With my craftroom in chaos (I recently started a huge organizational overhaul, and then we all have been dealing with the neverending flu since, so most of my craft supplies are in chaotic piles) I have been spending most of my time creating… in the kitchen. I do have some great Valentines crafts coming up, but I HAD to post these delicious grain free companions to the 10 minute Cinnamon Sugar Donut Holes I recently posted.
Now, don;t get me wrong- the original version are TO. DIE. FOR… but my waistline isn’t really happy with them. So in an effort to regain my grain free, paleo lifestyle, I came up with a delicious sugar and grain free alternative. I even added some of my favorite fiber fillers to seriously up the Omega 3’s in these- and they are so delicious, you don’t have to feel bad about having a few (and bonus- they won’t spike your blood sugar if you do!)
I first tried the paleo diet before I got pregnant with baby B. I lost over 20 pounds in the few months I stuck to it- but a wobbly pregnancy tummy swerved me back to carbs- and now it shows in my pant size. My doctors also have asked me to stop eating gluten after some stomach problems landed me a short stay in the hospital this last fall. I totally ignored it over Christmastime, but after struggling with colds and the flu since the end of the last year, I realize I need to get serious about getting my immune system back into shape and listen to my doctors advice.
While I will still make delicious treats for other people, I’m dedicated to get in better shape before the blog conferences I am attending this spring and summer, so you’ll see quite a few delicious grain-free (or gluten free) treats from me in the future!
one note: if you are strictly sugar free, you’ll need to modify the glaze- I am using Justin’s Chocolate Hazlenut Butter, which does contain some sugar. It isn’t much and for those of us who want to eat better, it’s probably an OK amount- but if you are diabetic, check the sugars first.
Ok, now onto the recipe!
To make these, you’ll need:
-2 1/2 cups almond flour
-1/4 cup ground flax meal (optional- add 1 additional tbsp milk or water if adding this)
-handful of chia seeds (optional)
-2 eggs, separated
-1/4 cup honey or agave nectar
-1/4 cup grapeseed or olive/walnut oil
-3 tablespoons milk (or water if you are dairy free but whole milk gives this such a rich flavor)
-1 tablespoon baking soda
-1 tablespoon vanilla
-1 tablespoon lemon juice
-Justin’s Chocolate Hazelnut Butter, Homemade Hazlenut Spread (omit/replace with raw almond butter if you are sugar free)
First off, you’ll need to whisk your egg yolks in one bowl until stiff (with a handheld or stand mixer), and then in a separate bowl, whisk your yolks until shiny and pale yellow. Add the lemon juice, honey, oil, water and vanilla and combine. Carefully fold in egg whites.
In a third bowl, combine almond flour, baking soda, chia seeds and flax meal. When completely incorporated, fold into wet ingredients, stirring just until combined.
Spoon into squeeze bottle and cook in cake pop machine according to directions (see how I made the original version step by step here– while it contains flour, the cooking steps are the exact same).
When done, mix a few drops of milk or oil (whatever you used above) into a small bowl with about 1/4 cup chocolate hazlenut butter, and mix well. Drizzle over donut holes… and devour!!
One note- these contain a LOT of fiber. So… you know… if you eat the whole batch and you arent used to fiber…