1/4 cup coconut flour
1/2 cup tapioca flour
1 teaspoon baking soda
1/4 teaspoon sea salt
1/4 cup honey
1/4 cup ghee
1/4 cup coconut milk
1/2 teaspoon pure vanilla extract
Ingredients for Chocolate Coating:
1/2 cup cocoa powder
1/2 cup coconut oil
1/2 cup pure maple syrup
Preheat oven to 350 degrees F and grease a donut pan (mini or regular sized) with coconut oil. In a small mixing bowl, combine the flour, baking soda and salt.
In a medium sized mixing bowl, whisk the eggs, honey and ghee. Stir in the milk and vanilla. Fold in the dry ingredients and stir to combine.
Fill the pan 2/3 of the way full. The batter should make 6-8 regular sized donuts or 12-15 mini donuts.
Bake for 10-12 minutes for regular sized donuts or 5-7 minutes for mini sized.
Turn the donuts onto a wire rack to cool and make the coating. Whisk all the coating ingredients together to form a thin glaze.
Coat each donut in the chocolate, flipping with a fork and placing on a parchment lined baking tray. Chill in the refrigerator to harden the glaze.
Recipe Credit: Hold the Grain