Monday, 16 September 2013

Like I needed a reason to eat doughnuts

I really, truly love doughnuts. I would say I almost have a Homer Simpson appreciation for them. The reintroduction of the doughnut, following in the footsteps of the explosive popularity of the cupcake, was probably the best thing that has ever happened to me (HELLO - they are so amazing, just look at the doughnut shops in this post). 

So, when I celebrate something as obscure as "Stockwell Day" or "Chocolate Milkshake Day" - I am obviously going to celebrate cream-filled doughnut day.

This recipe was sent to me by a friend and fabulously does not require a doughnut pan (which I am embarrassed to admit that I do not own) I did a lot of mods so I will work through the recipe:

Mini Boulder Cream Doughnuts
starch-free, egg-free, grain-free

Timbit part
Add to blender or food processor: I used a hand mixer
1/2 cup cooked butternut squash canned pumpkin - just easier for me to find/a staple that I like to have on hand anyway.

3/4 cup cashew milk almond milk
1/4 cup honey
2 tbsp Earth Balance Buttery Spread, soy-free, liquified (or oil of choice) melted coconut oil
1 tbsp vanilla extract
1/2 tsp sea salt (8 cranks on my grinder)
1/4 tsp baking soda
1/8 tsp vanilla stevia *I omitted*
2 tbsp psyllium husk powder  coconut flour - an appropriate substitute according to my Googling

the brand of canned pumpkin i use - be sure to get pure pumpkin rather than pumpkin pie filling which has added sugars. the only ingredient should be pumpkin.

Put all in a bowl and mix!

evenly mixed

Add 1/2 cup coconut flour sifted (to prevent clumps in the dough) * i didn't sift*
Mix with electric mixer.

Line a cookie sheet with unbleached parchment paper. Use a large ice cream scoop with a lever to get the dough. Pack it in and level it off OR divide the dough into 8 balls if you don't have a large ice cream scoop with a lever.

Bake at 375 degrees for about 35 minutes.

I just used my hands to make these, they stick together very nicely. and taste delicious.

They look virtually the same when they come out. But your kitchen will smell like doughnuts now

She didn't say anything about how to cool them, I put them on a rack. 

mine were a bit burnt on the bottom, i think this is because there was some olive oil left on the cookie sheet and I was in too much of a rush to scrub it/my sink was too full of other dishes.

You could just stop here and have paleo timbits (they are SO VERY GOOD). Or keep going to make the cream filling.

Cream Filling
1/2 cup melted coconut cream concentrate I used my own separated coconut cream as explained in Coconut Lesson #2 (scroll to the bottom). The concentrate this author mentioned is sold in the International aisle in a little paper box the size of a bar of soap.  This is very inexpensive and I probably should have just done this. Just an FYI - my two fave brands of coconut milk for yielding coconut cream are Thai Kitchen ($2.99) and Aroy-D ($1.79). Do NOT get "light" coconut milk. It's just watered down regular kind and makes cooking with it more difficult.

2 tbsp honey
1 tsp vanilla extract
4 to 6 tbsp water as needed to thin Because I used the coconut cream, it was viscous enough on its own. Actually too liquid-y so I added a tablespoon of coconut flour to thicken it up.

Put all in a bowl.

beautiful coconut cream separated to the top of the can

my 1/2 cup on the stove top, warming it up a bit so it will mix more easily

the leftover coconut cream is in the tupperware and the little mason jar has the coconut water that separated to the bottom of the coconut milk (coconut milk = coconut cream + coconut water)

heart-shaped measuring spoons - most-used wedding favour I've ever received

Mix the ingredients together. It will come to the consistency of icing made with only milk and icing sugar.

Taste and add vanilla stevia as desired. (I use about 15 drops) I didn't add any, it tastes delicious as is.

Chocolate Frosting
1/4 cup melted coconut cream concentrate same as above
1 tbsp honey
1 tsp vanilla extract
about 2 to 4 tbsp water as needed to thin again, not necessary.

Mix the ingredients together, adding the water slowly. It's ready when it looks like chocolate frosting.

adding the honey

all mixed
Taste and add vanilla stevia as desired. (I use about 10 drops) not necessary - tastes SO good on it's own. This would be a fabulous icing for any recipe.

Her method:
Take your cooled doughnuts and insert a paring knife  into the side, being careful not to go all the way through. Move the knife from left to right inside the doughnut to make the space for the filling.

Add your cream filling to a piping bag or disposable plastic bag. Insert the tip into the doughnut and slowly fill the space you created with the coconut cream filling.

My Method:
The first doughnut I tried to pare crumbled. I'm not entirely sure why mine are so delicate, my only guess would be that I used pumpkin rather than acorn squash or sweet potato which would be a bit more dense. So instead I used the method I use to fill cupcakes with cream.

Cut a portion out of the top of the timbit

Fill the hole with your cream and cut the bottom off of the sliver you removed from the timbit. I probably should have taken a picture of this... But this is so the cream won't come out the sides when you put the top back on. Feel free to eat the little wedge-bit.

Frost the top with the chocolate icing, covering the cut marks.

I was going to transport this with me to eat later, but my sweet teeth got the best of me and I plated and devoured that little doughnut. Oh yes, it fell apart after the second bite, but every bit was delicious.

as delicious as it is messy

I only prepped one, just for this blessed day. The remaining seven I will likely cover in the cream filling and the chocolate frosting to create paleo chocolate and cream timbits - for ease's sake.

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