You might as well get out your sweet tooth for what’s happening today. Look at all these sweet snacks. Most of them are sweet – literally.
So for most of you, summer vacation is over, beach days have ended. School has started. But there’s still time for snacking. Whether it’s a quick weekend trip, or a quick trip to the pantry – we can help you have a happy tummy.
Stop in to see our gluten free snacks – Sugar or Chocolate Chip Cookies, and the ever most popular Cinnamon Chips. Try a whole variety of Nut-Thin Rice Cracker – Sea Salt, Cheddar, Smokehouse and Pecan. Yes, yes, we have regular snacks too.
Pretzels of every shape, size and even Yogurt-Covered (in Raspberry, Blueberry, Strawberry, Cinnamon and Caramel).
Bi-Weekly Deli Specials
This sale runs for two weeks – until August 29th.
Virginia Ham – normally $5.69 – now $4.69
Lightning Jack – normally $5.59 – now $4.49
Farmers Cheese – normally $5.39 – now $4.39
ANNOUNCING – Donuts & Coffee – Saturday, September 16th
You won’t want to miss our annual delicious, fresh homemade 59¢ donuts coming Saturday, Sept 16th. If you’ve had them before, you can probably already taste them – Glazed, Pumpkin, Salted Caramel, and Allergy Friendly Pumpkin. 2017’s Surprise Flavor will be announced at a later date along with sales, and samples. Stay tuned!
And this year, The Coffee Steamer will be here too. Now we finally can have donuts and coffee together.
Mark your calendars and tell your tummies.
Healthy Pumpkin Donuts – Allergy Friendly
Ready in 30 minutes. Makes 10
In anticipation for Donut Day, I’m including my favorite donut recipe here. They’re yummy and kids LOVE them.
This is a LONG recipe, but hang in there, it’s not as bad as it seems. Plus, I’ve included my shortcut options at the bottom.
- ¼ cup almond flour or meal (for nut free replace with more oat, brown rice, or 3T coconut flour)
- ¼ cup brown rice flour
- ½ cup oat flour (the brown rice and oat flours are interchangeable)
- ½ cup tapioca flour (or other starch)
- ⅔ cup palm sugar (or brown sugar)
- 1 teaspoon cinnamon (optional)
- ½ teaspoon baking soda
- ½ teaspoon baking powder (corn free)
- ½ teaspoon salt
- ½ teaspoon guar gum
- 3 tablespoons flax meal or 1T chia meal mixed w/ 2 tablespoons hot water (or 1 egg)
- ¾ cup pumpkin puree*
- ¼ cup oil (melted coconut oil, canola or olive work)
- 1 teaspoon vanilla extract
*NOT available at The Country Cupboard.
- Preheat oven to 350 degrees.
- In a bowl, whisk together the pumpkin, egg or flax, sugar, oil, and vanilla.
- Sprinkle in the flours and then the baking powder, soda, salt, and guar gum. Whisk in, mixing well. The dough should be sticky at this point, and you have three options.
- Option 1: Place dough inside a pastry bag fitted with a wide tip, or make your own by putting the dough into a ziploc bag and cut a small diagonal hole in one corner. Squeeze a small tube of dough in a circular motion into the well-greased pan, slightly overlapping the ends.
- Option 2: Using more oat or brown rice flour, 2 tablespoons at a time, work in enough flour so that you can handle the dough without it sticking to your hands. Roll small snakes, about an inch in diameter and place in your greased pan, slightly overlapping the ends. This will make a slightly firmer donut (more flour).
- Option 3: Without adding more flour, plop a ball of dough onto the prepared cookie sheet. Use your forefinger to shimmy a hole in the middle (swirling your finger in a circular motion).
- Bake for about 10 minutes until firm. Let rest for a few minutes, invert and top/dip in the topping of your choice.
- Cinnamon & Sugar: Dunk in melted Earth Balance, or any allowed butter and sprinkle with cinnamon and sugar.
- Chocolate Glaze (via Simply Sugar and Gluten Free): Place ½ cup palm sugar (or brown), 2 tablespoons coconut milk, and vanilla to a boil. Mix in ¼ cup unsweetened cocoa powder and a dash of salt.
- Caramel Glaze (via Simply Sugar & Gluten Free): Melt ½ cup palm sugar (or brown), 2 tablespoons Earth Balance, and vanilla on the stove top. Mix in 2 tablespoons full fat coconut milk.
- Chocolate Ganache: Melt ½ cup dark chocolate chips w/ 1 tablespoon Earth Balance. Thin w/ non-dairy milk of choice to desired consistency, about 1 tablespoon, whisking until smooth.
*Tricks & Tips:
– Use 1 1/4 c. Meister flour to replace all the other flours. Omit the guar gum and use 3/4 t. baking powder.
– I make these with a flax egg and they hold together well.
– I use option 1. It’s a bit of a hand work out, but it’s easy clean up.
– I like these with Cinnamon and Sugar.
– I have donut pans if you want to borrow them.
– Funny thing – these taste better with gluten free flour verses wheat flour