Chad Sarno is Co-Founder of Wicked Healthy and the VP of Culinary at Good Catch Foods, whose mission is to create “seafood without sacrifice”, by creating a plant-based seafood line to be launched in late 2018. Chad is formerly the VP of Plant-Based Education and Culinary Wellness at Rouxbe, the online cooking school. Prior to this, he spent several years as the Senior Culinary Educator, Global Healthy Coordinator and Media Spokesperson for Whole Foods Markets’ Healthy Eating Program. He was Executive Chef at SAF Restaurants launching the first international brand of vegan restaurants in Istanbul, Munich and London and is also the Co-Author alongside Kris Carr, of the New York Times bestselling cookbook, Crazy Sexy Kitchen. The Wicked Healthy Cookbook will be available May 2018.

 

1 Tbs ground Flax seed

1 Tbs. apple cider vinegar

1 Tbs. water

3/4 cup Pamela’s GF Flour or organic white flour

¼ t. baking soda

1/2 t. baking powder

1/4 cup cocoa powder

1/4 t. Salt

1/4 cup org. Shredded coconut (unsweetened)

7 Tbs maple syrup

1/2 cup almond milk

3 Tbs coconut oil, melted

1 t. Vanilla extract

 

For the Glaze

In medium size bowl, mix together, 3/4 cup org. powdered sugar and 2 Tbs. warmed almond milk.

Toast 1/2 cup shredded coconut in cast iron pan, just until coconut starts to turn golden.

 

In a small bowl, mix the ground flax seeds with the apple cider vinegar and water. Let stand 5 minutes. In a large bowl, mix the flour, baking soda and baking powder, cocoa, salt and shredded coconut. In a separate bowl, mix the almond milk, the maple syrup, the coconut oil and the vanilla extract. Add the wet ingredients to the dry. Add the flax seed mixture, and mix well.

Using a pastry bag or plastic bag with the corner cut off, pipe the batter into a well greased donut pan. Bake for 10 minuses. Let cool completely before dipping donuts into glaze and toasted coconut.

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