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 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 Gluten-free Doughnuts with Coconut Cream Frosting
1/2 cup almond butter (I’ve been loving this organic one)
2 tbsp honey
2 tsp vanilla extract
1/8 to 1/4 tsp vanilla stevia (to your taste)
1/4 tsp baking soda
1/4 tsp baking powder (see my Grain-free Baking Powder recipe)
1/4 tsp sea salt
2 tbsp cocoa powder (or 2 tbsp coconut flour for vanilla doughnuts)
1/4 cup to 1/2 cup coconut milk, as needed
- Add all ingredients to a blender. Note: the amount of milk you need depends on how thick your almond butter is. You want the batter to be fairly thick – almost too thick to pour from the blender. Add the milk gradually. You can always add more, but you can’t take it out! Puree the batter.
- Grease each of your pan’s doughnut wells with oil (I use coconut oil). My doughnut pan holds six regular sized doughnuts, and it is non-stick. You really need the oil for these doughnuts even with the non-stick pan. Note: I don’t advocate non-stick cookware for everyday cooking, but I’m not aware of a clearly healthier alternative for donut baking pans.
- Pour the batter evenly between the six doughnut wells. There may be a little left over.
- Bake at 350 degrees for about 12 minutes. They will continue cooking slightly as they cool in the pan. Cool the doughnuts in the pan for at least 10 minutes before carefully taking them out.
We topped ours with melted coconut cream concentrate (also sold as coconut butter or coconut manna). I made the frosting just like the Lemon Glaze by The Urban Poser, minus the lemon juice. I also sprinkled toasted shredded coconut on top. Yum.