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Not only are these doughnuts free of gluten, grain, dairy, and refined sugars, but they call for extra-virgin coconut oil, an unrefined oil that replaces margarine, butter, or shortening in baking. Yields 8 standard or 16 or doughnut molds
2 and 1/2 cups Rorie’s Grain- Free Flour
1 teaspoon baking soda
1/4 teaspoon sea salt
4 eggs
1/2 cup full-fat canned coconut milk (for a lighter version, use 1/2 cup Gefen Almond Milk)
1/3–1/2 cup pure maple syrup, to taste
1/2 cup softened extra-virgin coconut oil, such as Heaven & Earth
1 teaspoon pure vanilla extract
3/4 cup Heaven & Earth Coconut Sugar
1 and 1/2 tablespoons arrowroot starch
1 teaspoon cinnamon
6 ounces (170 grams) dark chocolate
3 tablespoons Heaven & Earth Coconut Oil
2–4 tablespoons pure maple syrup
1/4 teaspoon vanilla extract
coconut flakes, for topping
cocoa nibs, for topping
2/3 cup Heaven & Earth Raw Honey
1/3 cup Heaven & Earth Coconut Oil
1 teaspoon pure vanilla extract
Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius). Grease doughnut molds.
In a large bowl, combine flour and baking soda. In a second bowl, combine remaining ingredients. Add to flour mixture, stirring well to combine. Pour batter into prepared molds.
Bake for 20 minutes. Allow doughnuts to cool; top while still slightly warm. (See options for topping below.)
Place all ingredients in a food processor fitted with the S-blade and pulse until a fine powder forms.
Place powder into a plastic bag. Place one doughnut into the bag; shake or toss to coat. Repeat with remaining doughnuts.
Melt chocolate in a small pot over low heat.
Add coconut oil, maple syrup, and vanilla, stirring to combine.
Place chocolate sauce in a shallow bowl, dip doughnuts into chocolate, and top with coconut flakes and cocoa nibs.
Place ingredients in a glass measuring cup or jar.
Leave next to the oven while the doughnuts are baking or microwave in a microwave-safe dish at 10-second intervals, stirring between intervals. The oil will liquify and the honey will become smooth.
Mix every few minutes until a glaze forms. Drizzle over warm doughnuts.
Styling and Photography by Sara Goldstein
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sorry i didnt get a response
What flour can I use a substitution to the grain free flour? would spelt work or coconut or almond flour?
Hi! I suggest reaching out to Rorie, she is an expert in gluten-free baking and should be able to help you 🙂
How do I reach Rorie to ask?
I assume Rories grain free flour is not available in Israel, what flout can I use?
I don’t think her flour is available there, but you can reach out to Rorie and ask 🙂
You can contact her via her website https://fullnfree.com/product-questions/ or her instagram 🙂
Did you get a response to this? I’m also in Israel and want to make these!