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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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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

 

[Read more…] about Coconut Milk Yogurt

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Six Ways to Save Time in the Kitchen

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I often get asked how I determine how much time it takes to cook a recipe.  Normally, when someone asks this, they take longer on most recipes and want to know why.  Here are a few tips and tricks I use to streamline my time in the kitchen.

1.  Label Everything

If you don’t have to stand around trying to figure out which package of frozen meat blobs is the right cut, you waste less time.  Ditto for the identical looking white powder line-up:  tapioca flour, baking soda, baking powder, potato starch, arrowroot starch and xanthan gum.  No, you really won’t remember what that mystery blob is six months from now.  Label and date everything.

2.  Group like items together

I have a baking center set up in my kitchen.  [Read more…] about Six Ways to Save Time in the Kitchen

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Baby Steps- Transitioning to Traditional Foods in March

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Last year on the forum, we started a Baby Steps section to help people new to traditional foods. Each month, I will be posting those baby steps to the blog in case you’re wanting to start your own Traditional Foods journey.

For March, our theme is to begin reducing sugar intake now that we’ve upped the vitamin and mineral content of the meals.

[Read more…] about Baby Steps- Transitioning to Traditional Foods in March

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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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Curried Pumpkin Soup

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Jeff and I love this soup. The combination of pumpkin, coriander, coconut milk and curry is beyond fabulous. Don’t skimp on the rapadura, it offsets the spiciness and really makes the flavor pop.  This is a large pot of soup, it makes at least 12 servings.

Curried Pumpkin Soup
From the Menu Mailer

[Read more…] about Curried Pumpkin Soup

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