this recipe. Perhaps the apple you used was a bit tart? Or maybe your turmeric was a bit more potent than mine and contributed to the bitter/acidic sensation? Either way, whenever I have an overly acidic food, I always try to combat that taste by balancing out with either a) more fat (this soup has the walnuts pureed right in, so this shouldn’t be necessary because they add to the fat content), or b) sweetness. Milk tends to be both lightly fatty and sweet, so this could help. Sorry that this didn’t work out for you this time and hopefully this reply helps a bit :)

  • Fennel | Balancing Glass Jars07/12/2014 - 6:18 pm

    […] with Fennel, Arugula & Lemon Leak, fennel, apple & walnut soup with tumeric Braised Fennel with Safrom & […]ReplyCancel

  • Jennifer Bell22/12/2014 - 8:01 am

    im about to make this. It has 2 of my favorite vegetables. I’m concerned about the walnuts. Do they blend to smooth consistency with the veggies? Sounds picky icky but I’m funny about crunchy things mixed into smooth. I’m thinking the nutty flavor will be great as well as nutrients.ReplyCancel

    • Laura Wright22/12/2014 - 12:36 pm

      Hi Jennifer, I used a high speed blender (Vitamix) to puree my soup, so mine was perfectly smooth. I’m not sure on results with a regular blender or food processor. I’ve seen some versions from people who made it on Instagram and it looks to have a little bit of texture from the nuts… If you’re a bit skittish on texture and you’re working with a more typical blender or food processor, I’d save some toasted chopped walnuts for garnish instead.

  • […] get bored with fennel. Raw in salads? Yes. Braised with leeks? Yes (and forthcoming on the blog). Puréed in soup? Yum. Caramelized and melted with a burrata pasta? Oh […]ReplyCancel

  • […] Leek, Fennel, Apple + Walnut Soup with Turmeric.  This soup from The First Mess is gorgeous! Plus! Code word: Turmeric. […]ReplyCancel

  • […] get a little creative, you can never get bored with fennel. Raw in salads? Yes. Puréed in soup? Yes. Caramelized and melted with Burrata pasta? Oh […]ReplyCancel

  • […] Leek, Fennel, and Walnut Soup […]ReplyCancel

  • […] get bored with fennel. Raw in salads? Yes. Braised with leeks? Yes (and forthcoming on the blog). Puréed in soup? Yum. Caramelized and melted with Burrata pasta? Oh my.While poking around the interwebs with the […]ReplyCancel

  • […] try new things and get a little creative, you can never get bored with fennel. Raw in salads? Yes. Puréed in soup? Yum. Caramelized and melted with Burrata pasta? Oh […]ReplyCancel

  • […] Leek, Fennel, Apple + Walnut Soup with Turmeric […]ReplyCancel

  • […] Leek Fennel Apple Walnut Soup […]ReplyCancel

  • […] Leek Fennel Apple Walnut Soup […]ReplyCancel

  • Kristen Summers20/10/2015 - 8:30 pm

    Amazing!!! Made this tonight after a tiring, chilling day at the farm and it was PERFECT!! my husband doesn’t even like soup (is that possible??) and he ate this right up. Thank you for this amazingness in a bowl :)ReplyCancel

  • Steve22/10/2015 - 4:10 pm

    Thanks for the warning on turmeric stains. It’s definitely an effective dye. This is a really creative soup by the way. Love your stuff.ReplyCancel

  • […] Leek, Fennel, Apple +Walnut Soup with Turmeric […]ReplyCancel

  • […] Leek, fennel, apple and walnut soup with turmeric (Just because I had chopped leek and fennel left and I had all the other ingredients for this soup. It was an impulse prep.)—very good […]ReplyCancel

  • […] Leek Fennel Apple & Walnuts Soup with Turmeric (Vegan, Paleo) from The First mess  […]ReplyCancel

  • […] Leek, Fennel, Apple, & Walnut Soup with Tumeric […]ReplyCancel

  • […] Recipe: Pickled Fennel Citrus Salad, Roasted Carrots & Red Onions with Fennel & Mint, Leek, Fennel, Apple & Walnut Soup with Turmeric […]ReplyCancel

  • […] Recipe: Leek, Fennel, Apple & Walnut Soup with Turmeric, Kohlrabi & Leek Soup, Sauteed Cabbage & Leeks, Simple Slow-Roasted Leeks […]ReplyCancel

  • RMC24/12/2016 - 4:01 pm

    Hi, I am about to make this. Do i read correctly that the green leaves are not included? Just the white and light green lower portion?? ThanksReplyCancel

    • Laura26/12/2016 - 2:26 pm

      Sorry to reply so late! Yes, you’re only using the white and light green parts of the leeks.

  • […] Leek, Fennel, Apple+Walnut Soup with Tumeric from The First Mess: The color of this soup alone is enough to make me want to dive in face-first. However, I do have some manners (thanks, mom and dad) so, instead I will dive in with a grilled cheese. Locavore tip: Use the dark green parts of the fennel to make your own vegetable stock for the soup! What’s that saying? Waste not, want not? Well, it’s true! […]ReplyCancel

  • Freya16/10/2017 - 4:19 pm

    This soup looks sooooo good! The colour alone is just amazing and I love the idea of mixing fruit in with a veggie soup – gives it a nice sweetness to undercut the savoury taste. I never really cook with fennel though, so wish me luck!ReplyCancel

  • Turmeric vs. Curcumin08/11/2017 - 12:42 pm

    […] Leek, Fennel, Apple, Walnut Soup With Turmeric – The First Mess […]ReplyCancel

  • Nicole04/02/2018 - 11:35 pm

    I’ve made this soup a few times and love it! I couldn’t find fennel one time and used celeriac and it was delicious! I’m making this again, but for someone who can’t eat nuts. Any thoughts on a substitute or should I just leave out the walnuts?ReplyCancel

    • Laura09/02/2018 - 12:05 pm

      I would leave out the walnuts and vigorously stir in a 1/4 cup of tahini after you’ve pureed the soup. The tahini will give it some body and a little bit of fat too, similar to the role of the walnuts.