Sunday, May 7, 2017

Samoa Samoas!

I love Samoas... you know, the GS cookies?  Except I don't love them as much as I love my Sorta Samoas, which are raw (except for the toasted coconut) an amaaaa-zing!  And now I have another Samoas recipe to share.... drum roll please.... Samoa Donuts!  Yes, donuts!  Now, see, I've never really been much of a donut eater.  Once in a while, but not like I have to have it.  But this week I was seriously craving donuts.  I wanted a donut and by golly I was going to have a donut!

The original recipe is a low-carb version, so absolutely use that one if you're counting carbs.  As I've said before, I don't really count.... I just eat.  I just make sure what I am eating is real, natural food... but no white flour, no white or brown sugar, and only occasionally wheat flour.  I think everyone should do what works for them, and this works for me!

Samoa Donuts

1/2 cup plus 2 TBSP coconut flour
5 TBSP coconut sugar (or sweetener of choice)
2 TBSP vanilla whey protein powder
1-1/2 tsp baking powder
1/4 tsp salt
5 large eggs
1/4 melted coconut oil
1/2 cup unsweetened vanilla almond milk (or other milk or water)
1/2 tsp vanilla extract

3/4 cup unsweetened shredded coconut
3 TBSP butter
6 TBSP coconut sugar
1/3 cup heavy whipping cream
1/4 tsp xanthan gum (or unflavored gelatin)
Dash of salt

1/2 cup dark chocolate chips (I like Ghirardelli 60% or better)
1/2 TBSP coconut oil

Preheat oven to 325F.  Grease a donut pan well.
In a large bowl, whisk together coconut flour, coconut sugar, protein powder, baking powder, and salt.
Stir in eggs, coconut oil, milk, and vanilla extract until batter is smooth.
Fill wells of donut pan about 2/3 full and bake 12-15 minutes, until firm to the touch and edges are golden brown.
Remove from oven and allow to cool 5 minutes in the pan, then flip out onto a wire rack.  Allow to cool completely.
Make 12 to 15 donuts.
(Optionally, you can bake these as muffins in a well greased muffin tin.  Bake about 20-22 minutes.)

Toast the coconut either in a skillet over medium heat, stirring frequently, or spread it out on a parchment lined cookie sheet and toast it in the oven while the donuts are baking.  Watch it closely though so it doesn't get too brown.

Combine butter and coconut sugar in a medium saucepan over medium heat.  Stir until butter is melted and sugar is dissolved.  Bring to a boil and cook 3 to 5 minutes, stirring constantly.
Remove from heat and add cream.  (The mixture will bubble when you do this.)  Sprinkle with xanthan gum and whisk well.  Stir in salt.
Stir toasted coconut into the mixture.  Allow to cool completely.

Place chocolate chips and coconut oil in a pan and melt together (or microwave).  Stir until well blended and completed melted.

Spread the topping over cooled donuts.  Drizzle with melted chocolate.

I put them in the fridge to allow the chocolate to firm up.  Store in an airtight container.

These are even better the second day!

What are you eating today?  Whatever it is, Keep it Clean!

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