Monthly Archives: June 2015

Paleo Vanilla Bean Donuts

Holy donuts Batman….. Actually un-holey donuts. I got a bit , ok, way too enthusiastic with my mixture and may have overfilled my NODO Donut Pan and basically these bad boys came out of the oven looking more like a cupcake than a donut. Luckily, for your aesthetic pleasure I used a special tool (also known as fingers) to punch some holes back into them and return them to their namesake, because. Resourceful. 

Now look, they ain’t no NODO Donut because I haven’t managed to kidnap Kate yet & steal her super-secret recipe but these suckers are pretty damn good. They are surprisingly light & fluffy and I think the ‘chose your own adventure’ topping would be a cracking kids party/ any party idea instead of a lolly bag! 

Grain-free baking can at best be a challenge and, at worst, be a rage-blackout-worthy waste of great quality ingredients that end up tasting like chalky cardboard. I really hate wasting food so now if I have a baking disaster & don’t have the bandwidth to deal with it at the time, I pop the offending items in a container in the freezer and find things I can use them for later. Crumbly cookies can be used in icecream, dry cakes can be blitzed up and added to bliss balls. You picking up what I’m putting down? Don’t waste food. It’s not cool. On with the donut recipe. 

Dry Stuff

1 1/2 cups almond meal

1 cup tapioca flour

1/2 tsp salt

1/2 tsp baking soda

1/2 tsp vanilla powder (or extract)

Wet Stuff

1/2 cup honey/rice malt syrup/maple syrup

1/4 cup melted coconut oil/ghee/butter

1 tsp apple cider vinegar

3 eggs at room temperature

Frosting Stuff

Cinnamon Sugar – 1 tbs cinnamon mixed with 1 heaped tsp coconut sugar

Lime & Ginger- 2 tbs Buttered Up No Nuts Gingerbread, 1 tbs melted coconut oil, 2 tbs lime juice. Mix well.

Choc Mint- 1/2 cup Chocolate Mousse mixed with 2 drops Peppermint Oil

Preheat your oven to 170C. Ok, add the dry ingredients to one bowl & mix well. Then, make sure your eggs have come to room temperature, this is not a suggestion, just do it. Now add all the wet ingredients to a separate bowl and mix them well. If you add cold eggs to the mix your coconut oil is going to solidify, speaking from experience this is a pain in the ar$e so just do as I say. Once the wet stuff is all mixed & the dry stuff is all mixed you can add them together and mix them well. Now you want to use a piping bag to 1/2 fill the donut pan with mixture. I used a ziplock bag with the corner cut out because I have no clue where my piping bag is. It works perfectly fine. Bake for 12-15 mins, allow to stand in the pan for 10mins before turning out onto a wire rack to cool. Once cool then you can frost them if you like or just drizzle with some honey, sprinkle with cinnamon and eat. 

Tangy Lemon Cookie Dough Balls (Grain & Nut-Free) 

So I feel like we haven’t really caught up properly in ages and I know you are wondering what’s doing over here….oh you weren’t? Well it’s my blog & I’ll cr@p on if I want to. Pretty sure you know how to scroll though so head on down if you want to skip what will undoubtedly be excellent stories & humor. Your loss.

So what’s news with you? On this end it’s business as usual just with a bit more cr@p & puke, and that’s not because I am poisoning Trav with my cooking. Baby G has also developed quite discerning tastes and is quite partial to anything green- broccoli, avocado, spinach, kale, zucchini, grass & leaves, as well as liver, pâté, lamb cutlets, chicken leg bones, kombucha & sauerkraut. What she does not like is puréed chicken & really, who can blame her, the texture is weird and it kinda tastes like nothing. We are also moving to our new house soon which will be fricken brilliant to have windows that close, cupboards and a gate that isn’t tied on with rope. It’s the small things really. Anyway, let me tell you about my balls…..

These lemony balls of delight are just slightly sweet with a great lemon tang. You could easily substitute for lime or orange if you were feeling a bit more love for a different type of citrus. They are your balls, you do what makes you happy. You can probably substitute the coconut butter for another type of ‘butter’, maybe cashew or macadamia. I haven’t tried though it sounds pretty damn good…..BUT don’t go getting all up in my grill if it doesn’t work. I’ll say it again, I HAVEN’T TRIED IT. 

1 1/2 cups coconut butter

Juice & zest of 1 lemon or 4-5 drops doterra lemon oil

1/4 cup coconut oil

12 fresh dates, pits removed

2 tbs chia seeds

Coconut flour or dessicated coconut for rolling

Add the dates and coconut oil to the food processor & blend until smooth. Add all remaining ingredients (except the coconut flour/dessicated for rolling) and blend to combine. Roll into balls and roll in the coconut flour before popping into the fridge to set.

Matcha Matcha Matcha

So it seems that green is the new black & matcha is this season’s goji berry. Never heard of matcha? It’s green tea powder. Leaves & all. Well the peeps in the know (my inter-web sources obviously) tell me that one serve of this business has more than 10x the nutritional benifits of a regular cup of green tea, more than 100x the antioxidants,  it detoxifies, boosts metabolism, enhances concentration and can help calm the mind. God damn, it sound like the only thing matcha doesn’t do is make your bed. Even so, I am pretty partial to a matcha latte myself and it’s a great alternative if you want the energy buzz of coffee without the nervy caffeine buzz and don’t mind too much that your drink is a swampy green shade. Have I sold it to you? 

Battling on, I present to you a Matcha Bulletproof Latte because fat in your hot beverage makes the world go round, & matcha balls, because who doesn’t love a few green balls. 

Matcha Bulletproof Latte

1/2 tsp matcha powder

1 cup boiling water

1 tbs butter/ghee

1 tbs MCT oil/coconut oil

1/2 tsp honey OPTIONAL 

Pop it all in a blender and blend baby blend until that business is frothy & creamy. That’s it. 

Matcha Balls

1 cup raw cashews

1 cups shredded coconut

1/2 cup sunflower seeds

1 tbs coconut oil

1 tsp matcha powder

1-2 tbs raw honey (depending on your preferences) 

3-4 drops dōTERRA ginger oil – OPTIONAL

Add everything t the food processor & blend until it all starts to come together like a dough. If it’s too dry, add an extra tbs coconut oil, if you blend too much and it’s gets too much like a paste, add some extra coconut. Roll into balls, store in the fridge or freezer. Simple.