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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.
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.
In another medium bowl, whisk together the coconut oil, coconut yogurt, maple syrup, vanilla, vinegar, and egg yolks.
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.
Scoop the batter evenly into the doughnut molds, smoothing out the top. Bake for 15 minutes or until light golden in color.
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.
Makes 12 regular or 18 small doughnuts
COCONUT BUTTER GLAZE: