• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • about
  • Gluten-Free Recipes
  • Shop
  • work with me
  • contact

kumquat | gluten-free recipes

March 27, 2013 breakfast

Totally Coconut Donuts

coco-donuts-3 
the title of this post could be an indicator of my mental state given all of the cold and snow that has covered this warm-weather girl for the past (what seems like) for-eh-ver. or could also prove that i’m desperate for a beach vacation, given the fore-mentioned coldness coupled with the strong desire to exhale, relax and enjoy some peace with my people. maybe sip a pina colada. warmth, rest and a serving of rum might all just be a good thing for my sanity…
buuuut, not right now. so, i’m settling for donuts. also a good thing.
and these are especially good, or better, for you. being made with a slew of coconut products… flour, oil, milk, meat. they are almost totally coconut.
and they’re totally yum.
for now… i’m dreaming of the ocean waves and hoping to see them in june.
coco-donuts-2
coco-donuts-1
Print Pin

Totally Coconut Donuts

Servings 14 donuts

Ingredients

  • 2 teaspoons ground golden flax
  • 4 teaspoons very hot water
  • 210 grams coconut flour
  • 70 grams about 1/2 cup kumquat's all-purpose flour or other gluten-free flour
  • 2/3 cup sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 1/4 cup melted butter
  • 1/4 cup melted coconut oil
  • 1 1/4 cups canned unsweetened full-fat coconut milk
  • 1 cup milk
  • 1 1/2 teaspoons vanilla extract
  • 1/2 teaspoon coconut extract
  • 2 large eggs
  • Cooking spray
  • powdered sugar
  • milk*
  • toasted unsweetened coconut

Instructions

  • Preheat oven to 350°. Combine flax and water; set aside.
  • Combine coconut flour, all-purpose flour, sugar, baking powder, baking soda, salt and nutmeg in a large bowl.
  • In a medium bowl, combine butter, coconut oil, coconut milk, milk, extracts, and eggs. Add mixture and flax slurry to dry ingredients; stir well.
  • Press mixture into donut pan molds coated with cooking spray, filling just to the top. Bake at 350° for 20-22 minutes or until golden. Carefully remove to a cooling rack to cool.
  • Make a glaze with powdered sugar and milk to desired consistency. Spread on cooled donuts. Sprinkle with toasted coconut.

*just a side note... though, like me, you may be tempted to use coconut milk to make the glaze, let me save you the trouble. although it has a great flavor, it never dries well. think tacky elmer's glue consistency atop your donut. not so great. stick with the regular milk or another substitute you know to work.

    Categories: breakfast

    Previous Post: « {Year Two Celebration} Chicken Saltimbocca
    Next Post: “Oreo” & Peanut Butter Brownie Cakes »

    Primary Sidebar

    k_gretchen_photo

    hi! I'm Gretchen.

    kumquat

    the original dietitian food photographer · gluten-free recipe developer · experienced food stylist · happy wife · momma of three · food lover

    gretchenbrownrd@gmail.com

    • Bloglovin
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Tumblr
    Food Advertising by logo
    This error message is only visible to WordPress admins

    Error: No feed found.

    Please go to the Instagram Feed settings page to create a feed.

    order my book

    GF_Book

    Recent Posts

    • Orange Juice Belgian Waffles
    • Steak and Eggs Skillet with Chimichurri and Sweet Potatoes
    • Fall Harvest Steak Salad
    • Cheddar and Apple Quesadillas with Bacon Jam
    • Grain-Free Sticky Toffee Fig Pudding Cake

    Footer

    • Bloglovin
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Tumblr

    privacy policy


    CeliacDisease.org

    Copyright© 2023 · Cookd Pro Theme by Shay Bocks