Totally Coconut Donuts- gluten free

By coffeycake

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

Details

Servings 1
Adapted from healthyaperture.com

Preparation

Step 1

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.