So, who doesn’t love doughnuts and coffee on Saturday mornings?! I am definitely guilty of “cheating” with the traditional fried doughy goodness bombs …But now I have a GREAT Grain Free, baked option!
What you will need:
- 1/4 c coconut flour
- 2 tbsp almond flour
- 1/4 tsp baking soda
- 3 eggs
- 2 tsp Cinnamon
- 2 tbsp coconut sugar
- 2 tbsp coconut oil, melted
- 2 tbsp coconut milk (almond works too)
- 1/2 tsp vanilla extract
- Doughnut pan
How it’s Done:
- Pre-heat to 350
- In two, separate bowls, mix all dry ingredients together and then all wet together.
- Mix both wet & dry together, and put mixture into a storage baggie/piping bag to make the transfer to the donut pan easier.
- Bake for 15-20 min
For the Glaze: (this IS NOT primal/paleo, but it’s so good…who cares!)
While the doughnuts are baking… Use a small sauce pan and heat to a boil.
- 1 tbsp Coconut Oil
- 2 tbsp butter
- 3 tbsp coconut sugar
- a touch or maple syrup
- pinch of salt
DO not heat, just set aside for now
- Stir ingredients (except cream cheese) over heat and bring to a quick boil
- Then reduce heat and continue to stir until all ingredients incorporate well.
- Pour into heat safe bowl and mix with cream cheese until smooth. Then set aside.
- Once Doughnuts have cools slightly, you can spread the glaze over the top of each doughnut and enjoy!
Doughnut Recipe Concept from: slimplate.com
I absolutely LOVE lasagna, at least I used to…I have tried to “cheat” and eat the traditional dish, but I pay for it dearly! I had to figure out a way to capture the flavors of this much beloved dish. There are many variations of this meal out there but I think this recipe has me pointed in the right direction, and I am thrilled!! Unfortunately, this was not the MOST photogenic meal, but just had to share!
What you will need:
- 3-4 zucchini (depending on size) skin on, sliced thin (I used a mandolin)
- 2 Lbs Ground Beef(I used 85/15, 100% grass fed)
- 2 tbsp ground pepper
- 6 cloves of garlic crushed or chopped very fine
- 2 roasted red peppers, diced
- 1 onion, diced fine
- 1.5 c. tomato paste
- 8 oz tomato sauce
- 1/4 c red wine
- 4 tbsp fresh basil, chopped
- 2 tbsp fresh oregano
- 1 egg
- 15 oz of Ricotta cheese
- 4-5 tbs fresh parsley
- 16 oz of frozen (organic) Spinach, thawed and drained well
- 1 lb fresh mushrooms, I like them chopped fine
- 16 oz fresh mozzarella cheese
- 10 oz fresh grated parmesan cheese
Cook Temp 350 degrees
How it’s done:
- Line a 9×13 baking pan with parchment paper
- Slice zucchini (length wise) very thin with mandolin. Sprinkle slices lightly with salt, set aside and let drain (this allows them to lose some of their water before cooking)
- Prepare meat sauce: In a large pan cook beef and pepper for about 5 min. Add in red pepper, garlic, and onion; cook and stir until meat is no longer pink. Stir in tomato paste, sauce, wine, basil and oregano. Bring to a boil, then reduce and let simmer for about 20 min.
- Preheat Oven now
- In a med bowl, mix together Ricotta, egg and parsley…combine well, and set aside.
- Slice mushrooms
- To assemble Lasagna: Spread 1/2 of meat sauce on the bottom of baking pan. Then layer 1/2 of the zucchini slices, 1/2 the ricotta mixture, ALL of the spinach and ALL of the mushrooms; Then 1/2 the mozzarella. Repeat by layering the meat sauce, zucchini, ricotta, and mozzarella. Spread parmesan evenly over the top and cover with more parchment paper.
- Bake for 45min to an hour (depending on thickness), then remove parchment paper cover and bake for an additional 15 min. (I ended up turning on my broiler near the end of the 20 min to get desired color on cheese)
- Let stand for at least 5 min before serving