Almond Flour Donuts, GF

By MaryEllen

This is also a Paleo recipe. No need to use almond milk if not doing paleo.

Ingredients

• 1/4 cup (84 g) honey
• 1/4 cup (84 g) pure maple syrup
• 6 tablespoons (72 g) nonhydrogenated vegetable shortening, melted and cooled
• 2 eggs (100 g, weighed out of shell), at room temperature
• 2 teaspoons pure vanilla extract
• 2 tablespoons (1 fluid ounce) unsweetened almond milk, at room temperature
• 1 3/4 cups (196 g) finely-ground blanched almond flour
• 2 tablespoons (12 g) coconut flour
• 3/4 teaspoon baking soda
• 1/2 teaspoon kosher salt

Details

Servings 10
Preparation time 10mins
Cooking time 22mins
Adapted from glutenfreeonashoestring.com

Preparation

Step 1

Preheat your oven to 300°F, grease a donut pan (full-sized or miniature) and set it aside.

Place all of the ingredients in the order listed in a blender and blend until smooth (alternatively, you can whisk the ingredients together by hand, but the batter will not be as smooth). The batter will not be pourable, but will be very soft and easily scooped.

If using an electric donut maker, fill the bottom of the donut maker wells completely with batter, then close and secure the lid. Allow to bake for 3 1/2 minutes. Open the donut maker and remove the donuts with the remover tool included in the package. Transfer the donuts to a wire rack to cool completely, and repeat with the remaining batter.

If using the oven, fill the prepared donut wells about three-quarters of the way full. Place in the center of the preheated oven and bake for 8 to 12 minutes (depending upon size), or until the donuts are just set and very lightly browned. Remove the pan from the oven and allow the donuts to sit in the pan for about 5 minutes or until they begin to shrink away from the sides of the pan. Invert onto a wire rack to cool completely.

For the Glaze (again Paleo):
To make the lighter-colored glaze, simply grind coconut palm sugar in a blender or food processor with about 1 tablespoon arrowroot per cup of sugar until it has nearly the consistency of confectioners’ sugar. Place the ground sugar in a small bowl and add water by the half-teaspoonful, stirring until you have a very thickly pourable glaze. Dip the tops of the cooled donuts in the glaze and allow them to sit until the glaze is set.

The coconut sugar glaze has a strong flavor, as the sugar itself is quite flavorful. If you don’t like the taste of coconut sugar, you won’t like the glaze! The donuts really don’t need the glaze though. They’re perfect without it.