2.09.2015

CHOCOLATE DONUTS WITH TOASTED COCONUT (DF + GF)

Chocolate Donuts with Toasted Coconut // sevengrams

With February 14th just around the corner, I figured it was time for a Valentines Day post. Turns out though, that Valentines Day is rather atypical around here -- no fancy dinners, no gifts, and no flowers. Two years ago, there was skiing and sugar cookies. Last year, skiing and nutella granola. This year, more skiing, and more chocolatey treats. I'm beginning to notice a trend...

I've never been a fan of changing up your 'normal' just because its valentines day. Instead, remind the people close to your heart how much you care for them, and value them as people. An added bonus would be to pamper them with baked goods, and for that, I give you these chocolate-y, coconut-y, gluten free, baked donuts. Pretty much ideal for anyone and everyone!

Sending you much love, hugs and gratitude  xx

Chocolate Donuts with Toasted Coconut // sevengrams

Chocolate Donuts with Toasted Coconut // sevengrams

Chocolate Donuts with Toasted Coconut // sevengrams

CHOCOLATE DONUTS WITH TOASTED COCONUT (DF + GF)

Adapted from Ashley McLaughlin's "Baked Donuts for Everyone"

Preheat oven to 350.

Ingredients:

1/2 cup oat flour
1/2 cup rice flour
1/2 cup brown sugar
1/4 cup cocoa powder
3 T almond meal
1 tsp baking powder
2 large eggs
1/2 cup (faux)buttermilk* + 2 T nut milk (or 1/2c + 2T buttermilk)
1/4 cup apple sauce
2 T oil
2 tsp vanilla extract

glaze //
1/2 cup powdered (icing) sugar
1/4 cup cocoa powder
1 tsp coconut oil
3-4 T almond milk

toasted coconut, for topping

*(faux)buttermilk: combine 1/2T white vinegar with 1/2c nut milk, let sit until curdled 
What to do:

Grease your donut pan with unsalted butter and set aside.

Combine the dry ingredients in a large bowl and mix well.

In a separate bowl, whisk the eggs, then add the buttermilk, apple sauce, oil and vanilla. Whisk until well combined.

Pour the wet mixture over the dry, and using a wooden spoon, stir just until combined and no more visible dry flour remains.

Transfer the batter into the donut pan, using a spoon or piping bag. I found the piping bag yielded a smoother, rounder donut. Fill each mold almost to the top, as the donuts don't really rise.

Bake for 18-22 minutes, until a toothpick comes out clean. Let cool in the pan for 5 minutes before transferring to a wire rack. Wait for donuts to cool completely before icing.

To make the glaze, whisk together the icing sugar and cocoa powder. Add the coconut oil and almond milk, 1 T at a time, until desire consistency is reached.

Dip each donut into the glaze (I dunked the bottom half), then turn up right onto a wire rack and sprinkle with coconut.

Enjoy!


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