For someday: Samoa donuts

Guest Post: Samoa Donuts

 

Ingredients

For the Donuts

• 2½ cups blanched almond flour (such as Honeyville)
• ½ teaspoon baking soda
• A scant less than ½ teaspoon salt
• 6 tablespoons honey
• ¼ cup coconut oil, softened or liquid
• 1 tablespoon vanilla
• 1 teaspoon Lemon juice
• 3 whole large room temp eggs

Coconut caramel topping

• 1 can full-fat coconut milk (about 1½ cups), I used guar gum-free Natural Value
• ½ cup mild flavored honey or maple syrup,
• A pinch of sea salt
• 1 rounded tablespoon ghee or butter (can sub palm shortening or coconut oil)
• 2 teaspoons vanilla extract
• ¼ cup finely shredded coconut, plus 2 more tablespoons for garnishing

For the Dipping Chocolate

• 1 bag Enjoy Life Chocolate chips (melted in a double boiler)

Instructions

1. Preheat your mini donut making machine OR preheat the oven to 350 degrees if you are using a regular donut pan or making into muffins.
2. In a large bowl, mix together the almond flour, baking soda and salt.
3. In another bowl, combine the honey, oil, vanilla, lemon juice and eggs.
4. Add the oil/honey mixture to the dry ingredients. Mix till just combined.
5. Add about 2 tablespoons of batter to each mould in the donut machine or scoop the batter into a ziplock bag, twisting the other end to close it. Snip the end off of one of the corners with a scissors. Start with a small cut. You can always make it bigger if you need too. Squeeze batter into moulds.
6. Close the lid and allow to cook for about 2 minutes. Times will vary with each machine. Open the machine and flip over each donut using the forked ‘skewer’ that comes with most machines. Close the lid again cook for about one more minute. Remove donuts and let cool on a wire rack. Repeat with the rest of the batter.
7. If using a regular donut pan, fill each well-greased mould about ¾ full. Smooth the tops if needed and bake for 10-12 minutes. Let cool in the pan for 5 minutes, remove from the pan and cool completely on a wire rack.
8. Makes 12-15 mini donuts or 6 regular sized ones (depending on how much batter you eat during the prep time.)

For the Coconut Caramel

1. In a small-medium heavy bottomed sauce pan, bring the coconut milk, honey and salt to a boil over medium high heat, being sure that they are well combined. Reduce to a medium heat, and let the mixture boil down for about 35-40 minutes.
2. Add the ghee and vanilla, stirring it in till well incorporated. Continue cooking for another 5-15 minutes or as long as needed until it is a deep caramel color. Don’t rush the process. Depending on how hot your burner is this process could be faster or slower. Stir often toward the end to keep the bottom from burning too much. A little burning is fine as long as you are stirring it in to the mixture. It will give it a darker flavor.
3. Remove from heat, transfer to a bowl and let cool for 5 minutes then stir vigorously until it’s creamy, shinny and smooth.
4. While the caramel is cooking, spread the coconut out on an ungreased cookie sheet and toast the coconut in a 325 degree oven. Stir often till golden, about 5-10 minutes. Remove from the oven and let cool.
5. Mix the toasted coconut into the caramel minus a tablespoon or so for garnishing later. Use coconut caramel while still warm for best spreading results. Caramel can be made ahead of time(w/o the shredded coconut) and reheated in a double boiler.

Source:  http://paleomg.com/guest-post-samoa-donuts/

Grain free bread:

Source:  http://deliciouslyorganic.net/the-unprocessed-kitchen-paleo-bread-grain-free-gaps/#iOkDpYTDxzqIbuxa.99

Bread (Paleo, Gluten Free, Grain Free, Gaps)

The pureed cashews and unflavored gelatin help add structure to this bread. I store the bread wrapped in a large piece of parchment paper in an airtight container for up to 2 days at room temperature or for 4-5 days in the refrigerator.

Inspired by Elana’s Pantry

Makes one 7 1/2 x 4 1/2″ loaf

For the dough:
1/2 cup cashews (I prefer to use soaked and dehydrated cashews)
1 1/2 cups almond flour
2 tablespoons coconut flour
3/4 teaspoon unflavored gelatin (I prefer Great Lakes or Bernard Jensen)
1/2 teaspoon Celtic sea salt
1 1/2 teaspoons baking soda
4 large eggs
4 tablespoons unsalted butter or coconut oil, melted
1 tablespoon honey (I used clover)
2 teaspoons apple cider vinegar

Directions:
Place cashews and 1/4 cup water in a small bowl and let soak for 30 minutes.

Preheat oven to 350ºF and adjust rack to middle position. Butter a 7 1/2 x 4 1/2″ glass loaf pan. Pour cashews and water mixture into the bowl of a food processor. Blend until smooth, scraping down the sides a few times to ensure all cashews are pureed. Add almond flour, coconut flour, gelatin, salt, baking soda, eggs, butter, honey and cider vinegar to the cashew mixture. Process until smooth. Pour batter into buttered loaf pan and bake for 30-35 minutes, until golden brown and a toothpick inserted in the center comes out clean. Cool for 10 minutes. Run a knife around the outer edges of the bread and then invert bread onto a cooling rack and remove from loaf pan. Serve.

Read more at http://deliciouslyorganic.net/the-unprocessed-kitchen-paleo-bread-grain-free-gaps/#JiJH7EAk0MrkS4eX.99 

Chocolate chip cookie cake:

Source:  http://realsustenance.com/chocolate-chip-cookie-cake-glutengraineggdairysugar-free-paleo-vegan/

Chocolate Chip Cookie Cake

• 4 packed cups of blanched almond flour
• 1 cup of truvia baking blend (or other granulated sugar of choice!)
• 1/2 teaspoon salt
• 6 Tablespoons butter (dairy or nondairy)
• 2 Tablespoon vanilla Extract
• 4 Tablespoons milk (Dairy or Nondairy)
• 1/2 cup chocolate chips (Regular or Allergen free. See notes below for sugar free)
• 2 Teaspoons baking powder (I use double acting)

Frosting (Optional):

• 6 Tablespoons butter (dairy or nondairy)
• 1 1/4 cup powdered sugar (see directions below to make sugar free)
• 1/4 teaspoons vanilla extract
• 2 Tablespoons shortening (I use spectrum )

1. Preheat oven to 350 degrees. Line a 12 inch wide circular pizza tray with parchment paper. 
2. In a mixing bowl, combine all of the ingredients and mix until a dough forms. (add the chocolate chips last)
3. Spread the dough evenly onto the pizza tray into a 1/2-1/4 inch thick layer. (making it roughly 12 inches wide)  (Note: If the dough sticks to your hands, give your hands a quick rinse, lightly oil your hands and the dough will no longer continue to stick)
4. Bake for 21-25 minutes until  lightly golden brown.
5. For the Frosting (optional): Mix all ingredients with a hand mixer and then chill until firm. Use a pastry bag (or a zip loc bag with a corner cut out) to make fun designs on your cookie cake!

Substitution notes:

• Instead of blanched almond flour feel free to use another homemade nut or seed flour. Sunflower seed flour reacts to baking soda and powder and turns green if you surpass a certain amount of baking powder per cup of flour. (I don’t know what this exact amount is and will be toying with this in the future.) This is something to be aware of if you try using homemade sunflower seed flour. If your cookies turn green- then try using less baking powder in the recipe than I have called for.
• To make your own Nut or Seed flour: simply run the nut or seed in a high powdered blender or coffee grinder until you have a super fine flour. (If the flour is course- the recipe might not work as well.)
• Coconut flour or any of the starchy grain based flours will NOT work in this recipe.
• The cup of granulated sugar can be ANY variety. Cane, Sucanat, Coconut Palm Sugar. To make this recipe SUGAR FREE use xylitol or erythritol (Or use Truvia as I did!) . Just make sure whichever sugar you use is granulated not liquid.
• For the Milk:  you can use any variety: Cows Milk, Goats Milk, Almond Milk, Coconut Milk, Soy Milk or Rice milk. Use what you have on hand. If you have none- you can just use water instead.
• For the chocolate chips I used Enjoy Life as they are free of many allergens. However, if you need to also avoid sugar I recommend using a bar or two of Simply Light sugar free/ dairy free  dark chocolate.  Just chop it into chunks! These bars generally can be found at  Trader Joes and Whole Foods.
• You can make your frosting sugar free by pulsing truvia, xylitol (or other granulated sugar of choice)  in a high powered blender or coffee grinder until powdered. Use it in exchange for regular powdered sugar.  (Note: Coconut Palm Sugar, and Sucanat can also be used to make powdered sugar, just note that your frosting will end up more of a caramel flavor and color.)

Guacamole Deviled Eggs:

Hmmmmm....you know me and my family, always looking for green things for St. Patrick's Day... ;)

http://www.skinnytaste.com/2013/03/guacamole-deviled-eggs.html

Guacamole Deviled Eggs 
www.skinnytaste.com
Servings: 12 • Size: 1 piece • Old Points: 1 • Weight Watchers Points+: 1
Calories: 44 • Fat: 3 g • Protein: 3 g • Carb: 2 g • Fiber: 1 g • Sugar: 0.2 g
Sodium: 30 mg (without salt)

Ingredients:

• 6 large eggs, hard boiled
• 1 medium haas avocado
• 2-3 tsp fresh lime juice
• 1 tsp red onion, minced
• 1 tbsp minced jalapeno
• 1 tbsp fresh cilantro, chopped
• kosher salt and fresh ground pepper, to taste
• 1 tbsp diced tomato
• pinch chile powder (for garnish)

Directions:

Peel the cooled hard boiled eggs.

Cut the eggs in half horizontally, and set the yolks aside.

In a bowl, mash the avocado and 2 whole egg yolks; discard the rest. Mix in lime juice, red onion, jalapeño, cilantro, salt and pepper and adjust to taste. Gently fold in tomato.

Scoop heaping spoonfuls of the guacamole into the 12 halved eggs. Sprinkle with a little chile powder for color and arrange on a platter.


Source:  http://www.skinnytaste.com/2013/03/guacamole-deviled-eggs.html

Artichoke Lemon Pesto Chicken "pasta"

Artichoke Lemon Pesto Chicken Pasta

Prep time:  35 mins

Cook time:  20 mins

Total time:  55 mins

Serves: 4-5

 

Ingredients

• 1lb boneless, skinless chicken breasts, cubed (or chicken thighs if you prefer)
• 1 large spaghetti squash, cut in half lengthwise (get a BIG one)
• 12-15 artichoke hearts, cut in half (I used jarred artichokes that were in olive oil for more flavor)
• ⅓ cup walnuts
• 4-5 tablespoons olive oil
• 4-5 tablespoons vegetable broth
• 2 garlic cloves, minced
• ½ cup fresh parsley
• ½ cup fresh basil
• juice of 1 lemon
• salt and pepper, to taste
• 3-5 cups of spinach (optional)

Instructions

1. Preheat oven to 405 degrees (not 450, stop questioning me)
2. Cut the squash in half lengthwise, place cut side down on a baking sheet and bake for 30-35 minutes or until squash gives when you poke the outside of it.
3. Use a spoon to remove the excess seeds then a fork to thread the strings from the squash. To make spaghetti, duh.
4. But while the squash is baking, make the pesto and chicken.
5. Place a large pan over medium-high heat, add a splash of fat and 1 minced garlic clove. As soon as the garlic becomes fragrant, add the halved artichokes. Sprinkle with salt and pepper and let cook until slightly browned and tender on all sides.
6. Once artichokes are browned, add them to a food processor along with the walnuts, olive oil, vegetable broth, and second garlic clove. Puree until smooth.
7. Then add the parsley, basil, lemon, and salt and pepper. Puree once more until smooth. Taste and add more lemon and salt and pepper to your preference.
8. Once pesto is done pureeing, add the chicken to the same pan that you sautéed the artichokes in.
9. Cook chicken over medium-high heat until browned on all sides. Sprinkle with a bit of salt and pepper.
10. Once chicken is cooked through, add in about ¼ of a cup of the pesto to the chicken along with the spinach, in the pan and mix well to coat. Cover and let cook for 2-4 minutes or until spinach is wilted.
11. Then add the threads of spaghetti squash to the pan (or a large mixing bowl if you need more room). Mix spaghetti squash, pesto, and chicken all together.
12. Serve with some fresh basil on top.
13. Love pesto in a new way!

Source:  http://paleomg.com/artichoke-lemon-pesto-chicken-pasta/