Monday, January 6, 2014

Chocolate Coconut Doughnuts (Gluten/Sugar/Dairy-Free) #DetoxJanuary



Who here loves doughnuts? I know I do, but they are usually so rich and greasy that they make me feel kind of sick. There is also a way-too-large-for-my-taste proportion of the doughnuts out there that are filled with goopy, sticky fillings and that's just not ok, man. That's just not ok. So, although I love doughnuts, I have never really been able to consider myself a doughnut person.

Despite that, or rather because of it, I was very excited to find a doughnut pan under my Christmas tree this year, because that obviously changes everything. Let's be doughnut people, ok?

I'm kind of on a health kick right now, in the new-year-post-Christmas-fresh-start kind of way we probably all are. The need to change it up and try something new is my excuse for all of the unusual ingredients in these doughnuts, like oat flour and almond milk. Actually, these are ingredients I've been baking with for awhile now, and am loving the results. Have you ever tried these? What did you think?

So, although my guess is you could probably replace the flours with the regular all-purpose kind, and the almond milk with the kind that comes from a cow, I haven't tried it. I simply haven't needed to because these are honestly amazing just as they are. Even though they're made with "wierd" flours, and even though they're *gasp* sugar free, with no added fat, and sweetened only with banana. They don't taste healthy, although they aren't as sweet as you might expect, but you can balance that out by using sweetened coconut instead of unsweetened.

And they aren't heavy at all, except for the chocolate taste, which is incredibly deep, especially if you use Hershey's Special Dark cocoa powder like I did (The Hershey company did not put me up to this, I swear. I just honestly love this cocoa powder!). The first bite is moist and tender; and the toasted coconut on top provides a slight crunch. It doesn't matter what your dietary restrictions are or aren't: even the most diehard Dunkin' Donuts fan will love these chocolately little rings of deliciousness.



Chocolate Coconut Doughnuts (Gluten Free, Sugar Free)
Buttercream Fanatic (2014)

1 large banana, smashed into a smooth puree
1 large egg, beaten
2 Tablespoons unsweetened almond milk
1/4 cup + 3 Tablespoons good quality cocoa powder (I used Hershey's Special Dark)
1/4 cup GF oat flour (I make my own by grinding whole oats in a food processor)
1/4 cup almond flour
1 teaspoon baking powder
2 "drops" (squirts) liquid stevia, or to taste*
Heaping 1/2 cup unsweetened shredded coconut

*Note: Sweetener is optional, but recommended if you are not used to the taste of bittersweet chocolate; you can use a packet or two of powdered Splenda or stevia instead.

Preheat the oven to 350F. Coat a doughnut pan with nonstick spray. If you don't have a doughnut pan, you can use a standard size muffin tin.

In a large bowl, combine the wet ingredients (banana, egg, and almond milk). In another bowl, combine the dry ingredients (cocoa powder, oat flour, almond flour, baking powder). Pour the dry ingredients into the wet and mix to combine.

Distribute batter evenly among the 6 doughnut forms in the pan, and sprinkle each with coconut. Press the coconut very gently into the batter just to make sure it doesn't all fall off.

Bake for approximately 10 minutes (15 minutes if you are making muffins) until the coconut is lightly toasted (golden brown) and a tester comes out clean.

Makes 6 doughnuts or 5 muffins. Store in an airtight container at room temperature for 3 days or in the freezer for 3 months.

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21 comments:

  1. Cate @ Chez CateyLouJanuary 6, 2014 at 3:46 PM

    YES! You got a doughnut pan! I can't wait to see many more doughnut posts from you - I'm so obsessed with baked doughnuts. These look so good - the coconut on top is so pretty! Plus when doughnuts are a part of detox january, I am so on board!

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  2. Me me me! I'm a doughnut lover. The town I live in has the best little small town diner that makes the most lethal glazed doughnuts ever. I used to go get a dozen at like midnight twice a week every summer! :)


    These look absolutely delicious and not healthy at all! I would have never known! Can't wait to see what else you make with your new pan.

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  3. Yay for a donut pan! I'm not really into donuts either but healthy homemade donuts...now that is a different story! These look great!

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  4. OMG this pan totally changed everything. I can't wait to make more doughnuts! Your gingerbread doughnuts are at the top of my list!

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  5. I totally used to do the same thing in High School! My friends and I would go at closing when we knew they needed to get rid of the extras!

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  6. Thanks, Joanne! I feel the same way - baked and homemade are a huge improvement on most store-bought doughnuts.

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  7. I must make these! How much sweetener should I use to replace the Splenda as I prefer natural sweeteners. Thanks

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  8. Yes, you must! :)


    I am with you - I prefer natural sweeteners. My recommendation would be to use stevia, and sweeten to taste. I like very dark chocolate flavor, so I used 2 "squirts" of liquid Stevia, which is about the same as 1-2 packets of the powdered stevia or Truvia. I'm not sure what the conversion would be with regular sugar.


    Another option that I tried and really liked is to eliminate the added sweetener but instead use *sweetened* almond milk and coconut. I found that that added enough sweetness.


    I'd love to know what sweetener you end up using and how much, and I hope you enjoy this recipe!

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  9. Welcome to the wonderful world of donut pans, it's life changing! These look amazing girl!

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  10. Thanks! I'm so glad to finally join the club. :)

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  11. Omg, these donuts look killer! You can have these on a detox diet??? Sounds too good to be true! ;) Congrats on your new donut pan! <3

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  12. Thanks, Allie! Well, I'd be lying if I told you these taste just like a Krispie Kreme, but they're pretty darn good! It's really a bonus that they are healthy, instead of being good in spite of being healthy, you know that I mean? I can't wait to experiment more with this pan. It's kind of addictive!!

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  13. I've been trying to treat January as a detox month too with smoothies and shakes and healthy recipes! :) These sound GUILTLESS!!! www.prettybitchescancooktoo.com

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  14. Zainab @ Blahnik BakerJanuary 12, 2014 at 11:59 PM

    I need to get a doughnut pan!! These just look delicious and being healthy just makes me want to have two right now (defeats the purpose I know).

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  15. Guiltless is the perfect word for them, Tamara!

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  16. It is a totally frivolous purchase, but so much fun to have. I highly recommend it!

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  17. Oh Nora, ya did it again!!! These look UH-MAZING. I am totally on your level with the doughnut thing too, I cant handle too much of that oily-ness and breadyness. I'm even not that fussed about Krispy Kremes. I wish I loved all these Kinfolk-esque ingredient alternatives, but I can never get enough of the carbs and sugars Nora! This obviously was my main way of thought, until I purchased a doughnut pan in New York and that crazy lady published that Gluten Free Doughnuts book...now ALL I can think about is weird flavoured doughnuts much like these absolute beauties!! xx

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  18. Thanks, Em! Glad someone understands my doughnut objections! I totally agree that the ideal doughnut is homemade but of normal ingredients, but I kind of wanted to prove it to myself that I could eat healthy but still have a doughnut. So you definitely don't need to make it with all these fancy ingredients, but I gotta say, they are pretty great when you do! And speaking of which, do you have that gluten free doughnuts cookbook? Do you like it? Do I need to go out and buy it immediately?

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  19. Ooh I really like your gluten-free and sugar-free twist on these doughnuts. I'm always fond of gluten-free recipes in particular because I find that they turn out to be unbelievably delicious and deep in chocolate flavor. Sweet recipe!

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  20. Thanks, Monica! It's pretty amazing the things that can be done without using gluten ingredients, even though it takes some trial and error. But the best reward is when the resulting treat doesn't taste any different from the gluten version - like these!

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  21. I have wanted to make baked doughnuts for FOREVERRRR. I'm actually kind of jealous of your tastebuds that don't like regular doughnuts...I loove doughnuts of every shape and size pretty much (although I agree the gloppy fillings can go. No jam or custard-filled for me, thanks) even though they definitely leave me feeling bloated and generally not sexy at all. These look fabulous! And PS. I am such a fan of your blog header. It's so cute!!

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