Strawberry Rhubarb Jam

I have been so busy lately with work, barrel races, friends, family, working in the garden, and working out. This has created almost a stand still in my kitchen time. Kind of sad, trust me I know! However, I would not trade any memory I have this summer for time in the kitchen because I have enjoyed every minute of it. Even if I do get kitchen time, I have not had time to sit down and type up a post. Today, though, it is rainy, and I have no more plans for the day. Now I finally can post this recipe that I made a few weeks ago.

I have always been a lover of strawberry jam or any jam in general. I love fruit and being able to add a healthy fruit jam on top of a warm piece of toast just cannot be beat! I can remember how picky I was when I was younger with my toast. It could not be dark brown, but golden brown, and it had to be crispy. I would top it with butter, but the butter could not melt. If it did, it was no longer an amazing piece of toast (sad). Then I would spread homemade strawberry jam on top. Man, I loved that! My taste has changed though. Now, I am perfectly content with just some delicious jam and the degree the toast is toasted does not matter as much (thank goodness). I was a very opposite picky eater than I am now. Crazy how it has changed for the better.

I have wanted to have jam that I could have. All the jam in our freezer was made with sugar, so it would not be very nice for me to eat it. Thus, I decided to make some of my own with the natural sweetener honey! Also, since our rhubarb plant is finally growing strong again I decided to add some rhubarb. I have always been intrigued with the strawberry rhubarb combination but never actually tried it. I am sure glad I did! My family was glad too! This strawberry rhubarb jam is delicious and my whole family loves it. You could seriously just eat it out of the jar (no I have not done it, but I have been tempted). I hope you enjoy this jam because I sure do! And trust me it is not super tart!

Strawberry Rhubarb Jam 

Ingredients:
1 lb. strawberries, sliced
1 cup rhubarb, chopped
1/2 tsp. vanilla
1 Tbsp. lemon juice
1 cup high quality honey

Directions:
1. Place all ingredients into a medium size sauce pan over medium heat.
2. After the strawberries are soft mash with a potato masher or any other kitchen utensil you think will work. (If you want chunky jam do not over mash!!! Leave slightly large chunks as the chunks will become smaller as it boils.)
3. Bring to a boil and let simmer for 40 to 60 minutes, or until desired thickness. The longer it boils the thicker it will get.
4. Once the jam has reached your desired thickness, remove from heat and let cool.
5. Pour the jam into mason jars and store in the fridge.
6. Enjoy every bit of this strawberry rhubarb jam on whatever you like!

*This is fabulous on toast and would be great to top off ice cream or maybe a filling in a pie, turnovers, or a danish.

Chocolate Donuts the Perfect Sunday Breakfast

Fist of all, I do not understand why you can spell it doughnuts or donuts. There definitely should just be one name for these delicious treats. I am going to refer to them as donuts. I made these yesterday morning before we all headed off to church. I mean yes, there are donuts before and after services, but they are not healthy like these babies! Your probably thinking right now how can a healthy donut be good? Well, I am not sure why, but trust me they are scrumptious! 

These donuts are seriously delicious. My whole family loves them. Yes, even my dad!! They are nice and crisp on the outside but soft and cakey on the inside. So good! This is my second time around making them, and they were very easy to make. I mean I whipped the out before the 9 o'clock service with time to get ready and eat! So there are no excuse about time being a problem with these.



This time I topped my donuts with coconut, chopped pecans, and goji berries. Of course, anything goes here. I am personally a huge fan of goji berries, so that donut was my favorite! You could also switch up the glaze if you want. Maybe just a maple syrup glaze, peanut butter, peanut butter/chocolate, or a coconut butter glaze with honey and vanilla. The options are endless! The one thing that can't change in this recipe is the flour. It is mandatory that you use coconut flour because of it's properties in baking. Any other flour will make these donuts really dense and not the same overall. Hope you enjoy these! They are definitely worth a try! You actually might not turn back to your sugar filled donuts.

Chocolate Donuts
Recipe adapted from Detoxinista

Ingredients:

Donuts:
1/4 cup coconut flour
1/4 cup cocao powder
1/2 tsp. baking soda
1/8 tsp. sea salt
4 Tbsp. coconut oil, melted
3 eggs
1/3 cup maple syrup
1 Tbsp. pure vanilla extract

Glaze:
1/4 cup chopped dark chocolate or more if you want more glaze (I used six squares from 88% Endangered Species Chocolate Bar)
1/2 tsp. coconut oil
1/2-1 tsp. maple syrup

Directions:
1. Preheat oven to 350F and grease a donut pan with coconut oil.
2. In a mixing bowl, combine the dry ingredients. Set aside.
3. Combine all the wet ingredients in a small bowl and then pour into the dry ingredients.
4. Whisk until a uniform batter is formed.
5. Pour batter evenly into 6 donuts.
6. Bake for 18-20 minutes or until the donuts have risen and are firm to touch.
7. While the donuts are baking, prepare the glaze by melting all the ingredients together. Let sit until the donuts are slightly cool.
7. Remove from pan and cool slightly. Then pour/frost with the glaze.