The Great British Baking Show season means baking time, so that’s what this light-hearted foodie is sharing about today to lean into the happy! 😋
…And as a show fan, I get giddy like a school girl. I’ve even got my hair put up in a high up side ponytail like a teen to match my feelings. 🤸🏻
Oh, but don’t worry… this will probably be my only giddy post on the show if you’re not a fan (yet). I’ll be back on the healthy earth channel 🌱 next week… so stay tuned. 📺
…And tuning this week into The GBBS also known as the Great British Bake Off show 🇬🇧 is the alarm for me (and us home bakers) that it’s time to fall B-E-ake!
But before we bake, can you guess what this is?
It’s NOT butter. And it’s not fondant even though it makes a good food illusion 💭… but neither are good to eat on its own so that rules those out.
…Well, hang on to your hat (for that finished thought), and keep reading as it will make more sense when I spill the butt-ah…
Btw… in the States, we like our good sense, scents, and cents, as we’re multi-faceted and have many preferences to show.
We’re similar to our neighbors across the pond where we have adopted some nifty baking ways. Isn’t that right, Rahul? 😊… and we love that! 🇺🇸
I also love that we get to idea mingle with our UK friends that unite the kingdoms through our grams (Instagram and convertable baking gram measurements). 🇬🇧
…and isn’t it about worldly T-I-M-E!?
Cheers! 🎉 (as in thank you in Brit-English and cheers 🥂).
Oh, and did I mention we’re getting mini-Brit speaking lessons from the show’s entertainment side? 🐿️
One lesson note-to-self: I’ll now know to bring more pants than trousers and trackies to the U.K. next time. 😉
But all-in-all, we have a lot and even more in common… both countries speaking some English-variety. We’re also closest in time zones when you consider the other Old World countries.
…And GBBO o‘clock 🕰️ helps us bridge the ocean divide. 🥧
But I will add… it’s a little weird seeing the show baked creations before the episode airs on Netflix.
…Ah, but a few seasons in… like most watchers from the States, I’ve gotten used to the spilled (butt-ah 🧈) beans. 🫘
Plus I grew up in the simpler dialup era so no complaints (not my style).
Which btw, I think I saw one of those ☎️ this week and a green sewing machine that brought me back to my youth where we had one of those in the house.
…Plus I learned a new mini checkerboard technique a.k.a Battenbergs that I heard about from the show. 🏁
And that’s what I was baking up this week in my no-pressure tent? 🎪 Well.. sorta, but not exactly!
…I get excited about sugar talk that goes straight to my head 💭… I forget for a brief moment that I’m a low-sugar baker in the comforts of my kitchen.
So swept back to reality, a MINI Battenberg marzipan dessert is fitting. Because a mini one has very little sugar.
…And this one is reaallly small! …Good for maybe a big Barbie food table.
But too small to bake a cake in unless you’re Barbie baking for Ken and then it’s never too small. 💖
But for the rest o us, an all easy marzipan sweet bite can be made in minutes. It’s like playing with Play-dough.
…So that’s what I turned my butter illusion into. And making a fancy pattern marzipan is still less time than baking.
But I couldn’t leave my oven cold.
Because butter talk inspires baking.
…So I made a healthy delicious bake, but instead of butter (or butt-ah) I used an ingredient you may or may not have heard of… MCT oil.
It sounds like a pharmacy prescribed oil, but it’s OTC… and healthy! Now we’re back on track. 🌱
The healthy fat food supports weight loss, helping the body make ketones for energy that then gives us more energy.
It’s a form of coconut oil that most or all of us know. 🥥
And so I thought only fitting to make a healthy chocolate donut.🍩
That was made coconut tasty with organic unsweetened coconut chips that also make delicious snacks on their own!
Healthy coconut flour was used to lean into the tastes of chococonut (say that 10 times). The gluten-free flour makes a denser no-rise bake that’s great for pancakes or ONE donut here…
…that’s btw how us baking peeps fit into our fave jeans so we can better thrive in our mind-bodies 😊 where we’re all slightly different tuned that’s good to celebrate in our turning world.
Speaking of jeans👖…my baking genes wouldn’t fit in The Great British Baking Show fiery baking tent. 🎪
The show competitors got that competitive gene.🙌👏🏽
…And it looks like all of them this season were very blessed.
For the rest of us, we’re watching The Great British Baking Show and doing our stress-free baking. And on that note, you can enjoy with a best melted chocolate dessert.
Healthy Chocolate Coconut Donut (Gluten-Free)
Ingredients
- 1 cup coconut flour
- 2 tsp coconut oil for donut
- 1 tsp coffee (optional)
- 1 egg
- milk (start with 1 tbsp)
- unsweetened coconut chips (enough to cover top)
- baking chocolate chip
- coconut oil, a few drops for melting chocolate
Instructions
- Gently mix the 4 donut cake ingredients by hand. Use enough milk to get the consistency closest to a cake batter (not too liquid and not too dense). Grease your pan with coconut oil and pour batter into the pan. Bake until top looks baked and a toothpick comes out clean.
- Make the chocolate glaze: melt chocolate chips in a few drops of coconut oil using a bain marie (double boiler) setup. You don't need steaming hot water for melting chocolate. I used an inexpensive self-heating water kettle. I added a small ceramic cup and put inside a ceramic bowl. I poured the hot-warm water into the bowl about half way and the chocolate melts in a minute or two.
- Zhugh with organic coconut chips that is recommended for a more pure coconut taste plus a crunch with kernel intact (compared to shredded coconut).
- With coconut oil, this dessert will stay good at room temperature for 2 days (the day it's baked and the day after). For longer lasting, keep completely covered in the refrigerator so it doesn't dry out.
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