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06-09-2013, 08:42 AM   #1
Charleigh
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Paleo Somoa Donuts

These looks so awesome. I haven't tried them yet and I will update when I get a chance to make them.


http://paleomg.com/guest-post-samoa-donuts/
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06-09-2013, 09:42 AM   #2
MomRocksOut
 
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They look delicious! My son would love them....not sure about the chocolate though. Havent introduced that yet, what chocolate do you use for E?
06-09-2013, 01:28 PM   #3
Charleigh
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I waited a while before introducing chocolate. I use unsweetened baking chocolate that is safe (except the chocolate) and melt it with honey added to sweeten it.
06-18-2013, 08:24 AM   #4
Charleigh
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Finally made these on Sunday for Father's Day ~ amazing! I actually used a simpler basic donut recipe but used the caramel recipe from the above recipe. I even gave one to my mom and dad (who are very picky) and they said it was the best thing they ever tasted and they couldn't believe it was E safe.
06-20-2013, 07:59 AM   #5
MomRocksOut
 
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What is your simpler recipe? I'm making these this weekend for a party. Glad to see those not on scd liked them . My picky crowd should be happy!
06-20-2013, 01:01 PM   #6
Charleigh
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I used the donut recipe from here (scroll to the bottom)
http://civilizedcavemancooking.com/g...olate-ganache/

I replaced the arrowroot flour with coconut flour. It was amazing. I used a mini donut maker. I think the smaller size is better for paleo stuff. Since we had already used the donut recipe above, I didn't bother with the one in the samoa recipe. I used that recipe to make the caramel though. The caramel takes a while so I started it first and then worked on the donuts.

So it went like this....I started the caramel. Made the batter, began cooking the donuts (my maker holds 7 at a time). While the first batch was going I melted the chocolate in a bowl large enough to fit a donut. I took a baking pan and lined it with aluminum foil and lightly sprayed with cooking oil. I would take the cooler donuts, dip one side in the bowl chocolate, and then place them plain side down on the pan. When the pan was full, I popped it in the freezer to cool the chocolate. I then worked on the next pan. When I had the coconut/caramel ready, I took the pan from the freezer (when the chocolate was hardened) and flipped them plain side up and added the caramel, drizzled chocolate, and toasted coconut. I then placed them back in the freezer until everything was cooled.
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