Paleo Donuts 4 Ways- GF, DF

Donuts have been on my baking bucket list for quite some time… I have attempted on more than one occasion, as early as fall of 2018, and Every. Single. Time. was a fail. They tasted good, always, right? But the texture flopped and they exploded all over the donut pan and more. Literally the only thing that was good was the flavor, haha. While I fully embrace the notion that you should never judge a book by its cover and that taste weighs heavier on the success scale than appearance, sometimes I just want a donut that looks AND tastes like a damn donut. Feel me? Just because we have Celiac disease we can still have our metaphorical (gluten-free) cake and eat it, too!

Alas, after many a trial and error… we have arrived at Paleo donut perfection. They are moist, cakey and chewy all the same,  they hold their shape well, and they taste absolutely ah-mazing! I was so torn between chocolate and maple that I ended up making both, and then left some just plain frosted and made others extra… with toasted coconut and pecans. These are my newfound donut dreams come true… and I am so excited to share them with you!

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The donut batters are very similar but the two flavors do have some slight differences. If you are a regular Paleo baker, these are all items you should already have on-hand. 🙂 I never run out of almond flour… ever. In both of these, almond flour and coconut flour are blended together and then supplemented with cocoa powder for the chocolate variation and tapioca flour for the cinnamon vanilla version. In my last post, I talked about how flour combinations are your best friend in gluten-free baking. These donuts are a great testament to that assertion. In my opinion, the combination of almond, coconut, and tapioca flour make a far better gluten-free product than most store-bought gluten-free blends which are more rice flours and potato starches. I just cannot get past the texture of most of those blends, so here we are… making bad ass donuts. 🙂

The frosting came together beautifully, too. I was a little unsure how it was going to thicken enough to not run all over the place or just absorb straight into the donut, but then I was introduced to coconut butter and my worries vanished. Coconut butter sounds fancy but it is literally just blending flaked or shredded coconut until it reaches liquid form. As it sits, it hardens slightly to be very butter-like in its consistency. You can buy coconut butter, too, but the cost comparison is crazy. Average prices for coconut butter that I have seen are around $15 per jar… I can buy at least 5 bags of coconut for that amount. All this healthy eating is expensive enough as it is… Imma save my money where I can. Making my own coconut butter was a little bit of a process, but it was easy and totally worth the money savings in my opinion. You do you, though. 😉

By the time you are done reading through these recipes, you will probably be wondering how they taste like maple or chocolate and not just coconut. Trust me on this one… if you are super sensitive to coconut flavor, you will undoubtedly pick it up (ahem, my husband). If you enjoy coconut, then it definitely adds a few notes in the background but the primary flavors most certainly take front and center stage where they belong.

Let’s dig in, shall we?

Paleo Donuts 4 Ways

  • Servings: 22-24 donuts
  • Difficulty: Easy
  • Print

Paleo Donuts 4 Ways

For the Double Chocolate Donuts

Donut Batter:

1 C almond flour

1/3 C unsweetened natural cocoa powder

3 tbsp coconut flour

1/2 tsp baking soda

1/4 tsp pink Himalayan sea salt

3 large eggs

1/3 C pure maple syrup

3 tbsp coconut oil, melted and cooled

1 tbsp unsweetened almond milk

1 tbsp coconut sugar

1 tsp vanilla extract

1/2 tsp organic apple cider vinegar

Chocolate Frosting:

1 tbsp coconut butter

2 tbsp coconut oil

1 tbsp unsweetened natural cocoa powder

2 tbsp pure maple syrup

Dash vanilla extract

2 tbsp DF semi-sweet chocolate chips

  • Preheat oven to 350 degrees F. Spray two 6-count donut pans generously with nonstick coconut oil cooking spray. Set aside.
  • In a large bowl, whisk together the almond flour, cocoa powder, coconut flour, baking soda, and sea salt till no clumps remain.
  • In a medium bowl, combine the eggs, maple syrup, melted coconut oil, almond milk, vanilla extract, apple cider vinegar, and coconut sugar. Mix well.
  • Pour the wet ingredients into the dry ingredients, stirring until no dry streaks remain and everything is fully incorporated.
  • Spoon the donut batter into a large Ziploc bag, seal, and then carefully snip off one of the bottom corners of the bags. Pipe the donut batter into the prepared pans. Shake the pans down a couple times, against the kitchen counter, to ensure the batter has settled evenly.
  • Bake for 9-11 minutes until set and a toothpick inserted in the center comes out clean.
  •  Let cool in the pan for 5 minutes, then carefully invert onto a wire rack to cool completely while you make the frosting.
  • To make the frosting, combine all ingredients in a medium microwave-safe bowl. Heat in 30-second increments until melted and smooth. Let cool slightly before dipping cooled donuts into the frosting.
  • Dip each donut top into the frosting, twisting as you lift the donut out of the frosting, then set frosting side up on a wire rack to finish setting up.
  • If desired, dip each frosted donut into toasted coconut.
  • Store in an airtight container in the fridge for up to 5 days. Betcha they won’t last that long, though… 🙂

For the Maple Donuts

Donut Batter: 

1 C almond flour

1/4 C coconut flour

1 tbsp tapioca flour

1/2 tsp baking soda

1/4 tsp pink Himalayan sea salt

1/2 tsp cinnamon

3 lg eggs

1/3 C pure maple syrup

3 tbsp coconut oil, melted and cooled

1/4 unsweetened almond milk

1 tsp vanilla

1 tbsp coconut sugar

Maple Frosting:

3 tbsp coconut butter

2 tbsp coconut oil

3 tbsp pure maple syrup

3/4 tsp vanilla extract

  • Preheat oven to 350 degrees F. Spray two 6-count donut pans generously with nonstick coconut oil cooking spray. Set aside.
  • In a large bowl, whisk together the almond flour, coconut flour, tapioca flour, baking soda, sea salt, and cinnamon till no clumps remain.
  • In a medium bowl, combine the eggs, maple syrup, melted coconut oil, almond milk, vanilla extract, and coconut sugar. Mix well.
  • Pour the wet ingredients into the dry ingredients, stirring until no dry streaks remain and everything is fully incorporated.
  • Spoon the donut batter into a large Ziploc bag, seal, and then carefully snip off one of the bottom corners of the bags. Pipe the donut batter into the prepared pans. Shake the pans down a couple times, against the kitchen counter, to ensure the batter has settled evenly.
  • Bake for 10-12 minutes until set and a toothpick inserted in the center comes out clean.
  •  Let cool in the pan for 5 minutes, then carefully invert onto a wire rack to cool completely while you make the frosting.
  • To make the frosting, combine all ingredients in a medium microwave-safe bowl. Heat in 30-second increments until melted and smooth. Let cool slightly before dipping cooled donuts into the frosting.
  • Dip each donut top into the frosting, twisting as you lift the donut out of the frosting, then set frosting side up on a wire rack to finish setting up.
  • If desired, dip each frosted donut into toasted diced pecans.
  • Store in an airtight container in the fridge for up to 5 days.

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To recap, the 4 donut variations shown here are: Double Chocolate, Double Chocolate Toasted Coconut, Maple, and Maple Pecan. You could totally mix and match to your heart’s desire. Pecans would also be delicious on the chocolate and visa versa. If sprinkles are your thing, throw some on! Crush up some dried raspberries or strawberries and give the chocolate donuts a little “pretty in pink” action. The sky is the limit. I would love to hear what combinations you come up with!

Find me on Facebook or follow me on Instagram– show me what you’re making and be sure to tag me if you make these donuts, or any of my other recipes here. I look forward to connecting with you!

 

 

 

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