Thursday, February 28, 2013

Coconut Flour Doughnuts Recipe
















If there is one weakness I have in this life, it would have to be a tall glass of vanilla milk and a nice, warm doughnut! Is there anything better? The doughnut is one of those rare items in the food world that can be a meal, a snack, and a dessert (sometimes all three at the same time). Think about it, you can have doughnuts for breakfast, lunch, dinner, a quick snack, or a delicious dessert!

Yes, I love doughnuts, and when I first saw Tenille's Homemade Doughnuts Recipe post, I was a little jealous. Jealous that she had come up with such a delicious recipe, and had not baked a few extra for me!

It is in the spirit of retaliation that I bring to you a doughnut recipe that is not only delicious, but gluten free as well! Enjoy these amazing Coconut Flour Doughnuts!

Ingredients:
1/2 cup Honeyville Organic Coconut Flour
3/4 cup Honeyville Powdered Whole Eggs + 1 1/2 cups water
1/2 cup Honey
1/2 cup (1 cube) Butter
1/4 tsp Salt
1/4 tsp Baking Soda
1 Tbsp Vanilla

Frosting Ingredients:
2 1/2 cups Powdered Sugar
1/3 cup Honey
2 Tbsp warm water

Tools Used:
Doughnut Pan Tray

Directions:
Preheat oven to 350 degrees. Mix Coconut Flour, Salt, and Baking soda together in a mixing bowl. In a separate bowl, melt butter, then add powdered whole eggs and 1 1/2 cups water to reconstitute eggs, vanilla, and honey and mix together.


Add flour, salt, and baking soda mix to the eggs, vanilla, butter, and honey and whisk together until ingredients are mixed together. The dough will have a grainy texture, but don't worry, that's from the Coconut Flour.


Lightly grease Doughnut Pan Tray and fill each doughnut circle with batter. After full, smooth dough in each circle by running the back of a spoon around each circle.

Bake at 350 degrees for 20 minutes.

While Doughnuts are Baking:
Mix the Powdered Sugar, Honey, and warm water in a separate bowl for the frosting. Here's a tip: Warm the Honey up in the microwave before mixing. This will make it easier to blend with the Powdered Sugar.

Once doughnuts have finished baking, let cool for 5 minutes, then tip tray upside down to remove doughnuts. Take your frosting and lightly spread over the bottom or smooth side of the doughnuts.


This recipe will bake around 8 light and fluffy doughnuts with just a hint of the coconut flavor. You'll notice the great smell of coconut as soon as you open the flour package, and that taste will continue with every bite.

Gluten free and delicious? You bet they are! And best of all, their doughnuts! Enough said.

5 comments:

farmMAMA said...

Purchased my first 5 lb of Almond and coconut flours and can't wait to try some of your recipes! How much eggs should I use in place of the powdered eggs? Thank you!

Cookin' Cousins said...

Hi FarmMama! 2 Tbsp equals 1 egg with our Powdered Whole Eggs, so this recipe would call for 6 eggs. Thanks for the question!

Anonymous said...

I love the coconut flour, but will be using sugar instead of honey. How much do you think is right (and powdered in the glaze)?

Anonymous said...

We have fresh eggs and I'd rather use those. How many should I use in place of the powdered eggs? Thank you!

Cookin' Cousins said...

It would be about 6 eggs.