I feel like I make too many donuts on this website. Is that even possible? I don’t know. But I make them a lot. But usually they are in mini form because I used to only have a mini donut pan. But I got a regulation size donut pan for Christmas and have been waiting to use it, so I thought now was a great time to break it out. Plus I also received some delicious new protein powder from SFH this weekend, so I’ve been putting it in almost everything possible because I love it. It’s COCONUT FLAVORED you guys. Do you understand how awesome that is? It’s their new formula called FUEL which is designed to use at anytime of the day. Which meant donut time in my mind. Seriously, it’s delicious. Head over to SFH.com to order yours and use discount code TAYPALEO at checkout for 10% off all orders. Trust me. You will not regret it.
Have you guys tried Gin Gins? They are these little ginger candies I found at Whole Foods this weekend and they are bomb. They have hard candy and ginger “chews” which I am equally obsessed with. I’m pretty sure they are made of cane sugar and ginger. So it’s not like they are incredibly healthy or anything. But hey, they do the job when you want to dive face first into a plate of cookies after dinner. Plus I heard they are great for nausea. Does that count if the nausea comes from diving face first into the cookies? No? Just wanted to clarify.
So while I was at Whole Foods the other day, I was checking out the Suja refrigerator because they were having a pretty awesome sale. And also because I’m obsessed with Vanilla Cloud. Probably because it literally tastes like a teddy graham. I’m not lying. But I was also thinking I should try a more vegetable-y flavor since I haven’t been eating a whole lot of green things lately. Whoops. So I went with the Fuji Apple. You see, Vanilla Cloud is a literally a drink from the heavens (obviously why they call it Vanilla Cloud). And, well, Fuji Apple is definitely more earth-y tasting. Now I’m not saying that’s a bad thing. But I am saying it doesn’t go down as smoothly as Vanilla Cloud. For me, Vanilla Cloud is more like a chug. And Fuji Apple was more like a very, very, very slow sip. I’m working on it guys.
Why can’t donuts be vegetables? That would make life a whole lot easier.
Want to know something exciting? You do. I got three legit toes to bar in Friday’s WOD. I mean, there were about 30 total in the entire workout so I suppose that’s not really saying much. But I’m pretty sure that was my first time ever getting them, so I was pretty darn proud of myself. Thanks for listening.
- For the donuts:
- 5 medjool dates, pitted
- 1 tbsp water
- 2 eggs
- 1/4 cup unsweetened almond milk
- 1/4 cup maple syrup
- 2 tbsp coconut oil (melted)
- 2 tbsp almond butter
- 1 tsp vanilla
- 1/4 cup + 2 tbsp almond flour
- 1/4 cup coconut flour
- 3 scoops SFH coconut FUEL protein powder (any vanilla protein should also work)
- 2 tbsp coconut crystals
- 1/2 tsp baking soda
- 1/8 tsp sea salt
- 1/2 cup Enjoy Life chocolate chips (or dark chocolate chips)
- For the glaze:
- 2 tbsp full fat canned coconut milk
- 2 tbsp maple syrup
- 2 tbsp almond butter
- 1 tbsp coconut oil, softened (NOT MELTED!)
- Preheat oven to 350.
- Grease donut pan with coconut oil.
- Begin by placing dates and 1/2 tbsp water in the microwave to soften for 30 seconds.
- Remove from microwave, add other 1/2 tbsp water and mash to create a paste (should end up with about 1/4 cup of paste).
- Combine date paste with the rest of the donut ingredients (besides chocolate chips) in a food processor until a smooth batter forms and all are well incorporated.
- Stir in chocolate chips.
- Spoon batter into donut pan, filling about 3/4 of each hole.
- Bake for 12 minutes or until a toothpick comes out clean in the center.
- While donuts are baking, prepare your glaze by whisking all ingredients together in a small bowl until the mixture is smooth.
- When done, remove donuts from oven and allow to cool in pan for 5 minutes, then remove and cool on wire rack completely.
- Once completely cool, dip the top of each donut into the glaze.