Doughnuts are a morning time (or snack time) sweet treat favorite. These delicious wonders can be made ahead of time and frozen to pull out any time you have the craving. Remember any sweets are meant for special times and should be consumed in moderation as a “treat”. They can be made as full sized doughnuts or little mini doughnuts as well.
I have tried a variety of options when making doughnut (even banana flour). This recipe has gone through several revisions, but according to my grand daughters and friends that have tried them, this is a keeper.
I have found that the easiest way to have little ones help is to scoop the dough into a disposable cake decorating bag and allow them to squeeze the dough into silicone pans. I place the empty bag over an empty narrow pitcher to hold it while I scoop in the dough.
The large pan I use can be found through Country Home Goods
The mini pan I use can be found through Belgoods Bakeware
- 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.
- Preheat oven to 350°.
- Lightly grease doughnut pan with healthy oil of choice (I use coconut oil)
- Combine all dry ingredients in food processor and pulse until mixed together.
- Add all wet ingredients and pulse until the batter is smooth with no sign of flour.
- 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.)
- Squeeze the dough evenly into prepared doughnut pan.
- 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.
- Allow doughnut to cool and transfer to plate to frost or glaze.