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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.

 

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Fermentation Friday: Sourdough Pancakes

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Between these Sourdough Pancakes and the Soaked and Veggied Blender Waffles, my kids are totally in love with breakfast again! I haven’t heard a request for cold cereal in ages, and I couldn’t be happier.

[Read more…] about Fermentation Friday: Sourdough Pancakes

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‘Fast Food’ Breakfasts

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One of the main complaints about Traditional Foods meals is the amount of time needed to plan and assemble the meals. Sometimes it seems like every ingredient needs advance preparation. There are a variety of strategies to combat this problem. Making a menu plan with a preparation schedule is extremely important. Batch cooking tried-and-true recipes is another essential tool, to have leftovers or freeze the excess for another meal.

By far, the hardest meal to deal with for many is breakfast. It’s not that the planning ahead or cooking is difficult. The issue is that for most people, mornings are the most hectic part of the day. Many moms tell me they throw up their hands and give in to their children’s pleas for a bowl of cereal (with raw milk) when the alarm doesn’t go off or another mishap happens that cuts into the amount of time set aside to get ready. How many mornings have you had the dryer eat your clothing, the baby spit up on your only clean top or the wild hunt for the missing toddler shoe that got up and walked off by itself?

The best way I have found to circumvent these mornings is [Read more…] about ‘Fast Food’ Breakfasts

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Good, Better, Best- Choosing Meats

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As I stated with my first post in this series, I fully recognize that some of you have very tight budgets or only have access to mega-marts due to your locations. Others will have the funds and availability to choose the best of the best. Either way, this post isn’t to condemn someone who can’t pick the best of every option, it is to help you make the best decision you can with what you have, where you are.

This week’s installment is on choosing meats. This post is to help you decide what is the best option for your budget. This posting is my opinion, and after research, you might reach a different conclusion. If you do, please comment and share what you found and your reasoning. I’m always open to changing my opinion and updating this post if new or different information comes along.

The Choices

Best– Locally grown, 100% pastured, organic or ‘not-certified but organic practice’

Better– 100% pastured, organic or ‘not-certified but organic practice’ [Read more…] about Good, Better, Best- Choosing Meats

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Real Food Storage- Deep Pantry Principles for Traditional Foodists

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Our Food Storage 101 article on our website was so popular, we decided to expand it into a blog series! Over the next several weeks, we will walk you through the whys and hows of food storage, whether you wish to have a week or a year of food on hand.

Why Should I Store Food?

There are many reasons why people choose to practice some form of food storage, and none of them are wrong. So many people are concerned right now. Since I began working with food storage in 2007, I have seen many reasons to choose to stock a deep pantry.

  • You wish to be prepared for a hurricane, a snow storm or an extended power outage.
  • While you might currently have a stable job, you know that unemployment is over 10% nationally, topping 15% in some areas. A recent Gallup poll showed that under-employment was at 19%. You aren’t currently dealing with unemployment, but you’re concerned it might be around the corner.
  • You’re looking to wisely invest your tax refund, knowing that currently the rising price of food is outpacing the interest rate, so the purchase of bulk food at a discounted price is a doubly wise investment of your funds.
  • You are a family facing unemployment or struggling through under-employment, or you are facing the end of your unemployment checks.
  • You don’t wish to have to purchase food on a credit card if you’re unemployed.
  • You currently know a family who is forced to choose between food and housing or food and heat due to a limited income.
  • You’re not particularly interested in food storage, but you’ve decided that buying in bulk is the best way to cut your whole-foods based budget.
  • You have food allergies, and you know that you would not be able to sustain your family between the offerings of a food bank and food stamps should something happen to your income.
  • You have food allergies, and you desperately need to bring down the grocery bill.
  • Due to being self-employed, you would not qualify for food stamps in an emergency.
  • You hate shopping and would rather shop less, or you live miles from convenient shopping locations.
  • You wish to leave the food at the food bank for those who are less fortunate than you.
  • You’ve read about the potential looming food shortages from the floods in many countries and droughts this year. Multiple countries have suffered flooding or freak snow and freezing weather in the last few months, and their effects on the price of food has been in the news.
  • You’ve met a family who sustained themselves with their food storage after a job loss or other tragedy. If you are a forum member, you know that last year we sustained ourselves for eleven months on food storage while my husband went through unemployment.
  • You see the need to not be a burden on others should an emergency occur, so that those who are less fortunate or can not prepare can utilize the food banks without you also needing to go there. This creates less of a burden on the safety nets meant to help families through a crisis.
  • You are trying to return to a more sustainable food production cycle in your own family, beginning a homestead or a hobby farm.
  • You are looking to unplug from a modern life-style.
  • You wish to save money by only purchasing fresh and in-season.

In 2009, our family sustained a major hit in the form of income loss when my husband, along with 90% of his co-workers, were laid off. Three months prior, everyone in the company had taken a salary reduction in a move to delay those lay-offs. We knew it was coming, we just didn’t know the day. Thankfully, we had one year of food storage in place when the lay-off happened. [Read more…] about Real Food Storage- Deep Pantry Principles for Traditional Foodists

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Dollars to Donuts

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We recently had a day that needed a special breakfast but I was having trouble coming up with the right thing to fix.  I started brainstorming out loud with my better half, from across the room.  We both buried ourselves into Google on our respective computers, looking for a good recipe to try.  The word ‘donut’ fell out.  We both smiled.  We have had donuts only a couple of times since we went gluten-free.  I have purchased the Kinninnick donuts twice from the salvage for special occasions, when we could get a box for $1.  But I don’t like to use them often, because they contain ingredients that aren’t real food.

The ingredients in Kinninnick vanilla donuts are

Icing (sugar, water, glucose, vanilla), Sugar, White Rice Flour, Tapioca Starch, Water, Whole Eggs, Sweet Rice Flour, Palm Fruit Oil (non hydrogenated), Frutooligosaccharide, Yeast, Pea Protein, Egg Whites, Xanthan Gum, Fruit Concentrate (dextrose, dextrin, fibre), Salt, Rice Bran Extract, Cellulose, KinnActive Baking Powder (sodium acid pyrophosphate, sodium bicarbonate, pea starch, mono calcium phosphate), Glucono Delta Lactone, Sodium Bicarbonate, Nutmeg

Last time I checked, I wasn’t able to grow lactone or pyropho… pyra…… in my back yard.  Yeah.  And, for sake of comparison, here’s the ingredients in a Dunkin’ Donut:

Donut: Enriched Unbleached Wheat Flour (Wheat Flour, Malted Barley Flour, Niacin, Iron as Ferrous Sulfate, Thiamin Mononitrate, Enzyme, Riboflavin, Folic Acid), Palm Oil, Water, Dextrose, Soybean Oil, Whey (a milk derivative), Skim Milk, Yeast, Contains less than 2% of the following: Salt, Leavening (Sodium Acid Pyrophosphate, Baking Soda), Defatted Soy Flour, Wheat Starch, Mono and Diglycerides, Sodium Stearoyl Lactylate, Cellulose Gum, Soy Lecithin, Guar Gum, Xanthan Gum, Artificial Flavor, Sodium Caseinate (a milk derivative), Enzyme, Colored with (Turmeric and Annatto Extracts, Beta Carotene), Eggs; Crunch Topping: Sugar, Coconut, Yellow Corn Flour, Caramel Color, BHT (antioxidant); Glaze: Sugar, Water, Maltodextrin, Contains 2% or less of the following: Mono and Diglycerides, Agar, Cellulose Gum, Citric Acid, Potassium Sorbate (Preservative), Artificial Flavor; Apple Filling: Water, Sugar Syrup, Corn Syrup, Evaporated Apples, Modified Food Starch, Contains 2% or less of the following: Natural Flavors, Citric Acid, Sodium Benzoate and Potassium Sorbate (Preservatives), Salt, Cinnamon, Malic Acid, Nutmeg.

I don’t think I need to say much about that list, it speaks for itself.  And Krispy Kreme won’t even give an ingredient list online that I could find.  Just a statement that they don’t use trans-fats in their shortening blend.  Ahem.

So I set out to make healthy donuts my kids would love. [Read more…] about Dollars to Donuts

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