Made. Frosted. Left to cool while help child w. shower. Return. Bigfoot spouse consume 7/9ths available doughnuts! You ate seven doughnuts?
JOE: Is that wrong?
BFOOT: Now I have to make more for the morning!
Not even angry, because so, so easy and happy excuse hang out
new BFF micro-Bundt pan.
ALMOND FLOUR DOUGHNUTS IN THE STYLE OF A PLAIN DUNKIN’ DONUTS CAKE DOUGHNUT, BUT LESS SWEET AND WITH A HAZELNUT-CHOCOLATE GLAZE. READ AND USE THE REAL RECIPE HERE
Blitz together in Vitamix: 140g almond flour (15g CHO); 1/4 t each salt, baking soda, nutmeg (0g CHO); 3 eggs to = 6 fluid ounces (I had to use 5 of the weird, small blue eggs from the hipster urban farmer to = 3 normal eggs) (0g CHO); 40g maple syrup (28g CHO); 1/4 c melted butter; 1 t vanilla
Spoon the resulting batter into 9 micro-Bundt spaces—that’s about 1/2 to 2/3rds full per space, and bake for 10-12 minutes. They will be puffed up and firm. Flip the pan over on to a cooling rack; the doughnuts fall out neatly.
Meanwhile, while the baking happened, you ought to have been melting together 3T of Justin’s Chocolate Hazelnut butter (15g CHO) with 1T butter. Dribble/spread this on the top of each adorable doughnut.
Total w. glaze = 58g. Divided by 9 doughnuts = 6.444… call it 7g CHO each.
Mary’s Doughnuts II
APPLE CINNAMON DOUGHNUTS WITH MAPLE SYRUP GLAZE
HERE WE GO AGAIN
Blitz together in Vitamix: 140g almond flour (15g CHO); 1/4 t each salt and baking soda; 1 t each vanilla extract and ground cinnamon; 2 eggs to = 3 fluid ounces; contents of 1 Go-go Squeeze Apple Cinnamon apple sauce delivery system or 1/3rd cup apple sauce (12g CHO); 25 gtt liquid stevia extract; and 1/4 c melted butter
Spoon the batter into 9 micro-Bundt spaces—that’s about 1/2 to 2/3rds full per space, and bake for 10-12 minutes. They will be puffed up and firm. Flip the pan over on to a cooling rack, and adjust the darlings so they are right-side up.
Place a sheet of waxed paper or parchment under the cooling rack and drizzle 1T maple syrup (14g CHO) over the doughnuts. A lot of the syrup will fall on to the paper. Place the doughnuts on the paper and skate them around in the syrup until it is mostly absorbed.
Total w. glaze = 41 . Divided by 9 doughnuts = approximately 5g CHO each.