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Baked Vanilla Carrot Cake Donuts with Vanilla Drizzle (GF, DF, V, Paleo)

April 21, 2016

I’ve been on a donut making frenzy over here at the FFF kitchen!  I’ve been dying to try Red Palm Oil and my friends at Nutiva sent me some to try!  Not only does it have a beautiful orange color but it also is nutritionally dense as well.  It is high in antioxidant vitamins A & E and has a rich buttery flavor, making it the perfect healthy add in for this sweet and delicious donut recipe!  My friend Lindsay over at The Toasted Pine Nut posted this recipe on Instagram for Baked Vanilla Donuts and I knew immediately I had to make them.  Of course I had to add my own twists on this amazing recipe and I decided that the Red Palm Oil would be the perfect sub for butter in this recipe.  I also added a couple of tablespoons of vanilla yogurt to give it that tangy flavor that carrot cake has.  And by now you guys know that I love adding veggies and fruits wherever I can, especially in sweet recipes like my Softest Baked Chocolate & Sweet Potato Donuts.  So since these are carrot cake donuts, I added carrots (DUH).  And then I decided to add in the tiniest of nutrient powerhouses, chia seeds!  They add little pockets of crunchiness to the utterly moist cake.   The donuts are totally awesome just as is, but if you feel the need to add a little frosting, I won’t judge you.  I’ve added a healthy vanilla frosting/drizzle recipe below. Oh hey, just as a side note, these would probably work well as muffins too, although I haven’t tested that theory.  Or you could just go out and buy a donut pan.  Seriously, you won’t regret it.  Are you feeling it?  Ok, good.  Let’s get baking!

Baked Vanilla Carrot Cake Donuts with Vanilla Drizzle (GF, DF, Refined Sugar Free, Paleo)

Carrot Cake Donut Closeup (GF, DF, VF)

Makes 6-8 Large Donuts

1/4 c Red Palm Oil (I used Nutiva), coconut oil, olive oil, or butter*

2 eggs

2 T vanilla yogurt, vanilla greek yogurt (I used Siggis Vanilla) or non dairy vanilla yogurt

1 t vanilla

1/4 cup agave

1/4 c finely grated carrots

1 c almond flour

1/4 c coconut flour

2 t chia seeds (I used Salba Chia white chia seeds)

1/2 t baking powder

1/2 t baking soda

Optional Toppings (1/4 finely chopped pecans, 2 T grated carrots, or vanilla frosting recipe below)

Preheat oven to 350F. Gently warm the palm oil over low heat, until melted. Then, in one bowl combine the first 6 ingredients.  In a separate bowl, combine the rest of the ingredients.  Slowly incorporate the wet mixture into the dry with a spatula or whisk.  Do not over mix.  Using a tablespoon, fill the donut pan about halfway with the mixture.

Bake in the oven for 12-15 minutes or until the donuts just bounce back a little when you push on them.  I tend on the side of under cooking them slightly as in just 12 minutes.  They’ll still continue to cook once they’ve been popped out of the donut pan.

Flip the donuts out onto a cooling rack or chopping board and let cool for 20 minutes.

Frost them or eat them as is.  I guarantee your kitchen smells amazing.

Vanilla Frosting

1/4 cup coconut butter

1-2 T almond milk

1 T vanilla yogurt

1 T maple syrup

Heat the ingredients above over low heat until melted. Drizzle or dunk your donuts in and top with the toppings mentioned above.  If your mixture seems too thick, add in a few extra tablespoons (1 at a time) until it is the consistency you like.

*Note if you don’t use the Red Palm Oil the color of your donuts won’t be as orange as mine are here