Gluten Free Double Chocolate & Coconut Baked Donuts
- ¾ cup Bob's Red Mill Gluten Free All Purpose Flour (or another GF AP Flour of choice)
- ¼ tsp xanthan gum
- ¼ tsp salt
- ¼ cup baking stevia or ¼ cup alternative sweetener (coconut palm sugar, cane sugar, etc.)
- 2 tsp baking powder
- 1 tablespoon raw cocoa powder
- 2½ tablespoons melted coconut oil
- ¼ cup unsweetened almond milk (brought to room temperature)
- 1 egg (brought to room temperature)
- For the Frosting:
- 1 tablespoon raw cocoa powder
- ½ ripe banana
- 1 tablespoon coconut oil
- stevia to taste (optional.. for a little sweeter frosting)
- 2 tablespoons unsweetened shredded coconut (optional)
- Preheat oven to 325 degrees.
- In a large bowl combine flour, xanthan gum, salt, baking stevia, baking powder, and cocoa powder.
- In another bowl, whisk together coconut oil, almond milk, and egg.
- Pour the wet mixture into the dry mixture in a few batches, stirring in between to combine. The mixture should be nice and smooth and somewhat thick.
- Grease a donut pan with olive oil spray (alternatively you could use a muffin pan, or a cake pan)
- Fill donut cavities about ⅔ full, and smooth the top of the mixture.
- Bake for 13-15 minutes until toothpicks pull clean.
- Allow to cool completely before removing from pan, follow with frosting.
- For the frosting:
- Mash the banana with the coconut oil until well combined.
- Warm in the microwave for 15 seconds.
- Stir warmed mixture for at least a minute, stirring constantly, the mixture will turn into a thicker, pasty consistency.
- Frost over cooled donuts.
- Sprinkle with unsweetened shredded coconut.
- Enjoy!
- Add in the cocoa powder and continue to stir until well incorporated.
Serving size: 1 donut Calories: 185 kcal Fat: 11g Carbohydrates: 14g Sugar: 2g Fiber: 5g Protein: 3g
Recipe by Nutrition in the Kitch at https://nutritioninthekitch.com/doublechocolatecoconutbakeddonuts/
3.5.3208