Doughnuts for the outcasts

For those of us that can't have grain, gluten, or whatever else makes you an outsider... we know the importance of FINALLY getting to take a bite of something "forbidden." Thus, I have concocted a recipe for doughnuts... for us outcasts. And they are sooooooo good.

Chocolate Coconut Cake Doughnuts  (grain, dairy, and refined sugar free.)Adapted from Roost.

11/4 cup almond flour

1/4 cup coconut flour

1/2 tsp baking soda

1/4 tsp sea salt

1/4 cup coconut oil, melted and cooled

3 eggs

2 Tbs honey

1/4 cup coconut milk

Combine the dry ingredients in one bowl, and wet in another. Pour dry ingredients into a blender, add wet, and then blend until smooth. Grease a doughnut pan with coconut oil and fill each about 3/4 of the way full. Bake at 350 for about 15 minutes. They should spring back when you touch them.



Chocolate Icing (sugar and dairy free!)

3/4 cup pitted Medjool dates
1/4 cup cocoa powder
1/4 cup sustainable organic palm oil shortening or coconut butter
1/3 – 1/2 cup water 

Add all of the ingredients to a high-speed blender, start with just 1/3 cup of water, you can always add more. Let everything sit for a few minutes, especially if your dates are very firm. Blend everything together at a high speed. Continue blending long enough to get a smooth, velvety consistency, this may take 5 minutes or more.

Mexican Hot Chocolate Doughnuts

same batter recipe, only instead of icing, I fried them for a few minutes on each side in coconut oil and then dusted them with a mixture of coconut sugar, cinnamon, and ancho chili powder.