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If you’re like me and don’t want to get up early on Christmas morning to make a big breakfast- make these the night or day before! That way everyone can open their presents without any hanger setting in. Hanger is probably the only thing that can bring down the joy on Christmas morning haha. The kids have to have energy to tear through the presents!

I always use these silicone donut pans because they make popping the donuts out 100x easier. I never have any donut stick. When I used regular donut pans, it wasn’t uncommon to lose 1/2 a donut in the pan which is just so disappointing.

Candy Cane Topping:

The star of the show, the candy cane topping, is actually probably the easiest part. I took a jar and smashed two candy canes into smaller pieces. Then after I melted the chocolate for the topping, I sprinkled them on top. It seriously makes the donuts so fun. If you’re strict paleo, omit this part.

Other Paleo Donut Recipes:

Paleo Pumpkin Donuts

Maple Paleo Donuts

Snickerdoodle No-Bake Donut Holes

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Peppermint Chocolate Donuts

Paleo, gluten free, and perfect for Christmas! These holiday donuts are ready in under 15 minutes making them a quick Christmas morning breakfast or a holiday meal prep breakfast or dessert.

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Ingredients

2 eggs

1 cup almond flour

1/4 cup unsweetened cocoa powder

3 tbsp maple syrup

1/2 tsp peppermint extract

1 tsp vanilla

1 tsp baking powder

Icing:

1/4 cup chocolate chips 1 tsp coconut oil 2 candy canes

Method

1. Preheat oven to 325F
2. Whisk 2 eggs in a bowl
3. Then add in almond flour, unsweetened cocoa powder, maple syrup, peppermint extract, vanilla, and baking powder
4. Mix well with a hand mixer or immersion blender
5. Grease a silicone donut pan then add batter in. I just spoon it in about 3/4 of the way
6. Bake for 12 minutes
7. Let cool, remove.
8. For the chocolate topping, melt 1/4 cup of chocolate chips with 1 tsp coconut oil
9. Dip the top in and add crushed candy canes on top.
10. Put in the fridge to let the chocolate topping harden

Notes

Makes 5-6 donuts

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The post Peppermint Chocolate Donuts appeared first on Choosing Balance.

Recipe Tips:

Letting bread soak in the mixture for 30 minutes – an hour before baking. It allows the bread to really soak up the mixture. Letting it soak makes it taste better and gives the recipe more flavor. Cover it and put it in the fridge. You can either leave it in the container you’ve mixed everything together in or pour it into your baking dish.

Why I Use Sourdough:

I like to use sourdough bread because it’s fermented differently than other bread. It’s easier for me to digest personally and doesn’t upset my stomach. I like Trader Joe’s brand or I like to buy local bread. You want to make sure on the ingredient list it doesn’t have yeast on there or it’s not true sourdough bread.

Why I Add Collagen:

I love to add collagen into my recipes because it gives it more protein + I love the benefits I personally see from adding collagen into my diet. I think adding it in has helped with my joint health as well as my hair/skin. But everyone is different and sees different results. Always do what works best for you and remember that I’m not a doctor.

I personally add collagen daily to my coffee. It adds 9 grams of protein and only 45 calories. I like to add a flavored one because it’s a healthier alternative to creamer in your coffee.

What Collagen I Like:

I love this Ancient Nutrition Vanilla Collagen. All of the products they make are incredibly high quality, ethically sourced. Whenever I’m buying animal protein of any kind, that’s always what I look for. Plus it doesn’t have an artificial flavor taste at all, which is important to me as well. You can find the collagen I used here. Every product they make is not only delicious but also the best quality around!

*Thanks to Ancient Nutrition for partnering with me on this recipe!*

Other Healthy Breakfast Recipes:

Vegan Pumpkin French Toast

Healthy Pumpkin Stovetop Oatmeal

Paleo Pumpkin Donuts

Pumpkin Pecan French Toast Bake

This pumpkin pecan french toast bake is the perfect healthy breakfast for fall. A healthy meal prep breakfast or a delicious Saturday morning breakfast. 

Prep Time

5 minutes

Cook Time

25 minutes

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Ingredients

3 eggs
1/2 cup almond milk
2 tbsp vanilla collagen (I used Ancient Nutrition) 
1/4 cup coconut sugar
1/4 cup pumpkin purée
1 tsp cinnamon
1 tsp pumpkin pie spice
1/4 cup pecans
4 slices sourdough

Method

1. Preheat oven to 350F
2. Whisk the eggs then add everything, except the bread and pecans.
3. Mix it all together.
4. Cut the bread into cubes then add to the mixture.
5. Put in the fridge, let it soak for 20-30 mins,
6. Add to an oven safe pan or skillet (grease it beforehand) Top with pecans
7. Bake for 25 minutes and topped with maple syrup!

Notes

*Makes 4 servings. Store in the fridge for 4-5 days

Did You Make This?

Share a photo and tag us — we can’t wait to see what you’ve made!

The post Pumpkin Pecan French Toast Bake appeared first on Choosing Balance.