Before I knew I was celiac I was crazy for Boston Cream doughnuts. Haven’t had one in 8 years. Then somehow I developed this dough recipe. I’ve made it a million so many times now that I can’t remember how it began, but I love how it’s turned out: Doughy. Stretchy.
When I bit in I knew in an instant that it had to be a Boston Cream. Only these are made with my kind of ingredients —That’s why I’m fondly calling them “Boulder” Cream. They’re probably half the size of a Boston Cream, hence the “mini.” But these little guys will fill you up, making it hard to eat more than one or two.
I know lots of you will want to know if you can make these with eggs, and the answer is I don’t know—I haven’t tried. But I highly recommend you make them this way, even if you can eat eggs.
The secret ingredient is psyllium husk powder which comes from the fiber that covers the seed. I’ve never been able to get a dough that stretches like this with coconut flour and eggs or almond flour and eggs. The closest I’ve come is my bagels and cinnamon rolls, but even they don’t stretch quite like these. The texture is amazingly similar to, well… a Boston Cream doughnut
Hope you love them as much as we do!
Mini Boulder Cream Doughnuts
starch-free, egg-free, grain-free
½ cup cooked butternut squash, sweet potato, or pumpkin
¾ cup cashew milk (see my video)
¼ cup honey
2 tablespoon melted ghee
1 tablespoon vanilla extract
½ cup coconut flour, sifted
½ teaspoon fine sea salt
¼ teaspoon baking soda
2 tablespoon psyllium husk POWDER
¼ cup melted coconut cream concentrate (also called coconut butter or coconut manna)
1 tablespoon raw cacao powder or cocoa powder
1 tablespoon honey
1 teaspoon vanilla extract
2 to 4 tablespoon water as needed to thin
Taste and add vanilla stevia as desired. (I use about 10 drops)
- Set the oven to 375°F.
- Add the butternut squash, sweet potato, or pumpkin, cashew milk, honey, ghee, and vanilla to the food processor fitted with the S blade. Puree until smooth.
- Add the coconut flour, salt, baking soda, and psyllium husk powder, and puree to combine.
- Line a cookie sheet with unbleached parchment paper. Use a large ice cream scoop with a lever to get the dough. Pack it in and level it off. OR divide the dough into 8 balls if you don’t have a large ice cream scoop with a lever.
- Bake for about 35 minutes, then allow to cool completely.
- Combine the filling ingredients in one bowl, and the frosting ingredients in another bowl.
- Insert a paring knife into the side of each donut, being careful not to go all the way through. Move the knife from left to right inside the donut to make the space for the filling.
- Using a piping bag and a round tip slowly fill the space you created with the cream filling.
- Frost the top of each doughnut with the chocolate frosting. Store leftovers covered at room temperature.