Yes to Yummy

Chocolate-Glazed Doughnuts

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Who doesn’t like doughnuts? Because, um, I LOVE them. I promise these doughnuts taste just as good, if not better, than their chemical-laden counterparts. Forget the naysayers: these ROCK.

Ingredients

Prep Time
Cooking Time
Total Time
Yield 6 doughnuts

FOR THE DOUGHNUTS:

2 eggs

1/3 cup of full-fat coconut milk

3 tablespoons of honey (or other liquid sweetener)

2 teaspoons of vanilla extract

2 tablespoons of coconut oil, melted

1/4 cup of coconut flour

1/4 cup of arrowroot powder

1/4 cup of sweet rice flour (or tapioca powder, but sweet rice better)

1/2 teaspoon of baking powder

1/2 teaspoon of baking soda

A generous pinch of salt

FOR THE GLAZE:

2 ounces of dark chocolate chips

1 tablespoon of coconut oil

1/3 cup of confectioner’s sugar (or liquid sweetener of choice)

1/2 teaspoon of vanilla extract

2 tablespoons of coconut milk

Freeze-dried fruit, dried herbs, pretty salts, and sugar, for decoration

Directions

Preheat the oven to 350 degrees and lightly grease a doughnut pan with coconut oil. No doughnut pan? You can make these in muffin or mini muffin tins; they just won’t be, uh, doughnuts, per say.

In a large bowl, lightly beat the eggs with the full-fat coconut milk and honey until homogeneous, then pour in the vanilla extract and coconut oil and whisk to combine.

FOR THE DOUGHNUTS:

In a separate bowl, sift together the coconut flour, arrowroot powder,sweet rice flour, baking powder, baking soda, and salt. Stir to combine.

Pour the dry ingredients into the wet ingredients and stir to combine.

Using a medium-ish-sized spoon, evenly divide the batter between the six slots in the doughnut pan. Bake until golden brown on the outside and a toothpick comes out clean somewhere towards the center, about 20 to 25 minutes.

Let cool in the pan for at least 15 minutes, then transfer to a wire rack to finish cooling while you make the chocolate glaze.

FOR THE GLAZE:

In a small saucepan over medium-low heat, melt the dark chocolate chips with the coconut oil. Once both are completely melted, whisk in the confectioner’s sugar, vanilla extract, and coconut milk. If the glaze feels liquid-y but dries slightly when you put a bit on your finger, it’s ready; if it still feels too thick, add up to another tablespoon more of coconut milk.

Remove the glaze from the heat and get your doughnuts ready. Drop each one in the center of the saucepan, swirl around to pick up as much glaze as possible, then return to the wire cooling rack. Once you’ve gotten to your last doughnut, repeat the process once more with the first doughnut. You should have two layers of glaze on each one.

TO ASSEMBLE:

Let the doughnuts sit out for at least 15 minutes so the glaze slightly hardens. Meanwhile, mash up some freeze-dried fruit and/or dried herbs for some decorations. (Do just a little, though. You don’t want to have a chocolate-and-oregano doughnut.) I used freeze-dried raspberries, parsley, pink sea salt, and coconut sugar. It’s not sprinkles, but it’s still pretty, right?

Inhale.


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