A dangerous thing has happened to me. And it’s personal.
Directly across from my bedroom & kitchen windows, making a visual & olfactory bee line for my eyes and nose, is a Donut Factory.
Their kitchen is soin such close to mine that we busy cooks can wave to each other, the warm smells from our respective work spaces wafting out to blend & mix in the middle airspace between my apartment and the Donut Factory.
What’s a grain-free, gluten-free, low-sugar gal to do?
Here’s what. Try the recipe below. It provides a sneaky way to give yourself & your family a donut-like treat that is full of nutrition, very low on sugar, and zero of gluten & bad fats!
SNEAKY PINKS
Into a mixing bowl, add
- 2 Free-roaming eggs
- 2 Tsp Fresh lemon juice
- 5 Drops liquid Stevia (or 4 packets if you don’t have liquid)
- 1/3 Cup good quality sugar
- 1-1/2 cups Pureed Cooked (fresh or from a can) Beets
- 1-1/2 cups Gluten-Free Pancake mix (See my photo)
- 1/2 Tsp. Baking power
- Pinch of salt
Blend on high with a hand mixer or hand blender until completely incorporated.
Coat your favorite frying pan with Cocout Oil or Butter or Good Earth Butter sub.
(I used a tiny pan, the kind one would use to make an individual egg for a McMuffin type sandwich. But… you can use a larger pan and just made small rounds, dropping in each PINK ROUNDwith a spoon.)
When your pan is nice and hot, drop in your pink batter, any size you like.
Immediately lower the head to medium-low. Allow to cook on one side until you see the top batter bubbling and the cake is firm enough to flip without spilling. Then cook another minute and remove from pan.
Arrange on a plate any way you like, and dust with powdered sugar. They are surprisingly moist and sweetly satisfying.
It was here that I also learned to love crisp, tart, unripe, green papaya, sliced into sticks, then dipped in vinegar and spicy salt. Later, in New York City, I learned you can julienne green papaya to add to salads and savory dishes.
