Imaginative kitchen creations and purely sweetened indulgences that inspire my journey and enrich my experience.These dishes are gluten-free and full of flavor, containing natural ingredients and no refined sugar.
In my late teens, I realized that donuts did not hold the same value as those leafy green vegetables do, such as kale and chard, that i never ate as a child. It finally dawned on me there actually was a reason adults chose sophisticated foods like broccoli and eggplant over skittles and brownies for dinner. Since that day, I have taken a keen interest in the effects sugar-ladened-wrapped-in-plastic-foods have on me and my mood, not to mention my fountain of energy. Through the years, I have come up with meals that keep me balanced and healthy, and away from those mouthwatering swedish fish and sour watermelon gummies and hot tamales I loved way back when.
These sweet potato donuts are one of the many treats I make to replace my childhood favorites. They are full of flavor and subtly sweet, topped with an icing that is just right. My nephews (seven and nine years old) ate them up and asked for more when I made them. I sometimes secretly measure the success of my grain-free/sugar-free/dairy-free-inspired foods by their reactions. This one is a winner.
For this recipe, I used a babycakes donut maker. It makes six tiny donuts at a time, although I made three at a time because it heats so fast that a couple are overdone if I spend time pouring the batter for all six before closing the lid. The donuts are cake-like in texture, moist, and eaten for breakfast, snack, and dessert around here.
1/3 cup full-fat canned coconut milk (I used Natural Value)
1/4 cup raw honey, heated to liquid form
2 tbs. coconut oil or coconut spread, softened
1 tsp. vanilla extract
1 1/4 cup almond flour
1 tsp. baking soda
1/4 tsp. salt
1 tbs. cinnamon
1/2 tbs. nutmeg
1/2 tbs. allspice
Preheat donut maker. Combine eggs, sweet potato, coconut milk, honey, coconut oil, and vanilla in food processor until well combined. Add flour, soda, salt, and spices. Combine until smooth. Place two tbs. of batter into each donut slot and cook for 4-7 minutes. Remove each donut and place on cooling rack. Let cool. Transfer to a plate. Makes 24 mini donuts.
Maple Vanilla Icing
1/4 cup coconut butter
1/4 cup coconut oil
2 tbs. pure maple syrup
1 tsp. vanilla extract or 1 vanilla bean
Heat coconut butter and coconut oil over low heat until it becomes a liquid. Turn off heat and stir in maple syrup and vanilla. Mix until well combined. Let sit 10 minutes to cool. Spoon icing onto each donut and let harden. I took mine outside in the 40 degree weather and the icing hardened immediately. Store in sealed container in fridge for up to 4 days.