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
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
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 extract
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.
Amount Per Serving
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 g
Cara Lyons, www.carascravings.com
This post is shared with Slightly Indulgent Tuesdays.