Paleo pumpkin spice donuts

While shopping at Kohls today I spotted this awesome little donut iron. It's a Babycakes Donut Maker and works much like a waffle iron. I was intrigued and with a 15% off coupon in my pocket I decided it was worth a try. My boys were so excited when they saw a donut maker. They begged me to make them some dessert with it. I decided to modify a pumpkin bar recipe I had tried from Elana's pantry earlier this week. The result was a moist cakey donut that my boys gobbled right up! As usual with my sweetener, I fill the measuring cup about 2/3 of the way then fill the remaining amount with water.




Paleo Pumpkin Spice Donuts

1/2 cup pumpkin purée (i used canned)
1/2 cup maple syrup or honey
2 eggs
1 cup almond flour
1 tbsp coconut flour
1/4 tsp sea salt
1/2 tsp baking soda
1 tsp pumpkin pie spice

In food processor (or use electric mixer) blend pumpkin, maple and egg until completely combined. Add all remaining ingredients and blend until combined. Pour batter into greased hot donut maker and cook until ready light turns on. Remove with the special fork provided. Serve and enjoy!

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Paleo French Toast

French toast has always been one of my favorite breakfasts. I never really cared if it was sticks or slices, white, wheat or challah...I just loved the stuff!!! I had tried a recipe from my almond flour cookbook a while back, but I just wasn't a fan. The bread was kind of tangy. One night the idea for this recipe just came to me. Then all I needed was some energy to make it, which can be tough to come by in the third trimester. :)

The bread base is a modified version of Elana's pantry cinnamon bun muffins. I made it into a loaf instead, then allowed the slices to dry out overnight before making the French toast. There is some sweetener in the bread, it's not much, but I tend to water it down still (like fill a 1/2 cup measuring cup with 2/3 syrup, 1/3 water). It's not an exact science, but it's been working for me. Hope you enjoy my take on paleo French toast!

Paleo French Toast




Bread recipe
6 eggs
1/2 cup oil (I used almond)
1/2 cup maple syrup or honey
1 tbsp vanilla
2 cups almond flour
1/4 cup coconut flour
1 tsp baking soda
1 tsp sea salt
Cinnamon

Preheat oven to 350 degrees. Mix wet ingredients in a large bowl until well blended. Add dry and mix until smooth. Grease 2 loaf pans with a heavy coat of coconut oil. Pour half of the batter in each pan. Sprinkle the top of loaves with cinnamon. Bake for 25-35 minutes or until a toothpick inserted in the center comes out clean. Remove from oven, and flip the loaf pans onto a cooling rack. Allow loaves to cool on the rack. For French toast slice the bread into 1/2 to 3/4 in thick slices and allow the slices to sit on a cooling rack over night, so that the bread becomes slightly stale.

French toast batter
3 eggs
1/3 cup coconut milk (full fat)
1/3 cup water
1/2 tsp cinnamon
2 tsp vanilla
Coconut oil

Blend all of the batter ingredients until fully combined (I used a magic bullet blender). Pour into a dish or deep plate. Heat a large pan over medium heat and coat the bottom with coconut oil (the goal is to pan fry). Dip each slice of bread in the batter and place in the oil. Fry until golden brown then flip. Fry other side until golden brown. Continue with all slices of bread. Serve with your topping of choice and enjoy!!

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