Lunch: Chai-Spiced Donuts

This recipe includes superfoods such as:

Cinnamon, Apple Cider Vinegar

Health benefits of Chai-Spiced Donuts

Cinnamon is one of the best ingredients that someone with insulin sensitivity can eat. Half a teaspoon of cinnamon per day has been shown to be very effective at normalizing blood sugar levels. Cinnamon contains hydroxychalcone, which is thought to enhance the effects of insulin. It has also been suggested that Cinnamon prevents post-meal blood sugar spikes by slowing the gastric emptying rate - meaning that food digests slowly. (Reference: http://www.ncbi.nlm.nih.gov/pubmed/11506060). Apple cider vinegar will improve your body's sensitivity to insulin (Reference: http://care.diabetesjournals.org/content/27/1/281.full)

Ingredients

1/3 cup Unsweetened Coconut Milk (I Use The Kind From A Carton)
2 teaspoons Apple Cider Vinegar
1-1/2 cup All-purpose Gluten Free Flour (I Use Bob's Red Mill)
1/2 cup Sugar
1 teaspoon Baking Powder
1/2 teaspoon Baking Soda
1/2 teaspoon Salt
1/4 teaspoon Xanthan Gum
1 teaspoon Ground Cardamom
1 teaspoon Ground Cinnamon
1/2 teaspoon Ground Allspice
1/2 teaspoon Ground Ginger
1/2 teaspoon Ground Nutmeg
1/2 teaspoon Ground Cloves
1/3 cup Unsweetened Sweet Potato Puree
2 Tablespoons Coconut Oil, Melted

Instructions

Preheat oven to 350 ºF. Grease a donut pan with coconut oil spray.
In a small bowl, combine coconut milk and vinegar and set aside for 5 minutes.
In a medium mixing bowl, combine all of the dry ingredients.
Add the sweet potato puree, melted coconut oil, coconut milk and vinegar to the dry ingredients. Mix well until you have a thick batter. Transfer the batter into a large Ziploc bag and snip off the corner to make a piping bag. This is the easiest way to handle the sticky batter.
Pipe the batter onto greased donut pan. Bake donuts at 350 ºF for 8 –10 minutes. Meanwhile, mix ingredients for the spiced sugar coating. Set aside.
When donuts are done, immediately turn them out and spray with coconut oil. Roll in spiced sugar. Eat immediately or let cool and then serve.

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