I made these for Ben and I one ‘working from home Wednesday’. You know, as you do. After a lunch loaded with leaves, lentils and sardines, he retreated back to his office and I plonked on the couch to work on my websites. While our midday meal was entirely satisfying, it was a tad low in calories. I knew we needed a little something extra…
My previous adventures in doughnut making yielded lovely mounds, yet I knew I wanted to venture into flour alternatives. Pumpkin doughnuts are on my mind, but I think I’ll wait until harvest time for a pumpkin party. With a bag of coconut flour in my cupboard my mind went tropical. Coconut flour is widely popular now as it’s a low calorie, low carb, grain free flour (the Paleo crowd are mad for it). While I love my regular flour and the glorious baked goods it can create, I do appreciate using alternatives such as almond meal and coconut flour. I find they sit nicely in my stomach and provide a happy dose of nutrition (hello vitamins and minerals and fibre). So, coconut flour it was and off to the kitchen I scooted.
Half an hour later I had a batch of baked beauties on my bench, begging to be glazed and devoured. The kettle freshly boiled, I gifted Ben a cup of tea and a warm coconut baked doughnut with macadamia maple glaze to fuel him through the afternoon. I moved back to the couch, ginger green tea by my side and doughnut in hand. After three bites I had to stop and email Ben…
“I want to smash my face into these doughnuts they are so good”.
“I want to smash them into my face too, they’re amazing”, he replied.
…our doughnut love language.
Coconut Baked Doughnuts with Macadamia Maple Glaze
Makes 6 doughnuts using your doughnut pan.
4 large Eggs (or 3 duck eggs – I used duck eggs), at room temperature
1/4 cup Milk (I used cow’s milk)
1/4 cup Honey
1/4 cup Unsalted Butter, Melted (~70g cold weight)
1 teaspoon Vanilla Extract
1/2 cup Coconut Flour
1 teaspoon Baking Powder
1/2 teaspoon Salt
1/2 cup Macadamia nuts (unsalted)
2 tablespoons Pure Maple Syrup (reduce to 1 tablespoon if you don’t like such a sweet glaze)
2 tablespoons Coconut Oil, melted
1 1/2 tablespoons Water
1-2 tablespoons Milk
2 pinches Salt
* use leftover glaze on pancakes. Or more doughnuts…
1. Preheat the oven to 180 Degrees Celsius and grease your doughnut pan with butter then set aside.
2. In a stand mixer (or using vigorously whisking by hand), beat the eggs on medium for ~30 seconds, then add the butter slowly and beat until creamy. Add the honey, vanilla and milk and beat until combined. Next add the coconut flour, baking powder and salt, then beat until combined (be sure to stop and scrape the bottom of the bowl to ensure the mixture is well incorporated).
3. Using two teaspoons, scoop the mixture into the greased doughnut pan, filling the holes evenly. Bang the pan down to ensure no air pockets remain, then smooth the top with the back of the spoon.
4. Bake the doughnuts in the hot oven for 17 minutes, until a skewer inserted in the centre comes out clean. Allow to cool in the pan for 5 minutes then turn out onto a wire rack to cool.
5. While the doughnuts are baking, prepare your glaze by combining all the ingredients in a small food processor or blender and puree until smooth (I left some chunks as I like the texture of the macadamia pieces). Place in the fridge to chill for a couple of minutes (if you leave it for too long it will harden and make it difficult to dip and coat the doughnuts. If this happens simply warm it on the stove.
6. Dip the doughnuts in glaze then serve, eat and enjoy. And I know you want to but try to not punch yourself in the face.