Donut Magic*

donutsI am an unabashed lover of donuts.

The gooier the better.

That doesn’t translate well when you are trying to cut carbs and sugar.

This recipe works.

It may absorb a bit more oil that you might like, but other than that, the donuts are light and tasty.

I changed things up a bit because I can’t be bothered with fussy details.

That does not affect the taste, so be fussy if you must.




Dry Ingredients:

  • 1/2 cup coconut flour
  • 1/4 cup granulated sugar substitute (since the amount is fairly small, you can use stevia, or any granulated that you like, or combo)
  • 2 tsp baking powder
  • 2 Tbsp vanilla protein powder
  • 1/4 tsp xanthan gum
  • 1 tsp ground cinnamon
  • 1/4 tsp kosher salt
  • 1/4 tsp nutmeg
Wet Ingredients:
  • 2 eggs
  • 1/2 cup sparkling cider (non-alcoholic)
  • 1 Tbsp butter, melted
Cinnamon Coating:
  • 4 Tbsp butter, melted
  • 1/4 cup granulated sugar substitute
  • 1.5 tsp ground cinnamon


  1. Whisk the dry ingredients.
  2. Mix the wet ingredients.
  3. Combine and when well mixed, let sit for 2 minutes.
  4. Using an ice cream scoop, you should get about 8 balls. Flatten until they are about 1 inch thick.
  5. Fill a cast iron skillet about a bit more than 1/2 inch in depth of oil of your choice. Heat to 350°.
  6. Add two at a time the donuts, watching carefully and flipping when they are browned.
  7. Remove to a cooling rack lined with paper toweling and cool.
  8. Melt 4 tbsp of butter in a bowl and mix the sugar with the cinnamon.
  9. Dredge each donut in the butter and then in the sugar mixture.
  10. Let sit until the butter has cooled and congealed.

SERVES: 8 donuts

NOTES: I left out making the donut holes because unless you have an actual donut maker, it’s laborious. You may do it of course. You might also think of chopping up some apple fairly finely to add in this, and or adding chopped nuts to the sugar, cinnamon mixture.

SOURCE: Adapted from I Breathe I’m Hungry


Pitter-Pat Pancakes*

pancakesI’ve been looking for easy ways to eliminate wheat flour which spikes the glycemic index. So I find myself trying a lot of new recipes. Some I know will no live up to taste or texture and will be discarded, but if I can replace half or more, I figure I’m doing okay.

This recipe was a huge success, and I promised my husband that he may well have seen the last of regular pancakes. This recipe is that good.

There is a minor different taste as you would expect but really once you put on the usual toppings, whether they be fruit, syrup or so forth, you really barely notice the different.

As to texture, they puff up exactly as they should, and look like a pancake should. They are light and fluffy. I’d be willing to bet that if you substituted without telling your family or friends, they might wonder what was the slightly different taste in the pancakes, but never guess it was made from soy flour rather than wheat.

Give them a try.


* 2 eggs
* 1/4 cup soy flour
* 1/3 cup sour cream (full or reduced fat is fine)
* 1 tsp baking powder
* 1 Tbsp olive oil (two can be used for density)
* 1 Tbsp whole flaxseeds (meal can be used)
* 1/8 tsp salt (more or less to taste)


  1. Mix everything together as you would regular pancake batter. The consistency will be about the same.
  2. I use about a 1/3 measuring cup to make about 4 inch pancakes. Cook in the usual fashion.

SERVES: 1-2 (makes about 3 4-inch pancakes)

NOTES: you can of course add blueberries or mashed bananas if that is how you like yours.

SOURCE: Spark Recipes