We used to have a donut shop here on the island, and the boys loved nothing more than a donut treat every so often. It closed last year, and they’ve had to go without donuts except on the odd trip back to visit the states. I finally decided to invest in a couple of donut pans as a treat and try my hand at making donuts. I’ve made these a few times now to rave reviews, and I feel great knowing that they’re SOOO much healthier than the typical donut shop fare. Made with a mix of almond flour and either sorghum or buckwheat, they’re lacking nothing in taste! If you like the chocolate cake kind of donut, then these are for you.
1/2 cup sorghum or buckwheat flour
1/2 cup almond flour
3 TBL unsweetened cocoa powder
1/4 tsp salt
1/2 tsp baking soda
3 large eggs
1 tsp vanilla
1 cup maple syrup
1/4 cup coconut oil
Mix the dry ingredients, then stir in the wet ingredients and blend well. Consistency of this batter will be pretty runny. Pour your batter into a large Ziploc bag and snip off the corner and use this to easily pour batter into your greased donut pans. If desired (and why not?), sprinkle mini-chocolate chips over the tops of each donut. These will sink down into the batter as the donuts bake. Bake at 350 for 12-15 minutes, or until a toothpick will come out clean. Let cool for 5 minutes or so and then remove from pan while still warm.
While your donuts are baking, melt some chocolate chips in a sauce pan over low heat and stir in a scant amount of coconut oil to thin it out just a little.
Dip your donuts directly into the chocolate mixture in the sauce pan to coat one side and then rest on a rack to cool with that side up. Once cool enough, place them in the fridge if you want the chocolate to completely harden– they’re great either way. Stored in the fridge, they’ll last for up to a week (if you really can resist them that long!). The recipe makes 12 regular sized donuts.