Happily shared at Gluten Free Wednesdays at Gluten Free Easily!
Wednesday night Joe was given the opportunity to speak to his youth group on Titus, chapter 1. He's been studying and writing this sermon for a while. While it didn't go exactly as he hoped he'll be continuing with chapter 2 next week and is looking forward to it. He knows what went well and what needs to be improved. I love Joe's outlook on life and his ability to adapt and adjust. There was something really powerful about that night. A peace knowing that my little Joe is now a young man who has a heart for God. It is all I can ask for because with a heart like Joe's everything else will fall into place in life.
When Joe was little one of his favorite things were little donuts. Needless to say, allergies to dyes, preservative and artificial flavors made most donuts out of bounds.
Then we made healthier eating a priority, later went gluten free and continued to lower our sugar intake considerably leaving sugary treats like little powdered sugar donuts a thing of the past.
I wouldn't go back to the way we ate prior to Feingold but there are times you just want a sentimental treat.
So I made donuts while Joe preached that sermon because a first sermon needs celebrating. I wanted something "Joe" and had found a petite donut pan with wells for just a dozen tiny donuts - perfect for occasions like this.
Making and sharing a dozen teeny donuts makes it not quite so decadent. I made white donuts glazed with milk chocolate and dark chocolate donuts dusted with powdered sugar. Each batch took just a couple of minutes to mix and less than fifteen minutes to bake. It was very reminiscent of Easy Bake Oven baking. =D
The glaze was still warm when Joe walked in with Marc and Marie after church. We enjoyed donuts and I enjoyed hearing about his night.
Joe's Little Donuts - makes one dozen tiny donuts
Heat oven to 400 degrees - grease petite donut pan with coconut oil
In a mixing bowl add:
1/4 Cup Coconut Flour
1/4 Cup Coconut Oil, softened or melted
1/3 Cup Organic Cane Sugar
1 teaspoon Vanilla
1/2 teaspoon Baking Powder
dash Sea Salt
Beat until well incorporated and fluffy. Divide into each donut well evenly - each well held approximately one tablespoon. Bake for 15 minutes or until very slightly golden brown. Cool slightly.
Meanwhile, make your glaze. In a small pan over very low heat add:
1/2 Cup All Natural Milk Chocolate Chips (like Ghirardelli)
1/2 teaspoon Coconut Oil Stir constantly until melted and creamy.
Swirl the donuts one at a time into the chocolate glaze on the flatter side to get more coverage. Let set and cool for as long as you can wait.
Chocolate Variation: Add 1/4 cup cocoa to batter and bake exactly as above. I used only 1 1/2 teaspoons of powdered sugar to garnish and dusted the rounded side instead.