(makes 9 doughnuts, 10 min prep + overnight, 25 min cook)
Ingredients: 2 cups cashews, 1/2 lb bacon, 2 Tbsp bacon fat, 1 1/4 cup almond flour, 5 eggs, 2 Tbsp maple syrup, 1 tsp sea salt, 1 tsp baking soda, 1 tsp apple cider vinegar, paleo granola (I recommend the paleo maple bacon granola from Steve's Paleo Goods), water. Optional: 1/2 cup semi-sweet chocolate.
- Soak 2 cups cashews in water overnight then drain the water before cooking.
- Preheat the oven to 350 degrees F.
- Cook 1/2 lb (about 5 slices) bacon over medium heat.
- Strain the bacon fat and add 2 Tbsp to the blender or food processor with the 2 cups cashews, 1 1/4 cup almond flour, 5 eggs, 1 Tbsp maple syrup, 1 tsp sea salt, 1 tsp baking soda, and 1 tsp apple cider vinegar. Pulse on high for about 30 seconds or until smooth.
- Pour the batter into silicone doughnut baking pan and place in the oven for about 20-23 minutes or until the batter has cooked all the way through. Allow the doughnuts to cool on a baking rack while you prepare the glaze.
- In a small mixing bowl, combine 1 cup cooled & thickened full-fat coconut cream with 1 Tbsp maple syrup.
- Dip the doughnuts into the maple glaze and sprinkle with your favorite paleo granola (I recommend the paleo maple bacon granola from Steve's Paleo Goods).
- Break the bacon strips in half and place on top of the doughnut. Optional: Melt 1/2 cup semi-sweet chocolate with 1 tsp coconut oil and drizzle it over the doughnuts. You can also dip the bacon in the chocolate before placing them on top of the doughnuts if you want to look extra fancy.
Cashews and almonds are both high in vitamin E, which is essential for healthy, young looking skin. Vitamin E is also a powerful anti-inflammatory which helps protect the body against the development of heart disease. Additionally, both cashews and almonds are high in magnesium, one of the most common nutrient deficiencies in the standard American diet, which is importantly for healthy muscle and nerve function.