Category Archives: Dairy Free

Easy Quick Tomato Soup – Sans Dairy

This fast soup tastes slow cooked, because it uses a cheat. Veggie bouillon freezer cubes make for fast work with slow developed flavor. It has a natural sweetness from carrots and all the flavor-enhancing layers are in the cubes already. As if that were not enough (but wait! there’s more!) it is packed with great nutrition and the option of low or no salt!

You can make your soup creamy by adding thick delicious almond milk.

Throw these very few simple ingredients into the pot and just let it simmer 20 minutes. Done!

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Easy Quick Tomato Soup – Sans Dairy

If you keep veggie bouillon in the freezer, this is so easy! I use these “cheats” all the time to add flavor and nutrition. It is so much better than boxes of bland watery veggie broth or cubes of salt bombs packaged and disguised as veggie bouillon. 

Ingredients

  • 2 cups water
  • 2 freezer veggie bouillon cubes
  • 1 (28 oz) can whole tomatoes
  • 1 1/2 teaspoon dried basil (or add 1-2 T or more fresh basil at the end of cooking. Dried provides convenience.)
  • Salt, to taste
  • optional for creaminess: 1 cup almond milk, or any milk you prefer

Method

Add water and veggie freezer cubes to a pot. Bring to a simmer and cook. Puree tomatoes in a blender. Add them to the pot. Alternatively, you can use tomato puree, but you get better flavor by doing this yourself. Add basil. Simmer for about 20 minutes so flavors can blend and develop.

Alternatively, you can use fresh basil I keep dried on hand because we use a lot of basil and it is quick and easy. If you use fresh, throw it in at the end of cooking. You will get a bright and fresh flavor.

If you prefer a creamier soup, stir in almond milk, or another milk. Salt to taste. The veggies in this soup are already so intensely flavored, you may not need much, if any, salt.

Enjoy!

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Lamb Ragu with Mint – using half-the-lamb mix

Red wine ragu. Seriously… need I say more?

Here is another way to use your Freezer Half the Lamb Mix. So delicious! Fry up some polenta or cook up some pasta. Add something green on the side. And decadent dinner is done!

Here’s how…

Add wine to a pot and simmer until it is reduced by half.

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Puree tomatoes in a blender. (You can use puree, but the flavor is better if you blend them yourself.) Add oregano, bay leaf, cinnamon stick, and chile flakes for heat if you are using them. Simmer for about 20 minutes to develop flavor.

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Remove cinnamon stick. Add lamb mix. If it is thawed already, just stir it in. If it is frozen, add it to the pot, cover and allow it to defrost slowly on low heat.

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When mix is heated through, stir in n. yeast or Parmesan and mint leaves.

Pour over pasta, like a tagliatelle or pappardelle, or polenta. Yum!

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Lamb Ragu with Mint

A delicious easy recipe for your Freezer Half the Lamb Mix. Fry up some polenta or cook up some pasta. Add something green on the side. And decadent dinner is done!

Ingredients:

  • 2 cups dry red wine
  • 12 ounces canned whole tomatoes
  • 1 bay leaf
  • 1 cinnamon stick
  • 2 sprigs fresh oregano or 2 teaspoon dried oregano
  • optional: a pinch of chile flakes
  • 1 cup torn fresh mint leaves
  • either nutritional yeast, to taste or 1/4 cup grated Parmesan

Method

Add wine to a pot and simmer until it is reduced by half. Puree tomatoes in a blender. (You can use puree, but the flavor is better if you blend them yourself.) Add oregano, bay leaf, cinnamon stick, and chile flakes for heat if you are using them. Simmer for about 20 minutes to develop flavor. Remove cinnamon stick. Add lamb mix. If it is thawed already, just stir it in. If it is frozen, add it to the pot, cover and allow it to defrost slowly on low heat.

When mix is heated through, stir in n. yeast or Parmesan and mint leaves.

Serve over pasta or polenta. Yum!

Enjoy!

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Minty Sauce with Lamb – using half-the-lamb mix

Super simple weeknight “comfort food” dinner using Half the Lamb Freezer Mix! You can make this completely dairy-free, using almond milk and vegan yogurt. (We are partial to Kite Hill… just sayin’) With the lamb mix made ahead, you can just throw together some pasta or leftover rice, and whisk together the sauce in minutes. Dinner done!

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Here’s How

In a pot on low heat, add about half of the almond milk. Add garlic and cook until garlic is tender. Add freezer lamb mix and with the heat low, allow it to thaw in the milk. Cook until heated through. I forgot to add my frozen peas, but they go in there too.

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In a separate skillet or bowl, whisk together yogurt with remaining milk.

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When smooth, add in the lamb mix. Stir in mint.

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Minty Sauce with Lamb

Serve this sauce stirred into pasta, or poured over rice, potatoes, or anything you like.

Ingredients

  • 1 1/2 cups almond milk
  • 1-2 cloves garlic, minced
  • freezer lamb mix, one pack
  • 1 cup frozen peas
  • 6 oz greek yogurt, or dairy-free greek yogurt
  • 1/2 cup mint, torn

Method

In a pot on low heat, add about half of the almond milk. Add garlic and cook until garlic is tender. Add freezer lamb mix and with the heat low, allow it to thaw in the milk. Cook until heated through. Add frozen peas. In a separate skillet or bowl, whisk together yogurt with remaining milk. When smooth, add in the lamb mix. Stir in mint.

Serve over rice, pasta, potatoes, whatever you like!

Enjoy!

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Imitation Cheese, anyone? To Soy or not to Soy

In general, I am not a fan of faux food. Faux meat, faux cheese, faux butter. There is not a lot of tempeh, seitan, tofu, tapioca, or soy in my diet. A little is fine, but these products are so frequently used to create fake versions of hot dogs, chicken nuggets, burgers, and cheese… It can get excessive.

Soy, in particular is a common cheese replacer. But it can be problematic, causing bloating, increasing estrogen levels, and most soy produced in the U.S. is genetically modified, not organic. We have come a very long way from the simple nutritious edamame bean. So instead of eating soy in everything, I prefer, now and then, to just have organic scrambled tofu or tofu fries. Yum! Or even a few edamame beans in a salad, or liquid aminos to give umami flavor to a sauce or dish. Tapioca is a delicious cheese replacer. It is starchy and helps to create good texture. But again, I don’t want tapioca in everything and prefer to just eat the root it comes from. (Yuca, Casava, Manioc). And rather than relegate any foods to mere imitations, isn’t it preferable to celebrate these foods for what they are on there own, in their truest form?

That said, I AM a fan of hitting all the same bells and whistles on a vegan diet as one gets on a diet of animal protein and dairy. A good vegan diet can provide plenty of umami, heartiness, meatiness, saltiness, and yummy flavors and textures that one might get from animals. And this can absolutely be done with the straightforward flavors and textures of organic plants.

But every rule should have its exceptions, yes?

When my baby girl was small, if ever she was sick she needed two things… homemade chicken noodle soup and grilled cheese castles. These castles were nothing special, except to us. Basically just a grilled cheese sandwich with little notches cut out to give the idea of towers and drawbridges. If one is sick and loopy enough, or has a very good imagination then a little girl can be a sniffly little princess watching Disney movies with her own castle.

Now my dd is older and enjoys a mostly vegan diet. Chicken and dairy are pretty much OUT. It has been quite some time since my kids got the sniffles. But here they are today (at the time of this writing) coughing and feeling cruddy. It doesn’t matter that she is not a little girl anymore or that she towers over me, Mom instinct kicks in and the compulsion to create a grilled cheese castle is just too much! So for probably only about the 2nd or 3rd time in my life, faux cheese is going in the shopping bag. Daiya, to be exact. Sliced, cheddar flavored. (Note: This one is tapioca based.) Full disclosure – I do not consider Kite Hill products to be fake cheese. They are real almonds. And delicious all on their own, as real fermented almond milk. 🙂

So with vegan butter, vegan bread and faux cheese, the simple vegan grilled “cheese” castle was born! I do not know much about the other brands, but daiya slices melt beautifully and taste very much like a cleaner processed cheese. My dd looked at me with puzzlement and confusion as I handed her the castle, but then with two words, her eyes lit up and she was free to be a comforted little princess again with cheesy goodness. “It’s vegan!” … maybe that is technically three words?

Occasionally a little substitution can be a lovely and comforting thing. Occasionally…

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Black Bean Bites

Protein packs that use up stale tortilla chips. I’m in!

In fact, this uses up several leftovers in my fridge, transforming them into something new and very munchable.

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Blue corn tortilla chips… getting a wee bit stale.

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Sweet potato corn chips. Also used up to top mac and cheese.

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Crushed chips = a new ingredient!

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Leftover rice, refried beans, and some seasonings make yumminess. 🙂

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Mush it together and roll up little balls.

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Roll the little balls into more tortilla crumbs for a crunchy exterior.

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Bake and Enjoy!

black bean balls

black bean balls

Black Bean Bites

Ingredients:

  • 1/2 cup seasoned refried beans
  • 1/2 cup cooked rice
  • 1/4 cup tortilla chip crumbs
  • 1/2 T nutritional yeast (more, if desired)
  • 1 T coconut oil
  • tortilla chip crumbs for coating
  • a little cooking oil, you can use a spray to help crust develop while baking

Method

Combine all ingredients into a bowl, except for the crumbs you will use as coating and cooking oil. If you eat eggs, you can add an egg for better binding. I’m keeping mine vegan; they hold up just fine as long as you are careful and do not try to throw them into a pot of oil.

Roll them up into little balls. Roll the balls in more crumbs. You can eat them like this; everything is cooked already. I prefer them after they develop just a bit in the oven.

Tip: Refrigerating the little bites before baking can help them firm up a bit. Sometimes I even throw them into the freezer for just a few minutes. This is optional, of course.

Lightly spray a parchment-lined cookie sheet. Place the bites on the cookie sheet. Very lightly spray oil over the tops to help them crisp up. Bake at 375° until they crisp up to your liking, this will take just a few minutes.

Enjoy!

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Creamy Cashew Mac topped with Crunchy Sweet Potato Tortilla Chips

I am blessed with a very cool little group of frugal friends. No bargain goes unnoticed, no opportunity to simplify life is missed, and nothing is wasted. Even food scraps are transformed and repurposed into valuable time-saving and money-saving morsels.

In that spirit, I am turning to my own cupboards to see what little treasures they will yield. Honestly, this is great fun! Suspending grocery shopping in lieu of creating nourishment from nothing makes one feel imbued with superpowers. (Okay, I am easily amused.) It can be empowering to to keep your money in the bank while, at the same time, feeding your family very well.

Full bellies. More shelf space. Saving money. Nothin’ wrong with that.

So what needs to be saved from rotting today?

Tortilla Chips and Raw Cashews that had been ground into flour.

Perfect! The easiest stale tortilla repurpose may be the crunchy topping. And cashews can be so creamy. Spice them up and we may have something. By the way, these chips are really good. I don’t know why we did not eat them all. You can use any corn chips or tortilla chips you have on hand.

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Vegan Creamy Cashew Mac topped with Crunchy Sweet Potato Tortilla Chips

First, pasta shells. We always have these. Nothing special, Just leave these slightly undercooked because they will be baked again later. These happen to be gluten free.

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Next, the creamy delicious savory sauce. And it happens to  be gluten free and vegan! The cashew “flour” is soaked overnight, then combined with almond milk and spices. You can see more images here.

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Now pour the yummy sauce over the al dente pasta.

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Mix it together… slowly for your enjoyment.

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Fill ramekins or a small baking dish. (A little extra paprika for fun. Not needed.)

cashew mac creamy cheesy

cashew mac creamy cheesy

Now crumble up your tortilla chips, any tortilla chips you have on hand. Pile them up on top. Bake until stale chips are revived and crunchy and delicious. Sauce should be hot and melty.

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cashew mac creamy cheesy

 

cashew mac creamy cheesy

Creamy Cashew Mac topped with Crunchy Sweet Potato Tortilla Chips

Pureed cashew makes a delicious and creamy sauce. In this recipe are some flavors that I like. Feel free to change up the flavors to any that you like!

To make Cashew Mac

  1. Cook pasta according to package directions, leaving it slightly undercooked
  2. Make sauce and combine with pasta, put in a baking dish
  3. Crumble tortilla chips and top pasta and sauce with them
  4. Bake at 350° for a few minutes, just until the cheese is heated and chips are toasty

Ingredients for Easy Creamy Cashew Sauce:

Yields about 1 cup sauce. Perfect for about 2 cups pasta.

  • 1 cup raw cashews, processed into a coarse flour*
  • 1 cup water
  • 1-2 cloves garlic, finely minced or roasted
  • 1/2 – 1 t onion powder
  • 1/4 t cumin
  • 1/4 t paprika
  • 1/4 t turmeric (if you have an aversion to turmeric, you can leave it out)
  • 2 t lemon juice
  • 1-2 T nutritional yeast – more if you like
  • 1/8 cup almond milk
  • salt and pepper, to taste
  • optional flavorings: a little miso, mustard, or cayenne will change up the flavors

Method

Add water to cashew flour. Cover and put in the fridge to soak overnight.

Add all other ingredients to the soaked cashew flour. Place into a food processor or blender and puree until the texture is smooth. Salt and pepper to taste. Adjust seasonings, as desired.

If you like the viscosity, you are done! If sauce it too think, stir in a little more almond milk. If it is too thin, heat sauce in a small cooking pot on a low-medium heat to reduce it to the thickness you like.

Add to pasta, vegetables, anything you like!

*You can grind raw cashews into a coarse flour using a food processor, pulsing until you get the texture you like. Because you will be blending this again later, you can dispense with the processor and just mince cashews with a knife before soaking.

Enjoy!

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“Faba”ulous Simple Crepes

If you can make a pancake, you can make a crepe. All you need is a non-stick pan and a good batter. Once you have the crepe method down, you will make them again and again!  If you are a fan of bean water, aka aquafaba, and you have not tried it in a crepe recipe, what are you waiting for?!

Summertime, when fruits are so plentiful and fresh, there is nothing better than to stuff them into a crepe slathered with sweetened or tangy cheese, or nut cheese. You can add whipped cream or coconut milk, but you really don’t even need it. Because I just happened across some cute little plump juicy sweet champagne grapes, they went in my breakfast crepes today. Delicious! Crepes and grapes.

In the fall and winter, frozen fruits cooked down and sweetened make for a healthy and warm crepe. Add a pinch of warming spices, like cinnamon for flavor and aroma. Drizzle with dark chocolate. Pure indulgence! No guilt.

In the arena of savory crepes, the sky is the limit! Fill these with any mixture you like!

These crepes happen to be dairy-free, egg-free, sugar-free, free of all kinds of unwanted ingredients. They are clean, simple, light and tasty.

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Simple aquafabulous crepes

Crepe Batter

Bean water is a natural leavener. To make your crepes even lighter, you can aerate your bean water in a bowl with a whisk or hand mixer. You are not making meringue so you don’t have to whip a lot of air in it, just a little.

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Whisk in flour, making batter as smooth as possible without overworking its gluten. Stir in salt, and if desired, a little sweetener. You can even added spices like cinnamon, or if you are making a savory crepe, you can leave it unsweetened and add any spices you like.

Your batter should be just a little thick. Add in almond milk, starting with about 1/8 cup, then a little at a time until consistency is like heavy cream or full fat coconut milk. It should be thin enough to easily flow over the bottom of the pan when you cook it.

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Crepe Method

Lightly oil a nonstick heated skillet and pour in about 1/4 c, or a little less, of your batter. Quickly, pick up the pan and swirl batter around to cover the entire bottom of the pan. Allow to cook. Watch for the edges to become done; they may begin to curl up a bit. 

Undercooked crepes can be gummy. Overcooked crepes can be rubbery. If your first crepe is not optimal, just adjust for the second.

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Gently scoot a wooden or plastic spatula or egg turner under your crepe. Flip your crepe.

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If you have not made crepes before, don’t worry if the first couple are not wonderful. You will get the hang of it in no time. Your crepe will be cooked in just a couple of minutes. Remove from pan and place on parchment or a rack to cool. Repeat until all batter is used. You may need to spray a little oil in the skillet between crepes. I like coconut oil.

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You can place a square of parchment between each crepe for storage.

Fill each crepe with anything you like! Savory or sweet.

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chickpea broth vegan crepes

“Faba”ulous Simple Crepes

Delicious for breakfast, lunch, dinner, or dessert!

Ingredients:

  • 1 cup chickpea water – see where to get this here
  • 1 cup ap flour (I use organic)
  • almond milk, about 1/8 – 1/4 cup, depending on thickness of batter
  • 1/2 t salt
  • optional: a drizzle of maple syrup, or sweetener of your choice

Crepe Batter

Bean water is a natural leavener. To make your crepes even lighter, you can aerate your bean water in a bowl with a whisk or hand mixer. You are not making meringue so you don’t have to whip a lot of air in it, just a little.

Whisk in flour, making batter as smooth as possible without overworking its gluten. Stir in salt, and if desired, a little sweetener. You can even added spices like cinnamon, or if you are making a savory crepe, you can leave it unsweetened and add any spices you like.

Your batter should be just a little thick. Add in almond milk, starting with about 1/8 cup, then a little at a time until consistency is like heavy cream or full fat coconut milk.

Crepe Method

Lightly oil a nonstick heated skillet (medium heat) and pour in about 1/4 c, or a little less, of your batter. Quickly, pick up the pan and swirl batter around to cover the entire bottom of the pan. Allow to cook. Watch for the edges to become done; they may begin to curl up a bit. Gently scoot a wooden or plastic spatula or egg turner under your crepe. Flip your crepe. If you have not made crepes before, don’t worry if the first couple are not wonderful. You will get the hang of it in no time. Your crepe will be cooked in just a couple of minutes. Remove from pan and place on parchment or a rack to cool. Repeat until all batter is used. You may need to spray a little oil in the skillet between crepes. I like coconut oil.

You can place a square of parchment between each crepe for storage.

Fill each crepe with anything you like! Savory or sweet. They are delicious with a sweetened cheese, or nut cheese, and fresh fruit, or frozen fruit cooked down and sweetened. Mmm

Yield 2 c batter. 8-10 crepes, with each approximately 1/4 c batter.

Chef’s Notes: Not all chickpea broths are created equal. Not even all dried chickpeas are equal! Before the days of using the broth, we always presoaked our chickpeas to create an consistent cooking time. Otherwise, some chickpeas cook in 30 minutes, other take 2 hours! Presoaked chickpeas cook in about 50 minutes every time. This recipe is very forgiving, and you should get a good result regardless of your brand or dried chickpeas.

However, I really like the creaminess you get from a good thick almond milk. If your chickpea broth is strong, more condensed, you can use less, and substitute with almond milk.

Enjoy!

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Black Bean Hummus

If you ever tire of hummus, how about changing it up a bit with black beans! Switching out chickpeas for black beans takes that familiar-yet-exotic something we love about hummus and adds a deeper, richer flavor.

Use black bean hummus in recipes, as a dip or a spread, the same way you use any hummus, to add interest to your dishes. I love it spread on a tortilla and piled high with fresh raw spinach and summer tomatoes dressed simply with olive oil, vinegar, and salt and pepper. Mmmmm

A perk… it is difficult to find naturally gray food. I wish I had thought of this for the last game day when gray was needed to represent team colors! This comes out a beautiful light gray with black flecks. Really pretty! Images do not do it justice.

black bean hummus

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black bean hummus

black bean hummus

Organic restaurant style corn tortilla chips and black bean hummus = a natural pairing.

Party food. Movie night. Family night. Yes, please.

black bean hummus

Black Bean Hummus

For a delicious twist, use as a dip, a sandwich spread, or in any dish you make with hummus.

Ingredients:

  • cooked black beans, 1 3/4 – 2 cups (equivalent to one 15 oz can)
  • optional: 1/2 onion
  • 2-3 cloves garlic, smashed, skins discarded (optional: roasted if using canned beans)
  • 1 1/2 t. lemon juice (or 3/4 t. ume plum vinegar for a flavor variation)
  • 1/4 cup tahini (see noted below)
  • 1/2 t. cumin powder
  • salt and pepper, to taste
  • optional: cayenne or hot sauce, to taste
  • optional: garnish with cilantro and/or a drizzle of olive oil

Method

If you are using dried beans: Soak beans in water for at least an hour, or overnight. Rinse and strain beans. Place beans into a pot, add garlic cloves, and cover beans with water. If you want onion flavor, add that in too. Simmer until beans are tender. Drain, saving the bean broth. Add salt. to taste.

If using canned beans: Drain and rinse. Garlic can be minced raw, or you can roast your garlic for a deeper and sweeter flavor.

Combine all ingredients and put them into a food processor. Process until smooth, scraping down the sides once or twice. Use just enough water, or bean broth if you cooked your beans, to loosen the mixture as it purees.

Taste puree and add salt, pepper, additional flavorings as desired. Garnish and serve with chips, veggie dippers, or use as a sandwich or wrap spread.

Notes: If you do not have tahini, you can grind about 1/3 cup raw sunflower seeds, then add a little oil to loosen it (olive oil or nonGMO canola), and add a couple drops of sesame oil. In a mini food processor of blender, puree until smooth. Salt, to taste. I used sunflower seeds flavored with sesame oil in this hummus because those things were in my pantry. It hit all the right notes!

Enjoy!

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Hash with Adzuki Sausage

I could eat this every morning. But that would be much too much potato.

The one real “trick” to making a good hash is in the treatment of the potato. Other than that, you just need lots of good flavor. In this version, fresh crisp green pepper melds with pungent onion, savory, spicy, Italian adzuki sausage, and creamy-crispy salty potato to make a very tasty bite.

You can use any sausage you like; click here for the recipe for Adzuki Bean Italian Sausage. Happens to be vegan. No soy. No wheat. No nuts. So much flavor!

hash with adzuki bean sausage

The one real “trick” to making a good hash…

First, brown your potato.

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Then smoosh it with a potato masher. Nest, let it just sit there getting all browned and crispy on the bottom. Let it just build and develop flavor for you. Mmm

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Salt it, pepper it, stir it around, and mix in your sausage.

Delicious and DONE!

But if you are not making a vegan dish, a fried egg with a runny yolk will provide an easy sauce, softening the potato and making it amazing!

hash with adzuki bean sausage

hash with adzuki bean sausage

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Hash with Adzuki Sausage

With or without an egg on top, this is simple and delicious… provided your sausage is already made.

Ingredients

  • cooking oil
  • one small potato per person, small dice
  • green bell pepper, small dice
  • optional: thinly sliced onion
  • optional: jalapeno pepper, small dice
  • salt and pepper, to taste
  • adzuki bean sausage – get recipe here

Method

In a skillet, saute potatoes in oil. Add onion. When potatoes start to brown, add green bell pepper and jalapeno pepper, if using. Using a potato masher, break down and smash potatoes just a bit. Then allow them to sit in the skillet and get crispy brown on the bottom. This is flavor! When potatoes are to your liking, salt and pepper, to taste, stir them around, gently stir in some of your adzuki sausage, and remove them from the skillet.

If desired, top each serving with a fried egg.

Serve immediately.

Enjoy!

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Flourless Chocolate Muffin Tops

When a yummy dish from a brilliant blogger appears on my screen, I save it, fully intending to make the dish. But usually, it never gets made. Instead, I make whatever is already in my kitchen, usually from whatever is in season or was a good price.

Food blogs are fabulous sources for inspiration! Hopefully, you use this blog to inspire you to make your own kitchen masterpieces. Take an idea, tweak it, and make it your own.

Enter Dr. Sarah’s Chocolate-Glazed Chocolate Donuts

Recently, these little Paleo donuts from Dr. Sarah, The Paleo Mom, appeared in my newsfeed. Those adorable little donuts look so chocolaty and cakey that they prompted a little impulse baking. (most of the time, baking is my dear daughter’s job)

As if the lure of “chocolate” were not reason enough to try these, they are made from plantains! Plantains and bananas digest very well in my family. Nuts, not so much. This recipe calls for plantains, and no nuts. And did I mention, it adds chocolate. How can that possibly be wrong?

Dr. Sarah’s donut recipe calls for lard, palm shortening, or ghee, all of which would be delicious! She says that using coconut oil may make the donuts more chewy. So, being the rebel that I am, I had to try it with coconut. A few minutes after making a batch, they were all gone, so it seems that the coconut oil was fine. Because of the eggs, the texture is a little spongy. It is very light, and will definitely satisfy a sweet tooth.

I don’t have a cute little donut mold, but I do have a muffin top tray… so tweaking just a tiny little bit, this easy batter becomes 6 muffin tops.

This is what they look like as muffin tops. Not as cute as the little donuts, but just as delicious!

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Topped with chocolate. Mmmmm

flourless muffin tops

Filled with chocolate and turned into a chocolate muffin top sandwich…

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Chocolate cravings officially satisfied. 🙂

Paleo Mom’s Recipe for Chocolate Glazed Chocolate Donuts

Click here for details and to see those cute donuts!

Ingredients:

  • 1 large green plantain
  • 2 eggs
  • 4 oz bittersweet chocolate (I used organic chips from the bulk bin at Whole Foods)
  • 2 Tbsp lard, palm shortening, or ghee (I used coconut oil)
  • 1/2 tsp ground vanilla bean (optional) – vanilla bean is better! but I had extract & threw in a splash
  • 1/4 tsp baking soda
  • generous pinch salt

Method

Preheat oven to 350º

  1. Peel and quarter plantain and put in a blender with the eggs.  Puree until completely smooth.
  2. Meanwhile, melt chocolate and lard (coconut oil) together.  Now would also be a good time to plug in your mini-doughnut maker. – I just pulled out my handy-dandy muffin top tin. 🙂
  3. Add vanilla bean, baking soda and salt to the plantain-egg mixture in the blender.  Blend a few seconds to combine.
  4. Turn blender on low, remove the little insert in the lid so you can pour stuff in.  Slowly pour the warm chocolate-lard mixture into the blender and keep blending until it’s entirely incorporated.
  5. Fill your muffin top tins. Bake for just a few minutes, until knife inserted in the center comes out clean.
  6. Carefully remove and let cool on a wire cooling wrack before glazing.  Repeat with remaining batter.

You can get the Paleo Mom method for glaze here. It looks great! I needed a quick chocolate topping, so I used the microwave on medium, 30 seconds at a time (stirring between 30-second intervals) to gently melt chocolate chips with a spoonful of coconut oil. Mmm

It worked.

Enjoy!

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