PALEO DONUT RECIPES! yummy!!

by Holly C. Berman, EAMP, MSOM

Just because you have an autoimmune disorder or Irritable Bowel Syndrome, you don't have to be deprived to eat healthy! These are paleo, but not autoimmune paleo, (AIP). The secret to really good paleo donuts is to bake them first, then fry. These recipes are for plain donuts; sweeten them up with a glaze made of coconut oil and coconut sugar or maple syrup; add cacao or cocoa powder and vanilla for chocolate glaze .

CHOCOLATE

Ingredients:
4 room temperature eggs
2/3 cup coconut oil, softened
1/3 cup maple syrup
1 t pure vanilla extract
4 1/2 T coconut flour
2 T tapioca flour
2/3 cup raw cacao powder or unsweetened cocoa powder
1/2 t baking soda
1/8 t salt

Preheat oven to 350 degrees F. In large bowl beat eggs with a fork or whisk.  Add maple syrup, coconut oil and vanilla and beat with whisk or with an electric hand mixer.  In a smaller bowl, combine coconut and tapioca flours, cacao powder, baking soda and salt, sifting with a fork.  Whisk the dry mixture into the wet until fully combined and a thick batter forms.  Grease donut pan with coconut oil and fill molds 2/3 full. Bake at 350 degrees 15-18 minutes or until toothpick comes out clean.  Allow to cool 5 minutes in molds, then remove carefully onto wire rack to fully cool.  Heat 1/2" deep coconut oil in deep fry pan to 360-375 degrees.  Place donuts in oil and fry 1-2 minutes on each side, flipping and removing with a "spider" utensil or tongs to remove excess oil. Allow to cool on wire rack with paper towel underneath to catch excess oil.  Enjoy hot out of the oil, within 3-5 days or allow to cool and freeze for future consumption.

CHAI SPICE

5 room temperature eggs
1/4 cup coconut oil, softened
1/4 cup maple syrup
1/2 cup coconut flour
1/2 t baking soda
2 t Chai spice mix: cardamom, cinnamon, dried ginger, black pepper, cloves. Vary amounts according to your taste preference, I prefer more cardamom, less black pepper.

Preheat oven to 350 degrees F. Combine spices in small bowl to create Chai mix. Beat eggs in a medium-sized bowl; add coconut oil and maple syrup. Sift coconut flour, baking soda and Chai spice with a fork. Stir dry ingredients into wet ingredients and mix thoroughly. Grease donut pan with coconut oil and spoon batter into molds 2/3 full. Bake for 15-17 minutes until toothpick comes out clean. Allow to cool 5 minutes in molds, then remove carefully onto wire rack to fully cool. Heat 1/2" deep coconut oil in deep fry pan to 360-375 degrees. Place donuts in oil and fry 1-2 minutes on each side, flipping and removing with a "spider" utensil or tongs to remove excess oil. Allow to cool on wire rack with paper towel underneath to catch excess oil. Enjoy hot out of the oil, within 3-5 days or allow to cool and freeze for future consumption.

MATCHA GREEN TEA

Ingredients:
4 room temperature eggs
2/3 cup coconut oil, softened
1/3 cup maple syrup
1 t pure vanilla extract
4 1/2 T coconut flour
2 T tapioca flour
2/3 cup matcha green tea powder
1/2 t baking soda
1/8 t salt

Preheat oven to 350 degrees F. In large bowl beat eggs with a fork or whisk. Add maple syrup, coconut oil and vanilla and beat with whisk or with an electric hand mixer. In a smaller bowl, combine coconut and tapioca flours, matcha green tea powder, baking soda and salt, sifting with a fork. Whisk or blend the dry mixture into the wet until fully combined and a thick batter forms. Grease donut pan with coconut oil and fill molds 2/3 full. Bake at 350 degrees 15-18 minutes or until toothpick comes out clean. Allow to cool 5 minutes in molds, then remove carefully onto wire rack to fully cool. Heat 1/2" deep coconut oil in deep fry pan to 360-375 degrees. Place donuts in oil and fry 1-2 minutes on each side, flipping and removing with a "spider" utensil or tongs to remove excess oil. Allow to cool on wire rack with paper towel underneath to catch excess oil. Enjoy hot out of the oil, within 3-5 days or allow to cool and freeze for future consumption.

 

Chocolate and Chai Spice