RECIPE: AIP Banana Bread Pancakes

I have been trying to make a good AIP pancake now for months. I’m talking since way back in September. And when I say ‘good’ I mean so good that Willow doesn’t even miss the chocolate chips. When I presented this trial to her a couple of weeks ago, she hesitated to take a bite, but when she did, her face lit up. After three pancakes worth, she said, “these are my favorite! Can you keep making them??” YAY!! I finally did it! And the best part was that she didn’t even ask where the chocolate chips were, she just kept eating.

AIP Banana Bread Pancakes
In past trials, I’ve thrown in chocolate chips to make up for the gummy or mushy center…or to cover up the strange aftertaste. Thus defeating the purpose of AIP! After adjusting a few key ingredients, there is no need for masking flavors and I actually prefer these without maple syrup to keep the sweetness level lower…but I totally add a TON of extra cinnamon on top!

Every time we make these, our house smells like freshly baked banana bread for the rest of the day. It’s wonderful!

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AIP Banana Bread Pancakes
AIP BANANA BREAD PANCAKES

{grain-free, dairy-free, soy-free, gluten-free, refined sugar-free, vegan}

Makes 7-8 small pancakes

What you need:

  • 1 cup tigernut flour
  • 1/4 cup tapioca flour
  • 1 Tablespoon coconut sugar (optional)
  • 1/4 teaspoon baking soda*
  • 1/2 teaspoon cream of tartar*
  • 1/2 teaspoon Ceylon cinnamon
  • pinch Himalayan salt
  • 1/2 cup mashed banana
  • 1/2 cup gum-free coconut milk
  • 1 teaspoon apple cider

*The combination of baking soda + cream of tartar is to replicate baking powder. Being on an AIP diet means staying away from commercial baking powders as they tend to contain cornstarch. If you’re not following an AIP diet, use 1 teaspoon of baking powder instead of the baking soda + cream of tartar.

How to:

  1. Start heating your pan over low-medium heat. I tend to keep it at notch 4 with my electric stove.
  2. In a medium bowl, whisk together all of the dry ingredients; breaking apart any clumps of tigernut flour.
  3. Next, stir in the mashed banana and coconut milk. Finally, add in the apple cider vinegar and stir until just combined. This batter will be very thick.
  4. Add about a teaspoon of coconut oil to your hot pan and scoop small amounts of pancake batter into the pan and smooth it out into a circle with the back of a spoon. I personally like to use an ice cream scooper to make pancakes. With this specific recipe, I fill the scoop halfway because I find that they’re easier to flip when smaller.
  5. Allow to cook for 3 minutes, flip, and cook for another 3 minutes. Unlike usual pancakes, these do not bubble up or get super dry edges to indicate when it’s time to flip. Depending on what pan you use, you might have to add more oil.
  6. Enjoy with maple syrup, fresh fruit, and extra cinnamon!

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 AIP Banana Bread Pancakes

Let me know if you give this recipe a try! Either come back and leave me some feedback or tag me on Instagram @be.sol.ful

Thanks for stopping by!

โค

Grain-Free Chocolate Cookies

Over the last couple of months, I have become obsessed with this DIY paleo flour blend. Not only is it way cheaper to make your own blend, but it also took all of the guesswork out for me because when it comes to using coconut flour, I literally fail every. single. time. But with this blend I have created a birthday cake/cupcakes as well as some cookie recipes. They may, or may not, all make it on the blog! This recipe is a huge hit with my entire family (parents included). I was inspired to create these cookies after trying Simple Mills Double Chocolate Cookies – if you read my March Favorites blog post, you already know my love for this company. They use minimal ingredients…and ingredients I feel good about letting Willow eat – no gums, additives, “natural” flavors, or refined sugar.

RECIPE: Grain-Free Chocolate Cookies

Now, the texture isn’t as crispy as Simple Mills (I didn’t use or have konjac root) and they aren’t flat, but I’m really excited about how well they turned out! A slightly crispy exterior, soft center (I very much dislike the word moist, but I’ll say it), and they melt in your mouth. They’re like little buttery orbs of deliciousness! I made these with my little chocoholic in mind and she loves them so much…in fact, she’d be content with eating the dough! I plan to make them using carob instead of cacao and when i do, I’ll update this post with the outcome.

*UPDATE – the carob trial was fantastic! Instead of the two tablespoons of cacao powder, I used one tablespoon of carob. And I paired it with 2 TBSP tahini + 1 TBSP coconut oil. I gotta say, I think this is my new favorite way to make them!*

I have made these countless times and with different variations: using almond butter instead of coconut oil, leaving out the chocolate chips, adding flax egg, flattening them before baking, and a few other ways. The recipe, as it’s written below, is my family’s favorite version.

The trials I ran using a flax egg required an additional 2 tablespoons of paleo flour blend and the outcome was more of a brownie-like cookie and not at all crispy. I’ll have instructions below for this variation.

Here’s a photo of a batch using flax egg:

RECIPE: Grain-Free Chocolate Cookies

GRAIN-FREE CHOCOLATE COOKIES: {soy-free, gluten-free dairy-free, vegan, paleo, oil-free option}

Makes 8-10 small cookies

Brownie-like variation will make 12-14 small cookies

What you need:

  • 1/4 cup + 2 TBSP paleo flour blend*
  • 3 Tablespoons coconut sugar
  • 2 Tablespoons tigernut flour
  • 2 Tablespoons organic cacao powder
  • 1/2 teaspoon baking soda
  • pinch Himalayan salt
  • 3 Tablespoons softened (not melted) coconut oil or creamy almond butter*
  • 1/2 teaspoon vanilla (optional)
  • 1-2 Tablespoons organic, fair trade chocolate chips (optional)

* I know Bob’s Red Mill has a paleo flour blend, but I have not tried it – so cannot verify the outcome. Before measuring your flour, please shake it really well to mix up the flours and DO NOT scoop it out with a measuring cup, but rather spoon the flour into a measuring cup so that the flour doesn’t get overly packed in.

*Please DO NOT use melted coconut oil! Keep it in a softened, solid state. Use coconut oil for a crispier cookie and almond butter for a softer cookie. Both are equally delicious! I’ve even used a combo of both in a few batches…including the batch in these photos.

How to:

  1. Preheat oven to 350ยฐF and line a baking sheet with unbleached parchment paper.
  2. In a medium bowl, whisk together the flours, sugar, cacao powder, baking soda, and salt. Then, stir in the coconut oil (or almond butter), and vanilla (if using). Mix until creamed together and the dough sticks together. I use my hands to really incorporate the ingredients. You’ll be tempted to add in extra oil or butter – trust me, don’t do it ๐Ÿ™‚ Next, stir in the chocolate chips, if using.
  3. Roll the dough into small balls, leave about one inch of space between the cookies, do not overcrowd them and bake for 12-18 minutes. My oven requires longer baking times, which is why there is a wide baking time frame. Once they start cracking on the top, it is time to remove them. If you are looking for a crispier cookie, increase the baking time by 2-3 minutes.
  4. Remove from oven and allow to cool for 10 minutes on the baking sheet before carefully transferring them to a cooling rack. I recommend letting them cool completely before eating. If you try to eat them right as they’re done, you’ll have a crumbly mess!
  5. Enjoy with a glass of nut milk, coffee, or tea.
  6. Store any leftovers in an airtight container.

**VARIATION: for a brownie-like cookie add 2 extra tablespoons of the paleo flour blend (making a total of 1/4 cup + 4 TBSP) and when incorporating the wet ingredients, add in one flax egg (1 TBSP ground flax + 3 TBSP water…allow the flax egg to set for at least five minutes before adding the dough). These will spread out a bit while baking, unlike the original recipe – so spacing is important.

RECIPE: Grain-Free Chocolate Cookies

RECIPE: Grain-Free Chocolate Cookies

RECIPE: Grain-Free Chocolate Cookies

If you make these, please come back and let me know how they turned out! I’d love to hear from you!
Thanks for stopping by!

โค

One-Bowl AIP Sugar Cookies

One-Bowl AIP Sugar Cookies

Ah, the glorious world of grain-free, nut-free, vegan baking. Have you tried it? It’s definitely NOT easy and I bow to those who are seasoned pros because after just a few trials I was ready to pull my hair out and throw in the towel. But I’m glad I didn’t because otherwise I wouldn’t be sharing our new favorite cookie recipe with you!

What’s your cookie type?

Are you a crunchy or soft cookie kind of person?? For me, it depends on the cookie. I love a pillow-y, melt-in-your-mouth, soft snickerdoodle or peanut butter cookie, but when it comes to sugar cookies or chocolate chip cookies, I’m a sucker for the crispy ones. It brings me back to my childhood and my Mom’s fabulous chocolate chip cookies.

I tried experimenting with coconut flour, cassava flour, arrowroot, tapioca flour, but hit fail after fail. It wasn’t until my friend, Rebecca shared her recipe for snickerdoodles that I was hit with the realization that I hadn’t tried using tigernut flour! I’ve used it to make pancakes (which Willow didn’t like, but Josh & I did), so I decided to give it a try in cookies.

Obviously the tigernut flour worked, otherwise we wouldn’t be here today with this recipe (it only took three trials)! And the best part is….only SIX ingredients and ONE bowl! Super simple. Thank you for the inspiration, Rebecca!!! xo

Josh thought I should title these: So Good You’ll Want to Go AIP Sugar Cookies…kind of a long title, don’t you think? ๐Ÿ˜‰

One-Bowl AIP Sugar Cookies

These have a wonderful crispy exterior with a soft center and they absolutely melt in your mouth with a buttery deliciousness! I gave myself a tummy ache testing these out since I still can’t tolerate sweet too well, but with the holidays fast approaching, cookies are a must! I’m happy to report that they got a thumbs up from all who tried them!

I realize that there are chocolate chips here when they’re supposed to be sugar cookies, but that’s what happens when you have a four-year-old chocoholic helping you. So you have the option to make just sugar cookies OR chocolate chip cookies…both are equally delicious.

One-Bowl AIP Sugar Cookies

Makes 10-14 depending on size of cookie scoop

What You Need:

  • 1 cup TigerNut flour
  • 1/4 teaspoon Himalayan salt
  • 1/4 teaspoon baking soda
  • 1/4 cup pure maple syrup
  • 3 Tablespoons coconut oil (solid)
  • 2 Tablespoons Enjoy Life mini chocolate chips (optional or for AIP use carob chips)

How To:

  1. Preheat your oven to 350ยฐF and line a baking sheet with unbleached parchment paper.
  2. Using a stand up mixer with the paddle attachment, combine all of the ingredients (except the chocolate chips). Once everything is well incorporated and there aren’t any signs of coconut oil,  you can fold in the chocolate chips. If you don’t have a stand up mixer, you can use a fork and spatula to mix the dough.
  3. Roll into balls or use a small cookie scoop and place onto the baking sheet. These cookies will spread out some, so be sure to space them out.
  4. Bake for 12-15 minutes, or until golden brown. Allow to cool completely on the baking sheet. ENJOY!
  5. Best stored in cookie tins or a cookie jar to maintain the crispiness.

One-Bowl AIP Sugar Cookies

One-Bowl AIP Sugar Cookies

Thanks for stopping by!

โค

RECIPE: Oil-Free Protein Pancakes

Hello, friends! It’s been a LONG time, but I’m back and I owe you some recipes! I’d love to hear how you’re all doing, so leave me a comment below telling me a bit about your summer so far! I can’t believe we’re nearing the end of July…the days are flying by.

Is this really my first pancake recipe for the blog?! Pancakes are like a staple in our house at least once a week and I’ve always used recipes from my favorite bloggers and cookbooks…I thought it was about time to try creating my own! In my head, I had a list of ingredients that I wanted to include and some that I wanted to leave out – and after what felt like a gazillion trials, I finally achieved the texture and flavor I was looking for. I wanted a pancake packed with wholesome ingredients and awesome nutritional value, but still tasted really good. Sounds obvious, but let’s just say some of my trials were awful, for example, mushy center (gag me), overwhelming flavor (and not in a good way), and dry, but this recipe is a huge hit in our house!

These pancakes are a great source of fiber, protein, calcium, and healthy fats so you can feel good about making them for your kiddos!

RECIPE: Oil-Free Protein Pancakes

OIL-FREE PROTEIN PANCAKES

Makes 7-10 pancakes (depending on how big you make them)

What you need:

  • 3/4 cup blanched almond flour*
  • 1/2 cup buckwheat flour
  • 1/4 cup tapioca flour
  • 2-3 Tablespoons coconut sugar
  • 1 Tablespoon baking powder
  • 1 Tablespoon ground flax
  • 1 teaspoon Ceylon cinnamon (optional)
  • pinch of salt (optional)
  • 1 cup plant-based milk (I use homemade almond milk)
  • 2 teaspoons apple cider vinegar
  • 1/4 cup unsweetened applesauce
  • 1 teaspoon pure vanilla extract

*I recommend either King Arthur almond flour or Honeyville.

**Optional add-ins: mini chocolate chips, chopped pecans, blueberries. I don’t think I have to tell you what we added in ๐Ÿ˜‰

How to:

  1. In a large bowl, whisk together all of the dry ingredients, breaking up any clumps from the almond flour.
  2. Next, in a separate bowl (or I use a liquid measuring cup), stir together the wet ingredients. Once well combined, add this to your dry ingredient bowl and stir until just combined – be careful not to over mix the batter.
  3. Allow the batter to rest for 15 minutes. At this time, begin preheating your pan. I recommend keeping the heat setting at a low-medium level (notch 4 on an electric stove).
  4. Depending on the pan you’re using, you may or may not need to use a bit of coconut oil or cooking spray. After 15 minutes has passed, add a bit of oil to your pan (if needed) and pour in about a 1/4 cup worth of batter. When the edges start to look a little dry (approximately 2-3 minutes), flip and cook for another 2 minutes. Again, this will all depend on the pan you’re using and stove.
  5. Top with pure maple syrup, maple cream, fresh fruit, or nut butter and ENJOY!

*I used both a cast iron skillet and a ceramic pan – both produced fluffy pancakes, but the cast iron ones had a slight crispy exterior due to having to use a bit more coconut oil to prevent sticking…they also turned out a little darker in the cast iron skillet.

RECIPE: Oil-Free Protein Pancakes

RECIPE: Oil-Free Protein Pancakes

What’s your favorite pancake topping?

Thanks for stopping by!

โค

Blender Vanilla Cake with Coconut-Raspberry Frosting

 

RECIPE: Blender Vanilla Cake with Coconut-Raspberry Frosting

I have never worked so hard on a recipe before and quite frankly, I hope I don’t have to for a while! Lots of frustration and tears shed, but I was SO determined to create the cake that Willow requested for her birthday. There came a point when I was close to throwing in the towel and just making someone else’s recipe, but I felt like I was getting closer to success and didn’t want to give up. After about 20 trials (not exaggerating), I finally got it and I finally got the frosting recipe the day before the big day…talk about a huge relief! Oddly enough, while the cake tasted really good, I felt it could be better, so I ran two more trials after Willow’s birthday and I’m SO glad that I did, because the cake turned out lighter, fluffier, and cut like a dream!

Now, if you don’t have a blender, you can either use a stand up mixer or just a simple mixing bowl + spoon/spatula. While it can be a bit of a pain to scrape out the final bit of batter, the blender does a great job of breaking up any clumps of flour or coconut butter.

RECIPE: Blender Vanilla Cake with Coconut-Raspberry Frosting

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Willow was SO quick to blow out the candles! She had such a great day with family and enjoyed listening to the Taylor Swift station on Pandora ALL. DAY. LONG.

As for the frosting, we ran several trials using a variety of bases (cashew, sweet potato, and aquafaba) – while I loved the idea of using sweet potato to keep it lower in fat, we could not get past the flavor and texture. Had we made chocolate frosting, I could see how that would work out better. Anyways….I saw SO many different frosting recipes using aquafaba, but every single one of them used either cane sugar, oil/butter, or both. I didn’t want any of those, so I went to work figuring out ways to keep it “healthier.” I did try using coconut sugar instead of maple syrup, but the color was off, along with the flavor.

RECIPE: Blender Vanilla Cake with Coconut-Raspberry Frosting

I swear that’s not mold in the center layer! Ha! I did a thin layer of coconut-blueberry frosting along with the coconut-raspberry.

OH! And if you’ve never frosted a cake before, I HIGHLY recommend watching some YouTube videos…especially if you choose to double this recipe and make a layer cake like I did for Willow’s birthday. I, however, did not learn these tricks until after putting this layer cake together. The lovely Cara over at caraschrock.com shares a birthday with Willow and we both made layer cakes for the first time. She’s the one who told me to check out YouTube videos next time! Ha!! Here’s one that I found really helpful:

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BLENDER VANILLA CAKE:ย 

Gluten-free, soy-free, oil-free, refined sugar-free, gum-free, vegan

Makes one 9-inch* round cake or 8 cupcakes

*I recommend a smaller cake pan if you’re looking for a taller cake. As you’ll see in pics below, my cake was rather short, but all I own is a 9″ cake pan. You may have to adjust baking times depending on size of cake pan. Also note that if you want to make a layer cake like the one I made for Willow’s birthday, you will NEED to double both the cake recipe and frosting recipe.

What you need:

  • 1/2 cup blanched almond flour
  • 1/2 cup sweet sorghum flour
  • 1/4 cup tapioca flour
  • 1 teaspoons baking powder
  • 1/2 teaspoon psyllium husk powder
  • 1/4 teaspoon Himalayan salt
  • 6 Tablespoons pure maple syrup (room temperature)
  • 6 Tablespoons aquafaba (room temperature)*
  • 6 Tablespoons coconut butter (softened)
  • 6 Tablespoons warm water
  • 1 Tablespoon pure vanilla extract

*I use homemade rather than from canned chickpeas, but that’s just a personal preference. To do that, I cooked up a couple of cups of dried chickpeas and once the chickpeas were cooked, I removed them and let the liquid cook down a bit more (approximately 10-15 minutes) on low-med heat. Allow to cool before refrigerating in a glass jar.

How to:

  1. Preheat oven to 350ยฐF and either lightly oil cake pans or line with parchment paper. If you’re making cupcakes, grab your cupcake liners + cupcake pan!
  2. Place your wet ingredients in the blender and mix until smooth and slightly fluffy; scrape down the sides as needed.
  3. Add your dry ingredients and blend again until well incorporated (no lumps).
  4. Pour the batter into your cake pan and smooth the top out as best as you can. I found that using wet fingers did the trick. It doesn’t have to be perfect because you’ll be frosting it!
  5. Bake for 20-25 minutes or until the center isn’t jiggly (clean toothpick test) and springs back to the touch. Edges should be slightly golden. Please note that my oven is horrendous (requires longer baking), so baking times will vary.
  6. Allow to sit in the pan for 25 minutes before removing, then allow to cool completely before slicing or frosting.

RECIPE: Blender Vanilla Cake with Coconut-Raspberry Frosting

Blender Vanilla Layer Cake

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COCONUT-RASPBERRY FROSTING:

I achieved the fluffiness by using the same method I incorporate for my body butters…chilling the mixture before whipping gives it a nice, light texture!

What you need:

  • 1/3 cup Aquafaba (room temperature)
  • 3/4 cup pure maple syrup (room temperature)
  • 2/3 cup coconut butter (softened)
  • 1/2 teaspoon pure vanilla extract
  • 1/4 teaspoon apple cider vinegar
  • 2 teaspoons freeze dried raspberries, ground*

*you can use strawberries instead, but Willow requested raspberries. Since they are super seedy, I ground them into a powder (using a nut/spice grinder) and then used a sieve to filter out the seeds that didn’t get ground. I did not have to do this when using freeze dried strawberries.

**you can use any freeze dried fruit for color (blueberries, bananas, mango, etc.) or natural food coloring.

RECIPE: Blender Vanilla Cake with Coconut-Raspberry Frosting

This is how it looks after being blended…smooth + glossy.

RECIPE: Blender Vanilla Cake with Coconut-Raspberry Frosting

RECIPE: Blender Vanilla Cake with Coconut-Raspberry Frosting

How to:

  1. Pour the Aquafaba into a high-speed blender and blend on high for 3-4 minutes.
  2. Add remaining ingredients and blend until smooth and glossy (see photos above).
  3. Transfer the mixture into a mixing bowl; place into the freezer for 15-20 minutes.
  4. Remove and using a stand-up mixer (or handheld) mix on high until fluffy. This will take anywhere from 5-10 minutes. If the frosting does not fluff up, place in the freezer to chill for a few more minutes.
  5. Once you’ve achieved the right texture, you’re ready to frost your cake/cupcakes! If your cake isn’t ready yet, store the frosting in the fridge…but remove 45-60 minutes before ready to frost – otherwise the frosting will be too firm to work with.
  6. Refrigerate the frosted cake and remove it 30-40 minutes before you’re planning to slice and serve it.

RECIPE: Blender Vanilla Cake with Coconut-Raspberry Frosting

RECIPE: Blender Vanilla Cake with Coconut-Raspberry Frosting

Thanks for stopping by!

โค

RECIPE: Chocolate Muffins

Funny story about these muffins – I created this recipe months ago, but when I went to type up the blog post, my notes got all jumbled together and I couldn’t figure out which trial was theย one. I stared at four separate pieces of paper with jotted measurements and couldn’t figure it out! I was SO bummed! Last week I decided to revisit this recipe and took a guess as to which piece of paper held the winner, but also made a couple of simple adjustments. The house smelled amazing, they looked like muffins, and the taste test…

Willow: “Mom! Did you know you’re the best baker?”

I certainly wouldn’t go that far, but it’s always sweet to get a compliment from your child because they’re blunt + honest. Guess we figured these out!

Whew!

These aren’t dry like many of the gluten-free muffins I’ve had and they’re not overly sweet…which means they’re ok for breakfast, right?

RECIPE: Chocolate Muffins

Inspecting for chocolate chips!

CHOCOLATE MUFFINSย {gluten-free, soy-free, oil-free, oat-free, vegan}

Makes 9 muffins or 8 mini loaves

What you need:

  • 1 cup King Arthur Gluten-Free Multi-Purpose Flour*
  • 1 cup blanched almond flour
  • 1/2 cup coconut sugar
  • 2 Tablespoons cacao powder
  • 2 teaspoons baking powder
  • 1/4 teaspoon Himalayan salt
  • 3/4 cups unsweetened plant milk (I’ve used almond and cashew)
  • 1 teaspoon apple cider vinegar
  • 2 flax eggs (2 TBSP ground flax + 6 TBSP warm water)
  • 1/2 TBSP blackstrap molasses
  • 1 teaspoon pure vanilla extract
  • 1/4 cup Enjoy Life mini chips

*This is my favorite all-purpose, gluten-free flour as it doesn’t contain any gums or chickpea flour (which can overpower baked goods).

DSCN1962

How to:

  1. Preheat oven to 350ยฐ F and lightly grease your muffin pan or mini loaf pan.
  2. In a small bowl, prepare your flax eggs and set aside to thicken.
  3. Next, measure out your milk in a liquid measuring cup and add the 1 teaspoon of ACV. Mix and set aside.
  4. In a large mixing bowl, add all of the dry ingredients (except the chocolate chips) and whisk until incorporated – breaking up any clumps from the almond flour.
  5. Then add all the wet ingredients to the dry and mix until well combined. Fold in the chocolate chips.
  6. Using a spoon, fill the muffin cups about 1/2-3/4 of the way full. You can sprinkle extra chocolate chips on top, if you’d like.
  7. Bake for 18-22 minutes; you want the tops to spring back when touched and the toothpick test should come back clean.
  8. Allow to cool in the pan for at least 5-10 minutes, then transfer to a cooling rack.
  9. ENJOY!

Like a lot of baked goods, these are best the day they’re made. I recommend storing any leftovers in the fridge and warming them in the oven for the best flavor…or you can eat them cold.

RECIPE: Chocolate Muffins

RECIPE: Chocolate Muffins

RECIPE: Chocolate MuffinsIf you really want to take these muffins over the top, sneak 1/4-1/2 square of dark chocolate into each muffin cup while filling – you get a nice, melty, chocolate surprise in the center! I got that idea from my friend, Diana, and I can tell you first hand that it’s pretty fantastic.

You can also add a bit of cinnamon and/or espresso powder to the batter for a richer flavor.

RECIPE: Chocolate Muffins

We used 1/2 square of Theo 70% dark chocolate in each muffin. After sneaking the chocolate in there, be sure to top with more of the batter.

 

RECIPE: Chocolate Muffins

RECIPE: Chocolate Muffins

Thanks for stopping by!

โค

RECIPE: Red Velvet Mini Donuts

RECIPE: Red Velvet Mini Donuts

 

I love when recipes get created spontaneously and unexpectedly. Willow has been on a HUGE pink kick…I’m talking smoothies, clothes, and coloring everything pink. My favorite is when she drew a picture of our family and gave Josh pink hair.

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We’re also “exercising” in a field of flowers, so this picture is pretty great!

Last week she asked for pink donuts and at first I thought, “how in the heck am I going to do that?” Then it dawned on me….duh, BEETS! We’ve been making Hunter’s Red Velvet Smoothie quite a bit and had some leftover beets, so this recipe was fully inspired by you, Hunter!

Willow grabbed a chair and helped me get to work. Rather than creating an entirely new donut recipe, I used my Baked Coconut Pecan Mini Donut recipe as a base (since it has been so popular among my readers), but I made some adjustments. And the best part….it’s all done in the Vitamix!

So here’s a simple Valentine’s Day treat that you can enjoy for breakfast or dessert!

These are best eaten the day they’re made, so share with friends & family or cut the recipe in half if you want them all to yourself ๐Ÿ˜‰

RECIPE: Red Velvet Mini Donuts

 

RED VELVET MINI DONUTSย {vegan, gluten-free, soy-free refined sugar-free, gum-free}

Makes 24 mini donuts

What you need:

  • 1 cup King Arthur Gluten-Free Multi-Purpose Flour* (or your choice of g/f all-purpose)
  • 1/4 cup finely ground raw pecans
  • 1/2 cup coconut sugar
  • 1 Tablespoon cacao powder
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon espresso powder (optional)
  • 1/4 teaspoon Himalayan salt
  • Flax egg (1 TBSP ground flax + 3 TBSP water)
  • 1/2 cup + 1 Tablespoon unsweetened almond milk
  • 1 teaspoon apple cider vinegar
  • 1/4 cup raw beets, chopped
  • 3 Tablespoons coconut oil**
  • 1 Tablespoon pure maple syrup
  • 1 teaspoon vanilla extract

*I like to use King Arthur as it doesn’t contain chickpea flour (can be overpowering in flavor) or xanthan gum.

**For an oil-free option, you can replace the coconut oil with full fat coconut milk.

HOW TO:

  1. Preheat oven to 350ยฐF
  2. In a small bowl, prepare your flax egg and set aside.
  3. Pour the milk and ACV into your Vitamix and allow to sit for a few minutes. While you’re waiting, lightly grease your donut pans using coconut oil or avocado oil.
  4. Next, add the beets, coconut oil, maple syrup, vanilla and flax egg to the Vitamix and blend until smooth.
  5. Add all of the dry ingredients and blend again until smooth, scraping down the sides if needed.
  6. Fill your donut pan “holes” approximately halfway-3/4 full. I used a tablespoon to fill each one. You can also just pour the batter directly from the blender…I made a huge mess doing it that way!
  7. Place in the oven and bake for 15-17 minutes. Remove from the oven and allow the donuts to set in the pan for 5-8 minutes. Allow them to cool completely before glazing them.

RECIPE: Red Velvet Mini Donuts

We’ve had our fridge stocked with beets and Willow wanted pink frosting…this was the best I could do with what we had!

Coconut Beet “Frosting”

  • 1.5 cups shredded coconut
  • 3 Tablespoons yogurt (plain or vanilla)
  • 1 Tablespoon raw chopped beets
  • 1/2 teaspoon pure vanilla extract
  • sweeten to taste

In a food processor or high-speed blender, process the coconut until it starts to resemble coconut butter. Then add in the remaining ingredients and mix until smooth. I actually wanted a bit of texture to the frosting, so I didn’t process the shredded coconut completely. Sweeten to taste with either pure maple syrup or coconut nectar. If you don’t have coconut shreds on hand, you can use already made (store bought) raw coconut butter – I’d start with 1/2 cup.

RECIPE: Red Velvet Mini Donuts

 

Simple Chocolate Glaze:

  • 1.5-2 Tablespoons raw cacao powder
  • 2-3 Tablespoons pure maple syrup

(Another simple way is to just melt some Enjoy Life chocolate chips with some milk like I did HERE)

Whisk the two ingredients together in a small bowl until smooth. You can either drizzle it on the donuts or dunk the entire donut.

Other options:

  • sprinkling some coconut shreds on top
  • use a maple sugar or coconut sugar dusting (see my coconut pecan donut recipe for details)
  • you can skip toppings all together for a less sweet option
  • OR if you want to really go all out, you can add some chocolate chips to the batter! If you ask Willow she’d tell you to use chocolate chips AND a glaze ๐Ÿ™‚

RECIPE: Red Velvet Mini Donuts

 

 

 

Let me know if you give these a try!

Thanks for stopping by!

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