Articles & Recipes

Vanilla Coconut Baked Doughnuts

January 2, 2019

Few things are as comforting as a warm, fresh-from-the-oven doughnut. These are so good you'd never guess they're also gluten-free!

Ingredients Makes 12 doughnuts

DOUGHNUTS
1⁄2 cup chickpea flour 125 mL
1⁄4 cup coconut flour 60 mL
1 tbsp potato starch 15 mL
2 tsp gluten-free baking powder 10 mL
1⁄4 tsp fine sea salt 1 mL
1⁄2 cup coconut sugar 125 mL
2 tbsp psyllium husk 30 mL
2⁄3 cup well-stirred coconut milk (full-fat) 150 mL
1⁄4 cup coconut water or water 60 mL
2 tbsp melted virgin coconut oil 30 mL
2 tsp gluten-free vanilla extract 10 mL
ICING
1⁄3 cup coconut butter (store-bought) 75 mL
1 tbsp coconut nectar 15 mL
1⁄2 tsp gluten-free vanilla extract 2 mL

Instructions

Prep
  • Preheat oven to 375°F (190°C)
  • 6-count doughnut pan, greased with coconut oil
  1. Doughnuts: In a medium bowl, whisk together chickpea flour, coconut flour, potato starch, baking powder and salt.
  2. In a small bowl, whisk together coconut sugar, psyllium, coconut milk, coconut water, coconut oil and vanilla until well blended. Let stand for 5 minutes to thicken.
  3. Add the coconut milk mixture to the flour mixture and stir until well blended.
  4. Divide half the batter equally among prepared doughnut forms (they should be about half full).
  5. Bake in preheated oven for 12 to 17 minutes or until doughnuts are golden and spring back when lightly touched. Let cool in pan on a wire rack for 2 minutes, then transfer to the rack.
  6. Regrease the pan and repeat steps 4 and 5 with the remaining batter.
  7. Icing: In a small saucepan set over low heat, melt coconut butter with coconut nectar. Remove from heat and stir in vanilla. Drizzle or spread over doughnuts. Let cool completely.
The doughnuts may also be prepared in two batches in a 12-count mini doughnut pan. Prepare as directed, baking mini doughnuts for 5 to 9 minutes. If you don’t own a doughnut pan, you can prepare the batter in a regular or mini muffin pan. For a regular muffin pan, grease 6 cups with coconut oil, fill with batter and bake for 11 to 14 minutes or until a toothpick inserted in the center comes out clean. For a mini muffin pan, grease 12 cups with coconut oil, fill with batter and bake for 7 to 10 minutes or until a toothpick inserted in the center comes out clean.

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