Coconut Doughnuts (Gluten Free, Dairy Free, Egg Free)

14 Feb

photo 2Ingredients:

(1 1/2 Cups) Superfine Brown Rice Flour

(1/2 Cup + 2 tsp) Tapioca Starch

(2 tsp) Baking Powder

(1 tsp) Sea Salt

(2 Tbsp) Flax Seed + (2/3 Cup) Water

(1/4 Cup) Coconut Oil, Liquefied

(1 1/2 Cups) Coconut Palm Sugar

(1 Cup + 4 Tbsp) Coconut Milk

(1 tsp) Pure Vanilla Extract

(1/2 Cup) Unsweetened Coconut Flakes


Preheat oven to 350 degrees or plug-in your doughnut hold maker to preheat.

In a large mixing bowl, whisk together the brown rice flour, ½ cup tapioca starch, baking powder, and salt.

In another mixing bowl whisk the flax-seed and water with the coconut oil, 3/4 cup coconut sugar, 1 cup coconut milk and the vanilla extract.

Add the wet ingredients to the dry ingredients and mix together. Spoon the batter into the preheated doughnut machine (to cool, place on a wire rack).

Place the coconut flakes on a baking sheet, spread in an even layer.Place in the preheated oven and cook for 5-7 minutes or until browned.

While the doughnuts are cooling, prepare the glaze. Place the remaining 1 cup of coconut sugar in a high-powered blender with the remaining 2 teaspoons of tapioca starch and process until it turns into a powder. Pour the mixture into a small bowl, stir with a fork to break up any lumps and add the reaming coconut milk, 1 tablespoon at a time, until a thick glaze is achieved. You may need a little more or less than 4 tablespoons.

Crush the coconut flakes with your hand into smaller pieces and place on a plate. Frost each doughnut with some of the glaze then dip the glazed side into the coconut flakes. Set on cooling rack and allow the glaze to dry. Repeat until all your doughnuts are covered.

photo 1Nutrition Facts:

– Makes about 35 doughnut holes

– 1 serving = 1 doughnut hole

(With glaze) 100 Calories / 3.3 grams of Fat / 17.7 grams of Carbohydrates / 9.4 grams of sugar / .67 grams of Protein

(Without glaze) 67 Calories / 2.2 grams of Fat / 12 grams of Carbohydrates / 4.2 grams of sugar / .66 grams of Protein

Tips & Tricks:

–         Doughnut Pans: Instead of doughnut pans, I used a doughnut hole/cake pop maker. If using a pan, when you spoon the batter into it, smooth the tops of the doughnuts making sure the post in the middle is free of batter. When you bake them, bake at 350 for 12-15 minutes or until golden brown.

–         Tapioca Starch: My local (natural) grocery store did not have starch so I purchased Tapioca Pearls and put them in the grinder to make starch.

–         Flax Seed + Water: This is an egg replacement – the original recipe calls for 2 eggs. Another egg replacement is 1/2 of a banana, smashed – next time I am going to try this because a little banana flavor would make these even better.

–         Blender verse Spice Grinder: If using a spice grinder, you will need to do the grinding in 2 batches – ½ cup coconut sugar with 1 teaspoon tapioca starch per batch.

Happy Valentine’s Day! Valentine’s Day always reminds me of doughnuts – when we were growing up, my Dad would have fresh doughnuts waiting on the table for us every Valentine’s Day morning. They, of course, came with a card from both of my parents too. Since my Mom has so many food allergies (Gluten, Dairy, Soy, Egg – just to name a few), she hasn’t been able to enjoy doughnuts for years. So this Valentine’s Day, I decided to change it up and deliver doughnuts to my parents house that my Mom can eat too!



One Response to “Coconut Doughnuts (Gluten Free, Dairy Free, Egg Free)”

  1. Kim February 14, 2013 at 10:26 pm #

    My Daughter is the best ! We all thoroughly enjoyed her Coconut Donuts — they were yummy! I would never have guessed they were gluten free had she not told me !! BTW.. these donuts are also soy & corn free — 2 other major allergens you won’t have to worry about with this recipe! Thanks Natalie for Sweetening my Valentines Day! Love you, Mom

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