There have been doughnuts in the air lately. I’ve seen them popping up on some of my favorite blogs. It’s contagious. I’m afraid I’ve caught the bug
I decided to make mine without eggs for all you guys who have an egg allergy, or a child with an egg allergy. I know a few kiddos myself who are allergic to eggs. Then I made them with an egg for those of you who can use them. Both ways are YUM-O.
As I was taking the photos of the doughnuts I look over and what do I see? Ashley B, eating the Tropical Traditions, Coconut Cream Concentrate (CCC) with a spoon. LOVE it.
UPDATE: I tested the doughnut recipe (made with an egg) some more, and I think they will work for you now. After I had problems with the egg-free doughnuts sinking (and I took both recipes down) two of you left me a comment saying that the doughnuts had worked wonderfully for you. Thank you so much for telling me! Your comments and my continued testing have given me the confidence to put the recipe with an egg back up. When I am sure that the egg-free version is working I will put it back up also. Happy doughnut eating
Chocolate Doughnuts with Coconut Cream Frosting
The Spunky Coconut Dairy-Free Ice Cream: Soy-Free, Sugar-Free, Vegan. 8.25 x 8.25 in., 90 pp., 55 recipes, 17 full-page color photos Paperback: 978-0-98278116-6, $20.00
or 10% Off at my eStore with code APYTME6C