My oldest loves my baked donuts so about every 6 weeks I bake some for him. I try to make them a little healthy, this week I made carrot cake donuts with lots of finely chopped carrots – yummy!
2 c whole wheat flour
1/3 c coconut palm sugar or brown sugar
1/2 TBSP Baking Powder
¼ tsp Salt
1 tsp pumpkin pie spice
2 1/2 TBSP coconut palm oil, melted
1/2 c milk
1 tsp vanilla
1 c Shredded Carrots
Cream Cheese Frosting
4 oz light Cream cheese
2 TBSP coconut oil
1/2 c coconut palm sugar or powdered sugar
1 tsp vanilla
Preheat the oven to 350 degrees.
Generously grease a donut pan with unsalted butter; set aside until needed.
In a large bowl, whisk together the flour, sugar, baking powder, salt, cinnamon, nutmeg, and allspice.
In a small bowl beat together, whisk together the melted butter, eggs, milk, and vanilla. Add this mixture to the dry ingredients and stir until fully combined. Using a spatula, fold the carrots. Fill donut pan 2/3 with batter.
Bake the donuts until a toothpick inserted into a donut comes out clean, about 8-10 minutes. Allow the donuts to cool in the pan for 2 minutes and then transfer to a cooling rack to cool completely.
In a small food processor combine coconut oil, cream cheese, sugar and vanilla until smooth.
Makes 6 donuts.
I love Artichokes!! This is the best recipe I’ve ever made – roasting really brings out the flavor and a little cheese, garlic and red pepper flakes makes it amazing!
2 large artichoke hearts
6 cloves of garlic
Chili pepper flakes
Grated Parmesan cheese
Preheat oven to 400.
Use one piece of foil per choke that is large enough to seal it up. Place artichoke in foil, pull leaves apart and stuff with garlic, chili flakes and cheese- drizzle with olive oil and 1/2 the lemon juice. Wrap tightly and bake for an hour and 30 minutes.
I love zucchini blossoms, but I was feeling a little too lazy to stuff them so I came up with this recipe for pan sautéed with little cheese – yummy!
20 zucchini blossoms, ends and pistils removed
In a large non-stick pan heat oil over medium high heat, add blossoms, season with salt and garlic powder. Cook for 2 minutes until crispy, flip and top with a little cheese. Cook another 2 minutes until crispy and the cheese is melted.
I love ceviche – the lime juice cooks the fish – perfect for summer when it is too hot to cook! This can be served as an appetizer or a main course.
1 lb halibut, cut into 1/2-inch dice
1 1/2 c fresh lime juice
1 medium white onion, 1/2-inch dice
2 medium-large tomatoes, 1/2-inch diced
2 jalapeños, stemmed,finely chopped
1/4 c chopped cilantro
1/4 c orange juice
1 avocado, 1/2 inch dice
Combine halibut, like juice and onion in a glass bowl. Chill for 4 hours. Drain and toss with remaining ingredients and serve with chips.
Serves 8 as an appetizer.