Pumpkin Spice Donut Holes + Pecan Crunch

Gluten Free Pumpkin Donuts with Pecan Crunch | ourfourforks.com

A pumpkin spice post is predictable, but also obligatory. The other night, inspired by the weather (and Pinterest), I set out to make some paleo, gluten free pumpkin donuts. I attempted to fry them in coconut oil and while the flavor and texture were spot on, the frying part didn’t work out so well (burned outside, gooey inside). Since I don’t have a donut pan, I was hesitant to try baked donuts until I remembered donut holes.

 

These gluten free pumpkin donuts taste like real, old-fashioned “apple cider style” donuts. They are baked, but lightly coated in coconut oil first to get that classic donut flavor (without being quite so heavy). They are also sweetened only with dates, but you’d never know.

 

The glaze and pecan crunch are completely optional. For a nut-free version, simply make the gluten free pumpkin donuts, lightly coat in coconut oil again after baking and roll in cinnamon sugar. If you have a donut pan, I assume you could shape the dough into the molds and bake. Let me know if you try this out!

 

Gluten Free Pumpkin Donuts with Pecan Crunch | ourfourforks.com

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Lemon Chia Seed Muffins

Lemon Chia Seed Muffins | ourfourforks.com

This Saturday was warmer than most recent Saturdays and so I made spring lemon chia seed muffins. The idea to make them popped into my head at work and they came out better than I could have asked for. Gluten-free and paleo, these muffins are lemony, light and moist with a bit of chia seed crunch. Made with coconut flour, these lemon chia seed muffins are also high in protein and fiber. And the coconut flavor of the flour is completely masked by the lemon; they taste like traditional lemon poppy seed muffins without being loaded with wheat, sugar and oil.

 

Josh is reading Born to Run, a book about Mexican Tarahumara Indians with a tradition of extreme barefoot distance running (hundreds of miles without injuries). Chia seeds are a dietary staple for these runners and although Josh and I only ran 6 miles this weekend, I like to think we ran faster than usual for eating these muffins.

 

Lemon Chia Seed Muffins | ourfourforks.com

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Sweet Potato Brownies

Sweet Potato Brownies | ourfourforks.com

When I set out to make these sweet potato brownies I made a lot of rules. I was up for a challenge. I wanted them to be vegan, gluten-free and paleo, but I didn’t want to use nut flour. I wanted to use coconut flour for it’s fiber and protein content, but coconut flour usually needs to be supported with the structure eggs provide – which would, of course, make them no longer vegan. After several batches of failed attempts (later fed to some not so sober friends), I created something that met my criteria and tasted delicious.

 

These sweet potato brownies are vegan, gluten-free and paleo. They contain no eggs and are made with coconut flour, raw cacao powder and flax eggs, all fiber and nutrient dense ingredients. Soft, gooey, and moist, they still hold together like a traditional brownie and would be perfect topped with frosting, nut butter, ice cream or jam. They’re also amazing by themselves. And healthy enough to eat for breakfast of course.

 

Sweet Potato Brownies | ourfourforks.com

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Classic Vanilla Coconut Flour Paleo Cake

Classic Vanilla Coconut Flour Cake (Paleo & Gluten-Free) | ourfourforks.com

During my winter running hiatus, I developed a new little breakfast obsession: mug-cake. I have to admit, I don’t really like the idea of these things. You mix a bunch of different ingredients in a mug, microwave it, and get this weird insta-cake. It seems very 1980s. Without running, I needed less carbs in the morning so I ditched the oatmeal for these mug-cakes, which I made with a new favorite ingredient: coconut flour. Not only do I like the subtly sweet taste, but it’s gluten-free, low in carbs and high in protein and fiber. Since I’m back to running, I’m back on the oatmeal, but I leave the winter with a place in my heart for baking with coconut flour.

Most paleo or gluten-free cakes use a ton of nut flour, usually almond flour, which can be a bit harsh on the stomach (not to mention extremely high in calories) in such quantities. This classic vanilla coconut flour paleo cake is fluffy, moist, and light. Although it goes perfectly with cashew coconut glaze, it would be great with any sort of icing, jam or spread (I’m thinking definitely healthy nutella).

Classic Vanilla Coconut Flour Cake (Paleo & Gluten-Free) | ourfourforks.com

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