Wednesday, October 2, 2013

Anybody Want a Donut?

What do you do when you discover your family's dietary needs have to change?


It's not that we simply wanted to make a change.....but we really had to make some big changes for the health of our family.


Fortunately, these changes happened in increments, for the most part.  A couple of years ago we discovered that some of our kids had some serious digestive issues and we now know that gluten and dairy were the biggest culprits


The coolest part of our journey into a whole new nutrition lifestyle, though, is that I love to research and I am fascinated with nutrition, so I was already pretty aware of how to deal with a gluten free, dairy free lifestyle and had started experimenting with new recipes and converting old ones. As it turned out, I too, needed to live a gluten free, dairy free lifestyle for optimum health.


If you need to make some dietary changes and you feel overwhelmed, I am here to encourage you that although it may seem like a daunting task to change everything, at first, it really is doable and we have found many of the foods we enjoyed with gluten in them, actually are much better without it. 


We had some out of town friends over recently. We enjoy some great common interests with their family. They share our love for God and good nutrition and their family has similar dietary needs as ours, so when we get together we particularly enjoy planning and preparing food for our families. Tracy and I have taken a few of our favorite recipes from our pre-gluten free, dairy free, organic eating days and converted them. We've had a lot of fun in the process. I was really excited when she figured out how to convert our favorite holiday soup to a gluten free, dairy free version and even more excited when she made it for us during our recent visit. I converted my favorite chili recipe to fit our family's dietary needs and she found a cake donut recipe that is delicious!  We made them all that day.


The best part for us had to do with a holiday tradition. We had a long time Christmas Eve dinner tradition: Smoked Salmon Chowder, that we haven't been able to enjoy for the past few years, but Tracy converted it and it is amazing! You can see it pictured below and I will share the recipe for it along with the donut recipe.


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Gluten Free, Dairy Free Smoked Salmon Chowder


Smoked Salmon Chowder


½ cup of each – green pepper, celery, onion all chopped


1 garlic clove, minced (I add lots of garlic)


3 tbsp oil


14 oz chicken broth (use gluten-free, organic)


2 cups potatoes, diced (peeled or not peeled, according to your taste)


1 ½ cups carrots, chopped


1 tsp salt ½ tsp pepper


½ to ¾ tsp dill weed (I use more and use fresh dill when available)


1 can creamed corn (no sugar added)


2 cans coconut milk with about 2 tbsp honey OR, xylitol, coconut sugar or evaporated cane crystals


14 oz smoked salmon


Saute green pepper, celery and onions and garlic in oil until tender.  Add broth, potatoes, carrots, salt, pepper and dill weed.  Bring to a boil.  Reduce heat – cover and simmer until nearly tender (20-25 minutes).  Stir in corn, milk, and salmon.  Simmer until heated through, yields 2 quarts.


 I like my chowder’s real chunky so I add more potatoes and a lot of salmon.


Gluten Free, Dairy Free Cake Donuts


2 cups g-free all-purpose flour, sifted


¾ cup granulated sugar (I use coconut sugar or organic sugar)


2 tsp. baking powder


¼ tsp. ground nutmeg (I use more, love the spice taste)


1 tsp. salt


¾ cup coconut milk)


2 eggs (I use Ener-G egg replacer)


2 tbsp. butter (I use 2 tbsp. coconut oil)


Preheat oven to 425


Spray Donut pan with nonstick cooking spray.


In large mixing bowl, sift together cake flour, sugar, baking powder, nutmeg and salt.  Add milk, eggs and butter/oil.  Beat until just combined.  Fill each donut cup 2/3 full.


Bake 7-9 minutes or until the top of the donuts spring back when touched.  Let cool in pat for 4-5 minutes before removing.  Finish donuts with chocolate glaze, cinnamon sugar, or confectioners’ sugar.  Donuts are best served fresh.


Makes 12 donuts.


Variations:


Cinnamon sugar


2 tbsp. coconut sugar, xylitol OR evaporated cane crystals


1 tbsp. ground cinnamon


2 tbsp. butter, melted


In a shallow bowl or plate, stir together the sugar and cinnamon.  Dip the baked donut in melted butter and roll in the cinnamon sugar mixture to coat.


 

Chocolate glaze


¼ cup semisweet chocolate chips (I like enjoy life brand)


1 tbsp. coconut oil


Add a little of milk (almond is good)


Double boil the chocolate, oil, and milk and drizzle over donut


 

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2 comments :

  1. Both recipes sound as delicious as they look! :)

    ReplyDelete
  2. Myrna, they were both delicious. Hmmm, maybe I'll have to try them out on you and Robert! :)

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