Grain free, Coffeecake Donuts

Today was a school release day, so we had a few extra little bodies in the house. Ok, more than a few. There were 7. Seven children under the age of 8 in our teeny tiny house. Add to that the chilly weather and the dreary looking forecast, and it became clear that I needed to do some baking.

Although I know that it seems like I do a ton of baking, I actually don’t. I’m a cluster baker; meaning that I will bake a bunch for two weeks straight and then nothing for a month. It’s a mood I get into, so I indulge the impulse and then stop. This is the logic I use for basically everything. I am consistent with almost nothing, and I am okay with that.

So today, my challenge was to bake something that was; a) appealing to all kids b) grain free c) fun! Enter Coffee Cake Donuts. Now, don’t freak out on me. These do NOT have coffee in them, not mushroom coffee, not decaf, NO COFFEE. Instead, I used Dandyblend, the instant coffee substitute that is healthy and caffeine free. In fact, if you are looking to get rid of both coffee and caffeine, I suggest you give it a try. Buy a large bag, and you can also make these donuts. This is a delicious win-win scenario; you should totally do it. There is not much more I need to say about these. They did lead me to create another little yummy discovery, caramel filled chocolate bites, but I will blog about that later.

Grain Free Donuts

Topping makes everything better

Yield: 12

Author: Susie Zahratka

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Grain Free Coffeecake Donuts

Grain and dairy free donuts flavored with coconut sugar and dandyblend.

ingredients:

Donuts

• 6 eggs (room temperature)
• 2/3 cup dandyblend 
• 1/2 cup coconut flour
• 1/2 cup coconut sugar
• 1/2 cup melted coconut oil
• 2 TB cinnamon
• 1 TB vanilla
• 2 tsp sea salt
• 1 tsp nutmeg
• 1 tsp baking powder
• 1/2 tsp  baking soda

Crumble Topping

• 1 cup ground pecans (soaked, sprouted, and dehydrated are best)
• 1/2 cup oats (sprouted are best)
• 1/4 cup coconut sugar
• 4 TB non dairy shortening  (I use this)

Caramel Drizzle

• 13.5 oz can coconut milk
• 1/4 cup maple syrup
• 1/4 cup coconut sugar
• 1/4 tsp salt

instructions:

How to cook Grain Free Coffeecake Donuts

Donuts

1. Preheat oven to 350°F
2. In large bowl, blend together eggs, oil, and vanilla
3. In another bowl, sift together Dandyblend, coconut flour,sugar, baking powder, baking soda, spices, and salt
4. Using immersion blender, combine the wet and dry ingredients.
5. Place donut moldson cookie or jelly roll pan
6. Sprinkle crumble topping into the bottoms of the donut molds
7. Scoop donut batter over the topping
8. Bake for 30-35 minutes
9. Allow to cool before flipping donuts onto cooling rack
10. Drizzle caramel over the top of each donut

Crumble Topping

1. Cut shortening into small pieces
2. Using hands, pinch together shortening, sugar, oats, and pecans until pieces are pea sized.

Caramel Drizzle

1. Put all ingredients into small saucepan and bring to a boil
2. Reduce heat and simmer, stirring often, until caramel has thickened. This could take up to 40 minutes.

Recommended Products:

Donut Molds

Dandyblend

Nutiva Shortening

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