The best kitchen purchase I’ve made since my dehydrator was the donut mold. I’ve created some beautiful, healthy, and gluten-free donuts for my family. A quick scan of my pantry revealed an opened bottle of molasses, and I just had to create a gingerbread version. For my flour, I choose coconut flour. Coconut flour requires a lot of liquid because it is so fibrous. The general rule of thumb is that for every 1/2 cup of coconut flour, you’ll need 6 eggs, plus oil.
These donuts are dairy, grain and gluten-free and are sure to please. The great thing is that these can be made ahead of time and frozen. On the morning you’d like to eat them, warm them quickly in the oven (or just leave them on the counter), and you have an instant breakfast that is full of nutrition and flavor. The deep and warm gingerbread taste is contrasted nicely by the light, lemon flecked frosting to create a unique culinary experience for your taste buds.
- 6 eggs, room temperature
- 1/2 cup coconut oil, melted
- 1/3 cup blackstrap molasses
- 1/2 cup coconut flour
- 1/3 cup coconut sugar
- 1 Tbsp ground ginger
- 2 tsp unrefined sea salt
- 1 tsp nutmeg
- 1/2 tsp baking soda
- Preheat oven to 350°F.
- With immersion blender or mixer, blend together eggs, coconut oil and molasses.
- In another bowl, sift together the coconut flour and sugar, salt, baking soda, and spices.
- Stir dry ingredients into the wet.
- Spoon mixture into donut molds.
- Bake for 30 minutes.
- 1 can of coconut cream
- 1 Tbsp coconut sugar
- Rind of 1 lemon, grated
- Cinnamon for top
- A day ahead of time, place coconut cream in the fridge.
- Using a spoon, scoop out the coconut cream and place into mixing bowl.
- Mix on medium speed until thick.
- Add coconut sugar and continue to mix until well blended.
- Spread over top of cooled donuts.
- Top with grated lemon peel and sprinkle with cinnamon.