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Wednesday, February 8, 2017

THE HOLY GRAIL -- A CLEAN Donut Recipe!

About 4 years ago when I was diagnosed with Colitis - I was DE-TERMINED to never be in the hospital again with IV's, medications, restless nights and I NEVER wanted to be in that much pain again. 

I KNEW I would had to cut things out, watch my diet and "starve" the enzymes that were causing the inflammation! I found a "diet" called, The Specific Carbohydrate Diet. It cuts out certain foods because they have been linked to inflammation. DONE! No problem! .....over time - it WORKED!

I found Danille Walker through social media and found her AMAZING recipes! They correlate with the way I need to eat - thank goodness!! When you cut things out - you sometimes want to have things but KNOW it will only cause you to backtrack so thankfully - I found some ways to make things tolerable and Danielle Walker's cookbook, Against All Grain - helps!!

I wanted to share a CLEAN recipe by her for DONUTS!! I'm not a pastry girl, but I know a lot of people LOVE them and wanted to share this recipe to "clean it up" ;) Hope  you enjoy! 






INGREDIENTS:
4 large eggs
¼ cup unsalted grassfed butter*
¼ cup coconut milk
¼ cup honey
1 teaspoon apple cider vinegar
1 teaspoon pure vanilla extract
½ cup coconut flour
½ teaspoon baking soda
¼ teaspoon sea salt
Glaze:
½ cup honey
1½ tablespoons almond butter
3 teaspoons unsalted grassfed butter*
1 teaspoon water
½ teaspoon pure vanilla extract
*use raw cacao butter for dairy free

INSTRUCTIONS:

  1. Preheat a doughnut maker. If using a doughnut pan, preheat the oven to 350F and grease the pan liberally with butter.
  2. Using a stand mixer or electric hand mixer, beat the eggs with the butter on medium-high speed until creamy.
  3. Add the milk, honey, vinegar, and vanilla and beat again until combined.
  4. Using a fine mesh sieve or sifter, sift the remaining dry ingredients into the bowl. Beat on high until smooth, for about 30 seconds.
  5. Scoop the batter into a large ziploc bag, seal the top, and snip one of the bottom corners.
  6. Pipe the batter into the doughnut mold, filling it all the way full. Don’t worry if it spills over, you can trim off the edges and punch the hole through after they have cooled.
  7. Cook until the doughnut machine indicator light goes off. For the oven, bake for 17 minutes. Remove the doughnuts and cool on a wire rack. Trim if necessary.
THE GLAZE: 


  1. Bring the honey to low boil and simmer for 8-10 minutes, swirling the pan occasionally until the honey is deep amber color.
  2. Remove from the heat and add the almond butter, unsalted butter, vanilla, and water. Let it cool slightly until it is thick enough for dipping.
  3. Dip each doughnut in the glaze, twisting it as you lift it out to release any excess glaze. Place on a wire rack to cool and sprinkle with sliced almonds!