good golly. i made these sweeties a week ago and i’m still fawning over them. honey sweet and super moist, they were wonderfully easy to make, and quite rewarding to eat. when using coconut flour, you must increase the amount of liquid quite a bit, thus the 6 eggs. no, they do not feel or taste eggy at all. they are quite cakey and even a little crumbly. feel good about chowing down, too, because these are super high in protein and fat, and contain as much or as little sweetener as you choose. i didn’t use much honey in the batter because i wanted to glaze them with honey and roll them in crushed walnuts. they are equally irresistible plain, without being covered in honey and nuts. i added a little orange blossom water to the batter because we were having a lebanese dinner that night, and i wanted them to taste like baklava. this is going to be a great recipe to goof around with using different extracts and such. i’m on the verge of jumping into a carrot cake donut very soon.
have these for dessert or dunk them into a cup of coffee.
thanks to comfy belly for the recipe, and a very special thank you to brian for buying me a donut pan for my birthday a few months ago! xoxo!
1/2 cup coconut flour
1/4 tsp salt
1/4 tsp baking soda
1/2 cup butter or coconut oil, melted and slightly warm
1/4-1/2 cup honey or other liquid sweetener
1 tbsp vanilla extract
method: preheat oven to 350f. donut pan does not have to be greased if it is non-stick.
mix all dry ingredients together. separately, mix all wet ingredients.
combine wet ingredients with the dry ingredients. i used a hand mixer for this.
pour batter evenly among donut pan. i used a pyrex with a pour spout for precision. stick into the oven and bake for 20 minutes. donuts will bounce to the touch when finished. be careful as these burn very quickly.
let them cool in the pan for 20 minutes or so before carefully sliding them out. let cool completely before glazing or icing.