12 Jun Primal Chocolate Glazed Donuts
It’s been raining non stop here in Northern NSW (to the point where I’ve been topping up my smoothies with vitamin D drops!). Winter never lasts long here, but when it hits, it always takes us a little by surprise. And we’re in the hills behind Byron Bay, so it’s extra chilly. But this year I’ve been a little more prepared, with an array of “wet weather timetable” activities planned, which include shopping for new clothes, binge-watching the new season of Orange is the New Black on Netflix… and getting creative in the kitchen with new recipes.
And I struck gold on my first day in the kitchen.
Would you believe that I bought a donut mould on eBay, like 6 months ago, and I haven’t made a single batch of donuts yet! Hubby thought it was never going to happen.
What with my trip to Greece, a long stint eating an anti-candida diet (which, since it insisted upon NO natural sugars at all, kinda put a dent in my donut plans), plus I was busy with work seeing more Skype clients than ever, which didn’t leave a lot of bandwidth in my brain for creativity. I lost my baking mojo.
But I’m back, baby… I’m back!
These donuts are 100% primal… in fact, they’d be considered paleo except for the butter. So if you need them to be 100% dairy free, just switch out the butter for coconut oil. Simple.
To make this recipe you will need a donut pan. I used a metal one, but I’m sure the silicone moulds would be fine too.
1 1/2 cups blanched almond meal
1/2 cup tapioca flour
2 tsp baking powder
1 tsp vanilla powder
3/4 cup coconut milk
50g butter, melted
1/3 cup maple syrup
2 large eggs
1/4 cup coconut oil, melted
1/3 cup coconut nectar
1/3 cup cacao powder
2 tbsp cacao nibs
Let’s do this!
Preheat your oven to 180°C.
In a large bowl, add your dry ingredients and then whisk in the coconut milk, butter, maple syrup and eggs.
Whisk vigorously until smooth (if you prefer, you can use an electric beater, but I quite like the workout!).
With a little extra butter, grease the donut tray, and then pour in the mixture.
Bake for 15 minutes, or until golden and a skewer comes out clean.
Let cool for 10 minutes, then gently remove donuts from tray.
In a medium saucepan over a low heat, whisk together the ingredients for the chocolate glaze until smooth and glossy.
Dip the donut into the mixture, then gently turn it over and pop onto a wire rack to dry.
Repeat for all donuts, then sprinkle with cacao nibs.
Refrigerate for 1 hour or until glaze is set (it should be firm but slightly sticky like a ganache).
Makes 9 donuts.