Though beloved, doughnuts have a reputation as one of the sugariest breakfast treats. While it’s true that most doughnuts are packed with sugar, there is a way to enjoy them without all of the sweet pink frosting and sprinkles. This recipe uses good-for-you ingredients like gluten-free flour, applesauce and coconut milk, for a natural way to get your morning sugar rush.
- 1½ cups all-purpose gluten-free flour
- ½ cup raw cane sugar
- ½ cup powdered stevia
- 1½ teaspoons baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon sea salt
- ½ cup coconut milk
- ⅓ cup coconut oil plus 2 tablespoons, melted
- ½ cup unsweetened applesauce
- 1 teaspoon vanilla extract
- ½ cup unsweetened coconut flakes
- ½ cup rice malt syrup
- ½ cup–1 cup unsweetened coconut flakes (for topping)
- Preheat the oven to 350°F. Grease and flour a 6-well doughnut pan.
- In a large bowl, sift together the flour, sugar, stevia, baking powder, baking soda, and salt.
- In a medium saucepan, warm the coconut milk and ⅓ cup of coconut oil over low heat until the oil melts (do not allow to boil), mixing gently with a wooden spoon.
- Remove from the heat, and stir in the applesauce and vanilla.
- Pour the liquid mixture into the dry ingredients, and mix gently. If clumps develop,use an immersion blender or mixer, and mix until very smooth. Stir in ½ cup of the coconut flakes. Pour the batter into the doughnut pan, filling about halfway to allow for rising.
- Bake for 15 minutes. Remove from the oven, and allow to cool for 15 to 30 minutes. Gently scrape the sides of each well, and flip the pan to turn the doughnuts out. Use a toothpick to help them lift out, if needed.
- In a small bowl, mix the rice malt syrup and the 2 tablespoons of melted coconut oil together until well combined. Coat the doughnuts thinly with the icing, and press onto the remaining coconut flakes to coat all over.