These yummy tasty treats are adapted from the excellent recipe by King Arthur Flour, and the substitutions came out beautifully. This is a wonderful base to so many doughnut possibilities; let me know in the comments where this recipe takes your imagination!
INGREDIENTS
- 2 tablespoons coconut butter
- 2 tablespoons ghee
- 1/4 cup coconut oil
- 2 tablespoons pyure sweetener
- 1/4 cup xylitol
- 2 tablespoons, 2 teaspoons honey
- 2 large eggs
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1 teaspoon ground nutmeg
- 3/4 teaspoon salt
- 1 teaspoon vanilla extract
- 2 2/3 cups paleo flour
- 1 cup canned coconut milk
INSTRUCTIONS
Preheat the oven to 425°F. Lightly grease two standard doughnut pans.
In a medium-sized mixing bowl, beat together the butter, oil, sugars, and honey until smooth.
Add the eggs, beating to combine. Then add the vanilla.
In a separate bowl, mix flour, baking powder, baking soda, nutmeg, and salt.
Stir the flour mixture into the butter mixture alternately with the milk, beginning and ending with the flour and making sure everything is thoroughly combined.
Spoon the batter into the lightly greased doughnut pans, filling the wells to about 1/4″ shy of the rim.
Bake the doughnuts for 8 minutes. Remove them from the oven, and wait 5 to 7 minutes before turning them out of the pans onto a rack.
wholesoul 