Valleybrink Road | Recipes | GF Doughnuts with Coconut Butter Glaze | Makes 12 regular or 18 small doughnuts grass-fed ghee for greasing the pan arrowroot powder for dusting the pan 3 cups almond flour 1/2 tsp baking soda 1/4 tsp sea salt 1/4 cup coconut oil, melted 1/2 cup coconut yogurt 1/3 cup map.

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GF Doughnuts with Coconut Butter Glaze
Steps
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Description

Costa is obsessed with doughnuts. So, I figured I should probably try to introduce a healthier version than the ones at Dunkin Donuts he has been chowing down on since it opened around the corner from us. Thank you to Sweet Laurel for this recipe from their new cookbook. A doughnut that is both nourishing and delicious...I'll take a dozen.

Get Started
Step 1

Preheat oven to 350. Grease the doughnut pan with ghee and coat with a dusting of arrowroot powder, shaking off any excess. In a medium bowl, whisk together the almond flour, baking soda, and sea salt.

Next Step
2
Step 2

In another medium bowl, whisk together the coconut oil, coconut yogurt, maple syrup, vanilla, vinegar, and egg yolks.

Next Step
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Step 3

Gradually add the dry ingredients to the wet and stir to combine. Using a stand mixer, beat the egg whites until they form soft peaks. Gently fold them into the batter.

Next Step
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Step 4

Scoop the batter evenly into the doughnut molds, smoothing out the top. Bake for 15 minutes or until light golden in color. 

Next Step
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Step 5

Remove from the oven and let cool in the pan. Make the glaze while you wait. In a small saucepan over low heat, combine all the glaze ingredients until melted and smooth in consistency. 

Next Step
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Step 6

Once the doughnuts have cooled, carefully dip each doughnut into the icing. Place on a wire rack to let the icing set, and serve. Enjoy!

Done!
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Ingredients
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Makes 12 regular or 18 small doughnuts

  • grass-fed ghee for greasing the pan
  • arrowroot powder for dusting the pan
  • 3 cups almond flour
  • 1/2 tsp baking soda
  • 1/4 tsp sea salt
  • 1/4 cup coconut oil, melted
  • 1/2 cup coconut yogurt
  • 1/3 cup maple syrup
  • 1 tsp vanilla extract
  • 2 tsp apple cider vinegar
  • 4 eggs, at room temperature, whites and yolks separated

 

COCONUT BUTTER GLAZE:

  • 1/4 cup coconut butter
  • 2 tsp maple syrup
  • 1/2 tsp fresh lemon juice
  • 1/4 tsp vanilla extract
  • 1/4 cup full-fat coconut milk