I always find it difficult to write a blog post about some of my favorite treats. I just don’t really feel like they need a lot of explanation. I always have the urge to write, “These are delicious! Eat some!” Honestly, that really wouldn’t be very fun either so I will definitely give this recipe an introduction.
First off – I have a very special place in my heart for donuts. That is something I have really missed eating since my diagnosis. They used to be a special Saturday treat for me. I know a lot of people think you should just eat real donuts as a treat instead of trying to make grain-free ones. However, I don’t really have that luxury and I know many other people who don’t either so I wanted to create a delicious recipe. I am most definitely not saying these are healthy donuts but they are probably better than a conventional one.
These donuts are baked in a donut pan so they have more of a cake texture and not like a fried donut. I used Otto’s Cassava Flour in these. It is a fairly new grain-free flour alternative and I absolutely LOVE it. Its texture is very similar to regular wheat flour. It is pretty close to a 1:1 ratio. I’ve been working on a pizza crust recipe with it and it is unreal! So get ya some Cassava flour! You won’t regret it!
A few notes about the recipe
- The quantity of donuts really depends on how much you fill the pan. I would recommend about ¾ full but if you want to make smaller ones you can fill about half way.
- I find that I like to fill a piping bag with the dough and pipe it in to the pan and just smooth out the dough.
- The frosting has to be cooled/thickened before spreading it on to the donut. If it gets too cold it will solidify. If that happens just beat it with an electric mixer until fluffy. It kind of requires this happy medium of not too warm or too cold.
- Greasing the donut pan with palm shortening lends the best result. They will pop right out of the pan.
- Try to not eat them all in one sitting 🙂
- ¾ cup cassava flour
- ¼ cup arrowroot
- ¼ tsp cinnamon
- ¼ tsp salt
- 2 tsp baking powder
- 1 tsp baking soda
- 1/3 cup palm shortening
- 1/3 cup coconut sugar
- ¼ cup honey or maple
- 2 eggs + 1 egg yolk
- 1 tsp vanilla
- 1/3 cup coconut milk
- 2 tsp apple cider vinegar
- 5.5 ounces dark chocolate (70% or more)
- 3 Tbsp palm shortening
- Preheat oven to 350. Grease the donut pan with palm shortening and set aside
- Sift together the flour, arrowroot, baking soda, baking powder, salt and cinnamon and set aside.
- Combine the palm shortening, coconut sugar and honey in a mixing bowl. Beat the mixture for 1-2 minutes with a hand or stand mixer until the mixture is fluffy and creamed.
- Next add the eggs, egg yolk and vanilla and thoroughly mix. Scrape the bowl if necessary
- Add the coconut milk and apple cider vinegar and mix.
- Add the dry ingredients and mix until combined.
- Fill each donut pan about ½- ¾ inch full. Bake for 12-14 or until they are slight browned and have pulled away from the sides.
- Let them cool a couple minutes and then pop the donuts out of the mold and let them cool on a rack. Repeat the process until the batter is gone.
- Combine the chocolate and palm shortening in a double boiler or use a heat resistant bowl over a sauce pan. Melt the ingredients together and then set aside to cool and thicken.
- Refer to notes above
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