If you live in Texas, there is no escaping Football Sunday. It's ingrained in our blood, it brings us all together for a day to cheer on our teams and indulge in delicious food. But Football Watch Party snacks don't have to ruin your healthy eating regimen! We spent a game day with local food blogger Mindful With Misty, cooking a lightened up menu that was crowd-approved!
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Autumn is (slowly) approaching and the time for warm, baked goods laden with spices is upon us, to be enjoyed in the crisper, cooler mornings with a piping mug of black coffee or as a guilt-free afternoon snack to push through the 3 p.m. slump. As a farewell to Thunderbird’s September Bar of the Month, I’ve whipped a Paleo, gluten, dairy, AND refined sugar-free recipe that satisfies all of the above criteria featuring everybody’s favorite comfort food: donuts. Made using our Cashew Fig Carrot Bar’s key ingredients and some sifted almond and coconut flour, these baked donuts lend all of the flavor and satisfaction of a carrot cake, minus the allergens and empty calories that have kept many of us at bay from this timeless favorite.
Paleo Carrot Cake Baked Donuts with Cashew Cream Cheese Frosting
For the donuts: (Makes 8)
Preheat your oven to 350 degrees Fahrenheit. Sift all dry ingredients together in one bowl, and combine all wet ingredients in another. Add the wet ingredients to the dry, mix thoroughly, and then fold in the shredded carrots and figs. Pour batter into donut mold (fill each mold ¾ full), you may have to do 2 rounds if your donut pan only accommodates 6 donuts. Bake for 18-20 minutes or until donuts are golden and a toothpick comes out clean. Remove from oven and allow to COMPLETELY cool before proceeding to frost them.
For the frosting:
Process all ingredients in a food processor or high-powered blender. Once donuts are cool, dip each one into frosting and return to cooling rack to let frosting set. Top each donut with crushed walnuts and shredded coconut, if desired.
If you don’t have a donut pan or have some (inhumane) aversion to donuts, this recipe also works well as a carrot cake loaf.
The Cashew Fig Carrot Thunderbird bar is a personal favorite of mine and curbs that carrot cake craving I get daily! When Katie and Taylor made this bar they described it as “The Romance Bar,” and for good reason. A primary ingredient in the bar, figs, are believed to be a symbol of love in Greek mythology. However, with their powerful antioxidants, flavonoids, fiber and potassium, there are many other reasons to love this tasty and seasonal ingredient. Let’s take a look at some of the nutritional highlights of figs courtesy of Organic Facts:
And since figs are in season through the month of September we are going to give you 10% off all Cashew Fig Carrot Bar orders for the month! All you have to do is order online and use the code FIGLOVE to get 10% off! Make sure to subscribe to our newsletter to learn about some big upcoming sales.
Don’t be afraid to pick up some figs on your next trip to the farmers market or grocery store. There are so many delicious and easy ways to incorporate figs into your diet. One of my favorite ways to incorporate figs into a meal is from Thunderbird Bar athletes Laurel and Bec Wassner. It’s Athlete Food approved, quick, easy, and a delicious way to kick off any meal.
This feast fit for hungry athletes is perfect for a late season BBQ! Read the story behind this yummy charcuterie spread and find out exactly what went into this delicious board: Late Summer BBQ