I got a little wild this weekend. Meaning I spent my days and nights on the computer, finishing up my cookbook. And too much time in the kitchen, eating sweets. Oh stop getting mad. And disappointed. It was just one of those weekends. Probably because my favorite time of the month is coming up this week. Yeah, I like using that excuse. And I spent some of my time making my friends Emma and Brier some Pumpkin Caramel Brownies for their birthdays since I couldn’t go out with them over the weekend. That means two batches were made. So you can imagine how many times I licked my fingers and licked the spoon while I was creating these sons of b*tches. They are awesome, and even though they were made for their birthdays, they would be a perfect edition to your Thanksgiving desserts.
Sometimes I think about how I mention my period on my blog and how uncomfortable it must make my athletes feel at the gym, knowing it’s that time of the month. I apologize for that awkwardness you must feel. I’ll make it up to you with the brownies I post this week.
Anywho, speaking of Thanksgiving instead of #girlissues (haha hashtag), it is coming up quick. You know what that means!? People freaking the f*ck out about what they are going to eat on Thanksgiving Day with their family. I understand why. Saying no to Thanksgiving stuffing when you’ve eaten it for 30+ years of your life is pretty hard to say no to. So, I’ll try to come up with the best alternatives to share with your family and friends and still enjoy yourself on the holiday.
But to me, some things are worth suffering through on Thanksgiving. Like my mom’s apple or blueberry pie. She’s got some sweet talent when it comes to pies. But other things, I don’t think are totally worth it. Like green bean casserole, I’m cool. Or pecan pie, ew. One year, my parents and I just made mexican food for Thanksgiving since it was just the three of us and we didn’t want to make a huge turkey. I wonder what I’m gonna do for Thanksgiving this year. Every year is different. I should decide soon, huh? Eh whatever. As I’m creating these Thanksgiving recipes the next few weeks, the last thing I’ll want to do is eat Thanksgiving food on Thanksgiving. Hahahahahaha, like that’s true whatsoever. It’s food. I like food, no matter what day it is.
For the donut
- 1 cup cashew, roasted and unsalted
- 1/2 cup cinnamon applesauce
- 4 dried medjool dates, pitted
- 1/3 cup coconut oil, melted
- 3 tablespoons coconut flour
- 4 eggs
- 2 tablespoons raw honey
- 1 heaping tablespoon cinnamon
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- pinch of salt
For the topping
- Preheat your oven to 375 degrees.
- Let's get your toppings started early. Place a tablespoon or so of coconut oil in a large skillet over medium heat.
- Add your diced apples to the pan, mix around, then cover to help soften your apples.
- While your apples are cooking, make your donuts. Add your cashews to yourfood processor and puree.
- When your cashews become more like a flour, add your dates, honey, applesauce and coconut oil and puree.
- Then add your eggs and vanilla extract, and puree.
- Lastly add your coconut flour, baking soda and powder, cinnamon, and salt and puree until all incorporated.
- Grease your donut pan and pour in your donut mixture half way up (to keep room for your topping on top).
- Now finish off your toppings. To your apples that have been sauteeing up, add your coconut milk, almond butter, maple syrup, cinnamon, vanilla extract, and a bit of salt. Mix well.
- When your toppings are well combined, pour 1-2 tablespoons of your mixture onto each donuts, sprinkling each donut with a bit of coconut sugar.
- Place in oven for 25-30 minutes until cooked through.
- Let cool before pulling the donuts from their little home, you don't want them falling apart, do ya?
- This made 8 donuts for me.
More to be Thankful for!
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