Tomorrow is National Sugar Awareness Day. For those of you trying to get your kids off sugar, here is a sugar free treat!
What peanut butter do you use? I hope not Jiff "Omega 3!"
Ingredients: PEANUT BUTTER [ROASTED PEANUTS, SUGAR, CONTAINS 2% OR LESS OF: MOLASSES, FULLY HYDROGENATED VEGETABLE OILS (RAPESEED AND SOYBEAN), MONO AND DIGLYCERIDES, SALT], ANCHOVY* AND SARDINE OIL*,TILAPIA GELATIN, TOCOPHEROLS AND CITRIC ACID (ANTIOXIDANTS). *A TASTELESS, ODORLESS SOURCE OF OMEGA-3 DHA AND EPA.
The word hydrogenated oils = TRANS-FAT. There are many reasons why this word is so terrible for us!
1. DEPRESSION: Trans fats can lead to chronic inflammation which blocks the body’s ability to produce mood-building neurotransmitter serotonin. I was on Jimmy Moore's podcast discussing how we produce and diminish our neurotransmitters (click HERE to listen).
2. INCREASED APPETITE: Trans fats can lead to chronic inflammation which inhibits the body’s ability to create appetite-controlling neurotransmitter dopamine and serotonin. Read more in Secrets to Controlling Your Weight Cravings and Mood.
3. WEIGHT GAIN: Trans fat slows the ability of muscle cells to use glucose as an energy source. When muscle cells can’t use glucose, it stays in the blood and insulin levels severely increase. Excess insulin = fat storage.
4. ALZHEIMER'S: Patient's with Alzheimer's have brain cells that can no longer use glucose for energy (which is why I have my patients use coconut oil/ketones for a brain boosting energy source). One reason that this occurs is over time trans-fats inhibit the brain cells to metabolize glucose.
5. DECREASE IMMUNE SYSTEM and INCREASE CANCER: Trans-fats weaken the immune system by reducing the body’s ability to fight viruses.
6. HEART DISEASE: Unlike healthy saturated fats that make up 50% of the cell membranes which create our cells necessary stiffness and integrity, trans-fats increase risks of heart disease. These factory-made trans fats are toxins to the body, but sadly our digestive system does not identify them as such. Instead of being eliminated, trans fats are included into cells as if they were natural fats and our cells become partially hydrogenated! It takes 9 months to detox trans-fats from our body.
7. OMEGA 6 OVERLOAD: Altered partially hydrogenated fats actually block use of essential fatty acids, causing many harmful effects including cancer, atherosclerosis, diabetes, obesity, immune system dysfunction, birth defects, decreased visual acuity, sterility, low-birth-weight babies, and hardships with lactation.
So when you make these tasty treats, always use natural peanut butter with the ingredients: Peanuts and Salt!
NOTE: If there is severe yeast overgrowth (candida), killing the yeast is essential to help restore good bacteria and therefore staying away from peanuts would be important at that time.
DONUTS:
1/2 cup coconut oil or butter
1/2 cup Just Like Sugar (or erythritol)
1 tsp stevia glycerite
3 eggs, beaten
1/2 cup natural peanut butter
3/4 cup sour cream
1 tsp vanilla extract
2 cups peanut flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp Celtic sea salt
Preheat oven to 350 degrees F. Cream butter and sweetener. Beat eggs in well. Mix in peanut butter, sour cream, and vanilla. Combine peanut flour, baking powder, soda and salt together and add to creamed mixture. Spoon mixture into greased mini donut pan (click HERE to find). Place in oven for 10-12 minutes. Test with a toothpick for doneness. Makes 42 mini donuts, 12 servings.
CHOCOLATE SAUCE:
2 TBS butter or coconut oil
1 oz unsweetened baking chocolate
10 TBS unsweetened almond milk
1/4 cup Just Like Sugar (or *powdered erythritol)
1 tsp stevia glycerite
Place the erythritol in a coffee grinder and blend into a smooth powdered sugar texture (this is optional, but provides a smooth chocolate). Place the butter and chopped chocolate in a double boiler (or in a heat safe dish over a pot of boiling water). Stir well until just melted (don't burn the chocolate!), once the mixture has cooled quite a bit, add in the almond milk and sweetener (if you add it too soon, the chocolate will separate). Stir until smooth and thick. Serve with donuts. Makes 12 servings.
NUTRITIONAL COMPARISON (per serving)
Traditional Donuts = 396 calories, 23g fat, 7g protein, 49.5 carbs, 2.5g fiber
“Healthified” Donuts = 256 calories, 21.9g fat, 11g protein, 12 carbs, 6.9g fiber
Click HERE to find the mini jars I store my sauces in.
Recipes and fun facts like this can be found in THE ART OF EATING HEALTHY!
What peanut butter do you use? I hope not Jiff "Omega 3!"
Ingredients: PEANUT BUTTER [ROASTED PEANUTS, SUGAR, CONTAINS 2% OR LESS OF: MOLASSES, FULLY HYDROGENATED VEGETABLE OILS (RAPESEED AND SOYBEAN), MONO AND DIGLYCERIDES, SALT], ANCHOVY* AND SARDINE OIL*,TILAPIA GELATIN, TOCOPHEROLS AND CITRIC ACID (ANTIOXIDANTS). *A TASTELESS, ODORLESS SOURCE OF OMEGA-3 DHA AND EPA.
The word hydrogenated oils = TRANS-FAT. There are many reasons why this word is so terrible for us!
1. DEPRESSION: Trans fats can lead to chronic inflammation which blocks the body’s ability to produce mood-building neurotransmitter serotonin. I was on Jimmy Moore's podcast discussing how we produce and diminish our neurotransmitters (click HERE to listen).
2. INCREASED APPETITE: Trans fats can lead to chronic inflammation which inhibits the body’s ability to create appetite-controlling neurotransmitter dopamine and serotonin. Read more in Secrets to Controlling Your Weight Cravings and Mood.
3. WEIGHT GAIN: Trans fat slows the ability of muscle cells to use glucose as an energy source. When muscle cells can’t use glucose, it stays in the blood and insulin levels severely increase. Excess insulin = fat storage.
4. ALZHEIMER'S: Patient's with Alzheimer's have brain cells that can no longer use glucose for energy (which is why I have my patients use coconut oil/ketones for a brain boosting energy source). One reason that this occurs is over time trans-fats inhibit the brain cells to metabolize glucose.
5. DECREASE IMMUNE SYSTEM and INCREASE CANCER: Trans-fats weaken the immune system by reducing the body’s ability to fight viruses.
6. HEART DISEASE: Unlike healthy saturated fats that make up 50% of the cell membranes which create our cells necessary stiffness and integrity, trans-fats increase risks of heart disease. These factory-made trans fats are toxins to the body, but sadly our digestive system does not identify them as such. Instead of being eliminated, trans fats are included into cells as if they were natural fats and our cells become partially hydrogenated! It takes 9 months to detox trans-fats from our body.
7. OMEGA 6 OVERLOAD: Altered partially hydrogenated fats actually block use of essential fatty acids, causing many harmful effects including cancer, atherosclerosis, diabetes, obesity, immune system dysfunction, birth defects, decreased visual acuity, sterility, low-birth-weight babies, and hardships with lactation.
So when you make these tasty treats, always use natural peanut butter with the ingredients: Peanuts and Salt!
NOTE: If there is severe yeast overgrowth (candida), killing the yeast is essential to help restore good bacteria and therefore staying away from peanuts would be important at that time.
DONUTS:
1/2 cup coconut oil or butter
1/2 cup Just Like Sugar (or erythritol)
1 tsp stevia glycerite
3 eggs, beaten
1/2 cup natural peanut butter
3/4 cup sour cream
1 tsp vanilla extract
2 cups peanut flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp Celtic sea salt
Preheat oven to 350 degrees F. Cream butter and sweetener. Beat eggs in well. Mix in peanut butter, sour cream, and vanilla. Combine peanut flour, baking powder, soda and salt together and add to creamed mixture. Spoon mixture into greased mini donut pan (click HERE to find). Place in oven for 10-12 minutes. Test with a toothpick for doneness. Makes 42 mini donuts, 12 servings.
CHOCOLATE SAUCE:
2 TBS butter or coconut oil
1 oz unsweetened baking chocolate
10 TBS unsweetened almond milk
1/4 cup Just Like Sugar (or *powdered erythritol)
1 tsp stevia glycerite
Place the erythritol in a coffee grinder and blend into a smooth powdered sugar texture (this is optional, but provides a smooth chocolate). Place the butter and chopped chocolate in a double boiler (or in a heat safe dish over a pot of boiling water). Stir well until just melted (don't burn the chocolate!), once the mixture has cooled quite a bit, add in the almond milk and sweetener (if you add it too soon, the chocolate will separate). Stir until smooth and thick. Serve with donuts. Makes 12 servings.
NUTRITIONAL COMPARISON (per serving)
Traditional Donuts = 396 calories, 23g fat, 7g protein, 49.5 carbs, 2.5g fiber
“Healthified” Donuts = 256 calories, 21.9g fat, 11g protein, 12 carbs, 6.9g fiber
Click HERE to find the mini jars I store my sauces in.
Recipes and fun facts like this can be found in THE ART OF EATING HEALTHY!
Definitely going to try these as soon as I can get my hands on some peanut flour.
ReplyDeleteThanks Laura! You will love them!
ReplyDeleteHappy baking!;)
We had years of Country Crock and Becel margarine in Canada when they told us to switch from butter! So sad! Finally, my father-in-law, a retired doctor, got us off the margarine and back onto butter and off of much sugar (for the children) as well. :)
ReplyDeleteThanks for writing Jennifer!
ReplyDeleteButter tastes SOooo much better too! Lol
I have got to get my hands on a doughnut pan! do you think I could make doughnuts in a muffin pan?
ReplyDeleteI'm a little bit peeved I can't try all your delicious looking recipes made with peanut flour. I have tried so many places and I just can't seem to source peanut flour here in OZ, so sad.
ReplyDeleteHey Colette, Can you order from www.amazon.com?
ReplyDeleteI get all my peanut flour here: http://astore.amazon.com/marisnutran05-20/detail/B0052OOYO2
If you order from here, it helps me post free recipes and tips:) lol
It is cheaper on amazon than in the stores anyway! lol
I tried this today and it ended up so dry that I had to throw out. The one thing i used different was cream cheese for the yogurt. Surely it did not make that much difference. And the Chocolate sauce was way not sweet enough and too much chocolate. I tried to dilute with cream & coconut oil & butter and more & more splenda, but made a bigger mess. The peanut flour had 12% fat. This is the lst time I tried peanut flour so may not understand something???
ReplyDeleteThank you for any insight you might give. I just learned of your site from the new book.
Philis
Oh no Philis! Bummer!
ReplyDeleteI asked on facebook if anyone encountered your problem and no one did. Most responded this way, " i made them a month or so ago, and loved them! I dipped them in the cream cheese frosting. Yes I think they are sweet enough! I just had two of them last night!"
Please don't give up on me:)
Thank you, I must have mis-measured somewhere!
ReplyDeleteI haven't had a doughnut for soooooo long until today!! I am eating one of the doughnuts right now!
ReplyDeleteThis is what I did:
I find stevia bitter so I replaced that with a half a package of a Splenda Quick Pack I had hoarded. I used 12% peanut flour and the batter was way too thick after mixing it up. I added several tablespoons of almond milk. I made them in a regular sized doughnut pan. For the glaze, I did not need any almond milk at all.
The texture is wonderful. It is a fine crumb that is moist and very tender. The glaze adds a perfect touch for that peanut butter cup taste. This is a keeper for me.Thanks so much!
Thanks Laura! I REALLY appreciate your support!
ReplyDeleteThis is where it gets so confusing. I follow your blog because you have such amazing informative information and so many diefferent kinds of healthy recepies. I love this blog, and you seem to know what what you´re talking about and you have done your research. But it does suprise me you have peanut butter recepies. What is all this about peanuts and aflotoxins?
ReplyDeleteI also follow Mark Sisson´s blog and his healthy low carb diet too and he has a whole differente story about peanuts. There are a lot of articles and studies that explain all of this.
http://www.marksdailyapple.com/aflatoxins-or-another-reason-to-shun-peanuts/#axzz2JzL6VGVP
What are your toughts?
As Mark states in the article about the link to cancer in mice,
Delete"You won’t be getting a couple grams of aflatoxin with every bag of peanuts or anything, so acute aflatoxicosis isn’t a big issue for people – at least in the US."
The skin of the peanut contains most of the aflotoxins so I think that eating peanutbutter or flour in moderation is ok. I mostly just use them in desserts that are an occasional treat (not any everyday item). Thanks! :)
Great! Because I really love peanut butter and stopped because of all this info about of aflotoxins. Now I can have some once in a while. I guessit´s just best to follow the golden rule "all in moderation" :)
ReplyDelete