Here’s what I learned this week:
Appropriate real food theater snacks: plantain chips, bananas with nut butter, beef jerky or fruit and nut bars. Things not to eat at the movie theater: half a sweet potato stuffed with ground beef and broccoli. 6:30 is really an inconvenient time for a movie. Right. During. Dinner. So I packed up my dinner and dragged it the the movie theater to see Guardians of the Galaxy with my family. Technically the theater is one of those dine-in, watch the movie while you order and eat ones (I think that’s the technical term), but that just made it worse. I couldn’t see any of my food as it lay hidden on my lap, and there were constantly servers looking for orders or running back and forth in front of where I was trying to secretly eat my food.
So bringing a messy stuffed sweet potato into a dark theater filled with workers? Don’t try that.
On a positive note, the movie was completely great and hilarious, even though I thought I wouldn’t like it at all. I make my family drag me to all of the Marvel movies because I always love them, but I never want to see them before hand.
Today’s recipe comes at the request of my cousin who just went gluten-free. She has always absolutely loved little chocolate covered donuts for breakfast, and has already asked about this recipe multiple times since I’ve started working on it this week. I remember every time we had a sleepover, I would come downstairs to find her dunking mini chocolate-coated donuts in milk. Her love for those little gems is something she’s never out grown, and I’m super pleased about being able to make her a gluten-free version!
The combination of tapioca and coconut flour gives the donuts a soft, fluffy texture that doesn’t lose hold. Palm shortening also adds a lightness to the donuts, because it doesn’t melt as quickly as oil. For this reason, I don’t recommend substituting coconut oil. If you so need a substitute, ghee or butter will add a nice flavor and have a lesser effect on the texture.
The chocolate coating can be made either with a combination of coconut oil, syrup and cocoa powder, or by melting chocolate chips. The coconut oil version makes a perfectly thin and easy to coat chocolate sauce, but will melt easier at room temperature in the summer heat. To prevent the coating from melting, I recommend storing your donuts in the fridge in an air-tight container.
- ¼ Cup coconut flour
- ½ Cup tapioca flour
- 1 Teaspoon baking soda
- ¼ Teaspoon sea salt
- 2 Eggs
- ¼ Cup honey
- ¼ Cup organic palm shortening (Spectrum brand), ghee or grass-fed butter
- ¼ Cup coconut milk
- ½ Teaspoon pure vanilla extract
- ½ Cup cocoa powder
- ½ Cup coconut oil
- ½ Cup pure maple syrup
- ½ Cup chocolate chips
- Coconut oil to thin (1-2 tablespoons)
- Preheat oven to 350 degrees and grease a donut pan (mini or regular sized) with coconut oil.
- In a small mixing bowl, combine the flour, baking soda and salt.
- In a medium sized mixing bowl, whisk the eggs, honey and shortening. Stir in the milk and vanilla.
- Fold in the dry ingredients and stir to combine.
- Fill the pan ⅔ of the way full. To make this easier, you can place the batter in a Ziplock bag and cut off the tip of one corner. The batter should make 6-8 full donuts or 12-15 mini donuts. Bake for 10-12 minutes for a standard sized donut pan. A mini pan will require less time, maybe 5-7 minutes.
- Turn the donuts onto a wire rack to cool and make the coating.
- For option one, whisk all the ingredients together to form a thin glaze. If the glaze isn't thin, microwave for 20-30 seconds.
- For option 2, melt the chocolate chips and stir in the oil to thin.
- Coat each donut in the chocolate, flipping with a fork and placing on a parchment lined baking tray. Chill in the fridge to harden the glaze.