I love donuts BUT I don't love all the sugar and flour that goes into them so I have been trying to find paleo versions that are just as yummy. I've used 2 different recipes and have been happy with both. They are below, with my adaptations. The recipes are VERY different from each other but both turned out really good.
Chocolate (or Vanilla) Donuts
--Adapted from this recipe
Ingredients:
-1 egg
-1/2 cup almond butter
-2-3 T honey
-2-3 T coconut palm sugar (or increase amount of honey, to taste)
-2 t vanilla extract
-1/4 t baking soda
-1/4 t baking powder
-1/4 t sea salt
-2 T cocoa powder for chocolate donuts OR 2 T coconut flour for vanilla donuts
--For vanilla donuts, add 1/2 t nutmeg (use freshly grated if you can!)
-1/4 to 1/2 C milk (Start with 1/4 C of milk at first and blend to check the consistency. The batter should be almost too thick to pour BUT not runny like a pancake batter. Add more if you need to. Coconut flour tends to absorb all the liquid so you just have to check the consistency. *IF you add too much milk, you can add coconut flour 1 teaspoon at a time to thicken it back up. :)
Pumpkin Spice Donuts
--Adapted from this recipe
Ingredients:
-5 eggs
-1/2 C milk
-1/2 C maple syrup or honey
-1/2 C pumpkin puree
-1/4 C coconut oil
-1 t vanilla extract
-3/4 C almond flour
-1/2 C coconut flour
-1 t baking soda
-1 T pumpkin pie spice
-1/4 t sea salt
Directions:
The directions are the same for each recipe, except for the cooking times, which are noted below*.
1. Preheat oven to 350°.
2. Add all of the ingredients to your blender and blend until combined. You may need to scrape down the sides with a spatula a few times to make sure everything mixes well.
3. Pour the batter into a gallon size Ziploc bag to make it easier to pipe into pan. You can use this cool trick (shown in picture below) to fill the bag. I snagged this tip off of Pinterest.
4. Melt coconut oil (I used a little less than 1/4 C) and grease the inside of your donut pan or mini muffin tin with a brush.
5. Cut the tip off the Ziploc bag in one of the bottom corners and pipe batter into pan. Fill each well 2/3 of the way.
*6. For the chocolate or vanilla donuts bake for 10-12 minutes.
*6. For the pumpkin spice donuts bake for 20 minutes.
-They are done when the edges start to turn light brown and feel baked through to the touch.
7. Cool the donuts in the pan for 5-10 minutes and transfer to a cooling rack.
8. Once they are cooled completely you can ice them or dip them in chocolate.
Types of Toppings:
~Cinnamon-Sugar: Melt 1/4 C of butter in a pie pan and in a separate pie pan mix together 1/4 C of coconut sugar and 1-2 T of cinnamon (depends on how much cinnamon you want). Dip donut in melted butter and then into the cinnamon-sugar mixture.
~Chocolate Glaze: Add 1/4 C of chocolate chips (or 1/4 C dark chocolate plus 1 t of honey) and 1 1/2 t of coconut oil in a microwave-safe bowl and melt in the microwave at 20 second intervals, stirring between each time until melted. Be careful not to do it too long so it doesn't burn. I think I did it 3 times. *This glaze is awesome, it reminds me of the chocolate "plastic" donuts (that's what we called them when we were kids) you can buy in a box at the grocery store.
~You can also top the donuts with any kind of frosting or coconut cream. Yum!
~Here's a link to a Vanilla-Lemon glaze but I haven't made it yet.
~Here's a link for Maple Vanilla with Bacon Sprinkles (for the Pumpkin Spice) but I haven't made it either.
I've been seeing recipes for Apple Cider donuts that sound delicious too. I will be making those the next time I have Apple Cider.
Have a great time baking and let me know how your donuts turn out!
Chocolate dipped donuts w/ coconut or icing drizzle
Cinnamon-sugar vanilla donuts w/ chocolate glaze or icing drizzle
Chocolate (or Vanilla) Donuts
--Adapted from this recipe
Ingredients:
-1 egg
-1/2 cup almond butter
-2-3 T honey
-2-3 T coconut palm sugar (or increase amount of honey, to taste)
-2 t vanilla extract
-1/4 t baking soda
-1/4 t baking powder
-1/4 t sea salt
-2 T cocoa powder for chocolate donuts OR 2 T coconut flour for vanilla donuts
--For vanilla donuts, add 1/2 t nutmeg (use freshly grated if you can!)
-1/4 to 1/2 C milk (Start with 1/4 C of milk at first and blend to check the consistency. The batter should be almost too thick to pour BUT not runny like a pancake batter. Add more if you need to. Coconut flour tends to absorb all the liquid so you just have to check the consistency. *IF you add too much milk, you can add coconut flour 1 teaspoon at a time to thicken it back up. :)
Pumpkin Spice Donuts
--Adapted from this recipe
Ingredients:
-5 eggs
-1/2 C milk
-1/2 C maple syrup or honey
-1/2 C pumpkin puree
-1/4 C coconut oil
-1 t vanilla extract
-3/4 C almond flour
-1/2 C coconut flour
-1 t baking soda
-1 T pumpkin pie spice
-1/4 t sea salt
Directions:
The directions are the same for each recipe, except for the cooking times, which are noted below*.
1. Preheat oven to 350°.
2. Add all of the ingredients to your blender and blend until combined. You may need to scrape down the sides with a spatula a few times to make sure everything mixes well.
3. Pour the batter into a gallon size Ziploc bag to make it easier to pipe into pan. You can use this cool trick (shown in picture below) to fill the bag. I snagged this tip off of Pinterest.
4. Melt coconut oil (I used a little less than 1/4 C) and grease the inside of your donut pan or mini muffin tin with a brush.
5. Cut the tip off the Ziploc bag in one of the bottom corners and pipe batter into pan. Fill each well 2/3 of the way.
*6. For the chocolate or vanilla donuts bake for 10-12 minutes.
*6. For the pumpkin spice donuts bake for 20 minutes.
-They are done when the edges start to turn light brown and feel baked through to the touch.
7. Cool the donuts in the pan for 5-10 minutes and transfer to a cooling rack.
8. Once they are cooled completely you can ice them or dip them in chocolate.
Types of Toppings:
~Cinnamon-Sugar: Melt 1/4 C of butter in a pie pan and in a separate pie pan mix together 1/4 C of coconut sugar and 1-2 T of cinnamon (depends on how much cinnamon you want). Dip donut in melted butter and then into the cinnamon-sugar mixture.
~Chocolate Glaze: Add 1/4 C of chocolate chips (or 1/4 C dark chocolate plus 1 t of honey) and 1 1/2 t of coconut oil in a microwave-safe bowl and melt in the microwave at 20 second intervals, stirring between each time until melted. Be careful not to do it too long so it doesn't burn. I think I did it 3 times. *This glaze is awesome, it reminds me of the chocolate "plastic" donuts (that's what we called them when we were kids) you can buy in a box at the grocery store.
~You can also top the donuts with any kind of frosting or coconut cream. Yum!
~Here's a link to a Vanilla-Lemon glaze but I haven't made it yet.
~Here's a link for Maple Vanilla with Bacon Sprinkles (for the Pumpkin Spice) but I haven't made it either.
Cinnamon-sugar donut holes (made in mini muffin tin)
Aren't they cute? :)
I've been seeing recipes for Apple Cider donuts that sound delicious too. I will be making those the next time I have Apple Cider.
Have a great time baking and let me know how your donuts turn out!
2 comments:
Oh. I made the lemon glaze/frosting and it was good. I'd been wanting something lemon and this was it...i added lemon zest to step up the flavor a bit.
Oh. My. Goodness. Perhaps we can make these together when I come visit so I'll have the guts to try them on my own!
Post a Comment