Doughnuts, anyone? I mean, grain-free, dairy-free doughnuts? Heck, yeah! AND, did I mention that they're SUPER easy to make? And delicious? These doughnuts are baked, not fried, use honey, not sugar, and have a lovely moist, cakey texture. Also, if you do not own a doughnut pan or maker, you can make these into delicious muffins instead.
Makes about 21 mini doughnuts.
1 cup blanched almond flour
1/4 cup coconut flour
1/2 tsp baking soda
1/4 tsp sea salt
1/2 cup almond or coconut milk
1/4 cup honey
1/4 cup coconut oil, melted
1 tsp apple cider vinegar
1 Tbs vanilla extract
For the Glaze:
1/2 cup dark chocolate chips
3 Tbs coconut manna/butter
1. Preheat a doughnut maker and lightly grease it with coconut oil. If using a doughnut pan, preheat the oven to 350F and grease the pan liberally with butter or coconut oil.
2. Using a stand mixer or electric hand mixer, beat the eggs with the coconut oil on medium-high speed until creamy.
3. Add the milk, honey, vinegar, and vanilla and beat again until combined.
4. Using a fine mesh sieve or sifter, sift the remaining dry ingredients
into the bowl. Beat on high until smooth, for about 30 seconds.
5. Scoop the batter into a large ziploc bag, seal the top, and snip one of the bottom corners.
6. Pipe the batter into the doughnut mold, filling it all the way full.
Don’t worry if it spills over, you can trim off the edges and punch the
hole through after they have cooled.
7. Cook until the doughnut machine indicator light goes off. For the oven,
bake for 17 minutes. Remove the doughnuts and cool on a wire rack. Trim
For the Glaze:
1. In a double boiler or a small saucepan over low heat, melt the chocolate chips, stirring them until they're smooth.
2. Stir in the coconut butter.
3. Take the double boiler off the heat, and let it cool for about 10 min. It's okay if the glaze still a little warm.
4. Drizzle the glaze on the doughnuts and enjoy!
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