Why not donut’s. Donuts are one of my weaknesses, along with ice cream. I have started making gluten free donuts. My inspirations have come from multiple authors: Danielle Walker and Maria Emmerich. Now into creating my own interpretation of the wonderful treat.
When I was making my menu for this week. I never realized that today’s menu was “chocolate donuts”. So here is the recipe:
Turn oven on to 350 F. Grease a donut pan
1/2 cup coconut flour
1/4 cup Pyure (organic stevia blend)
1/2 cup unsweetened cocoa powder
1/2 tsp baking soda
1/2 tsp ground cinnamon
1/4 tsp ginger
1/8 tsp baking soda
my secret ingredient is 1/8 tsp of ground ginger
5 large eggs
1/2 cup unsweetened almond milk
1/2 cup unsalted butter, softened
1 tsp vanilla extract
Mix the dry ingredients together and then add in the wet ingredients. Blend well and place in the greased donut pan. Place in oven and bake for 20 minutes.
Let cool completely before glazing. ( This is very important)
3/4 cup full-fat coconut milk
2 TB Pyure sweetener
2 ounces unsweetened chocolate (I used 100% cacao baking bar)
All the ingredients in the glaze; place in a double boiler just till chocolate is melted then add the vanilla.
Let the donuts completely cool, then dip in glaze. The glaze will stay on the donut longer.
I could only eat one, and I was full. These are easy to make. Enjoy. Look forward to you sharing your feedback.