I cannot wait to get Against All Grain – I’ve asked the kids to get it for me for Christmas, lol. Danielle has amazing recipes on her website and I adapted this one a little. I’d made it for muffins this morning and they were gobbled in minutes, so I then tweaked and made them as donuts tonight. It made 12 regular & 12 mini muffins…
48 mini donuts – check out these stats!
- Only 3 Tbsp of Oil (of course Coconut Oil!)
- No refined sugars
- High Protien
- High Fibre
If this is your first time making a grain free treat you need to realize it won’t be the same texture as wheat or other grain baking. It’s often painfully dry or awkwardly moist. Danielle is a genius and her baking bridges that gap nicely.
- 3 tbsp honey (I used creamed honey since that’s what I had on hand)
- 1 tsp Epicure’s vanilla
- 2 tbsp coconut oil (plus 1 tbsp to grease your molds)
- 4 eggs, room temperature
- ½ tsp apple cider vinegar
- ½ cup coconut flour
- ¼ cup blanched almond flour
- ½ tsp Epicure’s Chai Seasoning (or Cinnamon or Fruit Crumble Topping)
- 1 tsp baking soda
- ½ tsp salt
- 3 overly ripe medium sized bananas (we’re talking big brown spots)
- ¼ cup milk (I used coconut, but almond works well too)
- ¼ cup Epicure’s Dark chocolate chips – I used all mine up in the muffins so had none to include
For the Streusel
- ¼ cup pecans
- 1 tbsp Coconut Sugar
- 1 tsp Epicure’s Chai Seasoning
- 2 tbsp Epicure’s chocolate chips (I left this out on the donuts since I had none)
- Preheat your oven to 425 degrees. Melt your Tbsp of Coconut Oil and brush it into your Donut Molds.
- Using a paddle attachment in a stand mixer, cream together the coconut oil, honey, and vanilla until is light and fluffy.
- Add your eggs one at a time, mixing well after each one. Add in the apple cider vinegar.
- In a separate bowl, combine the flours, chai seasoning, baking soda and salt.
- Slowly incorporate the dry ingredients into the wet ingredients, scraping down the sides of the bowl if necessary. I turned the mixer on and and dropped in a small scoop of dry ingredients and let it mix a minute before adding another one.
- Mash the bananas and the milk in a bowl until it has reached a similiar consistency to baby food. Fold the banana mixture into the batter and the chocolate chips if you’re using them.
- Spoon the batter into a piping bag or ziploc baggy with the corner cut out. Pipe into your Donut Mold.
- For the streusel topping, chop the pecans, coconut sugar (or honey), and chai spice in a blender or food processor until finely chopped. Mix in the chocolate chips, then sprinkle the mixture over the muffins.
- Bake for 12 minutes, until the tops have browned lightly and a toothpick comes out clean.
Store anything made with coconut flour in the fridge for 3-4 days or the freezer for 3-4 months.