- 1/3 c coconut flour
- 1/6 c almond flour
- 1/2 tsp cinnamon
- 1/2 tsp baking soda
- 1/8 tsp celtic sea salt
- 2 eggs, from pastured hens
- 2 TBS raw honey
- 2 TBS coconut oil (liquid)
- 1/2 c warm apple juice + splash apple cider vinegar
- 1/3 c granulated coconut crystals
- 1 tsp cinnamon
- 4 TBS coconut oil, melted
- 1 TBS raw honey
Blend dry donut ingredients in a small bowl. In another bowl, blend wet ingredients. Incorporate the dry ingredients into the wet. Let sit to thicken.
Using the melted coconut oil for coating the finished donuts, use a bit to grease the donut pan. I used a silicone pastry brush and it didn't take much.
Next, spoon the donut batter into the donut pan. Fill about 2/3 of the way.
Bake at 350 degrees for 20 minutes or until golden brown. Allow to cool about 5 minutes, then remove from pan.
Blend coconut crystals and cinnamon in a bowl. Melt coconut oil and honey in another and blend well.
To coat donuts, dip to coat one at a time in the bowl of melted coconut oil and honey. Then toss in the bowl of cinnamon sugar to coat.
Serve warm.
Yields 6 donuts.
Adapted from this recipe.
