With Paczki day coming up this week, I was inspired to try a new donut recipe and it did not disappoint! It is from one of my favorite gluten and grain-free cookbooks from the Sweet Laurel bakery in California.
The frosting is a simple one that I created years ago that I have used for many baked treats. Very simple with only 4 ingredients and it hardens just like a regular frosting. And the sprinkles are simply crushed dehydrated strawberries!
Ingredients for donut:
3 cups almond flour
1/2 tsp baking soda
1/4 tsp Himalayan pink salt
1/4 cup coconut oil, melted
1/2 cup Greek yogurt
1/3 cup honey or maple syrup
1 tsp vanilla extract
2 tsp apple cider vinegar
4 eggs, whites and yolks separated
Directions:
Preheat oven to 350°F.
In a medium sized bowl, whisk together the coconut oil, yogurt, honey, vanilla, vinegar and egg yokes.
Add in the flour, baking soda and salt and stir to incorporate.
In another bowl, beat the egg whites with a hand mixer or in a stand mixer until firm peaks form. Use a rubber spatula to gently fold egg whites into batter.
Pour batter into silicone donut molds and bake for 15 minutes until golden brown.
Let donuts cool for at least 20 minutes before removing from pan and frosting.
Frosting ingredients:
1 tbsp coconut oil
1 tbsp honey or maple syrup
2 tbsp cashew butter
1 tbsp cocoa powder
Directions:
Whisk all ingredients in a saucepan on low heat until fully incorporated. Dip your donuts in the frosting and enjoy!