This is a recipe from an article I wrote for Edible Magazine in New Mexico for their December Wellness Issue. Edible publications are some of my favorite to read, and we have a substantial collection of issues from all over the country that we have collected on road trips. It was an honor to share my passion for delicious and healthy food in one of my favorite magazines! Enjoy!
I love donuts, and these are a version that incorporate the healthy fats and protein of almond and coconut, while using only maple syrup as a sweetener. A great way to exhibit the flavors of the season and to satisfy even the most discerning sweet tooth. You will need a regular sized donut mold for these; I purchased a “Wappa” silicone mold on amazon.com. This recipe will make 9 donuts in the Wappa mold.
1 1/2 cups of almond flour (find in most health food stores or order “blanched almond flour” online at honeyville.com)
1 cup blue cornmeal or rainbow corn meal(toasted and ground from Glass Gem Corn we grew this season)
1/4 cup coconut flour
1 1/2 tsps sea salt
1/2 tsp baking soda
1 1/2 Tbsps. real vanilla extract
* 4 eggs, beaten
1/2 cup melted coconut oil
1/2 cup maple syrup
1/2 cup coconut milk (or any milk of your choosing)
Preheat the oven to 350F. In a large bowl, mix all the dry ingredients together. Then whisk together the syrup, milk, eggs and vanilla extract. Pour the wet ingredients into the dry and then add the warmed liquid coconut oil, and stir in quickly. Fill the donut molds about 2/3 full, and then even them out. Bake for 35 minutes, and check to make sure they are cooked through. Once they have cooled, turn the mold over, pop them out, and begin topping.
I went the easy route and bought a container of maple butter, which is just creamed maple syrup, and does not have butter. It makes an excellent frosting. The one I buy is called: Shady Maple Farms Organic Maple Butter. You can find it online or in select health food stores, or if you want to experiment with creating your own there are lots of recipes online.
I also frost a few donuts with Rigoni di Asiago Nocciolata Organic Hazelnut & Cocoa Spread, which is dairy free and delicious, but is definitely on the sweeter side. I have found this in the local Coop and online.
Maple Caramelized Piñon Topping:
1 cup of piñon nuts
1/4 cup of maple syrup
1/4 tsp. sea salt
Warm a small skillet and add the piñon nuts, sea salt and maple syrup, stirring until the liquid seems to absorb into the nuts and get crystallized. Let them cool and then break them up and place on either the maple or chocolate topped donuts.
Maldon Crisp Salt: add sparingly to the chocolate for a sweet and salty flavor
Local red chile powder: sprinkle some on the chocolate or maple donuts for a spicy and festive flavor
Local green chile powder
Matcha green tea powder