Old-Fashioned Doughnuts

These yummy tasty treats are adapted from the excellent recipe by King Arthur Flour, and the substitutions came out beautifully. This is a wonderful base to so many doughnut possibilities; let me know in the comments where this recipe takes your imagination!

INGREDIENTS

• 2 tablespoons coconut butter
• 2 tablespoons ghee
• 1/4 cup coconut oil
• 2 tablespoons pyure sweetener
• 1/4 cup xylitol
• 2 tablespoons, 2 teaspoons honey
• 2 large eggs
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1 teaspoon ground nutmeg
• 3/4 teaspoon salt
• 1 teaspoon vanilla extract
• 2 2/3 cups paleo flour
• 1 cup canned coconut milk

INSTRUCTIONS

Preheat the oven to 425°F. Lightly grease two standard doughnut pans.

In a medium-sized mixing bowl, beat together the butter, oil, sugars, and honey until smooth.

Add the eggs, beating to combine. Then add the vanilla.

In a separate bowl, mix flour, baking powder, baking soda, nutmeg, and salt.

Stir the flour mixture into the butter mixture alternately with the milk, beginning and ending with the flour and making sure everything is thoroughly combined.

Spoon the batter into the lightly greased doughnut pans, filling the wells to about 1/4″ shy of the rim.

Bake the doughnuts for 8 minutes. Remove them from the oven, and wait 5 to 7 minutes before turning them out of the pans onto a rack.

Buttermilk Blueberry Breakfast Bake

U-pick blueberry season has arrived! I will continue to post delicious berry treats until I can no longer physically gather local ingredients. Enjoy my revised version from Alexandra Cooks!

INGREDIENTS

• 1-3/4 cups paleo flour, plus extra for sprinkling on blueberries
• 2 cups fresh blueberries
• 1/4 cup pyure sweetener
• 1/2 cup xylitol
• 1/2 cup canned coconut milk
• 1/2 tablespoon lemon juice or ACV
• 1/4 cup ghee
• 1/4 cup coconut butter
• 1 lemon, zested
• 1 large egg, room temperature
• 2 teaspoons baking powder
• 1 teaspoon vanilla extract
• 1 teaspoon kosher salt

INSTRUCTIONS

Preheat the oven to 350ºF. In a medium bowl, whisk together the flour, baking powder and salt. Set aside.

Pour 1/2 cup coconut milk and 1/2 tablespoon of lemon juice or ACV into a bowl with a spout, and mix well. Set aside.

Using a mixer and a large bowl, cream butter, lemon zest, and sugar until light and fluffy.

Add the egg and vanilla and beat until combined. 

Add the flour mixture to the batter a little at a time, alternating with the homemade buttermilk. In a small bowl, toss the blueberries in extra flour, and fold them into the mixture.

Grease a 9-inch square baking pan (or something similar) with butter or coat with non-stick spray. Spread batter into pan. Sprinkle batter with xylitol if desired. Bake for 35 to 45 minutes. Check with a toothpick for doneness. If necessary, return pan to oven for a couple of more minutes. (Note: Baking for as long as 10 minutes more might be necessary.) Let cool at least 15 minutes before serving.

American Flag Cake

Happy Memorial Day weekend!

If you’re looking for a sweet paleo-friendly treat to share, check out my strawberry cake recipe. 

Have a wonderful holiday, everyone!

Almond Butter Cookies

I wanted to make a cookie that tasted like childhood, but without all the added sugar! I love peanut butter cookies, they hold a dear place in my heart, but I wanted to try and revamp them a little bit. Here’s my almond edition!

INGREDIENTS

• 1-3/4 all-purpose paleo flour (recipe here)
• 1/2 teaspoon salt
• 1 teaspoon baking soda
• 1/2 cup coconut oil (I would’ve done avocado instead had it been available)
• 2 tablespoons pyure sweetener
• 1/4 cup xylitol
• 1/2 cup almond butter
• 2 tablespoons honey (or more!)
• 1 egg
• 1 teaspoon vanilla extract
• 2 tablespoons almond milk

Sift flour, salt, and baking soda in a separate bowl; set aside. Whisk together oil/avocado, pyure sweetener, xylitol, almond butter, and honey. Mix well. Add egg, vanilla, and milk until just incorporated. Add flour mixture in 2-3 sections. Shape into balls, place on cookie sheet, and bake for 8 minutes. Enjoy!

Recipe inspiration from here.

Lemon Cake Doughnuts

I love these doughnuts! After the diet change, I thought I would never use my doughnut pans again, and I am so glad I was wrong!
Here are my revisions from this recipe:

INGREDIENTS

• ¼ cup unsalted butter, melted

I used equal parts of soft avocado.

• ¼ cup canola or vegetable oil

I used equal parts of coconut oil.

• ¾ cup granulated sugar

I used 1 tablespoon stevia and 1/4 cup xylitol.

• 2 large eggs
• 2 tsp vanilla extract
• 1-2 tsp grated lemon zest (depending on your tastes)
• 1 cup buttermilk (or substitute regular milk)

I mixed 1 cup of canned full-fat coconut milk and 1 tablespoon of apple cider vinegar, and let it sit for about 15 minutes before using.

• 2⅔ all-purpose flour

I used equal parts out of my homemade paleo flour recipe you can find here.

• 1 ½ tsp baking powder
• ¼ tsp baking soda
• ½ tsp salt
• 1 cup fresh blueberries

I sadly had to omit the blueberries due to family preference.

Lemon Glaze:

• 2 cups powdered icing sugar

For homemade powdered sugar: 1-1/2 cups xylitol and 1 tablespoon arrowroot powder blended in a food processor. For this recipe I would double ingredients and store the remaining in a container.

• 1-2 tsp lemon zest

• 7-8 tbsp fresh lemon juice or milk (see notes)

I made the mistake of throwing the whole 8 tablespoons of lemon juice in immediately which resulted in me adding coconut oil and avocado to thicken. Oops! I actually loved the outcome though. Tastes just like summer!

All-Purpose Paleo Flour

INGREDIENTS

• 2 cups almond flour
• 1 cup arrowroot flour
• 2/3 cup coconut flour
• 1/3 cup tapioca flour

Combine flours, whisk together, and store in a sealed container. Use 1:1 with traditional all-purpose flour recipes.

Chocolate-Covered-Strawberry Cake

Oh how I’m loving these sweet summer treats. We picked these strawberries from our local farm today. I came home and began researching recipes to adapt and found this tasty treat here.

Revised ingredients are bolded.

INGREDIENTS

• 1-1/2 cups all-purpose flour, spooned into measuring cup and leveled-off

I used my paleo flour recipe you can find here.

• 1-1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 6 tablespoons unsalted butter, softened

I used equal parts of ripe avocado instead of butter.

• 1 cup plus 2 tablespoons sugar, divided

I used 1/2 cup of pyure sweetener and 2 tablespoons xylitol.

• 1 large egg
• 1 teaspoon vanilla extract
• 1/2 cup milk (low fat is fine)

I used equal parts of full-fat canned coconut milk.

• About 3/4 pound strawberries, hulled and halved

I decorated with strawberries to personal taste.

And that’s it! Follow according to the original recipe, and once cooled, it’ll be time to prepare the ganache! 😍

I only had cacao powder, so I winged the chocolate ganache. Once I tasted it I almost got mad that I’ve made it any other way. Here’s what I did:

Chocolate Ganache

• 7-1/2 tablespoons cacao powder
• 3-4 tablespoons avocado
• 1-1/2 teaspoons xylitol
• Stevia (to taste)
• 1/2 cup full fat coconut milk (or to desired consistency)

Mix cacao powder and avocado in mixer until well incorporated. If you notice some cacao powder isn’t mixing together, add more avocado. Add xylitol. Mix well. Pour mixture into a small saucer pan on low heat. Add 1/4 cup coconut milk and stir. It will be thick, add additional coconut milk to your liking. Taste and add sweetener (I sprinkled a little stevia) if needed.

I have tried gadgets, but my favorite chocolate decorator is still the ziplock bag and cut corner trick. It’s so easy to put an empty bag into a mason jar and pour, then cut the corner to desired width, and decorate. Can’t beat it!

I also don’t believe you can beat chocolate-covered-strawberries. Enjoy!