Gluten Free Paleo Chocolate Glazed Donuts

Gluten free chocolate glazed donuts that are also delicious and happen to be Paleo, too? Hello. Yes. I’ve been craving something sweet and indulgent to have with my Nespresso macchiato during weekend afternoons, and donuts came to mind. Could there be a donut out there made with no grains, no gluten and also able to satisfy my “bad treat” cravings? Maybe. I think these hit the spot!

These donuts are not fried, but baked. Plus, for all of us health nuts and enthusiasts out there, the main ingredient is almond flour (a friendly nut!)- not even a pinch of rice, potato, or tapioca. So it’s 100% paleo, and I’m okay with that! (And fewer ingredients make me VERY happy.)

Ingredients:

For the donuts (makes around 8 in a medium-size donut pan)

• 2½ cups almond flour (I’m liking Honeyville)
• ½ tsp baking soda
• ½ tsp salt
• 6 tbsp maple syrup
• ¼ cup coconut oil
• 1 tbsp vanilla
• 1 tsp lemon juice
• 3 large eggs at room temperature

For the chocolate glaze:

• 1/4 melted coconut oil
• 2 oz vegan chocolate chips
• 1 tsp Stevia
• Sprinkles are not paleo! (But I couldn’t help myself for the pictures. Oops.)

Directions:

Ready? This is my favorite part. Pour all ingredients in your blender, and mix them well, until the batter looks airy.

Pre-heat the oven at 350 degrees, then grease a donut pan. Pour the batter almost (but not really) to the rim, being careful not to cover the opening for the whole. Then hit the pan down against the countertop to release any air bubbles and make sure the donuts rise evenly and beautifully.

Once you have the donuts baking, prepare the glaze. Put the chocolate chips in a microwaveable-safe dish, add the coconut oil and the Stevia, and microwave for 2 minutes at 40% power. Once done, remove from the microwave and give it a good stir.

The donuts will bake for 10-12 minutes depending on your oven. After you are done, remove from the oven, and let them cool for five minutes before placing them on a cooling rack. Once the donuts are completely cold to the touch, glaze them and wait around 10 minutes for the glaze to set.

For this recipe, I used (click on the images to find out more information and consumer reviews on Amazon.com):

Beauty Detox: Vegan and Gluten Free Wraps

These Beauty Detox: Vegan and Gluten Free Wraps take the cake! Ok – maybe not the real cake as we are “detoxing” and trying to be good about what we eat. But they take something! The first few bites taste like a healthy falafel, and once we added my ultra secret pineapple sauce, we decided it tasted like a real, fresh meaty taco. All and all, you just can’t go wrong. Plus, it’s all raw so you can “cook” this in under ten minutes.

This is a great mid-week, feel good meal you can have right after the gym. The walnuts add a fabulous texture and a crunch that carry the plethora of spices that go into this taco mix. With just a few spoonfuls of salsa, or sprouts, and the generosity of a fresh collard green to hug everything tight and neatly, you are set for a pretty tasty dinner (or lunch), as you pack tons and tons of good nutrition back into your body. And it’s summer, so who wants to spend that much time over a hot stove anyway!?

This is my first (ever) recipe with collard greens! Before embarking into my beauty detox journey, collard greens were the weird looking steamy vegetable next to the fried chicken. Which is a shame, as apparently most of the latest news has labeled this Southern staple as one of the world’s healthiest foods. Collard greens deliver more than a dozen nutrients and vitamins, plus:

• Anti-inflammatory benefits
• Antioxidant properties
• Detoxification benefits
• Cancer prevention
• Cardiovascular support
• Digestive support
• Cardiovascular support

You can follow more of my beauty detox meal plan and “instashots” at my Instagram account! Or, if you are looking for a great kick you-know-where to get re-motivated to eat and feel healthier, check out Beauty Detox Foods, by Kimberly Snyder.

Ingredients:

Makes around 4 wraps

• 2/3 cups walnuts
• .5 Tbs. cumin
• 1/4 Tbs. coriander
• 1 Tbs. low sodium tamari
• .5 tsp. chili powder
• Salsa (or my secret pineapple sauce)
• Collard greens (organic as feasible)

Directions:

In a food processor chop the walnuts first, then add the rest of the ingredients as follows: cumin, coriander, tamari, chili powder. Pulse a few times. You definitely want a chunky consistency. Then, chop the stem out of each collard green, place tomatoes, sprouts and the walnut mix. You can put here your choice of salsa, guacamole or sauce. Then, follow the picture below to fold it! Then cut it in half and impress everyone!

This is one of the recipes featured on Kimberly Synder’s Beauty Detox Foods.

For more links on collard greens click:

• Collard Greens, the World’s Healthiest Foods
• Collard Greens: Nutrition Facts and Health Benefits

For this recipe, I used (click on the images to find out more information and consumer reviews onAmazon.com):

Print the Recipe: Healthy Almond Bites Gluten Free, Vegan, Paleo

Ingredients:

Makes around 22 bites.

• 12 pitted dates (soak them in warm water 30 minutes before getting started)
• 1/2 cup raw almonds
• 1/3 cup tahini
• a pinch of sea salt to taste
• 1.5 tablespoons water
• 1 teaspoon of coconut nectar (you can replace with maple syrup)
• 1/4 cup sesame seeds

Directions:

In a food processor, chopped the almonds (they should look gritty, but not pasty or too fine). Add the rest of the ingredients (minus the sesame seeds), and mix well.

With a tablespoon, carefully lift some of the sticky mixture, and make a ball with the palms of your hands, then roll into the 1/4 cup of sesame seeds until totally coated. Set aside.

Nutritional Info: For 1 serving. Calories 55; Total Fat 3.9g, Cholesterol 0mg; Sodium 5mg; Total Carb 5.2g; Dietary Fiber 1.1g; Sugars 3.2g; Protein 1.5g.

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Vegan Tom Kah Thai Coconut Soup

I know we are in the middle of summer, but there’s something really evil going around the office this week: sore throats! About to face yet another tropical storm with a bunch of sick people, I turned to master nutritionist and perhaps the woman with the BEST vegan and gluten free recipes out there: Kimberly Snyder. She devised this amazing and super tasty thai coconut soup, which not only shows some TLC to your ill loved ones, but is also packed with beauty foods!

The recipe and many other great ones are featured in her new book: The Beauty Detox Foods and I am yet to make something we didn’t like. Some of our favorites include the Gorilla Taco Wraps, the Raw Coconut Macaroons and of course, her #1 beauty secret: the GSS or Glowing Green Smoothie.

The main ingredient for the Tom Kah Thai Coconut Soup is coconut milk, which is one of my favorites dairy replacers.

Did you know that…?

• Coconut milk is packed with vitamins C, E, B1, B3, B4 and B6, as well as iron, selenium, magnesium and phosphorus, and antioxidants
• Also rich in lauric acid, coconut milk may aid in riding the body of viruses, bacteria and other illnesses, reduce cholesterol, ad lower heart disease and stroke risks

Some of my new recipes with coconut milk and other coconut products include:

• Skinny Vegan Buttercream Frosting
• Buckwheat and Coconut Nectar Pancakes
• Wet Coconut Truffles

Have you tried any of these?

Ingredients: 

Recipe inspired by Kimberly Snyder. Serves 4.

•  1 cup of coconut milk
• 3/4 cups of almond milk (original)
• 3 tbs green curry paste
• 3 cups of vegetable broth
• 2 tbs tamari
• 1 cup thin sliced mushrooms
• 3 cups chopped broccoli
• 1 tsp. stevia or sugar
• 4 tbs lime juice
• Fresh cilantro as a garnish

Directions:

In a large pot, mix the coconut and almond milk, the green curry paste and the tamari. When it starts to boil, reduce the heat to low and cover to simmer for 5 minutes. Add the broccoli and the mushrooms. Cover again and cook for 10 minutes.

Turn off the stove and add the rest of the ingredients, stirring well. Serve and top with cilantro and a sliced lime.

What I used to make this recipe:

Print the Recipe: Gluten Free Cookie Dough Cake

Ingredients:

2 8” round vanilla GLUTEN FREE cakes (I made mine using CRAVE BAKERY’S vanilla cupcake recipe. Other alternatives? GLUTINO’s Old Fashioned Cake Mix)

Filling

• 2 tablespoons unsalted butter at room temperature
• 3 tablespoons light brown sugar, packed
• 1/2 cup plus 1 tablespoons all-purpose GF flour
• 1/2 cup condensed milk hack (click here for recipe)
• 1/4 teaspoon vanilla extrack
• 1/8 cup mini semisweet chocolate chips

Frosting

Adapted from Magnolia: Recipes from the World Famous Bakery and Allysa Torey’s Home Kitchen

• 1 cup (2 sticks) unsalted butter, softened
• 6-8 cups confectioner’s sugar
• 1/2 cup almond milk
• 2 teaspoons vanilla extract

GF Chocolate chip cookies (I made them from scratch too. Here’s the recipe)

Directions

I assume you have your vanilla cakes ready to go. I made them the night before as I didn’t want to be in the kitchen for more than 1 hour at a time!

Start with the filling. Cream in high speed the butter and the sugar with a mixer. About 2 minutes. Add the GF flour, the condensed milk hack, and vanilla. Mix in medium until well blended. Fold in the chocolate chips. Cover in plastic wrap and refrigerate.

Next, tackle the frosting. In a mixing bowl, combine the butter and half the sugar, a drop of milk and the vanilla. Beat on medium to high speed until creamy (around 3 minutes). Gradually add more sugar, a little bit more of the milk, and so forth. Until you get the right consistency. As we will use 3/4 of the frosting unpiped, I recommend keeping it slightly on the creamy side.

Now, you are ready for the most fun part: assembly. Get your cake plate ready. Set one of the first cakes. Spoon in and frost with the buttercream filling (use 1/3 of it). Set aside. Get the cookie dough filling out of the refrigerator and create tiny cookie dough balls. Very tiny ones. Set on top of the frosting until you cover it completely. Set aside.Get the second cake. Turn it upside down on another plate. Spread a thin layer of frosting. Flip and sandwich in the cookie dough balls in between the two frosted sides of the cake. Press lightly. Save some frosting for decoration (fill a piping bag). The rest, drop it onto the cake, and spread evenly to cover the whole cake.

Pipe the remainder frosting to decorate. I crumbled home-made chocolate chip cookies for the sides, and dropped a lot of chocolate chips in the center.

Refrigerate for a couple of hours.

Eat!

 

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Paleo Gluten Free Chocolate Banana Pancakes

Paleo Banana Pancakes is one of my favorite posts here. The recipe has all the goodness of a sweet and indulgent breakfast packed in into just half a banana and one egg per serving. And 9 grams of protein per serving.

PLUS, the pancakes are gluten free and paleo…and could be almost vegan if you dare replace the single lonely egg for Egg Replacer (on my bucket list).

This little chocolaty variation is the new and improved way to make them. I just got a purple immersion blender and is my new best friend. Batter to batter, you can’t even tell if this one is gluten free or paleo or “normal.”

Save some trees: Print the recipe here and check out the nutritional info.

Ingredients:

For 1 serving. This was inspired by the Paleo Banana Pancakesrecipe.

• 1/2 ripe banana
• 1 egg
• 1.5 tsp raw cacao powder
• 1 tsp coconut palm sugar, or stevia
• 1 tsp coconut flour
• 5 vegan chocolate chips
• 1 pinch of Kosher salt

Directions:

With everything in one single container (minus the salt), use an immersion blender until frothy. If you don’t have an immersion blender, grab a fork, mash the banana, and then beat the rest of the ingredients (skip the chocolate chips).

In a medium pan at medium to low heat, cook SMALL silver dollar pancakes (small is key as these are a little bit tougher to flip versus other ones). Watch them like a hawk – they can burn in extra 3 seconds. Start with the heat at low and build from there. Around 2 minutes for the first side and 20 seconds for the other side.

Serve with maple syrup, coconut nectar, skinny coconut cream frosting, or solo. Add the pinch of Kosher salt at the very end…it really does the trick!

Print the Recipe: Chocolate Paleo Banana Pancakes

Ingredients:

For 1 serving. This was inspired by the Paleo Banana Pancakes recipe.

• 1/2 ripe banana
• 1 egg
• 1.5 tsp raw cacao powder
• 1 tsp coconut palm sugar, or stevia
• 1 tsp coconut flour
• 5 vegan chocolate chips
• A pinch of Kosher salt to taste

Directions:

With everything in one single container (minus the Kosher salt), use an immersion blender until frothy. If you don’t have an immersion blender, grab a fork, mash the banana, and then beat the rest of the ingredients (skip the chocolate chips).

In a medium pan at medium to low heat, cook SMALL silver dollar pancakes (small is key as these are a little bit tougher to flip versus other ones). Watch them like a hawk – they can burn in extra 3 seconds. Start with the heat at low and build from there. Around 2 minutes for the first side and 20 seconds for the other side.

Serve with maple syrup, or raw coconut nectar, and a pinch of Kosher salt. (That last thing does the trick!)

Nutritional Info: For 1 serving. Calories 259; Total Fat 9.3g, Cholesterol 164mg; Sodium 77mg; Total Carb 36.2g; Dietary Fiber 6.5g; Sugars 17.5g; Protein 9g.

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Print this recipe: Skinny Coconut Cream Frosting (Paleo, GF, Low Fodmap)

Ingredients:

• A can of FULL FAT Coconut Milk (this is very important – LITE won’t work), refrigerated overnight
• 1 teaspoon of vanilla extract
• Stevia, honey or maple syrup to taste (I actually like it without any sugars at all!)

Directions:

Open the coconut milk can and scoop up the cream ONLY.

In a stainless steel bowl, whip the coconut milk until it starts to become thicker. Add the vanilla and the stevia or maple syrup. Whip again.

The final consistency will be slightly runnier than a normal buttercream frosting. You can use it for berries and cream, cupcake frosting, and more.

Only 24 calories per tablespoon (with Stevia).

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Nutritional Facts: Sugar Free Wet Coconut Balls

 

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Click here to print the recipe

Print the Recipe: Sugar-Free Wet Coconut Truffles

Print the Recipe: Sugar-Free Wet Coconut Truffles

Ingredients:

For 12 truffles.

• 6 pitted dates
• 1 ripe banana
• 3/4 cup of coconut flakes
• 2 teaspoons coconut flour
• 1 pinch of Kosher salt
• 1/4 cup of semi-sweet chocolate chips (vegan, or gluten free)
• 2 tablespoons of almond milk

Directions:

Set the dates to rest in warm water for 30 minutes. This softens them and it makes them more food processor friendly.

Pre-heat the oven at 350 degrees.

In your food processor, mix the banana, and the softened dates. Add the coconut flakes and the coconut flour and the pinch of salt until well blended.

With a spatula, make sure everything is well blended. Line a cookie sheet with parchment paper.

I used a small espresso spoon to spoon out a little bit of the batter at the time. Make 12 small little balls in your hands and carefully set them on the parchment paper.

Bake them for at least 20 minutes. You will know they are done when the bottoms are very golden and you start to smell the coconut in your kitchen! It’s ok if they are a little wet or uncooked inside. Remove from oven and place on cooling rack.

In a microwave-safe container, melt the chocolate chips with the almond milk for one minute at 30% power. Remove and mix well until the chocolate is shiny. Drizzle the coconut balls to taste.

The truffles are best when refrigerated for at least a couple of hours, but they are delicious to eat at any stage (yes, I confess! I ate the raw batter too and loved it!)

 

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