One of the drawbacks of being a food blogger is getting to eat the food I make.
It goes both ways, as you can see. And each time I create a recipe, I eat it. It’s debatable if this is a good or a bad thing, as calories in don’t always equal calories out.
I want the food I make and the recipes I post to be healthy (because I’m eating it!), but I also want it to look good and grab your attention. If you’re interested in what I’m making, AKA: gawking at the food, then you’re more likely to return (and tell your friends about this blog. Hint, hint).
Regardless of calories, regardless of healthy, regardless of the fact that I really wanted a doughnut, I’ll admit it, they’re not really doughnuts. They’re mini bundts. I guess a real doughnut would include a giant hole in the middle… but that’s not how we do it here at What Runs Lori (.com).
No ma’am. Here we eat whole food. No holes.
…And on my Christmas list I would like a doughnut baking pan.
Anyway, this recipe is pure gold. Well, at least by Paleo standards. I’m not a doughnut person but this definitely, definitely, satisfied my craving. The donut itself was a bit flaky, as most coconut flour creations tend to be. But the frosting. Ooooooh, the frosting. Just make it.
Indulge in it.
And don’t fret.
Relatively speaking, doughnut and frosting is all pretty healthy.
Paleo Sugar Cookie Doughnuts
Makes 3 bundt doughnuts. Gluten-free, grain-free, dairy-free, and Paleo.
- 1/2 cup coconut flour
- 1 egg
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp sea salt
- 3/4 – 1 cup almond milk
- 1 tsp vanilla extract
- 1/2 tsp almond extract
- 2 tbsp honey
- pinch of nutmeg
- sprinkle of coconut sugar crystals, or sugar
Preheat oven to 350 degrees F.
In a large bowl, combine coconut flour, baking powder, baking soda, and salt. Make a well in the middle and add the remaining ingredients (start with only 3/4 cup almond milk), except for coconut sugar. With a fork, mix all making sure to smooth out any clumps from the coconut flour.
Let rest for a few minutes for the coconut flour to soak up all the liquid it will. If your batter is too thick, add a few more tablespoons almond milk. Consistency should be close to thick pancake batter.
Grease mini bundt pans, doughnut pans (I wish I had one!), or any other pan you’d like. Spoon the batter, evenly into your pans, filling your pans as much as you’d like. I fit mine into 3 mini bundts, making 3 good sized “doughnuts.”
Sprinkle with coconut sugar crystals, just because, and bake for about 20 minutes. ***Note: I had to bake mine for about 30 minutes but I am also baking at 2,000+ altitude. Just keep an eye on the sides for a golden brown color and the middle firm.
While your doughnuts are cooling, prepare your frosting.
Chocolate Almond Butter Sugar Cookie Frosting
The name’s a little obtuse, but I had to make it sound decadent.
- 2 tbsp peanut butter or almond butter
- 1 tbsp honey
- 1 tbsp coconut sugar
- 1 tbsp raw cacao powder (or unsweetened cacao powder)
- 2 tbsp almond milk
The frosting should be thick and not too sweet, but the beauty of recipes is that you make it how you like it.
[Try to] Save frosting for to spread on doughnuts when they have finished baking and have cooled. It’ll be hard to wait, but just try.
Cookie, Doughnut, Muffin, or Cupcake? What’s your poison?