These donuts are made for this awesome baking accessory: Baby Cakes Donut Maker. You won’t regret purchasing one! You can use a donut mold metal pan in oven, but fluffy result won’t be quite the same.
We don’t usually frost or glaze these – but if we do it’s a quick teaspoon of warm honey mixed with a teaspoon of warmed coconut oil. You can add a pinch of cinnamon or cocoa (not SCD Legal) too.
The Best SCD or Paleo Donuts
2018-02-10 09:20:15
Yields 20
Prep Time
15 min
Cook Time
15 min
Nutrition Facts
Serving Size
20g
Yields
20
Amount Per Serving
Calories 57
Calories from Fat 30
% Daily Value *
Total Fat 4g
5%
Saturated Fat 2g
10%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 1g
Cholesterol 19mg
6%
Sodium 15mg
1%
Total Carbohydrates 6g
2%
Dietary Fiber 0g
0%
Sugars 4g
Protein 1g
Vitamin A
10%
Vitamin C
0%
Calcium
1%
Iron
2%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
- 2 Eggs
- 1/4 cup Coconut Milk
- 1/4 cup Pumpkin Puree or applesauce
- 1/4 cup Honey
- 1/8 cup Coconut Oil
- 1/2 teas. Vanilla Extract
- 1/3 cup Almond Flour
- 1/4 cup Coconut Flour
- 1/2 teas. Baking Soda
- 1 teas. Cinnamon
- Pinch of Sea Salt
Instructions
- Plug in Donut Maker to preheat.
- Mix all wet ingredients in food processor until smooth.
- Add dry ingredients and mix for 10-15 seconds. Let sit for a couple minutes so coconut flour gets hydrated.
- Rub a lightly buttered papertowel in inside cavity of donut molds. Place 1 tablespoon of batter in each mold. Close lid and bake until done.
- Remove each donut with a toothpick or fork. Cool and enjoy!
Adapted from Adapted from Against All Grain
Adapted from Adapted from Against All Grain
We Cook to Cure https://www.wecooktocure.com/
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