Friday, March 23, 2012

Chocolate Coconut Paleo-Doughnuts!



Follow these steps for great results!
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Cooking Steps
I came up with this idea out of a discussion of people’s cheats. Doughnuts were something that came up, and I wanted there to be a better option than running into Dunkin. The carbs in this are mostly starch, with some fructose present in the maple syrup. The fats are mostly MCTs, which your body doesn’t like to store and prefers to burn as fat. If you eat these after a hard workout, the starch will be taken up by your muscles and liver, and the MCTs will be burned for fuel. You will have a very hard time storing them as fat if eaten that way (within reason!).


Yields 20 large or 30 medium doughnuts.
Large doughnut nutrition facts (baked, per doughnut. If you fry then  count that fat.)
450 Calories 24g fat 47g carbs 7.5g protein Medium doughnut nutrition facts.
300 Calories 16g fat 32 carbs 5g protein


Doughnuts

  1. In a large mixer or mixing bowl, sprinkle yeast on 0.25 cup warm water and let sit 5 minutes or until foamy.
  2. Add 0.5 cup coconut oil, 0.5 cup manna/butter, 0.5 cup maple syrup, 4 eggs, and 1.5 cups water. Mix until smooth. Add 2 cups coconut flour and mix until smooth. Add remaining 4 cups of flour 1 cup at a time. Knead the dough about 5 minutes. Place dough in a greased bowl and set aside in a warm place to rise 2-3 hours or until puffy to the touch.
  3. Form the dough into doughnut shaped objects (good luck!) and set aside, covered, to rise again.
  4. If frying, heat oil in a large pan. Gently slide doughnuts in with a spatula and cook 30-45 seconds on each side or until they float and are golden brown. Set aside on wax paper.
  5. **If baking, bake doughnuts 10-12 minutes at 375 on a cookie sheet or until golden brown.


Topping
You can double or triple recipe if you want to cover the entire doughnut or want extra to drizzle or dip.

  1. Combine 1 cup maple syrup, 0.5 cup coconut manna/butter, 4 tablespoons cocoa powder, and 1 tablespoon starch flour in a small saucepan over low heat, mixing with a whisk. Reduce and thicken until whisk leaves definite trails.
  2. Let cool until nearly room temperature (or chill in the freezer 5 minutes). Dump shredded coconut into a bowl slightly wider than your doughnuts.
  3. Dip one side or fully submerge doughnuts into frosting, then press firmly into shredded coconut for several seconds. No chocolate should be left in the coconut bowl. Set aside on wax paper.
  4. Drizzle remaining chocolate over the doughnuts, or use it for dipping!
  5. **Suggested substitutions: You could use butter or clarified butter in place of the coconut products, but you’ll be losing the nutritional trickery of the coconut fat. You can also switch up the flour called for to whatever is to your liking.

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