Tuesday, November 17, 2015

Plantain donuts - AIP, paleo, dairy, grain & gluten free

I have been following the Auto Immune Protocol diet for 3 (or could be 4, I've lost count!) weeks with the aim of getting an handle on my own auto immune diseases.  If you want more information about AIP click here.  Initially it can seem daunting but 3/4 weeks in I am finding it quiet manageable.  Lunch and dinner did required a few changes, namely omitting nightshades and certain spices, but really nothing major.  Breakfast & snacks required a more major overhaul.  Previously I would snack on nuts or dried fruit or regular paleo baked goods. Not any more! Introducing the plantain donut! Baking at its AIP finest! Breakfast and snack rolled into one, hello!

Plantain Donuts
Recipe adapted from here

1 plantain cut into pieces
1/4 cup of mashed sweet potato (cooked)
1/3 cup unsweetened coconut flakes
2 tbs maple syrup
2 tbs coconut oil
1 tsp cinammon
pinch of salt

To "glaze" melted coconut butter, toasted coconut flakes & sea salt 

Preheat your donut maker.  Put all of the ingredients (except for the glaze) into a blender and process until a smooth thick batter forms. Using a piping bag or a Ziploc bag with the corner cut out fill each donut mold with the batter. You need to overfill each one so the mixture fills both the top and bottom halves of the donut maker as the batter will not rise.  Leave for at least 5 minutes. They are done when they feel a little firmer to the touch and the outside it golden in colour (mine took more like 7 minutes).

Whilst they are cooking toast the coconut flakes under the grill. Warm the coconut butter on a plate. 

When the donuts are done dip them in the warm coconut butter then the coconut flakes and leave to cool slightly allowing the butter to firm up and the flakes to stick.

This quantity made 8 mini donuts.  Best eaten warm straight away!

The original recipe by Don't eat the spatula made them in waffle form. I think they would also work well as proper donuts (i.e. fried).