Apple Butter Mini Donuts with Maple Toffee Glaze

Apple Butter Maple Mini Donuts- Gluten Free, Sugar Free
Apple Butter Maple Mini Donuts

Sometimes you just have to indulge.

Even when you’re participating in October Unprocessed, the desire for a tender donut happens on a lazy Sunday Morning.

And when your twins look at you and say, “But Mom, we used so many calories up running the 5K Hole In the Wall Invitational,”  you give in, just a bit.

I still won’t use sugar, or crappy genetically modified shortening to fry these lovely little Apple Butter Mini Donuts.

But combine some homemade apple butter with a bit of maple syrup for sweetness?

Yeah I can do that.

It didn’t hurt that I found this Bella Cucina 13466 Donut Maker
at the thrift store for $3.99, brand new in the box either.
Some things were just meant to be.

5.0 from 1 reviews
Apple Butter Mini Donuts with Maple Toffee Glaze
 
Prep time
Cook time
Total time
 
Maple Syrup sweetened Apple Butter mini donuts, topped with a Maple Toffee glaze. Let's put it this way, my twins kept me baking for 45 minutes till they had enough. :)
Author:
Recipe type: Breakfast, snack, donut
Serves: 4
Ingredients
  • 2 eggs
  • 10 grams (1 packed tablespoon) pixie dust
  • 57 grams (4 tablespoon) butter- melted or use safflower oil
  • 5 grams (1 teaspoon) vanilla etract
  • 40 grams (¼ cup)maple syrup
  • 71 grams (½ cup) white flour mix
  • 83 grams (½ cup) whole grain flour mix
  • 15 grams (1 tablespoon) baking powder
  • 5 gram (½ teaspoon) salt
  • 125 grams (¾ cup) apple butter
  • pinch nutmeg
  • ½ teaspoon cinnamon
Instructions
  1. Prepare your donut maker according to manufacturers instructions and preheat.
  2. Beat together the eggs, pixie dust, butter, maple syrup,and vanilla extract for 1 minute. It will thicken and become glossy
  3. Stir in remaining ingredients.
  4. Stir till well combined.
  5. Place tablespoons of dough in the wells of the machine.
  6. Bake according to machine instructions. I found that I had to let them cook for 7 minutes till they browned well. The machine’s book said 3. hmmf.
  7. Let cool and continue making donuts till all batter is gone.
  8. Glaze with Maple Toffee Glaze

 
5.0 from 1 reviews
Maple Toffee Glaze
 
Maple Toffee Glaze
Author:
Ingredients
  • ¼ cup maple syrup
  • 2 tablespoons butter or coconut oil
Instructions
  1. Place maple syrup in pan over medium heat.
  2. Cook till the volume has reduced by ½, the mixture is thickening and the bubbles are not popping immediately.
  3. Add the butter then swirl the pan to combine.
  4. Brush on Apple Butter Maple Mini Donuts immediately

After using this donut baker for both plain donuts and the Apple Butter minis, I’m very glad that I only paid $4 for it. To get the donuts cooked fully, I ended up baking them for 7 minutes. The bottom of the donuts browned evenly to a chestnut brown but the tops were lighter.

If I wanted to go out an buy a machine again, I’d get this Sunbeam Mini Donut Maker simply because the reviews are better, only 6 1 stars overall. Love the Baby Blue too

I’ve submitted this recipe to a contest on Pure Maple Canada, leftover donuts make an amazing bread pudding.

Chorizo Rice Poblano Peppers

Chorizo Rice Poblano Peppers
Chorizo Rice Poblano Peppers

 

I’ve always loved the flavor of chili rellenos, those gooey spicy bundles of pepper stuffed with cheese.
My body doesn’t love the quantity of cheese they typically have, it slows me down.
Like many heavier dishes, I’ve found that by adding rice to the filling.  it lightens up considerably.
I added a bit of chorizo sausage to make the filling richer in flavor and to add back a bit of protien.
Combined with the spicy poblanos, this makes for a quickly made, flavorful dinner

By using a prepared green chili sauce, it’s even simpler to prepare,

Use as much or as little as you wish for cheese.  There are so many varieties of choice

Feel free to switch up the cooked grain as well, I’ve made this with millet and sorghum with terrific results

 

Poblano chilies filled with chorizo rice in green salsa #glutenfree #dinner
 
Like many heavier dishes, I've found that by adding rice it lightens up considerably. I added a bit of chorizo sausage to make the fiilling richer in flavor. Combined with the spicy poblanos, this makes for a quickly made, flavorful dinner
Author:
Serves: 4
Ingredients
  • 4 poblano chili- seeds removed and split in half
  • 3 cups cooked rice- brown or white
  • 12 ounces of chorizo sausage-cooked
  • 1 jar green chili sauce
  • grated cheddar cheese if desired.
Instructions
  1. Pour green chili sauce into 9x12 baking dish
  2. Stir together cooked rice and sausage.
  3. Fill each chili piece with ¾ cup of filling.
  4. Place each poblano half into the chili sauce
  5. top with cheese if desired.
  6. Bake at 350 degrees for 45 minutes.

Since not everyone has access to Medscape:

Antibiotic Exposure and the Development of Coeliac Disease

Background The intestinal microbiota has been proposed to play a pathogenic role in coeliac disease (CD). Although antibiotics are common environmental factors with a profound impact on intestinal microbiota, data on antibiotic use as a risk factor for subsequent CD development are scarce.

Methods In this population-based case–control study we linked nationwide histopathology data on 2,933 individuals with CD (Marsh stage 3; villous atrophy) to the Swedish Prescribed Drug Register to examine the association between use of systemic antibiotics and subsequent CD. We also examined the association between antibiotic use in 2,118 individuals with inflammation (Marsh 1–2) and in 620 individuals with normal mucosa (Marsh 0) but positive CD serology. All individuals undergoing biopsy were matched for age and sex with 28,262 controls from the population.

Results Antibiotic use was associated with CD (Odds ratio [OR] = 1.40; 95% confidence interval [CI] = 1.2 7–1.53), inflammation (OR = 1.90; 95% CI = 1.72–2.10) and normal mucosa with positive CD serology (OR = 1.58; 95% CI = 1.30–1.92). ORs for prior antibiotic use in CD were similar when we excluded antibiotic use in the last year (OR = 1.30; 95% CI = 1.08–1.56) or restricted to individuals without comorbidity (OR = 1.30; 95% CI = 1.16 – 1.46).

Conclusions The positive association between antibiotic use and subsequent CD but also with lesions that may represent early CD suggests that intestinal dysbiosis may play a role in the pathogenesis of CD. However, non-causal explanations for this positive association cannot be excluded.

Karl Mårild, Weimin Ye, Benjamin Lebwohl, Peter HR Green, Martin J Blaser, Tim Card, Jonas F LudvigssonDisclosures
BMC Gastroenterol. 2013;13(109) 
#antibiotics   #celiac  
  #coeliac  

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Nice to see the FDA get the definition set, now to see about cross contamination…

Nice to see the FDA get the definition set, now to see about cross contamination  and shared facilities

F.D.A. Sets a Standard on Labeling ‘Gluten Free’
Health officials said the step would help the three million Americans with celiac disease and bring uniformity to the $4 billion market for gluten-free foods.

Are advisory statements, such as “made in a factory that also processes wheat products” permitted on labels of foods bearing a gluten-free claim?

Yes. The final rule does not prohibit the inclusion of an advisory label statement, such as “made in a facility that also processes wheat,” on foods labeled gluten-free, provided that the statement is truthful and not misleading. FDA would need to evaluate food labels on a case-by-case basis to determine whether a specific advisory statement included along with a gluten-free claim would be potentially misleading to the consumer. However, any food whose label bears a gluten-free claim, regardless of whether it also has an advisory statement, must meet all the requirements of the final rule.

 

Questions and Answers: Gluten-Free Food Labeling Final Rule
Questions on FDA’s Final Rule on Gluten-Free Food Labeling

FDA answers questions about new #glutenfree   labeling requirements. http://www.fda.gov/Food/GuidanceRegulation/GuidanceDocumentsRegulatoryInformation/Allergens/ucm362880.htm

FDA defines “gluten-free” for food labeling
The U.S. Food and Drug Administration today published a new regulation defining the term

Federal Register defines Gluten-Free

Saying goodbye to George

Our adventure in urban farming continues.
This week we had to do one of those awkward things farmers do when they discover a spare rooster in the coop.
Saying goodbye to our chicken George, the golden Wyandotte
Well, actually I bailed out and did the completely urban hippie farmer thing.
I posted a free rooster to a good home post on the Whatcom Chicken Wonks Facebook page and got to re-home him to a real farm up in Ferndale.
He will enjoy being out on the pasture with 50 other chickens.

My husband was so excited to find this grill basket- Now it’s time to make Smoked Almonds

 

Applewood smoked almonds are one of my husband’s favorite snack foods.
Anything cooked over fire is guaranteed to make him happy.
Maybe it is that caveman instinct to preserve the kill.
Perhaps its just that smoking a piece of meat means he gets to putter around a fire for hours and hours.
No matter, whenever he smokes a pork butt, this is the final step.
Ed tends to use a combination of applewood and oak for his fires.  Feel free to mix it up with your available wood.

The Smoked Almonds recipe really couldn’t be easier but I’ll tell you anyway

5.0 from 1 reviews
Smoked Almonds
 
When my husband spends the day smoking a pork butt for dinner, he always finishes the process with this recipe. Feel free to mix up the nuts and seasonings
Author:
Ingredients
  • 2 pounds of raw organic almonds. We use this brand
  • 3 tablespoons rice bran oil
  • Salt to taste
  • Garlic powder optional
  • Chili powder to taste
Instructions
  1. Stir the almonds together with the oil till well coated
  2. sprinkle with seasonings
  3. Place in grill basket
  4. Smoke for 30-45 minutes or till you can't resist anymore
  5. Restrain from eating them all in one sitting.