Dollars to Donuts II- Chocolate Donuts
ByFor information on the pans and techniques for making these donuts, see our first post in this series, Dollars to Donuts. This recipe is grain-free and nutrient dense. There is one egg and over one tablespoon of fat in each donut, and the recipe has a low-sweetener option. I prefer making the low-sweetener variety using Nu Naturals Stevia. I get my stevia from Iherb.com.
1/2 cup coconut flour
1/2 cup cocoa powder
1/4 tsp baking soda
1/3 tsp salt
1/3 – 1/2 cup rapadura/sucanat and 1/4 tsp stevia or 1 cup rapadura (2 cups if your family has not adjusted to low-sugar)
6 eggs
1/2 cup coconut milk, dairy milk or water
1 Tbs vanilla extract
1/4 cup coconut oil, melted
1/4 cup butter, melted (or additional coconut oil)
Preheat your oven to 350 degrees. Generously grease your pan, if you are using stoneware, and set aside.
Sift together the coconut flour, cocoa, baking soda and salt. If you are using powdered stevia, sift this in as well. Set the bowl aside. In a separate bowl, whisk together the rapadura, eggs, milk, vanilla and oil. Whisk the wet into the dry ingredients. Add a little extra water or milk, if needed, to get the batter to come together and be wet enough to pour. Quickly pour into the greased pan- I made this easier by transferring the batter to a pyrex measuring cup so I could measure and pour without blobbing the batter all over the little divet-thingie in the pan. The coconut flour will absorb the fluid as it sits, so get it into the pan so it is easier to work with. Jiggle the pan a little to get the batter to level out.
Bake for 20-22 minutes, or until a toothpick comes out clean for a stoneware mini-bundt pan. For a traditionally-sized donut pan, the baking time would be reduced to 15-18 minutes.
Glaze- I make my donuts to be very low sweetener, then mixed a little powdered sugar with some cocoa, vanilla extract and enough unsweetened almond milk to make a glaze and drizzled it over.
This post is part of Monday Mania, Traditional Tuesdays, Tasty Tuesdays, Slightly Indulgent Tuesdays, Grain Free Tuesdays and Show Me What Ya Got.
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KerryAnn Foster runs Cooking Traditional Foods, the longest running Traditional Foods Menu Mailer on the internet, now in its seventh volume. KerryAnn has eleven years of traditional foods experience and is a former Weston A. Price Foundation chapter leader. Read about KerryAnn’s journey to health through multiple miscarriages, celiac disease, food allergies and intolerances, obesity, adrenal fatigue and heavy metals.
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My kids are here begging me to make these. What kind of a pan would you recommend? Thanks!
Courtney, I discussed that in the first post of the series. It’s at http://www.cookingtf.com/2011/02/21/dollars-to-donuts/ I’m using a Pampered Chef pan, but Amazon does have some silicone pans that would work, too.
I made these today.
I used 1 cup of date sugar and 1/4 tsp stevia. They were plenty sweet.
I Purchased the Large silicone donut pan from amazon. It was tiny! I probably could have filled it 6 or 8 times. Instead I made 6 regular cupcakes, 12 mini cupcakes and filled a small ramekin.
They were delicious and a big hit. I just wish something existed that would cover up the stevia taste. It isn’t my favorite. I was thrilled that this did cover up the coconut flour taste, also not my favorite. The rest of my family doesn’t have a problem with those ingredients so I figured it was worth the risk.
Thanks! I’ll be making this again.
Nice recipe, thank you! It would be nice if you could use honey in your recipes though, not these sweeteners. The human stomach can only properly digest “simple carbs”, not complex ones. Simple sugars are only honey, saccharin, and fruit sugar. Everything else can create problems on people with gut issues.
Eugenia recently posted..Goat yoghurt made in heaven
Eugenia, I can buy 18 pounds of rapadura for what one quart of decent honey costs me. So it is very much a financial issue as we have healed our gut problems. I do have many recipes on the blog and in the Menu Mailer that use honey.
KerryAnn Foster recently posted..Winter Real Food Challenge: Bone Broth Marathon
Glucose , Fructose, Lactose and Sucrose are simple sugars…Saccharin is an artificial sweetener and not at all good for you…
Kerri Ann, I appreciate you giving us an affordable option..
Thanks,
Roxie
Hi there! New here and LOVIN’ all this talk of DO-NUTS !!!
We don’t necessarily do “gluten free” at my house. Can I use reg. soaked or sprouted ww flour or spelt flour ?
Genet, coconut flour absorbs a huge amount of fluid and needs extra eggs in order to rise. In order to use a grain flour, the recipe would need significant modification.
KerryAnn Foster recently posted..Egg Puffs with Ginger Sauce
[...] Chocolate Donuts A grain-free donut your kids will think is a great, but it’s made with lots of quality fat, eggs and coconut flour. It’s a win! [...]
Sounds really yummy, but is there another grain-free option to coconut flour? I am allergic to coconut and coconut oils, but also have to remain gluten free…
Thanks for such great recipes!
Kristina, I’m sorry but I haven’t yet worked out an alternative to coconut flour for these donuts.
KerryAnn Foster recently posted..Salt and Lacto-Fermentation
Bummer!
Can you give me some ideas on how to convert this recipe using honey? This recipe looks so good but I have no idea how to convert to a liquid….Thank you!!
I would drop the temperature 25 degrees, use 1/4 cup honey and reduce the milk by 1/4 cup. From there, you might need to add more baking soda to get a better rise.
Hello, Did any one notice that the recipe call for baking soda on the list and baking powder on the procedure. Which one do you use. I have all my ingredients sitting on the counter ready to make.
Thanks so much,
Yoli
Baking soda is correct. I’ll change the mistake in the directions. Thanks for catching it!