Gluten-Free Chocolate Donuts
(Adapted from Cooking for Isaiah Cookbook)
Makes 12 Donuts
2 Tb coffee (I used Trader Joe's Iced Coffee Concentrate)
3/4 cup water
2 eggs at room temp
6 Tb of organic coconut oil (melt before adding)
1 Tb vanilla
1 1/2 cups of *Gluten-Free Flour Mix
1/2 cup unsweetened cocoa powder
1 1/2 tsp. aluminum free baking powder
3/4 tsp baking soda
1/2 tsp salt
3/4 cup of organic coconut palm sugar
1/4 cup of granulated sugar (can be left out to make less sweet)
Preheat oven to 350 degrees. Lightly grease a 6-donut baking pan with coconut oil. (Let eggs and coffee come to room temperature before adding.) In large bowl, lightly beat eggs with a wooden spoon. Add coffee, melted coconut oil and vanilla. (Don't worry if coconut oil clumps a little. It will melt when baking and be delish). Then stir in all other ingredients. No need to even get out your electric mixer. Easy!
Fill donut cups about 3/4 full and bake until springy to the touch, about 18 minutes.
Optional - add glaze, caramel, frosting, powdered sugar, or sprinkles. They are so sweet and good without anything extra in my opinion.
* (the best recipe I've found and tested for an all-purpose flour mixture is here. But I ran out…so I used Trader Joe's All Purpose G-Free Flour Mix I had for a backup. It worked great for this recipe!)
