I mentioned earlier in my DIY coconut milk post that once the snow flies it becomes my busy season at work. Busy season means more customers coming through the doors. More customers means more people bringing us doughnuts. More doughnuts means me looking longingly at a box of sweets that I know will make me feel awful – but I still give having one a second thought.
It sounds ridiculous, but I haven’t had a gluten doughnut since before I started Paleo in June, and I kind of miss them. I miss having a hot cup of coffee and a sweet doughnut to play on the bitter flavour of the coffee. It’s weird, but I just love the bitter/sweet combination.
I’ve been thinking about attempting doughnuts for a while, even though I read the post over at StupidEasyPaleo, where she says “Paleo doughnuts suck” and you should just avoid them. Even though it took me 2 weeks to track down a doughnut and mini doughnut pan. Even though I couldn’t settle on a recipe to save my life so I just mashed a bunch of them together and hoped for the best.
Now, don’t get me wrong, I totally understand what Steph is saying when she says that these aren’t a part of a healthy eating plan. At the same time, for someone like Kate who cannot eat wheat at all – as a blood allergy test has recently ruled her allergic to gluten, or me, who fears that I also am allergic to gluten – but is afraid to be tested so I just avoid it like the plague, a “Paleo” doughnut actually makes a big difference in our quality of life. We aren’t able to save up for a “cheat” and indulged in a wheat filled treat, no matter how light and airy they are. We eat a very clean diet for the most part, and the occasional treat is very welcomed.
So without further ado, my first crack at gluten free doughnuts!
- 6 eggs
- ¼ cup melted butter
- ¼ cup coconut milk, warm
- ¼ cup honey
- 1 tbsp apple cider vinegar
- 1 tsp vanilla
- ½ cup coconut flour
- ½ cup almond flour
- ¼ tsp salt
- ⅛ cup almond butter
- ½ cup honey
- 2 tbsp coconut oil
- Preheat oven to 350f. Grease doughnut pan.
- Beat eggs and butter on high until creamy.
- Add milk, honey, apple cider vinegar, and vanilla and beat until well combined.
- Slowly sift in the remaining ingredients to bowl and beat well to combine.
- Transfer to prepared pan and bake for 16-18 minutes.
- Heat the honey over medium heat until it changes to a deep caramel colour, up to 10 minutes.
- Stir in the almond butter and coconut oil until smooth and uniform.
- Allow to cool before dipping doughnuts!