Donuts
It is February and Fat Thursday will be here soon and I will not by any chance break my strict diet this month so I think this suggestion for health recipe challenge was perfect. Again it wasn't easy recipe since I was determine to not use regular flour, I ordered soy flour and coconut flour to do a little experiment. I made a lot of research as well since the chemistry of these two flours are completely different from regular wheat flour. Each one of them has its own character and needs LOTS of experimenting before just using it instead of wheat. Soy flour is easier to use but to be completely honest it doesn't taste that well; it taste very raw at least for me. I can tolerate that taste in savory dishes but not desserts. And since what is the point of making or eating not so yummy dessert, desserts are just treat and the gift of gastronomy to us either we have a good dessert or not eat dessert at all.
Coconut flour was the winner for this dish, I completely adore the little coconut flavor it adds to the donuts and its crumbly texture make the donuts so flaky and nice, first attempt failed as usual since the coconut absorbs liquids so much it is hard to come up to the correct texture from the first use. Anyways eventually the recipe came to good end and I am very happy with it since coconut flour is good option for baking and has many nutrients that the regular wheat flour lacks.
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4 large Eggs
1/2 cup Coconut flour
1/2 cup Soy milk
1/8 cup Butter
1/8 cup Honey
1 teaspoon Vanilla extract
1/2 tsp Baking soda
1/2 teaspoon white vinegar
15g Fresh yeast
1/8 teaspoon Salt
Directions:
Pre-heat the oven in 180c. Grease two mini donuts bans with olive oil spray.
In a bowl mix eggs, butter, vanilla, vinegar and honey. Add the yeast to body temperature soy milk and let it dissolve. In separate bowl add flour, baking soda, salt. Add dry ingredients to eggs mix and mix will until smooth, you will notice that the batter absorbed all liquid and a bit dry, then add the milk mixture and mix well. We need a batter to be not too liquidy nor stiff something like whipped cream texture that you can spread easily.
Divide in the baking bans and bake for 15 mins or until golden brown. Bring out of the oven and glaze with one tsp each of caramel from my recipe below.
Recipe makes 12 servings of 41g.
Calories per serving 81 calories, Saturated fat 3,1g.
This recipe is not good for you but a healthier alternative for the regular fried donut recipe. The values below includes nutrients compared to regular donut recipe and not the regular dietary value based on 2000 calories diet I usually post in other recipes.
- High in Selenium
- High in Protein
- High in Calcium
- High in Vitamin A
Caramel
Basically the idea of making "healthy" caramel sauce was just ridiculous. I loved the challenge but to say there will be any caramel sauce that is good for you just insane. Up to the challenge I started to think of ways to make caramel that is good for you, first thing popped to my head was Xylitol. I researched A LOT to make sure I make the best choice since I know for sure each ingredient has it's own plus and minus. I ordered Xylitol online and was entertaining the idea of making it with Xylitol with it very low glycemic index but still not natural product or honey/ maple syrup with their quite moderate glycemic index but yet natural and safe to use.
I had really a struggle deciding on this, I can choose instant low calories low glucose but not fully digestible product or I just go with what we have been using since forever and compromise the calories count on my recipe. Eventually since I am a big believer in natural products I decided to go with honey in this recipe which also can be replaced with maple syrup and not use Xylitol just because I am not a big fan of artificial sweeteners but I think Xylitol will come handy in other recipe or I might also try to make caramel with it just for the sake of experimenting although I believe if you are so strict with your calories count just avoid sweets all at once instead of replacing them with lots of artificial products that most probably will have some side effects in long term with regular use.
So, as I said this very easy natural recipe. Not really bad for you since at least I am not using white processed sugar or cream. I am using honey and coconut milk to replace all the glucose and fat and add a bit of nutrients. I kept the butter though because it will compromise the taste very much but for healthier version you most certainly can replace it with coconut oil only if you like that coconut flavor. Lastly, I added vanilla sugar instead of vanilla extract to add that yumminess but if you by any chance have vanilla beans that would enhance the flavor to the roof.
Ingredients:
200 g honey
165 g coconut milk
3 tbsp butter
1 tsp vanilla sugar
Directions:
Mix all ingredients in sauce ban and put it on medium heat until boiling, decrease to low and let it simmer for 20 mins while starring regularly with wooden spoon. After 15 mins the sauce will start to thicken, keep an eye on it while starring to let it reach the constancy you desire which for me takes another 5 mins. Turn off the heat let it cool for another 5 mins then transfer it to clean glass Jar and store it in fridge.
This recipe makes 40 servings of 10g
Calories per serving 33 calorie, Saturated fat 1,4g
This recipe is not good for you but it is a healthier alternative for regular caramel. The values below includes nutrients compared to regular caramel recipe and not the regular dietary value based on 2000 calories diet I usually post in other recipes.
- High in Potassium
- High in Iron
- High in Vitamin A
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