Each year on the first Friday in June, people participate in National Doughnut or Donut Day. This day celebrates the doughnut and honors the Salvation Army Lassies, the women that served doughnuts to soldiers during WWI.
I call these donuts a happy miracle. They are healthier than most donuts; and I took some chances using different ingredients and it worked. So, these donuts are grain, gluten, dairy, oil and egg free! Oh, and nut free too! But, oh, so, good!
- ¼ cup coconut flour
- ¼ cup cacao powder
- ¼ teaspoon fine sea salt
- ½ teaspoon baking soda
- 2 flax eggs
- ⅛ cup maple syrup
- ⅛ cup coconut sugar
- ¼ cup pumpkin puree
- 1 teaspoon vanilla extract
- ¼ cup water
- ⅓ cup chocolate chips
- Preheat oven to 350 degrees F.
- Grease a donut baking pan by spraying with oil (I like coconut oil). Makes 5 donuts.
- Place all the dry ingredients in a bowl and whisk to remove all lumps and to combine.
- To the dry ingredients, add the wet ingredients, and mix well to form a batter.
- Add the batter to your donut pan to make 5 donuts and spread to smooth.
- Bake for approximately 30 minutes until donuts are set and pull away slightly from side of pan.
- Let cool completely before icing.
- For glaze: melt ⅓ cup of chocolate chips and spread over the donuts.
- Should last a few days in an air tight container. For best results, store in the refrigerator.