Book Vs Food Challenge!

In a way, I’m going back to basics because I think it was in 2018 that I posted about this idea. Here is how it works, or at least how I do it. It’s sort of like the liked this try this challenge, but with books and food. So, I will pick a book I love and share a food recipe that reminds me of it.

First Lines:

7:45 p.m.
Crying women are not my thing.
Okay, I know this is probably something that most men, if not all, say. And if there ever was a man who liked crying women, that’d be pretty damn concerning.
The thing is, though. I really don’t like crying women because I’m an empathetic crier. And though many women claim they want a sensitive man who isn’t afraid of their feelings, once they witness me cry… for the rest of my life, all they see me as: Liam Evans, crybaby.
Empathy shouldn’t be something that makes me feel ashamed. And yet… here I was—standing in front of Chloe Dyker’s front door for the last fifteen minutes staring at the illuminated doorbell but refusing to ring it.

The Ingredients

• Self rising flour– A flour blend that already contains salt and a raising agent (baking powder). Skip the expensive pre-packaged kind and make your own. If you choose to keep these donuts gluten free, use a tried and tested brand, like Dove Farms gluten free self rising flour. 
• Maple syrup– Adds sweetness and helps hold the donuts together. You can substitute this for agave nectar. 
• Coconut oil– Measured in its melted state. Use refined coconut oil to ensure there is no coconut flavor whatsoever. 
• Milk of choice– I used unsweetened coconut milk, but almond, soy, oat, etc. can all be used. 
• Chocolate frosting– Homemade 2 ingredient chocolate frosting. Make the frosting fresh so it will be still in a mostly liquid state, making it perfect to dip the donuts in! 

How To:

Step 1: Preheat the oven to 175C/350F. Lightly grease a 12-count donut pan (or 2 6-count pans) and set it aside.

Step 2: In a large mixing bowl, add your sifted self-rising flour. Slowly add your coconut oil, maple syrup, and coconut milk and mix very well, until a thick batter remains.

Step 3: Scoop out the batter in the greased donut pan(s). Lightly wet your hands and form the dough into a donut shape. Bake for 13-17 minutes (mine needed around 15) or until the donuts have risen and a skewer comes out clean.

Step 4: Allow cooling in the donut pan for 5 minutes, before transferring to a wire rack to cool completely. 

Step 5: Once cool, dip each donut in the chocolate frosting. Allow frosting to set in the refrigerator, to firm up. 

Prep Time: 5 minutes Cook Time: 15 minutes Total Time: 20 minutes Servings: 12 Donuts Calories: 125kcal

Nutrition Value:
Serving: 1serving | Calories: 125kcal | Carbohydrates: 19g | Protein: 3g | Fat: 5g | Sodium: 29mg | Potassium: 56mg | Fiber: 1g | Vitamin A: 1IU | Calcium: 44mg | Iron: 1mg | NET CARBS: 18g

Recipe Link Here

Goodreads Link Here

In a roundabout way, Adam reminds me of me, which is why I think I enjoyed the story more. When it comes to the recipe, it looks easy and yummy.

Alex