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Dollars to Donuts II- Chocolate Donuts

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For information on the pans and techniques for making these donuts, see our first post in this series, Dollars to Donuts. This recipe is grain-free and nutrient dense. There is one egg and over one tablespoon of fat in each donut, and the recipe has a low-sweetener option. I prefer making the low-sweetener variety using Nu Naturals Stevia. I get my stevia from Iherb.com. You can get a discount on your first order with coupon code KED184.

 

Chocolate Grain-Free Donut

 

Chocolate Donuts

1/2 cup coconut flour
1/2 cup cocoa powder
1/4 tsp baking soda
1/3 tsp salt
1/3 – 1/2 cup rapadura/sucanat and 1/4 tsp stevia or 1 cup rapadura (2 cups if your family has not adjusted to low-sugar)
6 eggs
1/2 cup coconut milk, dairy milk or water
1 Tbs vanilla extract
1/4 cup coconut oil, melted
1/4 cup butter, melted (or additional coconut oil)

Preheat your oven to 350 degrees. Generously grease your pan, if you are using stoneware, and set aside.

Sift together the coconut flour, cocoa, baking soda and salt. If you are using powdered stevia, sift this in as well. Set the bowl aside. In a separate bowl, whisk together the rapadura, eggs, milk, vanilla and oil. Whisk the wet into the dry ingredients. Add a little extra water or milk, if needed, to get the batter to come together and be wet enough to pour. Quickly pour into the greased pan- I made this easier by transferring the batter to a pyrex measuring cup so I could measure and pour without blobbing the batter all over the little divet-thingie in the pan. The coconut flour will absorb the fluid as it sits, so get it into the pan so it is easier to work with. Jiggle the pan a little to get the batter to level out.

Bake for 20-22 minutes, or until a toothpick comes out clean for a stoneware mini-bundt pan. For a traditionally-sized donut pan, the baking time would be reduced to 15-18 minutes.

Glaze- I make my donuts to be very low sweetener, then mixed a little powdered sugar with some cocoa, vanilla extract and enough unsweetened almond milk to make a glaze and drizzled it over.

 

This post is part of Monday Mania, Traditional Tuesdays, Tasty Tuesdays, Slightly Indulgent Tuesdays, Grain Free Tuesdays and Show Me What Ya Got.

 

Coconut Milk Yogurt

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Finally, the recipe so many folks have been asking for. Coconut milk yogurt with all real food ingredients! The CTF Facebook page has been excitedly waiting for this one while seeing my multiple posts and pictures on the progress of the recipe.

This recipe is from the Menu Mailer, Volume 4 Week 29. Please consider supporting our blog by making a purchase of a Menu Mailer subscription or buying some of the issues of the Back to Basics Menu Mailer series. Mailers contain the recipes, shopping list and prep schedule for 6 meals and one dessert every week.  We add extras such as this coconut milk yogurt as we develop the recipes.  The Mailer runs as low as $1 a week.  You can receive a free Menu Mailer that was published in January, 2011 if you sign up for our mailing list.

Coconut milk yogurt from the recipe as written, unstirred, incubated 20 hours.

 

The slightly tan color comes from using rapadura as the sweetener to feed the beneficial bacteria.  If you need a white yogurt, use honey.

 

Coconut milk yogurt
This yogurt is nicely thick, even when stirred

 

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Sugar and Immunity: Pumpkin Pie

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CTF is preparing for the Fall and Winter holidays by discussing how sugar and carbohydrate intake affect immunity and how you can help keep you and your children well through the festivities.  We will offer daily recipes at the bottom of each post.  We will return to the Bone Broth Marathon at the completion of this series.

These posts are longer than my usual, to-the-point-here’s-the-recipe posts.   If you’re just here for the recipes, scroll down.  It’s at the end of the post.

Insulin’s Effect On The Immune System

In the last post, we showed that when you consume carbohydrates or sugar, you blood glucose rises.  When glucose rises, a hormone called insulin goes up. Insulin is the hormone that allows the glucose to be taken up by the cells of the body so the blood level of glucose can decrease. Elevated levels of insulin discourages Vitamin C uptake by the cells, encourages the storage of fat and suppress the release of growth hormones, all of which leads to a depressed immune system.  It can also cause an exaggerated drop in blood sugar, called hypoglycemia. [Read more…] about Sugar and Immunity: Pumpkin Pie

Bone Broth Marathon: Leek and Sweet Potato Soup

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Leek by roboppy, on Flickr

Leek and Sweet Potato Soup is a yummy soup using bone broth. It is easy to make.  Leeks are in the onion family, but are milder.  They are one of my favorite vegetables.

In order to keep grit out of your meal, you have to wash leeks well.  They contain many layers and grow in sandy soil, so they often have sand trapped between the layers.  To prepare them for cooking, slice off the end and the tips then cut the leek in half length-wise.  Slice each length into thin half-moons and place into a large bowl of water.  Swish the leeks through a few changes of water until you see no more sand, then drain them and proceed with your recipe.

I like to serve a cup of soup to each family member prior to dinner to help get a daily dose of stock into them.  This is the best strategy for nights where I am not making a meal that is heavy with bone broth.
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Crock-Pot Rice Pudding

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Most people think ‘main dish’ when they think of a crock-pot.  But there are many side dishes, dips, desserts and even drinks that can be made in your slow cooker.

I like crock-pot desserts for Fridays I know I’m going to be tired.  For me, that’s just about every Friday during the school year.  It means all I have to do after dinner is dish up dessert instead of having to fuss with something on the stove when the kids want a hot dessert in the Fall and Winter.

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Good, Better, Best- Dairy’s Out, Now What?

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Last week, my dad was diagnosed with cancer.  I was pretty upset even though we fully expected the diagnosis.  After dinner that night, I pulled out a piece of dairy cheesecake and ate it.  It was comfort food, and this daddy’s girl needed some comfort.

If you follow my blog, forum or website, you know at one time I was severely allergic to dairy.  In fact, once I quit reacting to dairy, I totally lost my taste for it.  Yes, it does taste good, but I don’t crave it anymore.  I could take it or leave it.  The problem was that I didn’t leave it last week.  I suffered no (I’ll spare you the awful details) symptoms of my former intolerance.  Only one tiny thing happened.  I went from a size 6 to a 10/12 overnight.  The next morning, I couldn’t get one thing I owned over my hips or around my bust despite not feeling bloated.  That led to a good cry and me swearing off all dairy in all forms for a very long time.

I’m fine with that.

So what do you do when either you can’t tolerate dairy, there’s none locally that is raw or you can’t afford the good stuff?  I suggest [Read more…] about Good, Better, Best- Dairy’s Out, Now What?