Have you ever thought about how enticingly exciting it is that we can turn foods to fluff?
Not just cotton candy mind twirls but donuts and muffins and pancakes. When first starting on a paleo or keto or primal lifestyle you get denied these blissful mouth moments because you really can’t go out and buy them anymore. Most baked goods in stores are loaded with sugars and processed things just waiting to craggly up your mindbrain and body. Now, we don’t want your gorgeous body and mind being touched by those things because of all the harm they can cause. We do want you to still enjoy life though.
I am not a fan of sugar at all anymore. It causes too many cravings. It’s that thing I can eat and then just want to keep eating. Now that I’ve entered back into ketosis with paleo flairs I no longer crave food but for when my body actually needs it. I eat once a day until full and am satisfied into the next day. I have energy radiating from my sprog and body and my mental disorders have floated away. Every time I even add coconut sugar or erythritol/swerve (alternative natural sweeteners) I find myself thinking of those laced baked goods all day and just craving them despite having eaten my normal fill. In the science of it our bodies actually trigger hibernation mode and decide to store those nutrients instead of use them and then beg for more. Yeah, evolution not catching up sucks. Try being female.
I still want donuts though.
So I make donuts with no sugar at all, but instead bring out the flavors from earth’s other tasty treats. Specifically, I enjoy cinnamon and cocoa and almost all herbs. Your mouth gets to appreciate and draw out these flavors the more you embrace them. At first there’s a bit of an ick as your mind doesn’t know the flavors and asks where the sweet is. Do not fret though, eventually it will crave those nutrients and know your desires.Then sweet will just taste overt and unnecessary. I tried honey the other day, an old mouth love, and realized I have moved on. It offered nothing but sweet. In fact, most sweeteners just take away from flavor once you have adapted.
Think about when you eat sweets. You know how you feel horrid after and sometimes want to vomit? With these baked goodies you just feel great after. You get all of the healthy nutrients. You just get them in a solid fluff form.
In the keto world we use low carb flours such as almond, hazelnut and coconut. All of these are delicious on their own and so baking them just creates all of that deliciousness in your mouth.
For these donuts though I am drawing on Carolyn’s recipe  from All Day I Dream About Food, and just using an avocado, eggs, nut butter and a few other ingredients. Ingredients that don’t need fancy flours or sweeteners but just a quick trip to the grocery store, farmer’s market or put on a list for later delights. I’m still a novice so help from others is still totally acceptable. Right?
I strayed from her beautiful muffin recipe to make donuts. I just got my silicone pan in and really wanted to try it. I also changed her water to wine because I enjoy liquid flavors coming through in my baked goods. Next time I’ll even try tea or bourbon. If you want to go mild though water definitely works, so does almond milk, coconut milk, or cashew milk. If you’re following my desires for your mindbody though, no sugar, you will want to up the flavors just a tad, or add an idea of your own. I think I’ll even try lavender chocolate next time.
Now these donuts are perfectly moist and fluffy with deep chocolate nuts and can be eaten for breakfast or just a side snack. They are mindblissed out on chocolate which contains magnesium and iron (two things myself and most Americans are deficient in). Avocado is actually one of those fruits every diet loves. If only they could stop fighting over it’s place as a fruit or vegetable.
First you’ll want to lay out all your ingredients on a gorgeous black cutting board and lay it in the grass:
Then preheat your oven to 350.
(Imagine a picture here)
Then you’ll want to put your two eggs, avocado, nut butter (or sunflower butter if you’re going nut free), and liquid into a high-speed blender of a food processor.
Then you’ll whirl all of it into a smooth bliss. Take it outside for picture lighting’s sake.
Once whirled add the cocoa powder, baking soda, salt and extract. Decide you’re exhausted and don’t want to go outside so just take an inside countertop picture.
Pulse or blend until smooth. The batter can get thick so scrape down the sides as you go. My Ninja was a beast at blending and didn’t require any side scraping. Forget to take a picture of that moment but pretend you did and hope no one notices.
Finally you’ll spoon the batter into your pan. Consider worrying about getting all the batter in the holes then decide you’ve already done enough work.
Bake for 12 minutes, until the tops are firm.
Place donuts onto serving tray, dust leftover cocoa powder across tray, place in grass and take a pretty picture.
Ingredients:
1 avocado
1 cup nut or sunflower seed butter (I used 1/2 a cup of Brazilian butter and 1/2 a cup of almond butter)
2 eggs
6 tablespoons coconut milk
or  3 tablespoons nut/coconut milk and 3 tablespoons wine, or bourbon, or any liquid
6 tablespoons cocoa powder
1sp baking soda
1/2 tsp vanilla extract
Dash salt
1/4 cup chocolate chips (I used Trader Joe’s 85%)
Sprinkling of blueberries (optional)
Dashes of bitters (optional)
Some form of sweetener if desired (I don’t to avoid cravings)
To create:
1) Turn the over up to 350 and grease your doughnut pan. I recommend coconut spray for this to keep those dessert feels.
2) Add your nut or sunflower butter, eggs, liquid, avocado to a food processor or high speed blender. Blend until smooth.
3) Remove lid and add in cocoa powder, baking soda and extract then put the lid back on and blend until smooth again.
4) Pour the batter into your doughnut molds and bake in the over for 12 minutes/until the tops are firm.
Makes 18 mini donuts.
Macros per donut: Net Carbs: 2.3 Total Carbs: 4g, Fat: 6.65g, Protein: 3g
Best Storage: Glass Container
Best reheating: Cast iron with coconut oil and a dollop of peanut butter, and a berry.
