Eating a delicious, chewy donut is one of the greatest pleasures in life and it is one of the things that I missed the most after finding out I was gluten intolerant!
Feasting on Fruit has created an amazing Gluten Free donut recipe that we cannot wait to try! They are made with coconut flour and only contain eight ingredients! They are Gluten Free, Paleo and Vegan which means they are super healthy and won't leave you feeling sluggish.
INGREDIENTS
Donuts
1 cup (160g) pitted medjool dates
1/2 cup (120g) non-dairy milk
1/2 cup (130g) nut/seed butter
1 tsp vanilla extract
1/4 cup (30g) coconut flour
1/4 cup (30g) tapioca starch*
1/2 tsp baking soda
1/4 tsp salt
Glaze
1 cup blueberries (fresh or frozen/defrosted)
1/2 cup coconut butter
2 tbsp maple syrup
1/4 cup non-dairy milk
INSTRUCTIONS
Preheat the oven to 350F.
In a high speed blender, blend the dates, milk, nut/seed butter, and vanilla until smooth.
Add the rest of the ingredients. Blend until combined.
Use a ziplock bag with one corner snipped off to pipe the batter into a donut pan (that has been thoroughly sprayed with non-stick spray!) and smooth the tops. Or you can make them into muffins.
Bake for 20 minutes at 350F.
For the glaze, blend the blueberries and strain to get just the juice.
Melt the coconut butter (10 seconds or so in the microwave). Make sure all the other ingredients are at room temperature or warmer.
Stir together the melted coconut butter, maple syrup, and 2 tablespoons of milk. Add the milk slowly until it becomes smooth and drizzle-able. It will seize up at first, keep adding milk and it will eventually smooth out.
Add the blueberry juice 1 tablespoon at a time until you achieve your desired color.
Once the donuts are cool, top with glaze and (optional) sprinkles.
This recipe has been taken from Feasting on Fruit and can be found on her blog at https://www.feastingonfruit.com/coconut-flour-donuts/
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