Zucchini, avocado, banana donuts

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The DONUT challenge

A friend of mine asked me if I would be interested to come up with some donut recipes. He was putting together a new venture, to start a new brand called “Fit Donuts”.

Of course I said yes :o) I have a very strong interest combine different veggies in my treats and desserts. I have used zucchini in muffins and bread, and I thought why not use it in donuts as well, and mix it with avocado and banana. To be hones, the recipe is not purely my creation, I have come across similar recipes online but I think anyhow, everything is already out there in the endless world of internet.

So for the past 4 weeks, I have been making the same recipe over and over again. I started experimenting with both coconut flour and almond meal. Using both in one type of donut, but also making a batch of donuts with each. I liked both, but as I think cooking should be fun and easy and healthy of course, this time the coconut flour was the chosen one.

I also experimented with adding Matcha powder to donuts, hoping to get a darker green colour, but in order to get that I would have needed to add too much and the taste of Matcha would have been overpowering. I chose to go for pure vanilla instead.

After accepting the donut challenge, I was sure I could step into the kitchen utilities store the day after, buy the forms and get down to business. But Brussels seemed not to know much about donuts or its forms.

I did not let this experience slow me down. After all, I had the ingredients ready and waiting for me at home, so I gave the first batch of my donuts a heart form instead. I just could not leave this form in the store, with Valentines’ day getting closer and all. :o)

Hearty “donuts” done, I dove into online world and ordered my first donut forms, which arrived already a few days later. It’s amazing what a fantastic era we live in! Don’t you think?

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Now I have worked on my recipes and I’m finally satisfied with the results. And I’m also eager to try some other new recipes. I also decided to make the frosting for both types of my donuts, though the date-chocolate frosting for me is too sweet. Next time I would go for the bitter – dark chocolate glazing instead.

So here are the recipes in case you feel like diving into a new challenge as well:

Zucchini, avocado, banana donuts

Ingredients

  • 1 zucchini finely shredded, about 280 g
  • 1 avocado about 70 g
  • 2 bananas, about 210 g
  • 1 cup of coconut flour, about 110 g
  • 4 pasteurised eggs
  • 1 – 1,5 tsp baking powder
  • 2 tsp apple cider vinegar
  • 1-2 tsp vanilla extract
  • a pinch of Himalayan salt
  • coconut oil for greasing the forms

Directions:

I’m using Thermomix for my dough but you can use a food processor or blender, whatever you have handy at home.

  • Heat up the oven for 180 C (about 350 F).
  • Cut the zucchini in junks and add to the bowl

For Thermomix user: 5 seconds / speed 4 for about 3 times as you need to scrape down the bits of zucchini so it will be grated evenly. Then add avocado and bananas and work for 10 seconds / speed 4 twice, just to be sure all gets smashed and nothing is stuck to the walls of your bowl.

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If you use a food processor or blender, you might need to blend it a bit longer, but the most important thing is to get the zucchini finely grated and the rest to the smoothie-like dough.

  • Then add everything else and mix it well.
  • Grease the forms as otherwise you will lose some of the yummy donuts dough stuck to the form.
  • Bake in the middle of the oven for about 40 min.
  • It makes about 12 donuts

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Lemon frosting

  • 100-150 g coconut butter (coconut flesh ground into a spreadable paste)
  • ½ lemon peel, grated
  • 1 tsp honey
  • Juice of 1 lemon

Directions

  • Add the coconut butter into the small bowl and that bowl to a larger one with hot water to melt the butter.
  • Add the grated lemon peel, the juice and honey.
  • The result will be a nice and sour frosting. If you have a sweet tooth, you might want to add more honey or any other sweetener of your choice.
  • Spread it on the cooled donuts and put into the fridge.
  • They will keep in the fridge for at least 5 days, if you don’t eat them before of course. ;o)

Chocolate version of zucchini, avocado, banana donuts

  • 1 zucchini finely shredded, about 280 g
  • 1 avocado about 70 g
  • 2 bananas, about 210 g
  • ½ cup coconut flour, about 60 g
  • ½ cup cocoa powder, about 60 g
  • 4 pasteurised eggs
  • 1 – 1,5 tsp baking powder
  • 2 tsp apple cider vinegar
  • 1-2 tsp vanilla extract
  • pinch of Himalayan salt
  • coconut oil for greasing the forms

For directions see the instructions above.

Caramel chocolate frosting

  • 20-15 dates, soaked in water for about 1 hour.
  • 2-3 tbsp. raw cocoa powder
  • 2 tbsp. cashew butter

Directions

  • Soak the dates, drain the water and put them into your Thermomix or food processor together with the other ingredients and process them until you get a smooth paste.
  • Spread it onto the cooled chocolate donuts and put into the fridge.
  • The donuts too will keep in the fridge for at least 5 days, if you don’t eat them before of course. ;o)

What are you waiting for, try them and let me know how it went!

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Sugar free nutty energy bites!

I like to pick the best from different type of diets. Raw food has many delicious snacks and desserts. As this year I decided not to eat any sugar during Lent, I made 2 different versions of an easy raw energy bite, which I generally sweeten with dates. They are tasty and filling even without the dates and they will give you good fats and protein. I used cashews as a base to still give them a bit sweet under taste. If you want to add more sweetness without any sweetener use coconut butter instead of coconut cream.

Raw Turmeric energy bites!

Turmeric gives the energy bites a nice colour and has many nutritional benefits, its anti-inflammatory and also strong antioxidant.

Ingredients

  • 3 dl / 190 g of cashews (soaked for min. 30 minutes)
  • 2 dl / 65 g grated coconut
  • 0,6 dl / 60 g of coconut cream (or coconut butter)
  • 1 generous tbsp. / 15-20 g of almond butter
  • 1 generous tsp. turmeric 

Directions for Thermomix user:

Put all the ingredients to the Thermomix bowl:

  • Time: 10 seconds
  • Speed: 6

Non Thermomix user:

Put everything in the food processor and proses until its ready, you need to stop here and there to scrape down the mixture. When your satisfied with the texture, roll small balls with your hand and leave them in the fridge for at least an hour. Its actually nice to have the mixture bit chubby and not completely finely grated.

Enjoy as a snack!

Dark cacao energy bits

If you like dark and bitter chocolate go for it, it feels like you are eating 98-99% chocolate.

  • 3 dl / 190 g of cashews (soaked for min. 30 minutes)
  • 2 dl / 65 g grated coconut
  • 0,6 dl / 60 g of coconut cream (or coconut butter)
  • 30 g / 2 generous tbsp. (raw) cocoa powder 
  • 30 g / 2 very generous tbsp. raw cacao nibs

Directions fro Thermomix user:

Put all the ingredientsm except the cacao nibs to the Thermomix bowl:

  • Time: 10 seconds
  • Speed: 6

Add cacao nibs and blend:

  • Time 10 s
  • Reverse speed 3

Non Thermomix user:

Put everything in the food processor and proses until its ready, you need to stop here and there to scrape down the mixture. When your satisfied with the texture stop and add cacao nibs, mix them well with the short pulss function with your food processor. Roll small balls with your hand and leave them in the fridge for at least an hour.

Enjoy as a snack!

 

Coconut carrot zucchini bread, with the hint of sweetness without sugar!

This year I decided with some friends to follow the lent. Have never ever done it before but somehow it felt like the right thing to do. It’s a time for reflection, to awaken your sense,  slow down, clean the body and mind, etc. in order to recharge and become stronger and wiser 😉

My attention landed on ditching the sugar and continue without coffee and alcohol (which I gave up earlier, under project called “to get my energy back” :o).

I did not eat much of the refined sugar anyway but I have a sweet tooth, love chocolate and I LOOOVE baking while using natural sweeteners like dates, bananas, honey, etc. I think the last drop in my head to ditch the sugar was after listening to an interview with J.J. Virgin, Certified Nutrition Specialist who has done great detective work on sugars in different foods and how it impact our life, our mood, weight, you name it. So I have decided to concentrate on savory dishes and also replace fruits with veggies (its not that I miss out the vitamins, minerals, fiber  or a tasty food – only the sweet taste ;o) . Though I found myself missing my morning or afternoon snack to have with my tea.

So what do I do, I experiment! :o)

Coconut and cinnamon are tastes what can give me a hint of sweetness so I did choose one of the recipes I have made before and decided to experiment. It worked, my lovely collages were again my Guiney pigs and they enjoyed it.

I have also got myself a magic machine called Thermomix which made the baking so much easier but I will guide you through the proses if you don’t have it (yet ;o)

You need:

1/2 zucchini, (shredded finely and squeezed out for non Thermomix bake)

1 carrot (shredded finely for non Thermomix bake)

4 happy chicken eggs

100 g of coconut butter also called creamed coconut (if you don’t find it use coconut cream but add about ½ dl /25 g of coconut flour and if you have also some dedicated coconut, to help it to stick together*. Or go to the original recipe and smash in a banana ;o)  

1 tbsp. coconut oil, plus extra if needed for greasing the pan

1 dl / 55 g coconut flour

3/4 tsp. baking soda

1/2 tsp. salt

2 – 3 tsp. cinnamon

½ tsp. nutmeg

1 tsp. apple cider vinegar

1 dl walnuts / 45 g (Optional but highly suggested)

1 dl coconut flakes (Optional but highly suggested)  

Directions

Preheat the oven to 175 degrees and grease you loaf pan if needed

For the Thermomix user:

Cut the zucchini and carrot put them into your Thermomix bowl and chop:

Time: 5 sec / Speed: 5

Scrape down the veggies from the walls and add walnuts:

Time: 3 sec / Speed: 4

Add all the rest. To makes sure you don’t have any lumps in the flour use the seal, and mix:

Time: 10 sec / Speed in reverse: 3  

Put the batter into the form and bake in the oven for 45 – 50 min or until a toothpick inserted into the centre comes out clean.

For non Thermomix baker

Mix the eggs in a large bowl, add the oil, coconut butter, dry ingredients, shredded carrot and zucchini, then add the apple cider vinegar, and stir until the batter is smooth.

Crumble in the nuts, add the coconut flakes and give it a finl stir.

Put the batter into the form and bake in the oven for 45-50 min or until a toothpick inserted into the centre comes out clean.

Enjoy! 

* I did one patch with the coconut cream to test but without extra coconut flour + I was also too quick to get it out of the form  … and it kind of fell apart :o) If you are brave enough to experiment be also ready to fail  here and there! ;o)

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