Maple Glazed Doughnuts
Info
Try these gloriously glossy Maple Glazed Doughnuts with this gluten and grain free and paleo friendly recipe. Use our Coconut Flour as a gluten free alternative and keep things naturally sweet with our Biona Maple Agave Syrup.
Watch the video here
Ingredients
1 and 1/4 cups blanched almond flour
2 tbsp coconut flour
1/2 tsp unrefined sea salt
1/2 tsp baking soda
2 eggs
4 Tbsp Biona coconut milk
4 Tbsp real maple syrup (or honey)
4 Tbsp Biona Organic Coconut Oil, melted
1/2 tsp vanilla extract
FOR MAPLE GLAZE:
1/2 cup raw cashews
1/4 cup real maple syrup
4 Tbsp coconut butter, melted
2 Tbsp Biona Organic Coconut Oil, melted
2 Tbsp filtered water (plus more if necessary)
Method
- Preheat oven to 180C. Lightly grease your donut pan with coconut oil
- Combine the almond flour, coconut flour, salt, and baking soda in a medium bowl and set aside.
- In another large bowl, whisk together eggs, coconut milk, maple syrup, coconut oil, and vanilla until thoroughly combined.
- Add the dry ingredients to wet and stir to combine.
- Place the batter in a piping bag
- Fill each ring in the donut pan 3/4 full. Give the pan a little shake or two to let the batter settle.
- Bake for 18-20 minutes, or until toothpick inserted comes out clean and edges are just beginning to brown.
- Remove from oven. Let cool for 5 minutes then tip over onto a cooling rack. Allow to cool completely before adding glaze.
To make the glaze:,
- Place all glaze ingredients into high speed blender. Process until smooth and creamy. Add more water a tiny bit at a time if it is too thick to pour. Pour into shallow bowl. Dip each donut into glaze with a twisting motion to let extra run back into bowl. Place back onto cooling rack.
- Serve and Enjoy!
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