Here we go!!!

So, I've decided to start a blog. I can't promise there will be a post every day, but I'll do my best! So, who am I? I'm a veterinarian in Albany, GA. I've been married for almost 5 years to Jay and we have a 9 month old baby named Colson. My husband does Crossfit (used to go to a gym but now has his own set up in the garage). This is working better since having the baby...saves us money plus he can work out anytime. We try to eat healthy sticking with lots of fresh veggies and fruits with some lean meat thrown in. We have found we feel better when we limit our gluten as well. I'll try to post some recipes we've found for some yummy gluten free desserts. Well, my little man's nap time is almost over...gotta run! I'll leave you with a delicious gluten free and sugar free donut recipe we tried last night.
Thanks to http://www.healthfulpursuit.com/!!!

Caramel Apple Doughnuts

Gluten free, Dairy free, Refined sugar free, Yeast free, Corn free, Grain free

Caramel apple in doughnut form. zomg.

Yield: 12 doughnuts
Ingredients:

Dry

• 1/2 cup of coconut flour
• 1/4 cup finely ground blanched almond flour
• 1/4 tsp Himalayan rock salt
• 1/4 tsp baking soda
• 1/4 tsp ground cinnamon

Wet

• 6 free range eggs
• 1/2 cup unpasteurized honey
• 1/4 cup coconut oil, melted
• 1/4 cup unsweetened apple sauce
• 1 tbsp pure vanilla extract

• 1 batch of dairy-free caramel topping (below)

Directions

1. Preheat oven to 350F and oil a doughnut pan with a dab of coconut oil. Set aside
2. Place all dry ingredients in a medium sized bowl and whisk to combine.
3. In a separate large bowl, combine all wet ingredients.
4. Add dry to wet and stir to combine. Allow to sit for 2-3 minutes to thicken up.
5. Place the batter in a piping bag or large ziploc bag with the end cut off the end so there’s about a 1/2-inch opening.
6. Fill each cavity 3/4 to the top. Be careful not to overfill or the doughnuts will overflow while cooking.
7. Place in the oven to bake for 20-22 minutes, or until toothpick inserted comes out clean and edges are just beginning to brown.
8. Remove from oven and allow to cool for 1-2 minutes before grabbing the pan with an oven mitt and tipping over onto a cooling rack. Allow to cool completely (about 30 minutes) before adding caramel topping.

• 1/2 cup of coconut flour
• 1/4 cup finely ground blanched almond flour
• 1/4 tsp Himalayan rock salt
• 1/4 tsp baking soda
• 1/4 tsp ground cinnamon

Wet

• 6 free range eggs
• 1/2 cup unpasteurized honey
• 1/4 cup coconut oil, melted
• 1/4 cup unsweetened apple sauce
• 1 tbsp pure vanilla extract

• 1 batch of dairy-free caramel topping (below)

Directions

1. Preheat oven to 350F and oil a doughnut pan with a dab of coconut oil. Set aside
2. Place all dry ingredients in a medium sized bowl and whisk to combine.
3. In a separate large bowl, combine all wet ingredients.
4. Add dry to wet and stir to combine. Allow to sit for 2-3 minutes to thicken up.
5. Place the batter in a piping bag or large ziploc bag with the end cut off the end so there’s about a 1/2-inch opening.
6. Fill each cavity 3/4 to the top. Be careful not to overfill or the doughnuts will overflow while cooking.
7. Place in the oven to bake for 20-22 minutes, or until toothpick inserted comes out clean and edges are just beginning to brown.
8. Remove from oven and allow to cool for 1-2 minutes before grabbing the pan with an oven mitt and tipping over onto a cooling rack. Allow to cool completely (about 30 minutes) before adding caramel topping.

View nutrition facts