Photo and recipe courtesy of lighter take on a traditional favorite. Top each donut with crushed walnuts and shredded coconut, if desired.Once donuts are cool, dip each one into frosting and return to cooling rack to let frosting set.Process all ingredients in a food processor or high-powered blender.1/2 cup raw cashews, soaked overnight and drained.Remove from oven and allow to completely cool before frosting.Bake for 18-20 minutes or until donuts are golden and a toothpick comes out clean.Pour batter into donut mold (fill each mold 3/4 full).Add the wet ingredients to the dry, mix thoroughly, and then fold in the shredded carrots and figs.Sift all dry ingredients together in one bowl, and combine all wet ingredients in another.Preheat your oven to 350 degrees Fahrenheit.This one comes from Thunderbird Bars, the Austin-based makers of pure, clean, and sugar free energy bars. These Paleo Carrot Cake Donuts provide all the decadence of a traditional donut, without the crash (or the guilt). I just don’t love the way they make me feel afterward, nor am I crazy about the effect they have on my mood and mental state. Their convenient pouch packaging means you can eat on the go as well. Munk Packs are minimally processed, and free of the sugars and fillers you find in most breakfast bars and snacks.
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