Maple and Chocolate Glazed Donuts (Paleo, low-FODMAP, Dairy-free, Gluten-free)

 
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Throughout the month I am usually low-key with my menu plan, I like to keep things simple with eggs, meat, tons of veggies and some fruit. I find it easier to cook basic ingredients and can stay on track with a healthy lifestyle when I don't have baked temptations in my house. HOWEVER! I am human and sometimes I just want a treat. I tend to get these cravings later in the day, after I have decided to throw on my sweat pants and not go out again. My option are: to go without, or making my own dessert and an enjoying a healthier options of whatever it is that I am craving.

These donuts were a by-product of one of those days, and I am happy to be able to share it with you because it is so good and much healthier than a store bought option...and lets be real, no one buys just one donut when they go to a bakery, right? The recipe below is baked which = less calories + fat. It is also higher in nutrients and protein which = more filling. And it's simple too!

 
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Pantry

1 medium banana, slightly green

2 eggs

⅓ cup maple syrup

¼ cup palm shortening

1 teaspoon apple cider vinegar

1 teaspoon vanilla extract

1 cup sunflower meal, or almond meal (beware of serving size for the low-FODMAP elimination diet)

½ cup tapioca

½ teaspoon baking soda

¼ teaspoon salt

 

Process

In a large bowl or stand mixer mash the banana until smooth.

Cream in eggs, syrup, shortening, vinegar and vanilla.

Add the dry ingredients: almond meal, tapioca, baking soda and salt and mix until smooth.

Grease a donut baking pan with oil and fill with batter, but make sure to not fill to the rim or it will be difficult to remove donuts once they are baked.

Bake at 350°F for 11 minutes. Allow to cool for a few minutes before removing from pan. Let cool on a rack before glazing. 

Dip each donut into glaze and let drip dry on cooling rack. Place the donuts in the fridge for firmer glaze if desired.

 
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Chocolate Glaze

½ cup semi sweet chocolate chips

2 tablespoons palm shortening

¼ teaspoon vanilla extract

Melt together, and whisk to combine.

Maple Glaze

3 tablespoons coconut butter, melted

2 tablespoon maple syrup

¼ teaspoon maple extract or vanilla

Whisk to combine.

 

Prep Time: 15 minutes

Cook Time: 11 minutes

Yields: 8 (depending on pan size)

 

 
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