Donuts - again!

Okay, so I've been making these mini donuts like a crazed woman. Hubby has been eating them, so at least they aren't all on my butt and thighs. I have been trying to get some coconut flour in them as almond flour is so expensive. Coconut flour is much cheaper. If you've every tried to bake with coconut flour, you know it is a moisture sucking fiend. (I think you could use it instead of silica gel in those little packets to keep stuff from getting moisture in it).

So, after several misses - I finally hit the mark. I just couldn't get an acceptable result with NO almond flour, but was able to cut it in half.

Joni's Coconut Flour Cake Donuts

1/4 cup coconut flour1

1/4 cup almond flour

1/4 cup ground flax meal

1/4 cup vanilla protein powder

1/2 tsp baking powder

pinch of salt

1 tsp cinnamon

1/4 tsp nutmeg

1 egg

1/4 cup applesauce

2 T melted butter (I use Smart Balance margarine)

2 T milk

2 T Sugar Free Syrup (I used vanilla Torani)

Mix dry, mix wet and combine. Drop into mini donut pan filling almost to top. Bake 350 (NOT 325 like previous donut recipe) for 10 minutes

Blueberry Donuts

In a former life, the blueberry cake donuts always called my name. I made some simple changes to the pumpkin donuts to come up with a really tasty treat. One again a thanks to Shelly at The World According to Eggface for the original recipe I tweaked.

Bluberry Mini Donuts

1/2 cup almond flour

1/4 cup ground flax seed
1/4 cup vanilla protein powder

1/4 tsp salt
1/4 cup Splenda

1 egg
1/4 cup applesauce

1/2 tsp vanilla

2 T milk (I use skim)

2 T melted butter (I use Smart Balance Margarine)

1/4 cup frozen blueberries

Preheat oven to 325 degrees and spray a mini-donut pan with nonstick spray.

Mix dry and in separate bowl mix wet ingredients, then combine. Take the FROZEN (dont use fresh) blueberries and chop up with a small food processor or hand chopper. (I have the pampered chef one). Add to the batter and slowly combine until JUST mixed. If you mix too much you'll have purple donuts. Add batter to the wells in the donut pan until about 2/3 full. Bake for 10 minutes. Cool for 5 minutes, then flip out and cool on a baking rack. I sprinkled mine with powdered erithrytol.

So good and filling.

It's Fall - time for another fetish!

PUMPKIN!! Yep, I'm now officially "so over" zucchini and on to my favorite thing about fall - yummy pumpkin.

If you've never read The World According to Eggface, Click here right now!! Anyway, inspired by her mini-donuts, I made some pumpkin donuts. These are very moist and delicious. I rolled mine in splenda and cinnamon when I was done with them. (I cheated and moistened them a bit with some water before rolling, it made more good stuff stick)

Here's the recipe with the nutritional information from sparkpeople.com.

Low Carb Pumpkin Donuts
Nutritional Info
Fat: 5.3g
Carbohydrates: 2.5g
Fiber 1.4g
Calories: 69.5
Protein: 3.8g
Ingredients:
1/2 cup ground almonds (almond flour, almond meal)
1/4 cup vanilla protein powder
1/4 cup ground flax seeds (yellow ones will look better)
1/4 cup splenda (or splenda brown sugar blend)
1/2 tsp baking powder
1/2 tsp pumpkin pie spice
1/4 tsp salt
1/4 cup canned pumpkin (plain, not canned pie filling)
1 egg
1/2 tsp vanilla
2T milk
2T butter

Directions: Remember if you use the Splenda brown sugar blend, then your calorie count will rise.Preheat oven to 325 and lightly spray the mini donut pan. MIx together ingredients in order until well blended and fill the donut wells 2/3 full. Bake for 10 minutes. Cool and remove from pan. Decorate with a simple glaze or roll in cinnamon/splenda. Number of Servings: 12