It’s a miracle! I have now posted two sweets in one week. Thought I’d never see the day this would happen but I couldn’t help myself.
My sister, Kristin from Little Lace Box, mentioned it’s National Donut day and I should post a donut recipe. That’s code for “Hey, I need a donut recipe to make for my family this weekend.” 🙂 I love requests!
I’m more of a savory foods kind of gal but there are moments when a donut sounds like a lovely indulgence. However, truth be told, I’m terribly picky about my donuts. You could say I’m a bit of a donut snob. I like a real, honest to goodness quality ingredient donut. The kind that my sweet neighbor used to make in her little country kitchen.
Aunt Nancy, as we so lovingly called her, made the best donuts I’ve ever eaten. She made cake donuts and yeast donuts, putting loads of love into every donut that came out of her oven or her big cast iron pot of sizzling oil.
Then she would slather them in icing or powdered sugar, set them on her kitchen table and serve them with glasses of fresh whole milk. Such a delicious memory!
Today, when I do indulge in a donut it’s usually from Top Pot Donuts in Seattle or VooDoo Donuts in Portland. Alas, I’m nowhere near either of those locations this week, so I made my own donuts. These are what I call “Bennett friendly” donuts. With all the food allergies in this house I had to come up with something everyone can enjoy.
Coconut flour, coconut sugar, coconut oil, eggs and few other ingredients makes for a delicious donut that has the texture of a cake donut. I know, I know, this is not a traditional donut like Aunt Nancy used to make. But these are delicious and if you are craving a sweet indulgence, this will definitely keep your swimsuit eating plan in check, as well as avoid those nagging food allergies.
I top my donuts with a rich vanilla icing drizzle and sprinkles or white chocolate chips. The fragrant cardamom shines through but doesn’t over power; and the vanilla icing brings all the flavors and textures together for one lovely, enticing sweet.
Delicious Wishes and Loads of Love!
Cardamom Coconut Flour Donuts with Vanilla Icing
Makes 6 large donuts or 9 mini donuts
½ cup coconut flour (I used Bob’s Red Mill Coconut Flour)
1/3 cup coconut sugar or organic brown sugar
¼ teaspoon baking soda
¾ teaspoon baking powder
½ teaspoon ground cardamom
Pinch of salt
2 eggs, preferably room temperature
3 tablespoons olive oil or coconut oil
½ cup warm water
Donut pans (I got mine from Bed Bath and Beyond)
1 cup powdered sugar
1 -2 tablespoons milk
1 teaspoon real vanilla extract
Pre-heat the oven to 350F.
In a medium bowl, mix together the coconut flour, sugar, baking soda, baking powder, cardamom and pinch of salt.
In an electric mixer, mix together the 2 eggs, oil and warm water.
Once the wet mixture is nicely blended slowly add in the dry ingredients and mix until you have a smooth but firm batter. If will feel almost like a dough.
Spray the donut pans with olive oil or coconut spray and then fill them evenly.
Bake for about 10-12 minutes or until done.
Let them cool a bit and then turn them onto a cooling rack. When the donuts are cool you can frost or drizzle the icing onto the donuts and decorate with pretty sprinkles or mini white chocolate chips.
This batter also makes excellent muffins or mini muffins!
Recipe adapted from pure2raw.com