Yes to Yummy

Chocolate Chip Doughnuts with Chocolate Glaze (gluten-free, dairy-free, Paleo)

May 16, 2013 Leave your thoughts Print this page

To quote my gluten-free bio teacher, “It was so nice to have a doughnut. I haven’t been able to have one in forever because I can’t eat them.”

That’s right. YOU—yes, you—can have a delicious holed dessert without gluten, grains, dairy, and tons of added sugar. No grease, no junk, no guilt!

The only special equipment you’ll need is a doughnut pan: I got mine for nine bucks off of Amazon, and it worked beautifully. 

First, preheat the oven to 350 degrees. (Have you noticed that 350 is the magic number for baking?) Grease your doughnut pan with a little bit of coconut oil and set aside.

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In the bowl of a stand mixer on medium, beat together 1/3 cup of softened refined coconut oil, 1/4 cup of raw honey OR maple syrup, 1/3 cup of light coconut milk (I used it because it’s more liquid-y than the full-fat stuff), 3 eggs at room temperature, 1/2 tablespoon of apple cider vinegar, and 2 1/2 tablespoons of vanilla until homogeneous. (I know this seems like a lot, but it’s to cover up the coconut-y-ness of the milk.)

Decide to make these on a whim and have no time patience to bring eggs to room temperature? Here’s a great trick: submerge the eggs in a small bowl of hot water for 5 minutes, and voila! Please, do not use cold eggs—the texture won’t be quite right.

To the wet ingredients, add 2 3/4 cups of blanched almond flour, 2 tablespoons of coconut flour, 1/2 teaspoon of baking soda, and a pinch of salt. Mix on medium until completely combined with the wet ingredients, about 2 minutes longer, then add 1/4 to 1/3 cup of mini chocolate chips to the dough.

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Scoop the dough into a large plastic bag and seal the top. Make sure you get as much air out as possible! Push everything towards one of the bag’s lower corners and twist the rest of the bag tightly. Make a horizontal cut along that corner, snipping off about 1-2 inches total.

Applying gentle pressure, squeeze the dough around the center of each spot in the doughnut pan. Smooth out the tops with a small spatula or the back of a spoon.

Bake until golden brown on top and a toothpick comes out clean, about 20 to 25 minutes total. Oven temperatures vary, so always keep an eye on your treats!

Allow the doughnuts to rest in the pan for 10 to 20 minutes before carefully removing to a plate or wire rack to completely cool.

While the doughnuts come to room temperature, make the chocolate glaze. In a small saucepan or in the microwave with 30-second intervals, melt together 4 ounces of dark chocolate and 3 tablespoons of refined coconut oil. Once melted, place in the fridge for 10 minutes before dunking the top of each doughnut in the chocolate.

Let harden in the freezer for 5 to 10 minutes, then repeat the glaze-dousing process. Return to the freezer for another 5 to 10 minutes before applying the final layer of chocolaty goodness. 

Freeze for another 5 to 10 minutes, then dig in immediately or store in an airtight container in the fridge. 

Now, who wouldn’t want that? A crazy person, that’s who!

For the dairy-free ice cream recipe I used, head on over to Living Healthy with Chocolate. (The verdict? Excellent texture, but experimentation with different brands of coconut milk is needed.)

If there’s a dessert you’d like me to try and make gluten-free/dairy-free/Paleo, leave me a comment on Facebook! 


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