Healthy Hazelnut Flour Donuts

HEALTHY HAZELNUT FLOUR DONUTS
with Coconut Butter Icing

 

INGREDIENTS:

For the donuts:

1¼ cup blanched almond or hazelnut flour

¼ tsp baking soda

1/8 tsp Himalayan pink salt

3 Tbsp 100% maple syrup

½ tsp vanilla extract

2 Tbsp coconut oil, melted

1 tsp apple cider vinegar

2 eggs, at room temperature, whites and yolks separated

For the coconut butter icing:

1 beet, greens removed and washed

1/4 cup coconut butter

2 tsp 100% maple syrup or honey

1/2 tsp lemon juice

1/4 tsp vanilla

1/4 cup coconut milk

pomegranate seeds or topping of your choice

 

DIRECTIONS:

For the donuts:

1/Preheat oven to 350 degrees F. Generously grease your 6-mold donut pan with coconut oil.

2/Combine the dry ingredients in a medium bowl. In another medium bowl combine all of the wet ingredients except egg whites.

3/Mix the wet with dry and set aside. Beat the egg whites until firm peaks form. Gently fold the egg whites into the batter.

4/Equally distribute the batter between the 6 donut molds. Smooth out the tops of each donut. Bake for 12-15 minutes until lightly golden. Allow the donuts to cool, remove from pan and then chill in the fridge for half an hour.

 

For the coconut butter icing:

1/Place clean beet in a small saucepan. Cover with water and set over medium heat. Allow water to come to a bowl. Water will begin to turn deep red. Remove saucepan from heat and allow to cool.

2/Mix remaining ingredients over very low heat. Allow to cool. If too thick, add a bit more coconut milk. Color with beet juice from saucepan, one tablespoon at a time until desired color is achieved.

3/Dip donuts into icing. Once all donuts have been dipped, you may wish to re-dip donuts to achieve an even deeper pink color.

Top with pomegranate seeds or topping of your choice.

 

 

Recipe by: The Chalk Board Mag

http://thechalkboardmag.com/healthy-donuts-sweet-laurel-bakery

 

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