Doughnuts on a diet? Not to mention doughnuts on a wheat-free weight loss plan? Yes, and yes. It's just one example of the wheat-free wonders that we discovered in a new cookbook from Dr. William Davis, the "Wheat Belly" wizard: "Wheat Belly 30-Minute (Or Less!) Cookbook: 200 Quick and Simple Recipes to Lose the Wheat, Lose the Weight, and Find Your Path Back to Health".
A cardiologist, Dr. Davis pioneered the concept that giving up wheat can ease symptoms ranging from belly fat to high blood pressure while turbo-charging weight loss. He detailed his theories and how to put them into practice in his best-selling book "Wheat Belly: Lose the Wheat, Lose the Weight, and Find Your Path Back to Health.
The challenge in going wheat-free and losing weight: Finding foods to replace your favorite gluten goodies. Many processed gluten-free foods are expensive and high in calories. Recognizing that fact, Dr. Davis crafted this new cookbook that provides you with diet-friendly recipes that fulfill all your cravings while boosting your weight loss. Bonus points: The recipes are quick and easy.
You'll shed those pounds you resolved to lose in 2014 while indulging in wheat-free recipes for meals ranging from breakfast to lunch to dinner, as well as desserts and snacks. From pizza to pecan scones, the recipes keep you on track to achieve your weight loss goals fast - and with lots of fabulous flavor. Try a sample below from "Wheat Belly 30-Minute (Or Less!) Cookbook: 200 Quick and Simple Recipes to Lose the Wheat, Lose the Weight, and Find Your Path Back to Health".
Reprinted from Wheat Belly 30-Minute (or Less!) Cookbook by William Davis, MD. Copyright (c) 2013 by William Davis, MD. By permission of Rodale Books. Available wherever books are sold.
PREP TIME: 10 MINUTES | TOTAL TIME: 20 MINUTES + COOLING TIME
Makes 12 donuts
An unusual technique is used to create these mini-donuts. The result: delicious, bite-size, healthy snacks! Because these donuts, unlike conventional wheat flour/sugary/fried donuts, are without adverse health implications, you can have them for breakfast, snacks, or dessert without worry.
- 1/4 cup ground golden flaxseeds
- 1 cup cold water
- 3/4 cup coconut flour
- 3/4 cup shredded unsweetened coconut
- Sweetener equivalent to 1/2 cup sugar
- 11/2 teaspoons ground cinnamon
- 1/2 teaspoon baking soda
- 1/2 cup coconut oil, melted
- 1 egg
- Preheat the oven to 375°F. Grease a donut pan.
- In a small mug or bowl, stir together the flaxseeds and water, then place it in the freezer for 5 minutes.
- In a large bowl, combine the coconut flour, coconut, sweetener, cinnamon, and baking soda, and mix. Stir in the coconut oil until well mixed.
- Remove the flaxseeds from the freezer and whisk in the egg. Pour the flaxseed mixture into the coconut mixture and mix. Spoon the mixture into the donut pan, pressing into wells, if necessary.
- Bake for 10 minutes, or until the donuts are slightly firm to the touch and the edges are golden. Allow to cool in the pan for 5 minutes before inverting onto a wire rack to cool completely.
PER DONUT: 189 calories, 2 g protein, 15 g carbohydrates, 15 g total fat, 12 g saturated fat, 5 g fiber, 61 mg sodium