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26
Apr
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Chocolate-Glazed Strawberry Donuts (Gluten-Free, Dairy-Free, Sugar-Free) |
Like I kind of alluded to in my last post… now that I’m home most days, I do what I want. Trust me, it’s not all bonbons and manicures. There’s no glam, unless you find beauty in skipping showers and wearing the same PJ pants three days in a row. If my husband ever gets a job working from home, I’m gonna be in trouble.
But if what I want involves eating donuts for breakfast, so be it.
If what I want involves actually dreaming up and developing a recipe for grain-free, dairy-free, sugar-free donuts, instead of just pinning a zillion ideas for recipes I will never have time to make, so be it.
If I what I want is to actually prove that I *needed* that donut pan; that it was more than a mere *want*, heck yeah, I’m gonna do it. Because you don’t see coconut flour donuts every day. Especially gluten-free strawberry donuts with a chocolate tofu frosting glazing their round tops. Nope, no way.
Who can tell me no? Certainly not that husband of mine, who made a little sad face when he pulled the last two donuts out of the fridge for dessert the other night, then sweetly asked, “Can you make these again sometime?”
I apologize for the quick post, but I’m off for one more long weekend jaunt – and then I’m staying put for a while, I promise!
Chocolate Frosted Strawberry Donuts
Yield: 9 donuts
Ingredients:
Donuts
1 egg
4 egg whites
1/4 cup (2oz) coconut oil, melted
1/2 cup unsweetened almond milk
1/4 cup xylitol
1/2 cup (2oz) coconut flour
1/4 cup (1oz) almond flour
1 1.2oz package freeze-dried strawberries, ground to a powder in a food processor or coffee grinder
1/2 teaspoon salt
1/2 teaspoon baking soda
Frosting
1/2 cup xylitol
3 tablespoons melted coconut oil
6 tablespoons natural unsweetened cocoa powder
4oz organic firm silken tofu, such as Mori Nu (look for silken tofu packaged in an air-tight, shelf-stable
carton, not the kind of tofu packed in water)
2 tablespoons unsweetened almond milk
½ tsp vanilla extractDirections:
Preheat oven to 350ºF. Spray a donut pan
with nonstick cooking spray.
Using a hand mixer or stand mixer, beat together egg, egg whites, melted coconut oil, almond milk, and xylitol until smooth and light. Add dry ingredients, and beat on high speed for 2 minutes, stopping a couple times to scrape down the sides, ensuring that no lumps remain. Transfer batter to a piping bag with a large round tip. Fill each well of the donut pan about 2/3 full. Bake for 12 minutes, or until a toothpick inserted in the center of a donut comes out clean. Cool for 5 minutes, then gently flip onto a wire rack to cool completely. Spray the pan again and cook the remaining donut batter.
To make the frosting, combine xylitol, coconut oil and cocoa powder in a small saucepan. Cook over medium-high heat for 3-5 minutes, stirring, until smooth. (The mixture will appear grainy at first, but the xylitol will begin to melt after a couple of minutes.) Turn off heat.
In a food processor, combine tofu, chocolate mixture, almond milk, and vanilla extract. Process until smooth.
Place a baking sheet or piece of aluminum foil under the cooling rack. Pour the frosting onto a shallow plate, and dip each donut into the mixture, then place back onto the cooling rack. Spread remaining frosting evenly over the donuts.
Gently transfer donuts to a rimmed baking sheet and chill until frosting sets. Store donuts covered, in the refrigerator, for up to 5 days.
Nutrition Facts:
Amount Per Serving
Calories 213.6
Total Fat 13.8 g
Saturated Fat 9.9 g
Polyunsaturated Fat 0.7 g
Monounsaturated Fat 1.8 g
Cholesterol 20.6 mg
Sodium 244.5 mg
Potassium 58.8 mg
Total Carbohydrate 9.0 g
Dietary Fiber 3.6 g
Sugars 3.3 g
Protein 5.9 gCara Lyons, www.carascravings.com
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This post is shared with Slightly Indulgent Tuesdays.
I'm Cara, lover of creative, clean food and healthy living. Pumpkin, goat cheese, and eggplant make me swoon. I have an insatiable sweet tooth and desire to lift heavy things. 
Emily @ A Cambridge Story — April 26, 2012 @ 7:55 am
I like that the silken tofu made its way into the frosting – very interesting!
Maureen — April 26, 2012 @ 8:24 am
These look so yummy! I could use one with my coffee this morning. 🙂 Have a wonderful weekend!
Cara — April 26, 2012 @ 5:31 pm
Thanks a bunch!
Shaunna Ulrick — April 26, 2012 @ 10:24 am
Yum! making these this weekend! 🙂
Alisa — April 26, 2012 @ 11:14 am
Amazing recipe Cara! I’ve still got to venture using xylitol. I’ve got some on hand, but keep hesitating on recipes that call for a lot since the stuff is SO expensive! Have you found a good source for it?
Cara — April 26, 2012 @ 5:37 pm
The other problem with recipes that call for lots of xylitol is that they can be hard on the tummy (the amount in this recipe didn’t cause a problem for either of us though.) Hmm, the Xlear Xylosweet on amazon doesn’t look too badly priced – at least, I think that’s cheaper than what I paid in the grocery store last time!
Janae Wise — April 26, 2012 @ 1:07 pm
Cara–do you think I could use egg replacer for the eggs? I’m vegan, but other than the eggs, these are totally veg friendly, & would love to make them.
Cara — April 26, 2012 @ 5:29 pm
Janae, I would be hesitant because I haven’t had any luck yet baking with coconut flour without eggs. Then again I’ve only tried once or twice, but I’ve heard similar stories from my vegan friends who have attempted it more. Something about coconut flour loves eggs. If you can make it happen, I’d love to hear all about it!
Kate — April 26, 2012 @ 1:36 pm
I skip showers and stay in pjs when I’m home too. Why get dressed up for the couch?
Lori — April 26, 2012 @ 4:33 pm
I am volunteering to be your taste-tester. No problem. And, I don’t even need a car to get to your kitchen!
Decadence never looked so healthy.
Cara — April 26, 2012 @ 5:28 pm
I will come up with another batch soon, promise. And we can have a doggy and donut date!
Megan — April 26, 2012 @ 7:52 pm
I think if I suddenly had a bunch of time at home, I’d make these too!
Shannon — April 26, 2012 @ 9:22 pm
ooh, these look fantastic! and what a nice treat for breakfast 🙂
Joanne — April 26, 2012 @ 9:48 pm
If only I could trust myself to not eat my entire kitchen on a daily basis, I could SO do the stay at home and blog for a living thing. I’m still so eternally excited for you! And for us…because it means more rockstar recipes like this!
Melissa @ squatsandsquash — April 26, 2012 @ 10:31 pm
This looks delicious!!! Glad I found your blog!
Elina (Healthy and Sane) — April 27, 2012 @ 2:45 pm
I hear ya on the PJs thing! 😉
These look gorgeous!!
Kerstin — April 28, 2012 @ 11:41 am
Mmm, these sound so good and perfect for spring! Wish I had one for breakfast this morning! 🙂
Dawn — April 28, 2012 @ 3:01 pm
Have fun this weekend and these look like a perfect pajama breakfast.
Baking Serendipity — April 29, 2012 @ 12:45 am
It’s not all bourbon and mani’s totally made me smile 🙂 As do these doughnuts…love the strawberry in them!
grace — April 30, 2012 @ 10:03 am
i didn’t really like the chocolate-strawberry combination the first time i had it, but it has since grown on me!
Kris Mullen @munchin with munchkin — May 2, 2012 @ 8:30 pm
Cara, these donuts look and sound incredible. I love baking with coconut flour, it adds such a nice subtle coconut flavor. It’s also nice to know I’m not the only food blogger who skips showers far too often and wears pajamas for most of the day. Cheers to blogging! 🙂
Cara — May 2, 2012 @ 8:38 pm
your pin/twitter follow/comment made me happy – I just discovered your blog the other day! You have a new fan as well 🙂
Jesica @ Pencil Kitchen — May 6, 2012 @ 9:02 am
i honestly think, this would be bad for me. I find myself silly that i only use icing sugar on my donuts when i can use a slather of chocolate cream!
Cara — May 6, 2012 @ 9:08 am
Yes, the chocolate makes them a lot more addicting 😉
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