Thursday, August 04, 2011

Donuts! Well, More Like Do-NOTs. (Gluten-Free, Sugar-Free)

I found this gluten-free, sugar-free donut recipe over at Sugar-Free Low Carb Recipes and was pretty excited to try them! I made several modifications, though... and then couldn't remember if I added the correct amount of coconut flour, so I added a bit more of it. I'm thinking maybe I really didn't add enough coconut flour, because my creation turned out a bit eggy.

Notice I said "creation" and not "donut" or "donuts." I say "creation" because what I baked is so not a donut! Haha. But it's still tasty. :)

It looks like this. The brown stuff at the top are nutmeg, allspice, & cinnamon.


Here are the differences between the original recipe and mine:

The original recipe calls for:

½ cup coconut flour
¼ cup unsweetened dried shredded coconut
¼ cup granular erythritol
¼ teaspoon stevia extract powder
¼ teaspoon sea salt
¼ teaspoon baking soda
6 eggs
½ cup coconut oil
¼ cup unsweetened almond milk
1 tablespoon vanilla extract

I pretty much followed the recipe, except these modifications:

- Less coconut flour (by accident)
- NO shredded coconut (makes my mouth & throat itch)
- Less stevia extract
- soymilk instead of almond milk, because we ran out of almond
- Added almond extract and lemon extract
- Added ground nutmeg, ground allspice, and ground cinnamon

After I mixed everything (dry ingredients first, then wet), I noticed that the coconut oil was super chunky and just wouldn't mix/blend into the batter. I'm thinking maybe I should have melted it a bit in the microwave, but this was my first time ever using coconut oil, and I didn't really think about it. I thought maybe it would melt after I mixed it around a bit. :( I'm thinking maybe the eggs kept it too cold?

After I "mixed" it I poured the batter into a bread pan, because I didn't have a donut pan. I was actually going to pour the batter into little muffin pans, but because there were so many chunks of coconut oil, I wanted the batter to all be in one thing, rather than have a disproportionate amount of coconut oil chunks in separate cups. So, I popped my creation into the oven (about 20~25 minutes at 350 degrees), hoping that maybe the heat would help the coconut oil melt and settle all around.

I just took it out of the oven about a half hour ago, and while it was still warm, tasted a bit of it. It was spongy and tasted eggy, but it was good! Tasty, flavorful, and not bad.

Next time I make it, though, I'm going to pay better attention to how much of what I put in. I'll also take out an egg or two, and use almond milk. I still like the added flavor of the spices and extracts, so I'll keep those in. And I'm going to use an actual donut pan!

Oh, I also omitted the homemade frosting from the original post, because I like donuts the best plain. But... I guess this is more of an All-Spice Bread? Hmm...

But really, after tasting it again, the problem seems to be exclusively egg-related. So less egg, and making sure I have the correct amount of coconut flour should lead to a better result. :) But like I said... still tasty!

Can't wait to eat it for breakfast. :3

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