4.28.2015

Beauty Bag: The Three Things I Can't Live Without

Whenever the weather can't decide what the heck it's doing - like right now - my skin flips out. And this is not a minor little thing... oh, no. This usually leads me down a two- to three-week period where my skin is seemingly going through a full-fledged mental breakdown. It hits the three best (*sarcasm*) stages of skin problems. At first, it gets excessively oily - this is generally normal for me whenever it begins to get a bit warmer out. It's typical, and seems like there's an easy-enough solution: alternate products and / or scale back so that I'm not as heavy-handed. Okay, this we can handle.

And then, my skin starts to break out from all the newly-accumulated oil on my face (and possibly also the lack of product - is it a thing for your skin to go through withdrawal?!). So appears a pimple here and there. But that's not all! Once or twice, it's even erupted into tiny red bumps that are hot and itchy (terrible). This doesn't last for longer than a day or so, but it's still relatively disconcerting whenever it happens. Then, there are more pimples, which seem to develop overnight. I can typically fix all of this by just leaving my skin alone - fighting myself from touching it, and not poking or prodding or popping. Treating it normally, and applying my regular serums and oils as well as a night mask to get in those vitamins, this usually works gets under control relatively easily. Phew.

As a finale, there's the dry period. After the seasonal warmth and humidity from the spring showers makes everything oily, another cold front moves through New York, and my skin gets confused again. Wait, I picture it saying, I thought we were done with this? Yeah, I did, too. Le sigh. The cold air that whips around the buildings smacks me in the face and dries me out all over again. And, on some fun days (*more sarcasm*), that leads to peeling and chapped lips and cheeks. Whenever that happens, I break out the big guns in the form of healing creams, which seem to be the only thing that keeps thirsty skin happy.

For these reasons, the below three skincare treatments are the three things that I always keep on-hand for spring skin emergencies. I'll preface by saying, though, that my skin is pretty damn close to being back under control now.

1. Boscia Tsubaki Beauty Oil ($46). It's so hard to find a well-rounded oil that's lightweight enough to take on spring weather woes, but this one definitely leads the pack. It's filled to the brim with fatty and omega-3 acids, which help to prevent signs of aging while protecting against free radicals. I never though I would be the person to religiously apply an oil, but I put this on after every single face wash. I swear, my skin has never been so glowy and plump, and I have a hunch that this beauty oil is packing a major punch.
2. Origins High-Potency Night-A-Mins Mineral-Enriched Renewal Cream ($41). I apply this almost every night for a few different reasons. One: it smells amaaazing and makes my skin feel luxuriously soft afterwards. Two: I always wake up in the morning looking and feeling refreshed. It's a miracle! Finally: it's always good to treat my skin well, with vitamins C, E, and H, as well as time-released minerals in the mix. I used to avoid night creams like this when I had acne, but not this one - it usually clears them up completely by the next morning.
3. Medicine Mama's Sweet Bee Magic Healing Skin Cream ($20). This tub of amazingness never (never ever) leaves my purse. It uses a new healing compound that is created exclusively to provide antioxidant and anti-inflammatory effects while it soothes, heals, and hydrates. Even better? It's made using a sustainable process to harvest ingredients from bees while also protecting them and allowing them to thrive. Good enough for the bees, and good enough for me. I use it on lips, cheeks, eyelids, and anywhere else on my body that might be a bit dry or dull.

What are your go-to beauty products for unpredictable spring weather? Leave a comment below or e-mail us at hippieteaparty@gmail.com.

4.26.2015

A Happy Home: A Little Greenery

When I moved into my little apartment in Brooklyn, I truly didn't think I'd be there longer than a year. I postponed hanging any of my shelves, I refused to use nails or screws in any of the walls, and I for sure didn't bother to paint (I still haven't, actually). I took the space as it was, and I tried my best to buy furniture that I could take apart and put back together as easily as possible for the next move. In other words, I prepared to be an urban nomad.

I think a lot of New Yorkers do this - they mentally prepare to leave a space as soon as they enter it. This can be done for a number of reasons: the rent becomes too high year after year, the area changing shape over a year can make the neighborhood unreliable, or the ever-present problem of roommate disagreements. I did it, though, because I didn't trust myself. I didn't trust that I could be happy in one place and stay there for longer than a year. So, by default, getting a plant was totally out of the question. You know that scene in Breakfast at Tiffany's where Holly Golightly says that she refuses to name the cat until she can find a place that makes her feel as safe as Tiffany's does? That, in a nutshell, was me. 

Now that I've stayed in the same apartment for going on almost six years now (that's basically forever in New York years), it's difficult to imagine what my space would be like without my own little furball, Shep, and at least one plant that resides on honest-to-goodness, attached-to-the-wall shelves. Shep, as adorable as he is, makes it hard to keep more than one plant around, but we're working on training him to not eat leaves and to refrain from digging in the dirt. Le sigh. That being said, I'd love to be able to work with an interior garden eventually. It's something I've been thinking about a lot since discovering The Sill, a New York plant-lover's paradise that posts the most drool-worthy pictures of interior styling with the best greenery on insta - from big statements trees to teeny tiny succulent arrangements.

So, inspired by that, I gathered some interior plant decor porn for all you other nature nerds out there.

4.25.2015

Five Things: Sunsets Lately

It's been a while since I've been able to post pictures of some truly amazing sunsets. That's a real shame because I love them so, so much (so much). I always try to find the time at the end of the day - no matter where I am or what I'm doing - to take a moment and enjoy the living colors splashed across the New York City skyline. It reminds me, on a small scale, that nature is still all around me, even in the concrete jungle. And, as someone who yearns to be out in the woods, on a mountaintop or a faraway secluded beach, it's easy to forget that in the most urban of places, mother nature can still put on a show and make sure you know who's boss.

Now that the weather has started to clear up (knock on wood for no more snow) and the spring season is finally upon us, there have been some kick-ass sunsets lately, so I wanted to share them, per usual. If summer is going to be as hot and muggy as it's predicted to be - making this Florida girl very happy if so - I'm sure there will be many more evenings that have ideal cloud cover for creating these masterpieces. And while I love a good sherbet-hued ombre kind of night, there's something truly spectacular and inspiring about those moments when the brights come out to play - from neon pinks and rich oranges to vivid yellows and deep ruby reds.






As always, keep an eye on my instagram for more sunset imagery... because you know I can't resist posting another sunset picture.

4.24.2015

The Rabbit Food Diaries: Sugar Dreams

For the last few weeks, I've been posting new recipes on Friday nights. But, after last night, I feel maybe I should take a tiiiny bit of a break (just for a week or so, let's not get too crazy). I've been on The Rabbit Food Diaries regimen for a little over two months now, with roughly two and a half months left to go. And during the past two months - and even for a short two-weekish stint before it began - I've been good as gold. Let me be clear that it's been hard; for someone who was used to biweekly meals of BBQ pork and fried chicken, going without has definitely been a topsy-turvy adventure of sorts.

And now, even moreso lately, I've been trying to be even better about avoiding certain foods, especially sugar. It's excessive of me, maybe, but I've still been having the angriest cravings for chocolates and sweets, so I thought, maybe if I just cut it out entirely then I'll stop thinking about it altogether. And it's been sort of working... until last night.

Marie Antoinette, 2006
Last night - I kid you not - I dreamt that I was binge eating sugar. Shoveling it, quite unladylike in fashion, into my mouth. It started out normally enough - at first I was eating one of my mother's best cookies ever (a family recipe). And then I had another. And another. And then I moved on to candy (mainly Easter candy, from what I can recall - there were special Easter Reese's and SweeTARTS for sure). From candy I moved onto cakes (red velvet and butter-cream, OMG) and then I started eating just straight brown sugar, in chunks, right from the bag. Spooning the sugary chunks into my mouth. Needless to say, I woke up in a sweat.

I've heard of this before. I've read about people who go on drastic diets having very vivid dreams about certain foods - and sugar is one of the biggest contenders. In any case, this dream was so clear and so lifelike that today, when cookies were delivered to my office, I almost fainted. I was able to fight off the demons of sugar-dreamland and denied myself a cookie or five, but my brain is so tired from having to constantly say no to myself that I'm looking forward to a quiet Saturday in Brooklyn, far away from packaged sweets and deliverable cookies, and closer to kale, peppermint tea, and broccoli.

Has anyone else out there ever had food dreams? What was the recurring one or the one that had the biggest impact? Leave a comment below or e-mail me at hippieteaparty@gmail.com, I would love to know I'm not alone in this.

4.17.2015

My Recipe Book: Nutty Chia Seed Pudding (Vegan, Gluten Free)

As a planner, I live for recipes that I can make in advance. One of my all-time favorites to prep a day ahead of time now? Chia. Seed. Pudding. I'm a total convert.

There are a number of different reasons to list out as to why I love making this schtuff so very, very often. First, y'all, who doesn't like pudding? Pudding is a universal language. After the fact that it's pudding and, well, pudding is the greatest, specifically chia seed pudding is awesome in that it's translatable to every meal. I've eaten it in the morning for a quick to-go breakfast in a mason jar (hipster, that's how we roll in Brooklyn); I've eaten it at work as a snack to get me through my afternoon slump, as well as before lunch if I'm starving (which I usually am); And, to make a confession that might sound strange, I've even eaten it as dessert because it's just that damn good. The fact that it's delicious would be good enough for me, but a jar of chia seed pudding should be valuable to anyone and everyone because of the amazing health benefits that come along with it.

Chia seeds are a bonafide superfood, y'all. They're like the Wonder Woman of seeds. These itty bitty seeds were used by ancient civilizations (namely the Mayans and the Aztecs) for their energy-giving properties - and there's no secret as to why that is. Chia seeds are packed to the brim with omega-3 fatty acids, fiber, and quality protein with essential amino acids, making them unbelievably nutritious. On top of that, they're world-renowned for their high levels of antioxidants, which can not only improve your skin, but can also help prevent cancerous cells from forming.

Nutty Chia Seed Pudding (Vegan, Gluten-Free)
A "recipe" (set it and forget it) crafted by yours truly. Feel free to look up other flavor combinations, I also like this one from Living Sweet Moments and this one from I Heart Eating. 


Ingredients:
- 1/2 Cup Cashew Milk
- 1/2 Cup of Almond Milk, Unsweetened
- 1/2 Cup Coconut Milk
- 1/3 Cup of Chia Seeds
- 1 Tablespoon of Coconut Flakes, Unsweetened
- 1 Teaspoon Organic Pure Maple Syrup
- 1/2 Teaspoon of Vanilla Bean Seeds (or Pure Vanilla Extract)
- 1/4 Teaspoon of Pink Himalayan Salt
- Assorted Nuts to Garnish

Instructions:
1. Put all of the ingredients except nuts into a mason jar that has a lid.
2. Stir the ingredient mixture until fully combined, and screw the lid on tight.
3. Leave the lidded jar in the fridge overnight (approximately 6 to 8 hours) - you'll know you're good to go when the chia seeds have absorbed the majority of the liquid, and is a creamy consistency.
4. Slide a few large spoonfuls into a bowl (or eat straight from the mason jar) and top with nuts.
5. DIG IN.

Pudding-tastic. If you make some Chia Seed Pudding (CSP from here on out maybe?), please let us know - shoot us an e-mail at hippieteaparty@gmail.com or jot down a comment, telling us what flavors and ingredients you used.

4.16.2015

Beauty Bag: HANA Organic Skincare Eye Oil

I'm so protective of the area around my eyes. I have chronic dark circles that creep out whenever I don't get enough sleep or at the slightest sign of stress. The skin is thin and sensitive, so I try my best to take care to only use the least aggressive products. In the past few months, I've been using a few different face oils, creams, and serums, but I've yet to find an eye base oil that I felt loyal to. Until now.

I fell in love with HANA Organic Skincare when I found out about them through an introduction by the people over at Orange Harp. Orange Harp is a shopping app by artisans and brands that carries unique, high-quality products - like HANA - that support a socially-conscious lifestyle. HANA initially struck me as interesting because they provide gluten-free and vegan products, which are TRFD-friendly with clean, organic ingredients. Each product from HANA is handmade and crafted in small batches that help to ensure freshness; because of that, I had a hunch that this eye oil would be worth it's weight in gold. Actually, though, it's kind of a steal compared to other eye oils on the market today at only $40 (seriously, though).


I use just two drops of this gently soothing oil twice a day - once in the morning right when I wake up, and again at night immediately before bed. It absorbs evenly, is never too oily, and wears well with makeup over it. And I can't be too certain, as I've only been using it for a week (nothing scientific, no official tests done), but I swear that my under-eyes look almost radiant. Looking at the ingredients, it's easy to see why - the ingredients are not only pronounceable, but are also fairly familiar to those of us involved in the organic and holistic beauty scene. Jojoba Oil, which provides a great base, never leaves an oily residue. Rosehip Seed Oil, which is high in essential fatty acids, is used to rejuvenate, soften, and heal skin that's damaged. Unrefined Vitamin E serves as an antioxidant that preserves and protects. And finally, Rose Essential Oil, an amazing skin-cell regenerator, is ideal for environmentally damaged skin.

Wrapping up here, because I could talk about this forever. HANA not only creates amazing product, but they're also incredibly socially and environmentally aware. They have a low carbon footprint, and work hard to create products are free of parabens, perfumes, and synthetic preservatives, as well as being gluten-free, vegan, and non-GMO. All the glass bottles they use for packaging are recyclable, while the trial-size packaging is made from BPA-free plastic. They've also partnered with Beauty without Bunnies to ensure that they are 100% cruelty-free. Their products are plant-based, that come from sourcing ingredients via farmers who have specific standards of organic farming, as well as fair trade practices and sustainability. Hell, they even print their marketing materials on recycled paper and have packaging created from unbleached, 100% cotton bags that are all made here in the USA.

So, on top of having an amazing line, they've clearly thought out their own high standards as far as the business of beauty is concerned. A feel-good eye oil just in time to celebrate Earth Day? Yes, please.

FYI: This product was given to me for review by HANA Organic Skincare c/o Orange Harp. All opinions are my own, as always.

4.14.2015

Season Staples: The Catskills Getaway, Take Two

On Sunday, I got ants in my pants, and I just couldn't wait to share some pictures with y'all from our Catskills trip this past weekend. As an avid photographer when away from the city (okay, in the city too, just an avid - and amateur - photographer in general), I captured a borderline-embarrassing amount of images. So, please pardon the overshare of photos.

Now, we've been to the Catskills a few times before, and each trip we make an effort to try and stay in a new area. I'm still very much exploring the Catskills regions, and I think - much like New York - you have to get to know which areas suit you the best in order to perfect a regular "getaway" vacation. We've stayed in Mount Tremper, in Downsville, and most recently in Palenville. And with each new location, we've found amazing little treasures that always make the trip worth it. With Earth Day coming up (April 22nd, mark your calendars if you want to be a super-hippie), it seemed the ideal excuse (read: an excuse, any excuse) to get into some nature, and so we seized the opportunity, driving out of the city as soon as we could get ourselves away on Friday afternoon.

While in Palenville, we stayed at an incredible AirBnB cabin that's situated on the side of a hill overlooking a breathtaking panoramic view of rolling mountains in the distance - reminding me so much of my beloved Blue Ridge Mountains in North Carolina that I almost couldn't stand it (almost). Each morning as the sun rose, we had a picture-perfect view - and while Saturday morning was a little underwhelming because of cloud cover, Sunday morning blew us away with an ombre of the warmest layers of bright rouge, rich marigold, soft lavender and grey-blue. And, of course, a trip to the mountains would not be complete without some sort of fire, this time built inside a fantastical cast iron wood stove (straight out of a novel, seriously). The whole cabin was so warm and cozy that we played card games, sitting on a rug in front of the embers until we were simply too tired to function.

Oh, and I should probably talk about the winding mountain roads that led past waterfalls like Kaaterskill Falls, which (by the way, no big deal) happens to be one of the largest dual cascade falls in the state, as well as in the Northeastern United States. And then there's North-South Lake, which was still partially frozen-over at the time of our arrival, providing a unique view of deep blue waters under bright white ice, a single layer of rich green pines, all topped with fluffy white clouds and an even bluer sky. As an end note, I'm falling more and more in love with the Catskills each new time we visit. I can't wait to go again when the foliage is turning in the fall season (really, though, I just think it sounds so novel and romantic to go anywhere as the "foliage turns").








Of course, if you ever want to follow along on the adventures, click through to instagram (@hippieteaparty) and tag along!

4.12.2015

When Nature Calls

It's always necessary for me to get away from the city after a few months. I've discovered in the past couple of years that I'm a wood nymph at heart, and I feel most at home when hiking through rocky terrains with blue skies above and alpine views in the distance. These are the moments that I treasure the most - exploring the great outdoors with dirt underfoot and fresh air in my lungs.

As many of you know from following along on instagram, I escaped the city and traveled out to the Catskills this weekend to Palenville, not too terribly far away from another cabin stayed at in Mount Tremper. I love this region because of the off-roads feel to it - the lack of cell service and the scattered "towns" (if you can even call them that) make for peaceful solitude, something that's pretty high on my list for things to seek out while on vacation. And, of course, Palenville did not disappoint. Snow-fed waterfalls peppered along swirling mountain roads, endless amounts of scenic overlooks with not one single skyscraper in sight - some city-dwellers may find it eerie being so far away from civilization, but for those of us who crave clean air and greenery in order to recharge our batteries, this is some kind of heaven indeed.

I wanted to share some pictures from the trip tonight - a little Sunday evening treat. More to come, (obviously), but can you honestly blame me for wanting to relive it all before re-entering the concrete jungle on a Monday morning? Nah, I didn't think so.







Happy Sunday, hippies! Sweet dreams.

4.10.2015

My Recipe Book: Stuffed Sweet Potato (Vegan, Gluten-Free)

Whenever I think about the foods I miss the most (candy, bread, fried chicken - the holy trifecta), I try my best to find substitute foods that have a similar taste to them. Candy can be easily replicated, yes, with vegan-friendly ingredients and gluten-free components; but whenever I want something naturally hearty and sweet, I reach for one of two things: beets or sweet potatoes. Given that I'm such a huge fan of potatoes in general, sweet potatoes have slowly become a staple in my new diet, TRFD. Like their distant cousins (the white potatoes), sweet potatoes can be cooked in a magical array of ways. But my favorite thing to do? Bake those suckers. Bake 'em just like a regular potato. And then load 'em up until you can no longer see what's underneath 'em.

And that's how the Stuffed Sweet Potato became my newest comfort food. The beauty with this "recipe" (if you can even call it that) is how mind-blowingly simple it is. Sautée whatever you want and throw everything into a dog pile of goodness once it's done. I regularly turn to black beans and garlic paired with mushrooms and onions that are tender and caramelized, and an additional sprinkling of pine nuts, but you could stuff it with quite literally anything - broccoli, corn, and vegan chili is another go-to for me, but I generally just use anything and everything I have in the fridge. Because I like to eat my sweet potatoes with kale - always - I briefly roasted a few leaves while the sweet potato was on it's last legs in the oven. They come out at the same time and you can just plop everything on a plate and dig in. Excuse me while I skip the table and cuddle up on the couch with this bad boy.

Stuffed Sweet Potato (Vegan, Gluten-Free)
A "recipe" (aka a hodge-podge of a meal) crafted from the remnants of my fridge. From yours truly.


Ingredients:
- 1 Large Sweet Potato
- 4 Tablespoons Olive Oil
- 1 to 2 Teaspoons Pink Himalayan Salt
- 1 Cup of Crimini Mushrooms, Quartered
- 1 Cup of Chopped White Onion
- 2 to 3 Garlic Cloves, Minced
- 1/2 Cup of Black Beans (I used canned)
- 2 to 3 Tablespoons of Pine Nuts

Instructions:
1. Preheat the oven to 400 degrees F.
2. Pierce the sweet potato's skin with a fork, stabbing it (just maim it, don't murder it it) several times on each side.
3. Line a baking sheet with foil, and place the sweet potato onto it, coating the little guy in 1 to 2 tablespoons of olive oil and 1 to 2 teaspoons of pink Himalayan salt.
4. Place it into the oven and let it bake for 45 minutes to an hour, or until soft. You can check it by using metal tongs to squeeze him while he's in the oven - he'll indent slightly and be squishy when done.
5. While the sweet potato is baking, warm the beans (I usually do this in a small saucepan on super low heat and stirring occasionally, but you can also do it in the microwave) and sautée the garlic, mushrooms, and onions in the 2 remaining tablespoons of olive oil. I usually then set them somewhere close to the oven with foil over them so they can stay warm until the potato is done.
6. Approximately 10 minutes before the sweet potato is done, grab your pine nuts and just toss them on top of the sweet potato in the oven while it's finishing up. They're going to get nice and browned and absolutely delicious.
7. Pull the potato out, and place on a plate, slicing it down the middle. Drizzle the inside with a bit of extra olive oil, and then get to stuffin'.
8. Pile in the black beans, then top with the garlic, onions, and mushrooms. Finally, scoop up the roasted pine nuts from the baking sheet and top the whole thing. Serve hot and dig in! 

And there you have it. If you enjoy, please let us know - shoot us an e-mail at hippieteaparty@gmail.com or jot a comment below, telling us what your toppings are your favorite. I'm a big fan of new ideas and new twists, and would love to see how y'all are sweet potato-ing.

4.03.2015

My Recipe Book: Cinna-Maple Doughnuts (Vegan, Gluten-Free)

Doughnuts are a major comfort food for me. Growing up with Krispy Kremes and Dunkin' Donuts around, there was never a shortage of 'em - from the classic glazed to marbled and sprinkled and cake and beyond. It was a glorious childhood, clearly. It's kind of a miracle I wasn't 800 lbs by the time I was shipped off to college. And, of course, coming up to New York, I was introduced to an entire world of artisinal doughnut flavors like those found at Doughnut Plant and Peter Pan Bakery. I mean, who doesn't love a good doughnut?! Don't answer that question actually - because if you do, I won't be able to hide the enormous question mark over my head, and a scream that I'd painfully have to internalize.

When I began TRFD, I was mainly scared about what that meant for my desserts. I love my sweet tooth, and I've never ever tried to hide it away or to not give it what it wants. Among my friends, I'm known for creating cookies, cupcakes, sweetbreads, and other deliciously glazed and tasty goods. One of the main reasons why "diets" have never worked for me in the past is that they often deprive you of these things - and I couldn't ever (in a million years) picture myself being able to pass up my favorite part of a meal.

As a result of that, over the past two months, I've been testing out recipes. I nailed a banana bread, got the pie thing down pat, aced a few batches of cookies, and even figured out how to re-create cookie dough with it's texture and taste. But, as I passed by a coffee / doughnut street cart the other day, my mouth started to water and I felt a deep, and a little bit angry, craving. It was a strong one, and I knew I couldn't deny it any longer. I needed to find a way to make a doughnut. And that's how I found myself in the nearest Bed Bath & Beyond buying a doughnut tin - this one - that my boyfriend other deemed "an aggressive purchase." Aggressive or not, it was so clearly necessary, and I think the recipe turned out perfect.

Cinna-Maple Doughnuts (Vegan, Gluten-Free)
Recipe adapted, minimally, from the perfection that is The First Mess - one of my favorite, favorite food blogs. Literally can't say that enough. They worked with the recipe from Baked Doughnuts for Everyone by Ashley McLaughlin.


Ingredients:
FYI, you will need a doughnut tin for this recipe. It's worth it, I promise!

For the Doughnut:
- 1/4 Cup Sweet Rice Flour
- 1/4 Cup Potato Flour
- 1/4 Cup Tapioca Flour
- 1/4 Cup Millet Flour
- 2 Tablespoons Almond Meal
- 2 Tablespoons Coconut Flour
- 2 Tablespoons Ground Flax Meal
- 3 Tablespoons Coconut Sugar
- 1 Teaspoon Baking Powder
- 1/2 Teaspoon Baking Soda
- 1/2 Teaspoon Salt
- 1/2 Teaspoon Cinnamon
- 1/2 Cup Unsweetened Almond Milk
- 1/4 Cup Unsweetened Applesauce
- 3 Tablespoons Roasted Almond Oil
- 2 Tablespoons Maple Syrup
- 2 Vanilla Beans (or 2 Tablespoons Vanilla Extract)

For the Glaze:
- 1 Cup Coconut Powdered Sugar
- 2 Tablespoons Maple Syrup
- 2 Tablespoons Almond Butter
- 3 Tablespoons Unsweetened Almond Milk
- A Dash of Cinnamon
- A Dash of Salt
- A Variety of Chopped Nuts (optional)

Instructions:
1. Grease your doughnut pan and heat up your oven to 350 degrees F.
2. In a large bowl, combine sweet rice flour, potato flour, tapioca flour, millet flour, almond meal, coconut flour, ground flax meal, coconut sugar, baking powder, baking soda, salt, and cinnamon. Mix well.
3. Take another large bowl and combine the almond milk, apple sauce, almond oil, maple syrup, and vanilla beans, whisking them together until fully integrated.
4. Combine the wet ingredients and the dry ingredients, and fold together until fully mixed - but don't mix for too long! I usually go a few spoon folds past when all of the dry flour is completely wet.
5. Using a spoon, add the mixture into the greased doughnut tin.
6. Bake the doughnuts at 350 degrees F for 20 to 22 minutes. They'll be lightly golden on top, and a little darker around the edges - and if you insert a toothpick, that sucker will come out clean.
7. Pull out of the oven and cool for 5 to 10 minutes. Then switch over to a cooling rack, and let cool completely in prep for topping with the glaze.
8. In a medium bowl, combine the coconut powdered sugar, maple syrup, almond butter, almond milk, cinnamon, and salt. Whisk until fully combined, adding more almond milk to thin out if necessary.
9. Take the cooled doughnuts, one by one, and dip them into the glaze so that the top is fully coated and dripping over the edges. Place them back onto the cooling rack with the glazed top upwards
10. Immediately coat one half of the doughnut with the chopped nuts, pressing the nuts into the glaze slightly.
11. Let sit for 5 to 10 minutes for the glaze to set, and enjoy! 

These babies are dreamy when paired with your favorite tea in the morning or late afternoon on Sundays. Now, go, eat your doughnuts, hippies. And be merry. If you try out this recipe, be sure to let us know how you like it! E-mail us at hippieteaparty@gmail.com or leave a comment below.
 
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