Wednesday, February 6, 2013
Mocha Glazed Donuts and My Blogger Pet Peeve
I was lying awake in bed this morning, worried about what on earth I could come up with that is original, tasty and new. I was at a loss. I really wanted to make mini donuts because my mom gave me a new donut machine for Christmas. Having been on the Whole 30 Challenge for a month, I had not been able to try it out. But then, I didn't have a lot of time or ingredients to play around with several recipes. Did I dare I do something so similar to recipes I have done in the past? I contemplated that, my inner voice telling me I could do better. Then I notice friends pinning food ideas (from someone else) that I published months and years ago. I see others on Facebook sharing pictures of treats that, hello, I have so done. Grumpy blogger time.
Now granted, not everyone is my follower. I borrow ideas too--though I share credit for inspiration when due. But it does get a little disheartening to have a great idea, put in the effort to create, photograph, and publish only to be old news. So today, you get old news. Donuts again. Rant over.
I had a little bit of a tough time with these donuts. I wanted to replace some of the egg with chia gel. I did that. I wanted to use coconut flour as my base. I did that. I also wanted to try to use stevia rather than another sweetener. I think I did that, although I did have to add more after tasting the first batch. My older recipes use syrups.
In addition, I know I did a whole newsletter on kitchen electronics in Jan. 2012. But I didn't have a donut maker then. I know I have given you coconut flour donut holes. I have books with my donut recipe--even with the coconut oil glaze. How are these different? Just a little mocha flavor. Still with me? You deserve a prize.
Mocha Mini Donuts
1/2 cup coconut flour
1/2 tsp baking powder
1/2 tsp salt
4 tbsp melted coconut oil
1 oz unsweetened chocolate
Sweetener equivalent to 1/2 cup ( I used the New E.Z. Sweetz Stevia and Monkfruit drops)
1/2 tsp instant coffee
1 tbsp chia seeds soaked in 3 tbsp water
1/4 cup coconut oil
1/4 cup cocoa powder
1/4 tsp instant coffee
Sweetener to taste (I used 12 drops, or the equivalent of 3 packets stevia)
In a medium bowl, combine coconut flour, baking powder and salt. In a small bowl or saucepan, melt coconut oil and unsweetened chocolate. Stir in sweetener and instant coffee. Stir eggs and chia gel into the chocolate mixture. Be sure it is not so hot as to cook the raw egg. Combine with the dry ingredients and stir well until no lumps remain.
Scoop batter into the donut maker or donut pan. Spread the batter to the edges of the pan, and smooth the top. It should be rounded above the level of the pan. Bake until steaming stops or tops are set. (approximately 5 minutes in the machine or 12-15 minutes in the oven at 350 degrees)
To make glaze, melt coconut oil in a mug. Stir in cocoa powder, coffee and sweetener to taste. Dip donuts into the glaze to coat all over. Remove and place on a rack or nonstick surface, Chill to set glaze. Makes about 24-28 mini donuts.
These turned out very tasty. They are not the next big thing, but we enjoyed them. They are healthier than a high carb donut for sure. Natural goodness, and another option for breakfast or a nice little dessert. I will still keep trying to come up with new ideas, and I am sure there will be more days when the latest greatest thing is something I did before. I guess it is part of getting old and having lots of competition. C'est la Vie.I have a few more ideas for trial runs with the new E.Z.Sweetz. I will be giving my opinion on that later, so be watching.