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.
Chocolate Doughnuts with Coconut Cream Frosting
Add to blender:1 egg
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 (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
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.
Add 1/2 tsp of oil (I use coconut oil, liquified) to each doughnut well. 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. Rub the oil all around each well.
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 Tropical Traditions, Coconut Cream Concentrate. I made the frosting just like this one, by The Urban Poser, minus the lemon juice. I also sprinkled toasted shredded coconut on top. Yum.
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
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