Doughnuts for the outcasts

For those of us that can't have grain, gluten, or whatever else makes you an outsider... we know the importance of FINALLY getting to take a bite of something "forbidden." Thus, I have concocted a recipe for doughnuts... for us outcasts. And they are sooooooo good.

Chocolate Coconut Cake Doughnuts  (grain, dairy, and refined sugar free.)Adapted from Roost.

11/4 cup almond flour

1/4 cup coconut flour

1/2 tsp baking soda

1/4 tsp sea salt

1/4 cup coconut oil, melted and cooled

3 eggs

2 Tbs honey

1/4 cup coconut milk

Combine the dry ingredients in one bowl, and wet in another. Pour dry ingredients into a blender, add wet, and then blend until smooth. Grease a doughnut pan with coconut oil and fill each about 3/4 of the way full. Bake at 350 for about 15 minutes. They should spring back when you touch them.



Chocolate Icing (sugar and dairy free!)

3/4 cup pitted Medjool dates
1/4 cup cocoa powder
1/4 cup sustainable organic palm oil shortening or coconut butter
1/3 – 1/2 cup water 

Add all of the ingredients to a high-speed blender, start with just 1/3 cup of water, you can always add more. Let everything sit for a few minutes, especially if your dates are very firm. Blend everything together at a high speed. Continue blending long enough to get a smooth, velvety consistency, this may take 5 minutes or more.

Mexican Hot Chocolate Doughnuts

same batter recipe, only instead of icing, I fried them for a few minutes on each side in coconut oil and then dusted them with a mixture of coconut sugar, cinnamon, and ancho chili powder. 

Marshmallows and Wrapping

I had a ball with this one...

 

 

Honey Vanilla Marshmallows

 

Ingredients:

- 3 Tbs unflavored gelatin

- 2 Cups raw honey

- 1 vanilla bean split, with the seeds scraped out

- 1/4 tsp sea salt

- Warm water

- Lots of arrowroot powder

 

Prepare a 9x13 pan by rubbing with some coconut oil and sprinkling with arrowroot powder. Then line it with parchment paper and some more arrowroot on top of that. These will be sticky!

 

 

In the bowl of a stand mixer, sprinkle gelatin over 1/2 cup of warm water and let it dissolve. Meanwhile in a saucepan on the stove, combine the honey, vanilla pod and seeds, and sea salt. Stir until the honey is completely dissolved. Once that happens, bring the mixture to a boil, and simmer until the syrup reaches 240 on a candy thermometer. Turn on the mixer on to break up the gelatin, and here's the tricky part... begin to pour the sugar syrup into the bowl of the mixer while its on in a very small, slow, and steady stream. Continue this until you have poured all the syrup, the process should take all of 5 minutes if you are doing it right. Slow, remember. Bump the speed up to high, and beat the mixture until light and fluffy and looks like marshmallow cream. Should take 10-12 minutes.

At this point work quickly before the cream sets. Pour it into your prepared pan, sprinkle with another layer of arrowroot powder, and cover with more parchment paper. Let is sit at room temp for at least 3 hours to over night.

 

 



 

When you cut them up, do it on a greased cutting board and knife and toss with more arrowroot once they are finished. If you want them sweeter, them you can dust them in powdered sugar, cocoa, or anything your heart desires!

Next I hit the fabrics, twine, tape and brown paper to create little masterpieces. (I wrapped presents.)

 



 

I found some lovely old tins at my favorite antique shop Serendipity and packaged up the marshmallows. A perfect evening spent.

 



Merry Christmas!