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.

Banana Banana Bread

I buy a lot of bananas, and this recipe is perfect for those few that get ripe a little too quickly by the end of the week.

Original recipe here!

INGREDIENTS

• 2 cups all-purpose paleo flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup avocado
• 1/4 cup honey
• 1/4 cup xylitol
• 2 eggs
• 2 overripe bananas

Baked it for an hour in the oven on one notch under the middle. The crust was my favorite part! Enjoy!

Strawberries & Cream Muffins

I still have many pounds of strawberries left (my little fam picked 15 pounds! on Tuesday), so I had to find another delicious recipe to try. These muffins are perfect for Mother’s Day brunch! 

Original recipe can be found here.

INGREDIENT REVISIONS

• 4 eggs
• 2 cups white sugar

I used 2 tablespoons stevia, 1/4 cup pyure sweetener, and 1/2 cup xylitol.

• 1 cup vegetable oil

I used equal parts coconut oil.

• 1 teaspoon vanilla extract 
• 4 cups all-purpose flour 

I used equal parts of my homemade paleo flour.

• 1 teaspoon salt 
• 1 teaspoon baking soda 
• 2 cups sour cream 

I used equal parts whole fat yogurt.

• 2 cups blueberries

I used equal parts strawberries.

The recipe calls for a bake time of 20 minutes, but I recommend 23-25 minutes. Use your best judgment! Enjoy!

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!