Friday, December 13, 2013

Gluten-Free Chocolate Donuts

Let's be honest.  Donuts are just an excuse to eat wheel-shaped brownies for breakfast and not feel wrong about it.  Ha!  These are a little healthier than your average donut since they are baked, have less refined sugar, and don't contain bleached wheat or GMO oils.  So enjoy one! Or three!

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!)

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