I hope everyone had a wonderful start to the new year and that your Valentine’s Day was shared with loved ones.
You may have noticed that I have been a bit absent from the blog recently which was not my intention during my reflection on a new year. Unfortunately for me, the year started with a pretty serious flare-up. It looks like I am on the mend, so I hope to implement some of my goals for the blog with fresh energy. You may have also see on my Instagram feed that this chocoholic has a tradition of celebrating Valentine’s day with my family by making chocolate treats, specifically candy, but why stop there, right? Check out my Instagram feed to see some of my recent treats…
Back to how I came up with my Brownie Mini-Doughnuts: I had made a modified Low-FODMAP savory biscuit which reminded me of a doughnut and I thought, “What if I omit the savory elements and add cacao powder and coconut sugar?” I got to it and the result were these rich treats. My first impression was that they taste like rich chocolate cake doughnuts. I brought this up with the Mini-Foodies and Mini-Foodie A agreed and said that they remind her of cake pops. She has only had cake pops by our friend Kathlena, The Allergy Chef, I thought that was a great complement. Mini-Foodie M added that they taste like brownies.
A few notes about the recipe. You will note that the measurements for cacao powder and coconut sugar are a range. In my recipes, I always tend toward less sweet and more depth of flavor which means that I opt for less sugar and more cacao powder, but if you prefer a more conventional sweetness, do use more sugar and perhaps less cacao powder.
Paleo & vegan.
Free from gluten, dairy, egg, corn, peanut, soy.
3/8 cup (6 Tbsp.) almond flour
3/8 cup (6 Tbsp.) almond meal
3/8 cup (6 Tbsp.) cup arrowroot flour
4-5 Tbsp. cacao powder
2 Tbsp. flax seed, ground
1 ½ - 2 Tbsp. coconut sugar
1/4 tsp. baking soda
½ - 1 tsp. ground cinnamon, optional
1-2 dashes sea salt
½ cup + 2 Tbsp. water or non-dairy milk
½ tsp. apple cider vinegar
Mix all dry ingredients in a bowl until well combined. Add wet ingredients starting with ½ cup & add 1 Tbsp. at a time as needed. Combine until dough is uniform & texture is that of a moist (sticky) cookie dough. Form 1 Tbsp.-sized balls with hands. Fry in sauté pan using coconut oil (not deep fry). Flip when crust develops. Fry until doughnuts are dry on outside. Serve with sprinkled coconut sugar or a coconut & cinnamon mixture. Enjoy!