Alright, first things first. Let’s talk about how I binge watched the entire Orange is the New Black series last weekend. Yeah I did. Two seasons. Two days. It happened. I’m not proud. But I did enjoy every second of it. That is seriously one fantastic show. Do I feel slightly disturbed while watching it? Yes. Do I keep watching anyways? Yes. For those of you who haven’t yet jumped on the bandwagon, it’s a show about a women’s prison and all of the crazy shenanigans that go on inside of it. And it’s based on a true story. And it’s amazing. And I want to be Alex Vause. Because she’s a complete badass. And I wish I would have paced myself more because now I’m just really sad that it’s over and season three isn’t coming until 2015. So I’ve spent most of this week watching YouTube videos of the cast members to fill the void. Maybe I shouldn’t admit that. Oh well. I’m gonna miss you, Litchfield prison.
Also, let’s address the fact that my Instagram posts about Orange is the New Black this week have gotten a SIGNIFICANTLY higher amount of likes than my pictures of food. What the hell is that all about. Maybe I should just start a blog about Litchfield women’s prison instead. I wouldn’t hate it.
On a completely different note, I want to say a big thank you to all of you who reached out to me after my last post. The more people I talk to who have experienced thyroid disease, the more I have realized that stepping away from CrossFit really was the best choice for me. As much as it may suck. (Which is a lot right now). So thank you for sharing your experiences with me and letting me learn from you. It’s certainly a frustrating thing, but I know that making the right changes will help get me back to normal and back to being my healthiest self, which is what is most important, of course.
Okay. Enough about me, let’s talk donuts instead. I apologize for making too many donut recipes. I really do. But I can’t help it. It’s just too hard to resist throwing batter into those adorable little donut pans. These particular donuts were supposed to be muffins, actually. Until I opened the cupboard and there was the donut pan, sitting on top of the muffin pans, just begging me to use it instead. Now that’s what I call destiny.
- For the donuts:
- 1 1/2 cups almond flour
- 1/4 cup coconut flour
- 2 tbsp arrowroot flour
- 1/2 tbsp cinnamon
- 1 tsp baking soda
- 1/4 tsp allspice
- 1/8 tsp sea salt
- 3 eggs
- 1/3 cup unsweetened almond milk
- 1/3 cup maple syrup
- 1/4 cup grass-fed butter, softened
- 1 tsp vanilla extract
- 1 1/2 cups carrots, finely grated
- 1/2 cup raisins
- For the frosting:
- 1/2 cup grass-fed butter, softened
- 1/2 cup coconut oil, softened (not melted)
- 1/8 cup maple syrup
- 4 tbsp coconut flour
- pinch of vanilla extract
- Preheat oven to 350 and grease donut pan with coconut oil.
- For the donuts, combine almond flour, coconut flour, arrowroot flour, cinnamon, baking soda, all spice, and salt.
- Add eggs, almond milk, maple syrup, butter, and vanilla to the dry mixture, stirring continuously until all ingredients are well combined.
- Stir in carrots and raisins.
- Divide batter evenly into donut pan.
- Bake 12 minutes, or until a toothpick comes out clean in the center.
- While donuts are baking, make frosting by combining all frosting ingredients in a food processor until smooth and creamy.
- When donuts are done, remove from oven, allow to cool, and dip top of each into the frosting mixture.