it’s in the bag: coconut flour mini doughnuts

April 20th, 2016

Yes, I’ve made mini doughnuts before.

And yes, I’ve made gluten-free doughnuts before.

But I loved the idea of incorporating a healthier white-flour alternative into my beloved snack – especially one that I was giving to Noah. And coconut flour is a winner here – high in fiber, “good” fats and protein.

It also creates incredibly tender baked goods, like these easy, adorable doughnuts!

coconut flour mini doughnuts

Now I’m not calling these “health food” – they’re still doughnuts, there’s still icing and of course #sprinkles.

But you can’t deny that homemade beats processed, and swapping some empty calories for nutrient-rich ones is always a good thing.

coconut flour mini doughnuts

Feel free to use a standard doughnut pan if you prefer – simply increase the baking time to about 10 minutes (but jeez, these are cute).

coconut flour mini doughnuts

How do you make small-ish changes in your cooking and baking, to incorporate more of the good stuff?

coconut flour mini doughnuts

Coconut Flour Mini Doughnuts
adapted from Sweet Dreaming

For the doughnuts:
2 eggs, lightly whisked
1/4 cup sugar
2 tablespoons coconut oil, melted
1/2 cup coconut flour
1/8 teaspoon baking soda
3/4 teaspoon baking powder
1/2 teaspoon cinnamon
1/2 cup warm water

For the glaze:
1 cup confectioners’ sugar
1-2 tablespoons milk

Sprinkles

Make the doughnuts: Pre-heat oven to 350; grease 4 mini doughnut pans.

In a small bowl whisk the beaten eggs, sugar and melted coconut oil. In a medium bowl combine the dry ingredients. Add the wet mixture to the dry and mix till blended. Add the warm water and mix again.

Transfer the batter to a ziploc bag or pastry bag and snip an opening in the corner. Fill the doughnut pans halfway and bake for about 5 minutes, or till springy to the touch.  Remove from pan (use a small knife to assist if needed) and invert doughnuts onto a wire rack to cool completely. Set the rack over a foil-lined baking sheet.

Make the glaze: Whisk the sugar and milk till smooth. The glaze should be thick but pourable – add more milk or sugar as needed till you get the right consistency.

Working with one doughnut at a time, dip the top into the glaze and return to the wire rack, allowing any excess to drip off. Repeat with remaining doughnuts. Press each doughnut into the sprinkles and let set – about 30 minutes.[/recipe-card]

Don’t forget to check out my Pinterest board for more wheat-free recipes!

coconut flour mini doughnuts

 

 

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