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Friday, February 12, 2016

Double Chocolate Donuts

Oh Happy Day! It's Friday! 

We are moving into a pretty cold weekend ahead (-8° F anyone?) and dealing with the aftermath of a snowstorm here in New England. On Monday, we were snowed in. My husband worked from home, the house was a disaster, and I had to keep a very rambunctious 2 1/2 year old boy quiet while Daddy worked. What did Momma want to do on nap time? Bake. I wanted donuts. So I made donuts.

These are grain-free, and 21-Day fix approved IN MODERATION. They use coconut flour which also means you're going to have to use A LOT of eggs. In a lot of paleo baking with coconut flour, the final product will taste "eggy". I am proud and happy to announce that these do not. They are the BEST paleo donuts I have ever created. I used some sprinkles to make the tops cute on the chocolate ones, but this of course is optional. Tristan likes them because he's 2. I like them because I'm 25. It just works.

We are definitely going to make these again for valentines day. Perhaps we will make some donuts without holes and fill the center with strawberry jam.. Yum.. Lots of possibilities here. Let me know how they go!

 P.S...(I'm only posting the chocolate recipe... so you'll have to stay tuned for the vanilla bean when my cookbook comes out..)


Grain-Free Double Chocolate Donuts (Adapted from Elana's Pantry)
Serves 6-8

**You MUST bring all ingredients to room temperature for 2 hours prior to making these**
  • 1/4 cup coconut flour
  • 1/4 cup good quality cocoa powder
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon baking soda
  • 1 teaspoon vanilla extract
  • 4 eggs
  • 1/2 cup coconut oil, melted but cooled slightly
  • 1 teaspoon lemon juice (my secret ingredient)
  • 1/4 cup raw honey or maple syrup 
  • 1/2 cup coconut oil
  • 1/2 cup cocoa powder
  • 1/4 cup maple syrup
  • 1/4 teaspoon vanilla extract

Donut Process:

1. Preheat oven to 350° and grease a Wilton Donut pan with coconut oil or spray.
2. In a large food processor, combine all ingredients and blend until batter is smooth.
3. Pour batter so it fills about 1/2 of each donut mold.
4. Jiggle pan around a bit to even off the batter and bake in oven for about 12-17 minutes.
5. Remove from oven and let sit for 30 seconds. Quickly flip onto a cooling rack and cool for 1 hour before frosting.

Topping Process:

1. Melt coconut oil on the stove or in the microwave for about 25-30 seconds. While still warm, add the remaining ingredients and whisk until combined. Cool at room temp for 10 minutes.
2. Dip each donut in this topping and cool on a large baking sheet. Add sprinkles if desired ;-)
3. Store these in an airtight container for up to 5 days.

21-Day Fix Containers (Per Donut)
1 Blue
3 Teaspoons
1/2 Red 

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