I have a lot of cookbooks. Like seriously a lot. They’re like grown up picture books where the pictures are all of food. Who wouldn’t like that, right? Typically when I get a new cookbook, I spend a while looking through it, drooling over the pictures and reading the recipes. I may make one or two of the recipes and then I typically won’t cook anything from it again. I definitely don’t see that happening with All American Paleo Table by Caroline Potter of Colorful Eats Nutrition.
Not only is this book beautiful, which if you’re at all familiar with Caroline’s work you won’t be surprised since her photography is always gorgeous, but I could see myself making pretty much every single recipe. I can’t wait to try the corn dogs, pizza, biscuits and gravy, fried banana french toast, and cinnamon rolls! And I’ve already flagged several recipes to make for my husband when he gets home, including the BBQ pizza, onion rings, and chorizo dip. Ya, I spoil him a little when it comes to food. I think it’s my love language 😉
I’m a huge sucker for anything related to the holiday season. Christmas movies, pumpkins, and colorful lights are my favorite. Oh and being with family too of course. And I plan on using All American Paleo Table a whole lot this holiday season. With full chapters each for Thanksgiving and Christmas, there isn’t a short of recipes to choose from. Caroline’s recipe for smoked turkey is for sure on the list! My husband smoked a turkey for our Thanksgiving last year, and not only did it save me from having to cook a turkey on top of all the other dishes I was cooking, but it was incredibly delicious. So I definitely plan on making my husband use Caroline’s recipe this year because I’m sure it will be even tastier!
But it’s not just holiday recipes you’re getting with All American Paleo Table. As a huge football fan, I plan on making some of the game day recipes (remember that chorizo dip I mentioned…yum!) for the next Seahawks game (GO HAWKS!). And who doesn’t love a nice Sunday brunch with waffles or biscuits and gravy? Or a delicious burger and french fries? Ya, I told you this book was a good one…
Caroline was nice enough to let me share one of her delicious recipes with you guys. And since I’m a sucker for all things fall and it is the fall season now (even if it doesn’t feel like it…damn you Texas weather!), I chose to share the Cider Mill Donut Holes. Don’t be intimidated by the idea of making your own donuts. It’s super easy! And totally worth it because these donut holes are freaking delicious. Seriously! I made them yesterday and I’ve almost killed the whole batch by myself… I think I have a problem 😉 Anyway, here’s the recipe for you…
- 4 cups coconut oil, for frying
- ½ cup + 3 Tbs coconut flour
- ¼ cup arrowroot flour
- ¼ cup maple sugar
- 1 tsp ground cinnamon
- ½ tsp baking soda
- Pinch of salt
- 4 eggs
- ½ cup apple cider
- 2 Tbs raw honey
- 1 tsp vanilla extract
- Sprinkles: 3 Tbs maple sugar + 1 Tbs ground cinnamon
- Warm a heavy-bottomed pan or fryer with the coconut oil, making sure you have about 3 inches worth of oil. Slowly heat the oil until the temperature reaches 375 degrees.
- In a mixing bowl, sift together the flours, maple sugar, cinnamon, baking soda and salt. In a separate bowl, blend together the eggs, apple cider, raw honey and vanilla extract until smooth. Add the flour to the egg batter and blend until a smooth batter forms. Scrape down the sides and bottom of the bowl and let the batter set for 1 minute to allow the flours to soak up the liquids. Briefly blend the batter one last time.
- Using a 1½ tablespoon cookie scoop, scoop the batter and carefully drop it into the hot oil. Add a few more donut holes to the pan, but don't overcrowd the pan. Keeping your oil temperature stable, fry the donuts for about 4 minutes, flipping after 2 minutes to make sure that all sides are evenly cooked. Remove the donuts with a slotted spoon and place on a paper towel. While the donuts are still warm, sprinkle with the maple cinnamon sugar.
- Fry the remaining donuts, sprinkling them with cinnamon sugar once they are done. After all the donuts are cooked and cool enough to tough, roll the donuts in the remaining cinnamon sugar so that all sides are dusted.
- Best eaten fresh and warm!
You can buy the book for yourself here or you can head over to my instagram where I’m giving away a copy of this awesome cookbook! Who’s planning on making these donut holes?!?!
In vibrant health,