It’s good to be typing up a blog post again after being MIA for such a long while. I’ve got some announcements that I’m super excited to share with you guys, so I’ll just jump right into it –
I remember the days when I started blogging and the Paleo movement was just a baby. As the diet became more popular, so did my blog. And I’m so grateful for the paleo community for being so awesome and supportive. But I’ve changed a lot since I was a 14 year old girl photographing paleo food with a travel-size camera. I’ve come to the conclusion that paleo is a healthy way to eat, but it’s not the only way to eat. And it can help your body be healthier, but it’s not the only thing that can help you be healthier.
The restrictions of the paleo diet fueled some unhealthy restrictive eating habits for me in my late teens, so it’s been much more conducive to health for me to loosen the restrictions a bit. The truth is that I haven’t been strict paleo for the last year, and I’ve been less obsessive around food and healthier in general as a result. My food philosophy is that nutrition is individual and finding what works for you is a journey worth taking. I want my blog to be a tool for everyone who is seeking to become healthier through what they eat and don’t eat, and I’ve decided that the next step towards that goal is to expand a little past strict paleo.
So I’m going to be changing the name of the blog from “Cook It Up Paleo” to “Create Delicious.”
I chose this name because the word “create” beautifully captures the fact that I view my recipes as my primary art form, not just a way to stick to a diet. Great recipes are made with science, artistic license, trial and error, patience, practice, and lots of love for both the occupation and the people enjoying the finished dishes.
Adding “delicious” further captures not only that I want the finished recipes to taste good, but the greater idea that food made from scratch with love and sincerity makes life just a little bit more delicious.
The main ideas of Create Delicious will be:
- Gluten-free food tailored to specific food allergies
- Food that is beautiful and tastes delicious
- A food philosophy centering around holistic health and happiness
I’ll be changing the name of the blog after I finish some technical redesign stuff, so probably sometime in the next month or so.
But enough about that, let’s talk about these pumpkin doughnuts! I’m really excited about this recipe mostly because it reminds be of the times when I was a kid and we would eat freshly-made doughnuts on camping trips in the fall. Plus adding pumpkin to anything really is never a bad idea.
Almond flour and collagen add lots of healthy fats and protein, and there are no grains, eggs, or dairy. The texture is moist, the outer edges are just a little bit crispy, and the coconut sugar coating makes them taste like real live doughnuts.
If you don’t have a doughnut pan, I would strongly suggest you get one; I’ve made so many yummy doughnuts in mine that it’s been well worth the price.
- Preheat the oven to 350° Fahrenheit and grease a doughnut pan.
- In a mixing bowl, mix together the pumpkin, maple syrup, coconut oil, and vanilla extract.
- Add the almond flour, collagen, tapioca starch, and baking powder; mix well.
- Scoop batter into a large plastic Ziploc bag and cut about 1/2" of the tip of the bag off to create a piping bag.
- Pipe batter evenly into 6 doughnut "cups" in the doughnut pan.
- Bake for about 20 minutes.
- Cool and remove from pan.
- Brush doughnuts with melted coconut oil and dust with coconut sugar.