Paleo Donut Recipe

A delicious baked paleo donut recipe. Gluten free, dairy free and refined sugar free.

Course Dessert

Cuisine American

Prep Time 20

Cook Time 12

Total Time 32

Servings

Calories 189kcal

1 ¼ cup blanched almond flour
¼ teaspoon baking soda
3 tablespoons pure maple syrup Grade A, organic if possible
For the Donuts;
¼ teaspoon pure almond extract
½ teaspoon pure vanilla extract
2 tablespoons coconut oil melted (organic, if possible)
1 teaspoon apple cider vinegar
Whites of 2 large eggs organic, if possible
For the Glaze;
½ cup very dark chocolate 73% cocoa - the Enjoy Life brand is completely dairy free
¼ cup unsweetened chocolate 100% cocoa - naturally dairy free
2 tablespoons coconut oil

Preheat oven to 350 degrees F. Grease your 6-mold doughnut pan with coconut oil.
Combine all the ingredients except for the egg whites.
Beat the egg whites until thick and fluffy. Firm peaks will form.
Gently fold the egg whites into the batter. Do not over-mix.
Put batter into a piping bag (or a freezer bag with the corner cut) and pipe into the doughnut molds.
Bake 8 - 12 minutes until lightly golden (8 minutes on a convection oven, 12 minutes for a regular oven).
Allow the doughnuts to cool, remove from the pan and refrigerate for 30 minutes.
Meanwhile, make the glaze.
Create a double-boiler (bain marie). Fill a saucepan with a few inches of water and place on a medium heat. Put a bowl (or smaller saucepan) on top. It should not be touching the water.
Place the ingredients for the glaze in the bowl. Stir gently until fully melted.
Dip each chilled doughnut into the chocolate mixture.
Chill for at least 30 minutes until the glaze hardens.