Tuesday, February 12, 2013

Paleo Donut Day!

Happy Mardi Gras everybody. In honor of Donut Day, Fat Tuesday, Fasnacht Day, Pączki Day etc, I decided to whip up some quick paleo donuts this morning. And since there's still many hours in the day I've decided to share the recipe in case you fancy making some yourself. Clearly these are not nearly as cool as having a Paczki, but if you're interested in a donut shaped treat and not feeling super guilty about it- look no further.


As always I started with a recipe for some guidelines and then I hunted through my kitchen to see how many things I was going to have to substitute since I don't always have the right ingredients. Right out the gate I knew I had run out of cocoa powder, and was going to have to sub unsweetened chocolate squares which I'll talk about in a bit. I knew I was hunting for chocolate donuts since last time I made apple cider donuts and they rocked (but I didn't have apple cider on hand).

So I started with a recipe over at running to to the kitchen. I don't keep coconut butter in the house so I knew the icing wasn't going to work out, so instead I hunted down a simple paleo vanilla icing and found one I had ingredients for at Lost in a Kitchen in Maine.

Donut Ingredients
3/4 c almond flour
1/4 c melted unsweetened chocolate (what I had on hand -> or use 1/4 cocoa powder and add 1 Tbsp coconut oil)
1/4 tsp baking soda
pinch sea salt
3 eggs (separated)
2 Tbsp coconut oil, melted
3 Tbsp honey
1 tsp vanilla extract


Vanilla Frosting Ingredients
1/2 c palm shortening
1/3 c maple syrup
2 tsp vanilla extract
2 Tbsp arrowroot starch
2 tsp coconut flour, sifted
pinch sea salt
2 Tbsp coconut oil, melted
unsweetened shredded coconut- optional

Steps:
0. Preheat oven to 350F, grease donut pan with coconut oil.
1. Over a double boiler melt chocolate and coconut oil together- if your honey is raw and really dense, throw that in too so it will combine easier.
2. In medium bowl place flour, baking soda, salt, vanilla and egg yolks. Add melted chocolate mixture, mix until combined.
3. In separate bowl with hand mixer, whisk egg whites until fluffy/soft peaks.
4. Add egg whites to chocolate mixture and mix until combined, don't over mix.
5. Spoon batter into donut pan, place in oven 10-13 minutes until you can put a fork in it and it comes out clean. Mine released from the donut pan easily, but you can also use a fork to yank them out if you have any trouble. Place on cooling rack and eat, or make frosting and frost.

Frosting Steps:
I should first mention that this recipe makes way too much frosting, so maybe you'd like to half it. I made the whole thing and am going to put the extra to another project. but just a heads up.
1. Put all ingredients in bowl, mix with hand mixer until smooth
2. Frost donuts.

I frosted a few and sprinkled unsweetened coconut on some, and left others plain, any way you do it, they turned out well. I might cut some more of the coconut oil in the future. 











Notes on subbing unsweetened chocolate for cocoa powder. So unsweetened chocolate is built from cocoa and cocoa butter. So when you sub for cocoa powder you need to reduce the amount of fat in the rest of the recipe. In the original recipe it called for 1/4 cup cocoa powder and 3 Tbsp of coconut oil. I reduced by one when I added the unsweetened chocolate, but the end result was still a little oily so I might try to go down to 1 Tbsp instead. It's not an exact science, so it's definitely something you want to experiment with until you get it right. I'm still pretty content with my end result and I think you will be too.


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