Protein Donuts with Chocolate Lavender Ganache

Protein Donuts with Chocolate Lavender Ganache

If you read my last post, you know that my life lately has been all about Magnolia, with my trip to Waco, the silo’s half marathon, and getting the Joanna Gaines’ cookbook for my birthday.  I decided to follow up that post with one along the same theme.  During my Waco trip we visited the Magnolia Table restaurant, and tried Joanna’s Lemon Lavender Donuts. Let’s just say I wasn’t disappointed.  I already knew that I loved lavender for it’s therapeutic aroma, but didn’t have a lot of experience with it’s culinary uses.

Lavender seems to be just the thing to, with one simple ingredient, elevate a food from something you’d get at a gas station to a culinary delight. Or to put it another way it takes your 99 cent donut experience to 5 dollars a pop. I couldn’t imagine a better way to celebrate National Donut Day then with a lavender infused donut delicacy. Unlike it’s “typical” donut counterpart this recipe is gluten-free, dairy-free,  low in sugar, and high in protein. With almost 10 grams of protein per donut, you are sure to find it satisfying, and as you can see, picky-eater approved.

A few notes about baking with lavender

Lavender (at least in Kansas) is typically found in specialty foods stores like Whole Food’s in the dried spices and herbs section. You may also find fresh lavender at a farmers market, that you can dry and then use. Make sure to buy culinary lavender. Culinary lavender is a particular species of lavender that has the sweetest and most fragrant aroma making it great for use as a cooking herb. Lavender, used as a herb, is similar to rosemary, in fact it is often paired in seasoning blends with rosemary. I LOVE the flavor of rosemary but unless it is brushed on top of bread or chicken, I want to taste it, not see it. Lavender has a leaf structure similar to rosemary, that is best ground down either with a food processor or mortar and pedestal. A little of it goes a long way, and helps to bring out the rich flavors of the ganache and the subtle sweetness of the donut. If you don’t have a donut pan you can easily make this yummy recipe into cupcakes, you will just want to watch the baking time depending on the size of cupcake tin that you use.

Protein Donut

Protein Donuts with Chocolate Lavender Ganache
Print Recipe
1-step rich and decadent chocolate lavender ganache perfectly complementing these slightly sweet protein donuts.
Servings
8 Donuts
Cook Time
15-20 minutes
Servings
8 Donuts
Cook Time
15-20 minutes
Protein Donuts with Chocolate Lavender Ganache
Print Recipe
1-step rich and decadent chocolate lavender ganache perfectly complementing these slightly sweet protein donuts.
Servings
8 Donuts
Cook Time
15-20 minutes
Servings
8 Donuts
Cook Time
15-20 minutes
Ingredients
Protein Donut
Chocolate Lavender Ganache
Servings: Donuts
Instructions
  1. Preheat oven to 350 degrees. Add eggs to a large bowl and beat well with a stand mixer or hand mixer.
  2. Add in coconut butter, coconut oil, vanilla and maple syrup and beat together.
  3. In a separate bowl whisk together both flours, salt, baking soda, and cinnamon.
  4. Slowly add flour mixture into wet ingredients and mix just until combined.
  5. Spray donut pan with non-stick spray. For best results, spoon batter into pan, or place batter in a large ziplock bag and snip off a corner to pipe batter into the donut pan.
  6. Place pan in oven and bake for 15-18 minutes, or until a toothpick inserted comes out clean. Remove from oven and allow to cool for a few minutes before removing from pan.
  7. Meanwhile, in a small pan add ingredients for ganache. Wish together over low heat until melted. Top donuts immediately. Note: If ganache is too thick, it has been cooked at too high of heat.
  8. Top with optional ingredients such as sprinkles, or coconut flakes.
Recipe Notes

Coconut Butter: Coconut butter is more similar to peanut butter than real butter. You can purchase coconut butter pre-made, or you can easily make it, but adding unsweetened coconut flakes to a food processor. Process the flakes until a butter-like texture begins to form. You may need to scrape down the sides as this texture change takes place, this will take approximately 3 minutes.

Lavender: Dried lavender needs to be ground down to a powder before incorporating into ganache, this can be done with a coffee grinder or other small processor.

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A Salad A Day Keeps the Dietitian Away

(And trust me; you want to keep me as far away as possible!)

3 Things that Happened to Me Yesterday

1.  I met with a new client.  After an hour of counseling we were able to set a goal for him- “Eat one bite of one vegetable each day.”

2.  I scheduled a new client.  When I introduced myself he enthusiastically agreed to schedule an appointment with me. The person next to him, who happens to be a very long time client of mine burst out laughing stating,” Well that’s a new one.  I have never seen anyone who actually wanted to meet with you.”  (FYI-Dietitians need tough skin and a soft heart.)

3.  I met with a new client.  She was a lovely lady who was shocked at my simple recommendations for her to eat at least one salad and one additional vegetable each day.  She responded “I always eat a salad every day!”

And thus goes my days.  I should have asked client number 3 to counsel clients numbered 1 and 2. I could have gone home.

Because, you see, eating healthy is a no brainer.  According to the now infamous Mediterranean Diet the goal is to eat one salad every day and at least one additional vegetable.

You don’t have to use coconut oil.  You don’t have to look for gluten free vegetables (BTW all veggies are already gluten free).  You don’t have to eat low carb or high protein.

How simple can it be?

  1. Eat a salad with lots of veggies.
  2. Eat an additional vegetable.

If I had known that being a nutritionist was this easy I would not have gone through years of college and multiple degrees.

Of course, that takes us back to client number 1.  Where was his mother when he was growing up, anyway?

Good grief people-eat a salad, eat a vegetable and teach your children and grandchildren to do the same.

And now you know why my long term client in number 2 LOLed. (And you also might know why my kids think I can’t TEXT)

And you also know why eating a salad every day will keep the annoying and much feared dietitian away.

LOL, WD

A Starchy Kansas City Dietitian Plays One Potato, Two Potato, Three Potato, Four

Some nutritionists get a little crazy.  (Of course, I am not one of them) They say you should not eat potatoes and corn because they are “starchy.”  They tell you that an avocado is a fruit.  They tell you a tomato could be either a vegetable or a fruit.

That is all just crazy talk!  (Although, some dietitians swear that it is all true!)

Do you get confused?

I can clarify this confusion by going back to the wild and crazy Mediterranean Diet. 

This diet actually lets you eat potatoes and pasta!

And it doesn’t even care if you call them starchy.

Can you believe it?

No wonder those crazy Mediterraneans are able to keep on their “Diets” while we Westerners are on and off diets as fast as you can say “Vegetably.”

Yes, you can eat a potato or pasta topped with the craziest of all “Saucy Sauce.

Of course, portion size does matter.

Inhaling a bucket of spaghetti is not on the Mediterranean diet.  A baked potato the size of Idaho is not a good choice, either.

Prepare a cup of pasta, cover with a cup of super sauce, top with a tablespoon of pine nuts and sprinkle with a tablespoon of freshly grated cheese. Pair that with a salad and you have a lovely little meatless meal. 

So if an avocado is a fruit then is watermelon water?  Does a pear have to be eaten as a pair?  Does a carrot truly care?  These are such confusing nutrition dilemmas…..

Luv, WD

A starchy Kansas City Dietitian