Coconut Doughnuts
Serves: 10
This doughnut recipe is very simple to make and you can store the doughnuts cooked in the freezer for sugar-craving moments.
Ingredients:
220g coconut flour2 tsp Splenda
1 tsp baking powder
1/4 tsp salt
4 free-range eggs
50ml coconut oil
100ml unsweetened almond milk
½ tsp vanilla extract
6 tbsp rapeseed oil
4 tbsp unsweetened dried coconut, toasted
method:
- Preheat oven to 180C/350F/Gas 4 and grease a doughnut tray with a small knob of butter.
- In a bowl mix the coconut flour, sweetener, baking powder and salt. Stir in eggs, coconut oil, almond milk, vanilla and sweetener until batter is smooth.
- Fill the tray about 2/3 full. Bake for 15 minutes until just set and slightly brown on the edges and allow to cool completely.
- In a frying pan, add rapeseed oil and heat over medium heat. Add five doughnuts at a time to the pan, cook for one minute then flip over for another minute. Remove from pan and dip into the dried coconut then allow to cool.
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