Gluten Free Donuts!!!

Oh my goodness, need I say more? It's a dream come true right....gluten free and donut to be in the same sentence. Okay, so it's not exactly Krispy Kreme, but they are sweet enough and have a hole in the middle....score! These are even better because dare I say, they are actually good for you!

These delectable yummies are made with coconut flour. It's loaded with awesome fiber, healthy fat, and vitamins! Really, while they do contain some healthier sugar, you could almost serve these to the kids for breakfast and really not give yourself a guilt trip.

Ingredients:

Donuts

1/2 Cup Organic Unrefined Coconut Oil

1/4 Cup Organic Coconut Sugar 

1/4 Cup Organic Maple Syrup

1/2 Tbsp Organic Ceylon Cinnamon

6 Farm Fresh Free Range Eggs

2 Tsp Organic Pure Vanilla Extract

3/4 Cup Organic Coconut Flour

3/4 Tsp Baking Soda

1 Tsp Celtic Sea Salt

Chocolate Topping

One 365 Whole Trade Dark Chocolate Bar

1 Tbsp Organic Unrefined Coconut Oil

Directions:

I used a Pampered Chef fluted mini bundt stoneware pan. Go ahead and grease it with coconut oil ahead of time. Pre-heat the oven to 350 degrees F.

You can use a blender or food processor. I opted for the food processor. Go ahead and add your eggs, coconut oil, coconut sugar, cinnamon, and maple syrup. Process them well.

Place a stainless steel mesh strainer over the open top of the processor bowl. In the strainer add the flour, salt, and baking soda to sift. Shake and sift the mix. Whatever doesn't sift through, dump into the processor bowl. Process it well.

Pour into greased wells of donut pan or fluted mini bundt pan. If you use the Pampered Chef fluted mini bundt pan it will take 30 minutes to bake. Using smaller donut pans? Cut the bake time in half.

While baking, break up the chocolate bar into a small pot. Add the coconut oil. Don't do anything with this yet. Once the donuts come out of the oven, put the pot with the chocolate on the stove. 

Slowly melt the chocolate. Then drizzle it over top of the donuts. 

I realize mine do not look super pretty. Perhaps you are an expert drizzler, I am not :) That's okay, they still taste fabulous! Put them in the fridge for at least 30 minutes. Then take them out and enjoy them! Please let me know if you try them with a comment on my blog. Be healthy, be blessed, and be a good steward!

Mini Double Chocolate Strawberry Shortcakes

Today is my older son's 13th birthday. For the longest time he's been asking me for strawberry shortcake. I've been trying for a very long time to make a dairy free,soy free, sugar free, nasty vegan butter free (its a mixture of oils that are not good for you, especially canola) frosting or cream that doesn't melt in two seconds. It's been quite the challenge.

I was determined to come up with something for his birthday. Shuffling between other fabulous blogs out there, sorting through my fridge and pantry, as well as keeping in mind what has worked in the past I melted multiple ideas into success!

I can't really take credit for the separate recipes. I really do like the blend between the two though. For the cake part I used Elana Amsterdam's shortcake recipe with a sweetener tweak. Then for the cream recipe I borrowed from Sugar Free Alex. I didn't change a thing except for the amount of vanilla because it was perfect otherwise! This cream is so decadent! You won't believe what's in it...so lovely!

I call them Mini Double Chocolate Strawberry Shortcakes! In the picture is the little station I set up for the birthday boy, his brother (who is 10), and a good friend. I allowed them to build the shortcakes. The three boys had fun putting these together. My youngest doesn't like strawberries, so I set out some organic peanut butter. You'll need some fresh organic strawberries. 

Shortcake Ingredients (Makes about 17 minis)

1 1/2 Cups Almond Flour (I use Trader Joes)

1/4 Cup Coconut Flour (I use either Coconut Secret, Nutiva, or Tropical Traditions this is my affiliate link)

1/2 Tsp Baking Soda

1/4 Tsp Celtic Sea Salt

2 TBSP Raw Cacao Powder (I order from nuts.com)

3 Eggs

1/3 Cup Coconut Nectar (I use Coconut Secret)

Directions:

Mix everything well in a bowl. 

On parchment paper on a baking sheet scoop out I full TBSP size scoops.

With clean fingers roll into a nice ball, then gently press down on parchment.

Bake at 350 degrees for 12-15 minutes.

*While these are baking make your frosting/cream.

Let them cool.

Chocolate Cream Ingredients (This makes quite a bit)

2/3 Cup Baked Sweet Potatoes (Bake these the night before to make life easier)

1/2 Cup Pitted Medjool Dates

1/4 Cup Raw Cacao Powder

3 TBSP Organic Unrefined Coconut Oil

2 TBSP Almond Butter (I used some I had made, if you are buying though Traders Joes Raw Creamy Unsalted would be good)

1/2 Cup Almond Milk (I made mine, go here to see how)

1 TBSP Pure Vanilla Extract

Directions:

Just put everything into the food processor and mix well. Put into a glass container and put into the fridge to set for at least 20 minutes. Really it's fine to use right out of the processor, but I think refrigerating it makes it better.

Building the Mini Strawberry Shortcakes

So once the cream is set and shortcakes are cool go ahead and build away. You are free to do this in ANY fashion you like. I chose to slice the strawberries thin to medium in width.  Slice the mini shortcakes in half, be gentle. Then with a butter knife or spreader put a layer of cream, then a strawberry slice , then cream, then a strawberry slice, then cream, and finally the top.

We really enjoyed them! Hope you do too!