After Thomas' first week back at school he has been begging for his favourite Carob Donuts for breakfast, so today as it was the weekend I decided to treat him.
We got a mini donut maker from ebay for £5 which was well worth it as they delight both boys. I adapted this recipe from numerous grain free donut recipes recipes, as I wanted a change from our usual coconut flour taste, but without tons of almond flour as many of the recipes use at least 2 cups which is A LOT of almonds and I am careful over them because of the oxalate content.
(makes aprox 25 in a mini donut maker)
Equipment needed - mini donut maker (or a mould to put in the oven), hand blender & bowl.
1 cup + 3 tbsp ground almonds
1/4 cup + 1 tbsp coconut flour
1/4 cup coconut milk
1/4 cup coconut oil
2 tbsp honey
1 tbsp vanilla essence
1/2 tsp bicarbonate of soda
dash of apple cider vinegar (optional)
Plug in your donut maker.
Put the eggs, vanilla, melted coconut oil, coconut milk and honey in the bowl and blend.
Add the ground almonds and coconut flour and blend again.
Stir in the bicarb and then add the apple cider vinegar (you can't taste this but it makes them fluffy, avoid if you have yeast or fermented food issues).
Spoon mixture into donut moulds and cook till golden.
For the glaze I used:
Carob - 1 heaped tbsp carob powder, 1 tbsp melted coconut oil & 1 tbsp honey
Peanut Butter - 1 tbsp peanut butter, 1 tbsp melted cocout oil & 1 tbsp honey
You can double the quantities and have them as a dip.
Oops there are now only 2 left!