Old-Fashioned Doughnuts

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.

Lemon Cake Doughnuts

I love these doughnuts! After the diet change, I thought I would never use my doughnut pans again, and I am so glad I was wrong!
Here are my revisions from this recipe:

INGREDIENTS

• ¼ cup unsalted butter, melted

I used equal parts of soft avocado.

• ¼ cup canola or vegetable oil

I used equal parts of coconut oil.

• ¾ cup granulated sugar

I used 1 tablespoon stevia and 1/4 cup xylitol.

• 2 large eggs
• 2 tsp vanilla extract
• 1-2 tsp grated lemon zest (depending on your tastes)
• 1 cup buttermilk (or substitute regular milk)

I mixed 1 cup of canned full-fat coconut milk and 1 tablespoon of apple cider vinegar, and let it sit for about 15 minutes before using.

• 2⅔ all-purpose flour

I used equal parts out of my homemade paleo flour recipe you can find here.

• 1 ½ tsp baking powder
• ¼ tsp baking soda
• ½ tsp salt
• 1 cup fresh blueberries

I sadly had to omit the blueberries due to family preference.

Lemon Glaze:

• 2 cups powdered icing sugar

For homemade powdered sugar: 1-1/2 cups xylitol and 1 tablespoon arrowroot powder blended in a food processor. For this recipe I would double ingredients and store the remaining in a container.

• 1-2 tsp lemon zest

• 7-8 tbsp fresh lemon juice or milk (see notes)

I made the mistake of throwing the whole 8 tablespoons of lemon juice in immediately which resulted in me adding coconut oil and avocado to thicken. Oops! I actually loved the outcome though. Tastes just like summer!