Here you are ladies and gentlemen! Guilt-free cinnamon doughnuts!
Even though these doughnuts have not been made with nasty conventional ingredients, they sure taste like they have!
Doughnuts were never a food we had around the house, my family strayed away from high-cab, fatty foods. This definitely motivated me to create a doughnut recipe that was low-carb; however, contained healthy fats, such as coconut oil.
I did not make this recipe egg free, otherwise the doughnuts would have become dense and dry. With the addition of lots of coconut oil and coconut milk, the texture was moist (but not too moist) and very fluffy – the ideal doughnut! Also, you can add one to two teaspoons of yeast if you want your doughnuts to feel lighter; however, I do not use yeast in my recipes as it can cause issues for sensitive stomachs.
If you desire to make your doughnuts using the traditional approach by frying them, heat coconut oil in a deep saucepan over medium to high heat. Then, place the doughnut dough into the saucepan for 4 to 5 minutes until the doughnuts become puffed and golden brown. Once the doughnuts have cooled down, do not hesitate to add as much cinnamon and coconut sugar as you wish to your doughnuts – the more the better!
So go ahead! Make these doughnuts for yourself, the kids, your co-workers, friends and family! You will surprise everyone by how eye-opening delicious they are!
Cinnamon Doughnuts
GF DF V
Serves 6 - 8
INGREDIENTS
Doughnuts
· 1 cup sorghum flour*
· 1/2 cup buckwheat flour*
· 1/4 cup tapioca flour*
· 1/2 cup coconut nectar
· 1/4 cup coconut oil (melted)
· 3 eggs (or 3 tbsp flaxseed flour + 9 tbsp water)
· 1 tsp baking soda
· 2 tsp vinegar
· Pinch of salt
*you can use 1 3/4 cup of gluten-free self-raising flour instead
Topping
· 1/4 cup coconut sugar (refined)
· 2 tbsp cinnamon
METHOD
Preheat the oven to 180 degrees on fan bake.
Sift all of the dry ingredients into a bowl. Add the wet ingredients to the dry ingredient, but leave the eggs aside. Place the eggs in a separate bowl. Use an electric mixer to beat the eggs. Add the eggs to the doughnut mixture and gently fold them together until smooth and sticky. Put the doughnut mixture into doughnut moulds. Place it in the oven for 15-20 minutes. After the doughnuts have cooked, set them aside for 10-15 minutes to cool down.
Add the coconut sugar and cinnamon into a large bowl and mix them together. Dip the top half of each doughnut into the topping. You can smear a bit of melted coconut oil onto each doughnut to help the topping stick.
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