Plain Glazed Donuts
2 tablespoons softened coconut oil
2 tablespoons honey
1/2 cup coconut sugar
2 eggs at room temperature
1 cup almond flour
2 tablespoons arrowroot starch
2 tablespoons coconut flour
1/2 teaspoon baking powder
2 teaspoons vanilla
1 teaspoon cinnamon
Pinch of salt
1/4 cup maple syrup
1/2 cup powdered coconut sugar
Note: Make your powdered coconut sugar by grinding regular coconut sugar in a well sealed, high powered blender, food processor, or spice grinder until it is light in color and finely ground.
Preheat the oven to 350 degrees F. In a medium sized bowl, cream together the oil, honey, and coconut sugar until they are well combined. Next, crack the eggs one at a time into the bowl, and whisk to incorporate each one fully before adding the next. When all the eggs are beaten in, add the vanilla.
Sift the arrowroot and coconut flour into a small bowl to remove any lumps, and then add the remaining dry ingredients. Mix them together, then add them into the wet mixture. Using a spoon, fold the dry ingredients into the batter until they are fully and evenly combined.
Grease a donut pan and simply spoon in the batter. Bake on the middle rack, in the preheated oven for 14 minutes. When you pull them out of the oven, they should be firm to the touch, but still leave a little indent if you touch them. They should be a golden brown color. Turn them out onto a wire rack to cool.
It is best to make the glaze before the donuts and let the glaze stand for 30 minutes before using.
In a bowl just larger than donut size, mix the maple syrup into the powdered sugar until fully combined and completely smooth. If you aren't able to grind the coconut sugar to a completely smooth texture and you get some graininess, place the glaze in a small saucepan over a low heat and stir for 1-2 minutes until the grains have dissolved.
As your donuts are cooling, place the wire rack they are cooling on over a chopping board or piece of parchment paper. When they are completely cool, dunk them halfway into the glaze and then return to the wire rack to set.
Recipe Credit: The Whole Food Diary