Go nuts for Donuts! My mom ate two right out of the oven the first time I made these.

Donuts
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We like our donuts as healthy as possible and SUPER tasty. These are delicious and are a bit more like a donut-shaped iced muffin because the recipe doesn't use binders or starches. The donut recipe is from Savory Lotus, the lemon curd from Savor and Flavor, and the Chocolate glaze from Against the Grain. We made a couple of adjustments to meet our food restriction needs.
Servings
6-8 large donuts
Cook Time Passive Time
12-20 minutes 0 minutes
Servings
6-8 large donuts
Cook Time Passive Time
12-20 minutes 0 minutes
Donuts
Print Recipe
We like our donuts as healthy as possible and SUPER tasty. These are delicious and are a bit more like a donut-shaped iced muffin because the recipe doesn't use binders or starches. The donut recipe is from Savory Lotus, the lemon curd from Savor and Flavor, and the Chocolate glaze from Against the Grain. We made a couple of adjustments to meet our food restriction needs.
Servings
6-8 large donuts
Cook Time Passive Time
12-20 minutes 0 minutes
Servings
6-8 large donuts
Cook Time Passive Time
12-20 minutes 0 minutes
Ingredients
donuts
Maple Glaze
lemon curd glaze
Chocolate glaze
Servings: large donuts
Instructions
  1. Preheat oven to 350'F. Lightly grease your donut pan with ghee or coconut oil
  2. Combine almond flour, coconut flour, salt, and baking soda in a medium bowl. Set aside.
  3. In another large bowl, whisk together eggs, coconut milk, maple syrup, coconut oil, and vanilla until thoroughly combined.
  4. Add dry ingredients to wet and stir to combine.
  5. Place the batter in a piping bag or large ziploc bag with the end cut off the end so there’s about a ½-inch opening
  6. Fill each cavity in donut pan ¾ full. Give the pan a little shake or two to let the batter settle.
  7. Bake for 12-20 minutes, or until toothpick inserted comes out clean and edges are just beginning to brown.
  8. Remove from oven. Let cool for 5 minutes then tip over onto a cooling rack. Allow to cool completely before adding glaze.
Maple Glaze
  1. Place all glaze ingredients into high speed blender. Process until smooth and creamy. Add more water a tiny bit at a time if it's too thick to pour.
  2. Pour into shallow bowl. Dip each donut into glaze with a twisting motion to let extra run back into bowl. Place back onto cooling rack.
Lemon Curd Glaze
  1. Zest the lemons. You may need 2. Squeeze the juice, measure ½ cup and set aside.
  2. Whisk the eggs in a medium saucepan with a heavy bottom. Whisk in the honey and lemon zest.
  3. Set over low - medium heat and whisk constantly until mixture is pale yellow and slightly thickened. If you have the heat too high, the eggs will start to cook too soon and become lumpy. But don't despair--If this happens, just turn the heat down, keep stirring and you'll be able to strain out the solids later. Be patient. This takes a while
  4. Stir in the lemon juice and the coconut oil or butter, one tablespoon at a time. Keep stirring to prevent it from scorching on the bottom. Continue to cook and stir until the mixture has thickened and is just beginning to bubble. You'll think it will never happen . . . but it will. Don't let it boil.
  5. Remove from heat and strain through a sieve. Don't skip this step. You'll be surprised at the solids that remain in the sieve.
  6. Dip donuts into glaze with a twisting motion or spoon glaze on top of the donuts.
  7. Store extra glaze in glass jars in the refrigerator. It will thicken as it cools and can be eaten on ice cream, in tarts, or in many other tasty treats. let sit for 5 minutes and then refrigerate for 15, allowing for the glaze to harden. (optional but recommend.
Chocolate glaze
  1. place all ingredients into a shallow bowl and whisk until smooth.
  2. Dip donuts into glaze with a twisting motion.
  3. let sit for 5 minutes and then refrigerate for 15, allowing for the glaze to harden. (optional but recommend.