Tender Discs of Wonderment...Donuts...Oh My...

I wrote this last year but somehow forgot to post.  Thank goodness I wrote this recipe down, as the website (Primal Palate) for this recipe has been taken down and is no longer available.

Since becoming gluten-free due to a medical condition, I have been yearning for some good old fashioned donuts.  In searching for the all elusive recipe for a yeast donut using gluten free products, I had given up all hope on find one however, not necessarily my favorite, I will eat cake donuts.  

After much research I finally settled on a recipe that took the fewest ingredients and put forth a heavenly disc of deliciousness. What was this that I had discovered that was so tender, so moist, made out of almond and arrowroot flours?  

I am new to grain free baking so I was expecting a 
complete flop that I would be feeding the dogs. One Friday while in Kansas City, Christie and I headed to Pryde's Kitchen Store just on the fringe of downtown Kansas City. I love this store. The building was built in 1922 as a ballet studio for Ballet Mistress Helen S Thomes. We picked up a donut pan and a cheesecake pan as well as I was going to attempt making a raw cheesecake, but that is another story. After heading to Sprout's to finish picking up the remaining ingredients necessary to make said donuts, I settled myself down on the couch to review the recipe once more, as my back was done for and there would be no baking this day.

Saturday morning Christie had left early to help coach and participate in the 2016 MURPH Challenge. For those of you in the Cross-fit world, you know what I am talking about. For those of you who are not knowledgeable of the Murph Challenge you can read about it here.

I got up had my coffee, medication, and put on my apron and got busy putting together my Grain-Free Donuts. I have to give credit where credit is due. I would not have gotten anywhere without The Primal Palate and working with their recipe. 

Equipment Needed:

Donut Pan
Wooden Mixing Spoon
Measuring Spoons
Dry Measuring Cups
Wet Measuring Cups
2 Mixing Bowls 1 Large 1 Smaller
Blender
Spoon
Can Opener
Chopstick


Heavenly Donuts
Grain-Free

2 Cage Free eggs
3/4 cup Coconut milk
1/2 cup Pure Maple Syrup
1 tsp Pure Mexican Vanilla extract

1 1/2 cup Almond flour
1/2 cup Arrowroot flour
3 tsp Baking powder
1/2 tsp Pink Himalayan Salt

3 tbsp Organic Coconut oil

2/3 cup Lemon glaze
1 cup Chocolate ganache (optional)

Pre-heat oven to 375 degrees Fahrenheit.

Mix the first three ingredients in a separate bowl and set aside.

Mix the next 4 ingredients together, stir well. Pour the ingredients of the first bowl into the dry ingredients mixing well. Melt coconut oil in microwave about 25 seconds, pour into mixture blending well. 

1. Preheat the oven to 375 degrees.
2. In a small mixing bowl, combine the first 4 ingredients. Using a hand mixer, blend ingredients until smooth.
3. In a large mixing bowl, combine the next 4 ingredients. Stir with a wooden spoon until combined. 
4. Pour the wet ingredients into the dry and blend all ingredients with your hand mixer until smooth
5. Add your softened coconut oil to the batter and blend again until all ingredients are combined evenly.
6. Liberally grease your donut pan with coconut oil and spoon about a cup of batter into a Ziploc bag.
7. Snip one of the corners off of the Ziploc bag and pipe the batter into the donut mold. More batter makes a fluffy donut, but you will have less total donuts. Filling the molds 3/4 full will yield about 16 donuts. 
8. Smooth the tops of the batter by carefully tapping the donut pan on the counter.
9. Bake the donuts for 12 minutes, making sure to check them after 10 minutes. Remove donuts from oven and allow to cool on a wire rack. (Note: I cooled 2 batches out of the pan on the wire rack and one batch in the pan. The batch allowed to cool in the pan was by far more tender than those cooled on the wire rack.)
10. Grease donut pan again and repeat for another batch of donuts.
11. Once donuts are completely cool, dip them into your choice of frosting. It helps to have the frosting in a shallow bowl to dip in donut. A chopstick is a great tool to remove the donut from the bowl and place on the rack to let the frosting drip down the sides. Be sure to have some wax paper down underneath to catch the drips. Place the donuts in the fridge for a few minutes to help the frosting set before serving. 
12. If using the lemon glaze, refrigerate donuts after dipping, then dip a second time  and refrigerate once more to allow the glaze to set.
13. To get a real lemon pop use some food grade lemon essential oil in your lemon glaze.

Lemon Glaze

2/3 cup powdered sugar

3 tbsp lemon juice

Mix together well in a shallow bowl.  Enough for 16 donuts.  Make a double recipe to double dip. For a real lemony mixture, add 3 to 5 drops of food grade essential oil or until you get the taste you want. 

Vanilla Glaze

2/3 cup powdered sugar

3 tbsp milk

1/2 tsp vanilla

Mix until smooth in a shallow bowl. If it starts to crust over add a few drops of milk and stir. 

What is the old saying? "I bet you can't eat just one" These little discs of tenderness are melt in your mouth wonderment. They are so mouthwatering you want to eat more than one. So just beware if you make these be prepared to slap your hands when you go to reach for them, again and again and again!