Before I knew I was celiac I was crazy for Boston Cream doughnuts. Haven’t had one in 8 years.
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.
Also, 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
Add to blender or food processor:
1/2 cup cooked butternut squash* (UPDATE: I got word that canned sweet potato works too.)
NOTE: I have tried these with applesauce in place of the butternut and they never cooked.
3/4 cup cashew milk
1/4 cup honey
2 tbsp ghee or Earth Balance Buttery Spread, soy-free, liquified (or oil of choice)
1 tbsp vanilla extract
1/2 tsp sea salt
1/4 tsp baking soda
1/8 tsp vanilla stevia
2 tbsp psyllium husk powder
NOTE: I like to add the psyllium husk powder last, just before blending
Pour into mixing bowl.
1/2 cup coconut flour, sifted (to prevent clumps in the dough)
Mix with electric mixer.
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 at 375 degrees for about 35 minutes.
While they’re cooling make the frosting and cream filling.
*I like to cook butternut squash in the crock pot. Just put it in whole—no poking or cutting. Then add 2 cups of water and set to about 4 hours, depending on the size of the squash.
UPDATE: If you steam your butternut you may need to squeeze it to remove some of the water or the dough will be too wet.
Add to bowl:
1/2 cup melted coconut cream concentrate (from Tropical Traditions)NOTE: I think this coconut butter would also work, but I haven’t tested it yet. (I think if you use it you will need to add some coconut oil.) OR you could make my friend Lexie’s, if you want to make your own. That recipe is HERE.
2 tbsp honey
1 tsp vanilla extract
4 to 6 tbsp water as needed to thin
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