Wholesome R.D. Mom

Making Nutrition a Way of Life


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Chocolate Lovers Donut (grain-free, nut-free and dairy-free)

Last week, our area of North Carolina had a cold spell, leaving us with an inch and a half of sleet. This may not mean anything to you, but to North Carolina, it means we need to shut down the state. No school, no mail delivery, bare grocery store shelves…..and ultimately, no sanity for many parents. I’m being a little facetious, as I actually had a great time being cooped up in the house with my wonderful and crazy family. Because we didn’t have the usual morning hustle and bustle of having to get ready for school, packing lunches or grabbing a quick breakfast, we hung around in our pajamas all day (until we wanted to play outside on the ice), made some special treats and drank lots and LOTS of hot cocoa.

One of the mornings we decided to revisit a recipe I had left behind months ago…..a recipe for chocolate donuts. The recipe was yummy the first time, but needed a few tweaks to make it become an easy, go-to recipe that I’d be willing to share. This recipe ais grain-free, nut-free, and dairy free (depending on the type of chocolate used). However, I can assure you that even the pickiest of eaters with no dietary restrictions (eh, eh, em……my husband) enjoyed them! I am definitely a chocolate gal and often crave chocolate donuts. Therefore, I’m a happy lady to have a recipe to satisfy those times…..oh, and to share a little treat with my kiddos who would demolish the whole batch if they could. We hope you enjoy these delectable chocolate donuts as much as our family does.

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For the donuts:

Ingredients: makes 6 large donuts or 24 mini muffins (“donut holes”)

  • 1 large greenish-yellow plantain
  • 2 eggs
  • 1/2 tsp pure vanilla extract
  • 1/2 tsp cinnamon (optional, but it helps to hide the mild plantain taste)
  • 1/8 tsp salt
  • 3.5 oz semi-sweet chocolate or dark chocolate (often times 1 bar = 3.5 oz) OR you can use a heaping 1/2 cup of chocolate chips (my favorite brand is Enjoy Life which are allergen free)
  • 2 Tbsp coconut oil
  • 1/4 tsp baking soda

Directions: 

  • Preheat oven to 350° F
  • Peel the plantain and place it in a high speed blender along with the eggs, vanilla, cinnamon and salt.
  • Blend until the mixture is smooth.
  • Melt the chocolate and the coconut oil (or butter) together on the stove or in a microwave. Note: I have even skipped this step when using mini chocolate chips by just placing them whole in my Vitamix (just make sure you don’t forget the coconut oil).
  • Add the baking soda to the plantain mixture then spoon the melted chocolate and coconut oil into the blender while on low until the mixture is uniform.
  • Pour the donut batter into a mini muffin tin (for donut holes) or a donut pan.
  • Bake for approximately 15 minutes or until an inserted toothpick comes out clean (the time will be slightly longer for the donut pan).

For the chocolate coating:

Ingredients:

  • 1.75 oz semi-sweet chocolate (1/2 of a 3.5oz chocolate bar) or 1/4 cup chocolate chips
  • 1 tsp coconut oil

Directions: 

  • Melt the chocolate and the coconut oil on the stovetop or in a shallow microwave safe bowl in the microwave.
  • Dip the top of the donut into the melted chocolate (the warmer the chocolate the thinner the coating, the cooler the chocolate the thicker the coating)
  • Place frosted donuts on a baking sheet or large plate and place in the refrigerator for the chocolate coating to harden.
  • Store the donuts in a airtight container in the fridge and let sit at room temperature before serving.
  • Lick your fingers and the bowl but make sure you get rid of the evidence!

 

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Pumpkin Muffins (gluten-free, dairy-free)

Who doesn’t love Pumpkin Muffins? One of my favorite pumpkin muffin recipes (that I have made or years) uses whole wheat pastry flour and is quite nutritious. However, this year I wanted to experiment and make a grain-free and dairy free version (as I have noticed I feel a ton better eating this way due to my autoimmune thyroid disease). So this week I made an attempt and I’m quite pleased with the result….not to mention my kids love them too! I have found that using some almond butter in the recipe tends to create a different texture than my typical coconut flour muffins (which I also love…but I know some individuals don’t care for the coconut flour texture). These muffins are once again a great balance of healthy fats, carbohydrates and protein which makes them great for breakfast or snacks.

 

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Pumpkin Muffins (gluten free, dairy free)

This recipe makes about 12 regular-sized muffins

Ingredients:

  • 1/4 cup unsweetened organic applesauce
  • 1/2 cup plus 2 Tbsp pumpkin puree
  • 1/3 cup almond butter (I used unsalted)
  • 4 eggs
  • 1/4 cup coconut flour, sifted (I love this for the fiber content and the fact that a little goes a long way)
  • 1/4 cup pure maple syrup or local honey
  • 1 tsp pure vanilla extract
  • 1 Tbsp pumpkin pie spice
  • 1/2 tsp baking soda
  • 1/2 tsp salt (if using salted almond butter then reduce the salt to a scant 1/4 tsp)

Directions: 

  • Preheat oven to 350 degrees F.
  • Combine the almond butter, applesauce, pumpkin, eggs, vanilla and maple syrup together in a bowl and mix well.
  • Add the coconut flour, pumpkin pie spice, baking soda and salt to the almond butter mixture and stir until blended (wait for a minute or two and then stir again as the coconut flour will absorb the liquid).
  • Use a 1/4 measuring cup to scoop the batter into a muffin tin lined with unbleached parchment muffin liners (The If You Care baking cups are my favorite as they take a lot of work out of the clean up process and you won’t have to worry about eating your muffin off the wrapper).
  • Bake for about 22 minutes or until the muffin rims turn a golden color. You can also utilize the toothpick method (put a toothpick in the middle of a muffin and pull it out. If it’s clean then the muffin is done. If the toothpick comes out dirty, with batter on it, the muffins need to cook longer).
  • Allow the muffins to cool and then dig in.
  • Store leftovers in the fridge.

These would go great with a light cream cheese topping made with organic cream cheese mixed with a drizzle of maple syrup and a bit  of pure vanilla extract. My family likes the flavor of cream cheese so I only use a little maple syrup, therefore, add as much as you need to get your desired flavor/sweetness…..just remember that it is sugar.