Coconut Flour Donuts
IntroductionI used a mini donut maker, but the instructions for baking in a dount pan are below. You could also use a muffin tin. I used a mini donut maker, but the instructions for baking in a dount pan are below. You could also use a muffin tin.
6 large Egg, fresh, whole, raw
0.25 tsp Salt
0.50 cup Coconut Oil
0.25 tsp Baking Soda
.5 cup Maple Grove Farm Maple Syrup (sugar free)
.5 cup Coconut flour
1 tbsp Vanilla extract, imitation, alcohol
Honey-dipped, toasted coconut topping.
Warm a few tablespoons of honey in a saucer (I put it in the microwave for about 10 seconds). Toast some coconut flakes for about 5 minutes at 300 degrees F.
Dip each donut in the honey and then in the toasted coconut.
Blend all the dry ingredients together in a bowl.
Using a whisk, or mixer on a low setting, blend in all the wet ingredients into the dry ingredients.
Mix until well-blended.
Fill donut pan circles about 2/3 of the way full with batter.
Bake for about 20 minutes, or until a toothpick comes out clean.
Serving Size: makes 35 mini dounts