Chocolate Coffee Banana Donuts

Delicious and surprisingly Paleo. They taste like banana bread.

Ingredients

  • 3 bananas
  • 5 dates, pitted
  • 3 eggs
  • ¼ cup coconut flour
  • ? cup honey
  • 2 tbsp coconut oil, melted
  • 1 teaspoon vanilla extract
  • 1 teaspoon cinnamon
  • ¼ teaspoon baking soda
  • ¼ teaspoon baking powder
  • pinch of salt
  • ½ cup dark chocolate chips, melted
  • 1 teaspoons ground coffee
  • coarse sea salt (to top donuts-optional)

Instructions

  1. Preheat oven to 375 degrees.
  2. Place bananas, honey, and dates in a food processor and blend until smooth.
  3. Then add the eggs, coconut flour, oil, vanilla, cinnamon, baking soda and powder, and salt to your food processor and puree until completely combined.
  4. Grease your donut pan and pour ingredients into pan. My ingredients made 6 perfect donuts.
  5. Bake for 20-25 minutes or until completely cooked through (poke a toothpick through one to make sure it comes out clean.
  6. Let cool.
  7. Once donuts are cool, melt your chocolate in a shallow bowl and mix in your ground coffee.
  8. Now dip the top of your donut directly into the melted chocolate, then top with a bit of coarse sea salt.

PaleOMG – Chocolate Coffee Banana Donuts

Ingredient list to Omnifocus

Sven Fechner posted a link to Jonathan Poritsky‘s gist of converting a recipe to discrete Omnifocus actions for each ingredient. I didn’t have luck with the way that it was posted, I kept getting • DELETE in front of each ingredient, so I modified it a little, first to delete the extra text, but also, to create a project for each recipe instead of a large “Recipe” project.

tell application "Safari" to set recipeurl to URL of front document
tell application "Safari" to set recipetitle to name of front document

set ingredients to (do shell script "curl http://recipedistiller.com/recipe/classify/?recipeurl=" & recipeurl & " | textutil -convert txt -stdin -stdout | grep '.'")

set my text item delimiters to "VIEW RECIPE"
set ingredients to text item 2 of ingredients
set my text item delimiters to "©"
set ingredients to text item 1 of ingredients


-- http://www.macosxautomation.com/applescript/sbrt/sbrt-06.html
set trim_text to tab & "•" & tab & "DELETE "
set new_ingredients to replace_chars(ingredients, trim_text, "")

set l to paragraphs of new_ingredients

tell application "OmniFocus" to tell document 1
    set theproject to (first flattened folder where its name = "Recipes")
    tell theproject to make new project with properties {name:recipetitle, note:recipeurl}
    repeat with v in l
        set theproject to (first flattened project where its name = recipetitle)
        tell theproject to make new task with properties {name:v}
    end repeat
end tell

on replace_chars(this_text, search_string, replacement_string)
    set AppleScript's text item delimiters to the search_string
    set the item_list to every text item of this_text
    set AppleScript's text item delimiters to the replacement_string
    set this_text to the item_list as string
    set AppleScript's text item delimiters to ""
    return this_text
end replace_chars

Monterey Chicken Poppers →

  • 6 whole jalapenos
  • 6 slices of bacon
  • Chicken Sausage
  • Currywurst Sauce

Preheat Oven to 375 degrees.

Slice jalapeno’s in half lengthwise. Remove seeds, leave the stems if you would like to be fancy. Bake for 10-15 minutes to soften. Cut bacon slices in half. Stuff each jalapeno half with chicken sausage. Wrap bacon around each bite. Use the fattest part of the bacon on top of the wider part of the jalapeno. Wrap it around and set into a baking tray. Bake for 25-30 minutes. 

So I won’t lose the recipe.

Swedish Coffee Bread →

INGREDIENTS

Bread:

  • 1 cup whole milk
  • 1/2 cup white sugar
  • 1/2 cup butter
  • 2-pkg active yeast dissolved in 1/4 cup warm water
  • About 4 cups all purpose flour
  • 1 large egg
  • 1/2 teaspoon salt
  • 1 teaspoon ground cardamom

Filling:

  • 2 Tbsp melted butter
  • 1/4 cup brown sugar, packed
  • 1 Tbsp white sugar
  • 2 teaspoons cinnamon
  • 1 cup golden raisins (optional)
  • 1/2 cup slivered almonds (optional)
  • 1/4 cup almond paste (optional)

Egg glaze:

  • 2 egg yolks
  • 2 Tbsp cream

Sugar glaze:

  • 1 cup powdered sugar
  • 1 Tbsp water

METHOD

  1. Put milk into a small saucepan and heat on medium heat until steamy (but not boiling). Remove from heat. Stir in the butter and sugar until the butter has melted and the sugar dissolved. Pour into a mixing bowl. Mix in yeast mixture and egg.
  2. Mix in salt and cardamom. Slowly add in 2 cups of the flour. After the first two cups of flour gradually add more flour until a soft dough starts to form a ball and pull away from the sides of the bowl.
  3. Turn out onto a floured surface and knead dough for 7 to 10 minutes until smooth, OR use a dough hook in a stand-up mixer and knead the dough that way for 7 to 10 minutes, adding more flour as needed to keep the dough from being too sticky. Note that the dough should remain soft, so take care not to add too much flour.
  4. Place the dough in an oiled bowl, covered with a clean tea-towel or with plastic wrap. Let rise for an hour or until the dough has doubled in size. At this point you can make a simple braided bread if you want (2 loaves), by punching the dough down, dividing the dough in half, and then dividing each half into three equal parts, rolling the dough pieces into ropes, braiding them, and tucking the ends under. Or you can get more fancy, which is what we’ve done here, with a filling, and forming the dough into a wreath shape. The following directions are for the wreath form.
  5. Press the dough down to deflate it a bit. Divide the dough into 2 equal parts. Take one part (saving the other for wreath number 2) and use your fingers to spread it into a 8-inch by 16-inch rectangle on a lightly floured, clean, flat surface. If you are having difficulty getting the dough to keep its shape, just do what you can and let it sit for 5 minutes before trying again. Like pizza dough, the dough needs time to relax while you are forming it. Brush the dough with melted butter, leaving at least a half inch border on the edges so the dough will stick together when rolled. Mix together the brown and white sugar and the cinnamon and sprinkle the dough with half of the mixture (saving the other half for the second batch of dough). Sprinkle on more fillings, as you like, such as raisins, slivered almonds, or almond paste. You could even sprinkle on some cream cheese for a creamier filling.
  6. Carefully roll the dough up lengthwise, with the seam on the bottom. Carefully transfer to a greased baking sheet. Form a circle with the dough on the baking sheet, connecting the ends together.
  7. Using scissors, cut most of the way through the dough, cutting on a slant. Work your way around the dough circle. After each cut, pull out the dough segment either to the right or to the left, alternating as you go around the circle. The dough circle will look like a wreath when you are done. Repeat steps 5, 7, and 8 with the rest of the dough, to form a second wreath.
  8. Cover lightly with plastic wrap and set in a warm area for a second rise. Let rise for about 40 minutes to an hour; the dough should again puff up in size.
  9. Preheat the oven to 350°F. Whisk together the egg yolks and cream. Use a pastry brush to brush over the dough. Bake in the oven for 25-30 minutes. After the first 15 minutes of baking, if the top is getting well browned, tent with some aluminum foil.
  10. Remove from oven and let cool completely. Whisk together powdered sugar and water to create a final glaze (optional). Add more water if the glaze is too thick to drizzle, add more powdered sugar if the glaze is too runny. Drizzle the glaze in a back and forth motion over the pastry.