I’ve learned the key to time travel. It’s called get busy, stay busy and maybe stress-eat half a key lime pie. Also, suggest a blog collaboration that runs a whole week long right in the middle of summer. The hours will just drop right away, all Heart of the Ocean style. Just “oop” and it’s Thursday. That’s some magick-with-a-“k” stuff right there.
If you’re not picking up what I’m putting down, the last three days of #SoLetsPigOut have been a blur. We’ve got THREE giveaways going, and yesterday I forced a Mad Men reference right onto your Grilled Thai Beef Salad. Things are getting batty. (Check out all the #SoLetsPigOut recipes and giveaways HERE.)
And, you guys, the best is still yet to come, because tomorrow 25 blogger friends are coming over for a virtual potluck that’s gonna melt the internet’s face off.
And today we’re talking donuts. Yay!
I should probably acknowledge that I think the name for these donuts sounds downright dumb. Superfood Devil’s Food? How many foods can you have in a donut before it starts sounding poetically challenged? I think one, but I’m gonna go ahead and own the food-food thing. Because accuracy, ok?
Check it, these donuts are everything their stupid little title suggests:
Sinless! They’re grain-free and refined sugar-free (until I drizzled ’em in a decadent glaze, whoops). And isn’t butter the new…butter?
Superfood! Chock fulla cacao, coconut and sneaky açaí puree — it works just like applesauce!
Devil’s Food! Because, for all intents and purposes, this is still an iteration of that moist, chocolatey cake you ate out of a Pyrex dish in grade school. But with fancy stuff like sea salt and hazelnuts on top, obvi.
Did I mention they’re also suuuuuuuper easy? Yup, they are.
AND because these donuts are part of our #SoLetsPigOut shenanigans, they’re — of course — accompanied by a giveaway! Sweet and getting sweeter, amirite?
I told you guys all about Sambazon and how much I love both their açaí smoothie packs and their business model here and here, so I’ll keep the accolades short. The gist? They’re great people employing great people and producing a great tasting product that’s great for you.
Today, adding to their awesomeness, Sambazon is offering one #SoLetsPigOut reader an Açaí Starter Kit including a recipe book (not pictured), a wooden bowl and spoon and vouchers for three (3) Sambazon Açaí smoothie packs. (Each pack contains 4 individual packets, so that’s enough for a dozen smoothie bowls or, duh, 144 donuts!)
You can enter to win HERE.
Contest open to US residents only. Enter by July 31, 2014 at 11:59pm EDT.
But wait! We’re not quite done yet today. Since Gina and I couldn’t leave well enough alone, we made not one but TWO desserts for #SoLetsPigOut week. That’s right, in addition to the donuts you see here, Gina is sharing a recipe for this pretty Grain-Free Stone Fruit Cobbler with Lime Coconut Cream over on her blog today. And in fine #SLPO tradition, we’ve got a second giveaway to match!
Head over to So…Let’s Hang Out now to check out the recipe and enter to win a big ol’ Almond Gift Tote full of goodies from our friends at California Almonds — including a whopping 3 lbs of the almond meal Gina used in her crisp topping.
And pwease, pweez, puhweeeeeeez be sure to poke your head in tomorrow when we wrap up the week with our main event: the full-blown #SoLetsPigOut Summer Potluck featuring more than two dozen recipes perfect for — ding! ding! — summer potlucking.
See you then! And good luck in the giveaways!
Sinless Superfood Devil’s Food Donuts (grain-free)
By Emily Stoffel (adapted from the Devil’s Food recipe in Brandon + Megan’s book)
Cook time: 25 mins | Makes 12 donuts
- 1/2 cup tapioca flour
- 1/2 cup coconut flour
- 2 T cacao
- 1 tsp baking soda
- generous pinch sea salt
- 4 eggs
- 1/2 cup butter, melted, plus extra for greasing
- 1/2 cup coconut sugar
- 1 tsp vanilla
- 1 3.5 oz unsweetened Samazon Acai Smoothie Pack, thawed
- heaping 1/2 cup semi-sweet chocolate chunks or chips
- Simple Chocolate Glaze (see recipe below)
- good sea salt
- finely chopped roasted hazelnuts
Preheat oven to 350F. Grease donut pan with a smidge of melted butter.
In a large bowl, whisk together tapioca flour, coconut flour, cacao, baking soda and salt.
In another large bowl, beat eggs. Slowly drizzle in melted butter while whisking constantly (particularly if butter is still warm – don’t wanna scramble those babies). Whisk in sugar, vanilla and thawed smoothie pack.
Add dry ingredients to wet and whisk until combined. Mixture will be very thick (almost spongey) and slightly grainy. Fold in chocolate.
Dollop spoonfuls of batter into prepared donut pan filling 3/4 full, lightly spreading mixture evenly into wells. Bake for 12-15 mins or until tops are set and slightly springy when poked. (The toothpick test will work, too.) Let cool for a few minutes before turning out onto a cooling rack to finish cooling completely.
Drag donuts through chocolate glaze, sprinkle quickly with sea salt or hazelnuts, and allow glaze to set slightly, about 30 mins. Enjoy!
Simple Chocolate Glaze
Heavily influenced by Joy’s classic recipe
- 1 cup powdered sugar
- 1/4 cup cacao
- 2 tsp vanilla
- 3 T water or milk
- generous pinch sea salt
Whisk together sugar, cacao and sea salt. Add vanilla and water or milk, whisking until mixture is completely smooth and shiny. If glaze is too thick for dipping, thin with additional water or milk, adding just a teaspoon at a time.
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