The Donut Experiment


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We all need a treat

When you are trying to eat well it does not mean you cannot have a treat now and then. I even recommend it, and for the record, I don’t like the term cheat meal or cheat day. Its a treat, so call it one. The recent project in the kitchen this week involved making donuts from scratch and attempting to make them fit a fairly strict protocol for a family member with MS and one of their close friends with Celiac. I can happily report mission accomplished, no negative side effects from the food and taste buds exploded. The donuts turned out to be better than most donuts I have had, I preferred the texture and flavor and they left me more satisfied even though the portion size of each donut was smaller than a typical donut. These are dairy-free, grain-free, and sugar-free.

Makes 12 donuts

Preheat the oven to 350F

Donut

1 cup almond flour

1/3 cup erythritol

1 tsp baking soda

2 tsp cream of tartar

1 tsp cinnamon

1/8 sea salt

3 Tb coconut butter, measured solid then melted

3 Tb coconut oil, measured solid then melted (melt the oil and butter together and reserve 2 Tb)

¼ cup coconut milk or almond milk

2 large eggs

1 tsp vanilla extract

Coating

1/3 cup erythritol

1 tsp cinnamon

2 Tb reserved oil butter mixture

In a large bowl, mix together the almond flour, erythritol, baking soda, cream of tartar, cinnamon, and sea salt. In another bowl, beat together ¼ cup of the coconut oil and butter mixture, milk, eggs, and vanilla extract. Slowly add the wet mixture to the large bowl stirring as you pour. The batter should have the consistency of a heavy cake batter.

Grease your donut pan with coconut oil. Use a large spoon to drop batter into each donut round. Each round should be about 2/3 full. Bake for 25 minutes or until dark brown and the donut edges start pulling away from the pan.

Wait until the donuts have cooled before removing them from the pan. Lightly brush the reserved oil and butter mixture on all sides of the donuts and roll them in a shallow bowl or plate with the cinnamon and erythritol mixture.

Gina & Nathan Marsala

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