Jul 9 2015

Grain-Free Chocolate Donuts/Brownies

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It seems like my kids are always bugging me for donuts, and although I think they have a consistency that’s more like cupcakes or brownies, I put them in donut molds and they think they’re donuts. I also make them in cupcake molds and call them cupcakes, and a brownie pan, and well you get the point. Regardless of what I call them, they’re always a hit.

They’re grain-free, low glycemic, and full of fiber and healthy fats so they can literally have them for breakfast and I don’t care.

The recipe calls for 5 eggs, so I’m afraid my vegan friends may have a difficult time substituting, but please try and let me know how it goes!

This recipe is from Kelly Brozyna’s The Paleo Chocolate Lovers’ Cookbook.

Wet Ingredients:

5 Eggs

1/2cup applesauce, no added sugar

1/2 cup honey

1/4 cup melted coconut oil

1 tablespoon vanilla extract

3/4 teaspoon liquid vanilla stevia

Dry Ingredients:

1cup almond flour

1/2 cup cocoa powder

1/4 cup arrowroot flour

1/4 cup coconut flour

1 teaspoon baking soda

1/2 teaspoon sea salt

Directions:

  1. Preheat oven to 350F and grease the doughnut pans.
  2. In a blender, purée the wet ingredients until smooth.
  3. Add dry ingredients to the blender and purée until smooth.
  4. Let the batter rest for about 15 minutes or until thickened.
  5. Transfer the batter to a large plastic food storage bag. Cut ½” off a corner of the bag and pope doughnuts into the pans.
  6. Bake for 12 minutes or until a toothpick inserted comes out clean.
  7. Let the cooked doughnuts cool in the pan for a few minutes. Run a spoon around the edges to loosen, and carefully remove the doughnuts. Let them cool completely on wire racks.

Those are her directions, but I skip 4 and 5 and just immediately pour the batter into whatever tray or mold I’m using.

 

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