I can’t hear you over the volume of your actions.
Now that’s a line worth reading over a few times to really let it sink in. What we do is so much more important than what we say. Actions thunder, words whisper.
I have found this especially true when it comes to encouraging my kids to develop healthy eating habits. I can (and do) talk until I’m blue in the face about the harm of processed foods versus the synergistic power of wholesome foods, but the kiddos are really just waiting for me to stop talking to see what I serve for dinner.
What you do matters so much more than what you say.
Making grain-free and refined-sugar-free versions of treats like these Apple Fritters is a great way to practice what you preach. I was raised on sugary, greasy doughnuts, and apple fritters were my absolute favorite. This version takes wholesome ingredients to create a sweet, light, apple-y treat that will put a smile on your face without giving you a tummy ache.
1 cup blanched almond flour
½ cup coconut palm sugar
2 teaspoons baking powder
½ teaspoon sea salt
2 teaspoons ground cinnamon
¼ teaspoon ground nutmeg
4 tablespoons coconut oil
2 eggs
¼ teaspoon vanilla extract
½ cup coconut cream
1¼ cups apple, chopped
1 cup apple, shredded
Preheat the oven to 350°F. Generously grease a doughnut twist pan with coconut oil. Alternatively, you could use a circular doughnut mold pan, muffin pan, or doughnut-hole pan—simply decrease the baking time for smaller pans.
In a large mixing bowl, combine the blanched almond flour, coconut palm sugar, baking powder, sea salt, cinnamon, and nutmeg. Use 2 knives to cut in the coconut oil until coarse crumbs form.
In a small bowl, combine the egg yolks, vanilla extract, and coconut cream. Add the yolk mixture to the our mixture and mix until well combined.
In a stand mixer fitted with the whisk attachment or in a large bowl with a whisk, beat the egg whites until soft peaks form. Carefully fold the whites into the batter, then carefully fold in the chopped and shredded apples.
Fill the prepared doughnut molds. Bake for 15–18 minutes, until golden and baked through. Allow the fritters to cool slightly before removing them from the pan. Store leftovers in an airtight container in the fridge for up to 1 week.
Calories: 303
Fat: 4g
Carbohydrates: 24g
Sodium: 364mg
Fiber: 4g
Protein: 7g
Sugar: 16g