coconut doughnuts

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It only seems right to follow up salad with dessert.

Don’t you think? 

And not just any dessert.  It’s time for the latest doughnut creation!  For some reason, coconut reminds me of spring.  I’m not sure why.

So for the last week, I just couldn’t get the idea of a coconut doughnut out of my head.  This recipe is laced with coconut through and through.

From coconut milk, to coconut oil, to toasted coconut.   

However, the flavor is nowhere near overpowering.  The coconut milk creates the softest, fluffiest, most cake-like doughnut you could ever imagine. 

And the toasted coconut seals the deal adding a lovely little crunch.

Print this!

Coconut Doughnuts

gluten-free // yields 6-8

• 1/2 cup GF oat flour
• 1/2 cup sweet rice flour
• 3 Tablespoons almond meal
• 1/3 cups sucanat or pure cane sugar
• 2 large eggs, whisked
• 1/2 cup full fat coconut milk [from a can]
• 3 Tablespoons unrefined coconut oil, melted
• 3 Tablespoons unsweetened applesauce
• 2 teaspoons vanilla extract
• 1 teaspoon baking powder
• 1/2 teaspoon salt

1. Preheat your oven to 350* [370* for high altitude].  Grease your doughnut pan [or a muffin pan] thoroughly with coconut oil or butter.
2. In large bowl combine all of the dry ingredients and mix well.
3. Pour the coconut milk into a bowl and whisk until smooth and well combined.  You want to make sure the cream on top is combined with the liquid below, then measure what you need for the recipe.
4. In a medium bowl whisk together the eggs, coconut milk, applesauce, and vanilla extract until well combined.
5. Whisk in the melted coconut oil, then add the wet ingredients to the dry.
6. With a large spoon, stir the mixture until the dry ingredients are just combined.  The batter will be thick.  Avoid over-stirring.
7. Spoon into your doughnut pan leaving about 1/8-1/4” room from the top. 
8. Bake for 22-26min, until golden brown and a toothpick comes out clean.  *Depending on the size of your pan, cook time will vary.  My pan makes 6 doughnuts, so if your pan makes more than 6 baking time will slightly decrease.
9. Let sit for 5min and slide a knife or small spatula along the edge to help release. 
10. Turn out onto a cooling rack and let fully cool before glazing.

notes: You can make your own almond meal by grinding almonds into a flour-like texture, in a blender or food processor.  It will feel slightly mealy from the skins, but should not have large pieces.  You can also grind oat flour from gluten free [if needed] rolled oats, oat groats, or steel cut oats.  Grind until very soft, like typical flour.

Coconut Milk Glaze

• 1/4 cup powdered sucanat or powdered sugar
• 3 Tablespoons full fat coconut milk

1. Whisk together until smooth and let sit for 5min to thicken.
2. Dip each doughnut in the glaze and top with coconut.

Toasted Coconut

• 1/3 cup unsweetened shredded coconut

1. Set oven to broil and spread coconut evenly on a baking sheet.
2. With the oven door open, broil for 1-4min watching very closely.  It burns very quickly!  Turn once and broil until golden brown.
3. Store in a sealed container in the fridge.

Who wants a bite or three?

Again, thank you for hanging with me as the next week [or so] may be a bit sporadic and brief.  I’m at home in Cleveland, tending to a family matter.

Ashley

flourless chocolate peanut butter cookies

I’m a bit short on words + brain power tonight.

So I figure we can just get right down to business. 

I really hope you made a batch of yesterday’s chocolate peanut butter. 

You did, right?

If not, it’s okay.  You still have time. 

I made the chocolate peanut butter and these cookies in 30 minutes flat.  Then they were both delivered to Natalie for part of her birthday gift.  I tested three cookies to make sure they were safe.

And then I tested a fourth.

Yup.  Perfectly fine.

Totally edible.

PRINT this!

Flourless Chocolate Peanut Butter Cookies

gluten-free // yields 20-24 cookies // adapted from my peanut butter ginger cookies, adapted from this recipe

• 1 cup chocolate peanut butter
• 2/3 cup sucanat/pure cane sugar
• 1 large egg, whisked
• 2 teaspoons vanilla extract
• 1/3 cup dark chocolate chips
• 1/4 teaspoon fine grain salt

1. Preheat your oven to 350*.
2. In a mixing bowl mix together the peanut butter, sugar, whisked egg, and vanilla until well combined.  The batter should form a thick dough that will continue to thicken as it sits for a few minutes. 
3. Roll into small balls [ping pong ball size], and place on a cookie sheet lined with parchment paper.
4. Gently press down with a fork, twice, to make a crisscross pattern.
5. Bake for 10-14 minutes rotating the pan once, half-way through.  Cookies will continue to brown a bit once removed.
6. Let fully cool before handling.  They will firm up.

*notes:  You want to make sure to use natural peanut butter and not the kind that is stiff and stabilized.  If using store bought with oil on top, make sure to drain off the oil or completely incorporate it into the nut butter before adding to the recipe.  If the dough seems too wet [can’t roll it into a ball] add peanut meal or almond meal [finely ground peanuts/almonds, which you can grind in most blenders or food processors] 1 Tablespoon at a time until just thick enough to roll.  If you don’t have the chocolate peanut butter, you can make it by fully incorporating about 2 Tablespoons unsweetened cocoa powder into your natural peanut butter.

I’m pretty sure your Wednesday needs a cookie.

What are you waiting for?

Ashley

*blog update* I updated yesterday’s post with information on my new feed. I tried to set it up so you don’t have to manually re-subscribe, but that seems to be having issues with my photos and new posts not showing up. 

• Update your feeds with the following: http://feeds.feedburner.com/EdiblePerspective
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Check yesterday’s post for a few more details.  Also, links to my blog from other sites are still not working.  This is going to be quite the long process, but eventually will be solved.  Let me know if there is something you can’t find.  Thanks everyone!!