2 1/4 tsp baking powder
1 cup almond milk, unsweetened
½ cup coconut palm sugar
⅓ cup coconut oil
1 tsp sea salt
2 eggs
1 1/2 cups coconut flour + 1 1/2 cups almond flour
Donut Hole Pan
1/2 cup packed coconut palm sugar
1/2 cup maple syrup
2½ tablespoons cinnamon
2 tablespoons almond flour
⅓ cup coconut oil, softened
1/4 cup pecans, crushed
cashew cream
1. Pre-heat oven to 375 F
2. Dissolve the baking powder and almond milk in a large bowl.
3. Add coconut palm sugar, coconut oil, sea salt, eggs, and flours and mix well. (Tip: cold eggs will make the coconut oil solidify/harden, so leave out the egg for a few minutes before whisking it and whisk fast)
4. Grease the donut hole pans with a little coconut oil and using an ice-cream scooper, a spoon or your hands, spoon out about 2 Tbsp per donut hole and place it in the pan.
5. Bake at 375 F for approx 20-25 minutes or until just golden.
6. Meanwhile, to make the cinnamon topping, combine the coconut palm sugar, cinnamon, almond flour and pecans in a small saucepan and heat.
7. Once the donut holes are ready and cooled, using your fingers or a fork, dip the donut holes in the topping, or generously drizzle approx 1/2 tsp onto each donut hole.
Feel free to add a drizzle of cashew cream icing on top too.
Serve and enjoy!
be sweet. be delicious. be kind.
be well,
arielle