Yes, folks, you read correctly. These donuts are FABULOUS. Regular donuts are too sweet for me. And since I have celiac, I can’t eat them anyway. But a friend from the gym said she made these so I thought I’d give it a whirl.
This recipe is direct from the Against All Grain cookbook by Danielle Walker. She. Is. Fabulous. What’s even more fab? You can pick the cookbook for a great price at Costco.
I did modify this recipe and used butter vs. palm oil since I didn’t have any palm oil. These were fabulous – and if you come to my Monday night kettlebell class, you’ll get a tasty treat.
- 5 large eggs
- ½ cup coconut milk
- ½ cup pure maple syrup
- ½ cup pumpkin puree (I used organic canned, if you use fresh make sure to get all of the excess liquid out of it)
- ¼ cup maple syrup or honey (we used maple and it is amazing)
- ¼ cup coconut oil , melted
- 1 teaspoon vanilla extract
- ¾ cup blanched almond flour
- ½ cup coconut flour
- 1 teaspoon baking soda
- 2 tsp pumpkin pie spice
- ¼ tsp salt
For Maple-Bacon Glaze
- 2 teaspoons butter
- 2½ teaspoons cold maple syrup
- ½ teaspoon vanilla extract
- ¼ teaspoon ground cinnamon
- 1 piece of bacon, fried crisp and finely chopped
- Preheat oven to 350 degrees F and oil the insides of your doughnut pan really well.
- Place the eggs, coconut milk, pumpkin, maple, coconut oil and vanilla in a blender and blend until frothy, about 15 seconds.
- Add the dry ingredients, then blend on low for 10 seconds and on high for about 20 seconds.
- *Lower powered blenders make take a little longer and may also require a few stops and scraping down the sides.
- Pour the batter into the pan, filling each cavity 2/3 of the way full and bake for 20 minutes. Let them cool for 10 minutes before removing the doughnuts from the pan and cool on a cooling rack.
- If these don’t pour for you, then place mix in a heavy duty zip lock bag, carefully cut one corner and squeeze the goods into your donut pan. Super easy and NOT messy at all.
- Repeat with your leftover batter.
Melt the butter in the microwave, watch so it doesn’t boil Once it has completely melted, whisk in the cold maple syrup and vanilla and until smooth. Dip the doughnuts one at a time, rotating it gently to allow the excess glaze to drip off. Place right-side up on a cooling rack and sprinkle with bacon bits. Allow to sit at room temperature for 5 minutes, then place in the refrigerator for 15-20 minutes until the glaze has hardened.
Side note: we couldn’t wait 15 minutes. I’m not sure you’ll be able to either.