1/2 cup - Coconut flour
1/2 cup - Cocoa butter
1/2 cup - Coconut oil
1/5 cup - Coconut sugar
5 egg eqiv. egg replacer
1/6 teaspoon - Himalayan Salt
1 tbspn: Vanilla extract with seeds 2 tbspn: Coconut milk (tinned)
Large mixing bowl
Storage container (optional)
Cooking time: 25-30 mins
Servings: 6 doughnuts
Nutrition: These doughnuts contain amino acids, omegas, mono-saturated fats (good for your heart, blood and brain), antioxidants and are low carbohydrate (the less sugar and chocolate you use, the better).
Remember, due to the ingredients and because they are baked, these doughnuts will not taste like a fried doughnut from a store or bakery. But for those of us who have allergies, intolerances, or just want to eat more healthily, they are a great breakfast, lunch or snack! Best served with a fresh cup of tea or coffee at room temperature :)
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Sieve the 1/2 cup of coconut flour into the large mixing bowl. Add a pinch of Himalayan salt.
Add 1 teaspoon of vanilla essence during Step 2 if desired.
Whisk the 5 egg equivalent of the egg replacer and fold into the mix.
Place the 1/2 cup of cocoa butter, 1/2 cup of coconut oil and 1/5 cup of coconut sugar into a saucepan, and on a low heat reduce to liquid. The coconut sugar will not melt. Do not froth, boil, or burn the mix, just reduce to liquid and stir well. Take off of the hob and allow to cool. Check the temperature and once it is cool, add it to the dry ingredients in the mixing bowl and mix thoroughly.
Finally, add a tablespoon of water at a time until the mixture is becoming wet but not soggy. It should still slightly stick together. Coconut water is extremely absorbent so needs the added moisture. This can take more than 10 tablespoons.
Grease the doughnut pan with coconut oil on your fingers. Be sure to get all around the inside and outside to ensure all sides of the doughnut will have a greased surface.
Place the mixture into the doughnut pan and pat down for an even fit.
Pre-heat the oven to 160 degrees celcius - slightly less for fan assisted.
Bake for 25-30 minutes until golden brown.
Remove from the oven and allow to sit for 5-10 minutes whilst you complete the chocolate icing.
Remove from the pan one by one with any instrument you have to hand. They should release fairly easily. If there is any sign the mix is still too wet and breaking apart, they need to return to the oven for another 5 minutes. Complete this until solid enough to remove as a whole.
The doughnuts should be hard but not too solid and still retain a slight bounce
For my icing I use 1 bar of Ombar coconut 60% chocolate. This is made from cocoa butter, cocoa solids, coconut sugar etc and therefore is still gluten and dairy free. It is a small bar of chocolate but very strong. Use whatever chocolate you prefer.
Melt in the microwave by breaking the chocolate into chunks, and zapping for 15 second increments, taking care not to bubble or burn. A trick to this is to remove even when the chunks still look solid, if you begin to stir them they will start to turn to liquid.
Add in 2 tablespoons of coconut milk (tinned) and stir well until you get the thickness you desire.
Decorate your doughnuts!! I use sprinkles which are also gluten and dairy free.
Once decorated they can be enjoyed hot straight from the oven, at room temperature or set and comsumed from the fridge - it is up to you!
If refrigerated, consume within 3-4 days and 1-2 (maybe 3 - depending on the temperature) if outside the fridge.
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