[pinit][pinit] I’m not looking to do anything fancy with this Paleo thing. I’m just going for the basics: Paleo Breakfast Cookies and Paleo Blueberry Muffins are my speed, you know? … more
[pinit][pinit] I’m not looking to do anything fancy with this Paleo thing. I’m just going for the basics: Paleo Breakfast Cookies and Paleo Blueberry Muffins are my speed, you know? I really like the low-carb, high-energy-ness of Paleo baked goods for early morning school breakfasts. And my kids l-o-v-e this stuff. So the next move had to be Paleo Donuts. You could have seen that coming, right? That’s the good news.
The less-than-good news is that I can’t tell you, with any level of confidence, how to make that pretty little Paleo glaze you see on the donuts in the photos. And—I’ve burned myself trying to replicate it. Plus, I also burned myself glazing the donuts. I’m gonna man up and keep working on it, though. And I promise to edit this blog post when I do.
You really don’t need the glaze, and to be honest on a regular morning, my kids won’t be getting the glaze. But if you want it, I will endeavor not to disappoint. Onward!
1/4 cup (84 g) honey
1/4 cup (84 g) pure maple syrup (preferably Grade B) (can substitute more honey)
6 tablespoons (72 g) nonhydrogenated vegetable shortening (I use Spectrum Naturals), melted and cooled
2 eggs (120 g total, out of shell), at room temperature
2 teaspoons pure vanilla extract
2 tablespoons almond milk, at room temperature
1 3/4 cups (196 g) blanched almond flour (I order mine from nuts.com)
1 tablespoon (8 g) coconut flour (again, nuts.com)
3/4 teaspoon baking soda
1/2 teaspoon kosher salt
If using an electric miniature donut maker, warm the donut maker according to the manufacturer’s directions. Otherwise, preheat your oven to 325°F, grease a mini donut plan and set it aside.
Place all of the ingredients in the order listed in a blender and blend until smooth (alternatively, you can whisk the ingredients together by hand, but the batter will not be as smooth). The batter will not be pourable, but will be very soft and easily scooped.
If using the electric donut maker, fill the bottom of the donut maker wells completely with batter, then close and secure the lid. Allow to bake for 3 1/2 minutes. Open the donut maker and remove the donuts with the remover tool included in the package. Transfer the donuts to a wire rack to cool completely, and repeat with the remaining batter.
If using the oven, fill the prepared donut wells about three-quarters of the way full. Place in the center of the preheated oven and bake for about 10 minutes, or until the donuts are set and just lightly browned. Transfer to a wire rack to cool.
I am working on getting you a Paleo glaze recipe! So far, I can’t replicate what I did for the photos. Stay tuned…
P.S. Your daily reminder to pre-order Gluten-Free on a Shoestring Bakes Bread! Your support and enthusiasm mean everything to me!