Grain-free; Gluten-free Doughnuts
Author: 
Serves: 9 large doughnuts
 
Sometimes you just want a real doughnut, but without the gluten, grain and frying. This recipe is the perfect option.
Ingredients
  • 2 ½ cups blanched finely ground almond flour (I use Honeyville)
  • ½ tsp. sea salt
  • ½ tsp. baking soda
  • ½ tsp. baking powder
  • 2 Tbsp. coconut flour
  • 2 tsp. ground ginger
  • 1 tsp. cinnamon (I use Ceylon)
  • 1 tsp. zest of one orange
  • ¼ cup melted coconut oil
  • ¼ cup melted ghee (can substitute organic butter or applesauce)
  • 4 Tbsp. organic maple syrup
  • 2 tsp. vanilla
  • 6 large eggs (room temperature)
  • Sprinkle lightly with coconut sugar (optional)
  • Chocolate glaze:
  • 1 cup Lily’s dark chocolate chips (sweetened with Stevia); melted
  • ½ cup heavy coconut cream (I use Trader Joe’s)
  • Mix together in small bowl and dip cooled doughnuts to glaze.
Instructions
  1. Preheat oven to 350°.
  2. Lightly grease doughnut pan with healthy oil of choice (I use coconut oil)
  3. Combine all dry ingredients in food processor and pulse until mixed together.
  4. Add all wet ingredients and pulse until the batter is smooth with no sign of flour.
  5. Scoop batter into disposable cake decorating bag and cut hole in the bottom. (The batter is very thick and this is the easiest way to squeeze into doughnut pan.)
  6. Squeeze the dough evenly into prepared doughnut pan.
  7. Bake until doughnuts are firm to the touch, with just a little give (about 20 minutes for large doughnuts about 10 minutes for mini) I use silicone pans and place on cookie sheet.
  8. Allow doughnut to cool and transfer to plate to frost or glaze.
Recipe by WellStone Gardens at http://wellstonegardens.com/grain-free-gluten-free-doughnuts/