What do your mornings look like? Despite the fact that I am fairly organized and plan ahead most of the time, it never fails that something is forgotten or needs to be redone and thus begins the downhill slide into the chaos of the day. The picture I have in my head of the family enjoying a delicious homemade breakfast while leisurely discussing the day ahead, are quickly replaced by a frantic search of the fridge and eventual surrender to our usual breakfast of eggs and whatever else we can scrounge up in the 10 free minutes that remain before the day begins.
Enter the donut mold. Honestly the best kitchen purchase I’ve made since my dehydrator. Over the last few months, 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 ½ cup of coconut flour, you’ll need 6 eggs, plus oil.
Not all coconut flour is created equal! Working with this flour reminds me of my first experiences with it. I bought some at the co-op and was a little disappointed with how clumpy the batter was. I quickly learned that by using different brands, you’ll achieve slightly different results. My preference is for coconut flour from Wilderness Family Naturals. It is light, fluffy, and does not require the use of an immersion blender to fully incorporate with the other ingredients. I highly recommend it!
Now on to the delicious recipe; these donuts are dairy free, 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.
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*6 eggs, room temperature
*½ cup coconut oil, melted
* ⅓ cup molasses
*½ cup coconut flour (I prefer this brand)
*⅓ cup coconut sugar (I use this)
*1 TB ground ginger
*2 tsp sea salt
*1 tsp nutmeg
*½ tsp baking soda
- Preheat oven to 350F
- 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 (I have 2 sets of these).
- Bake for 30 minutes
*1 can of coconut milk, refrigerated (I like this brand)
*⅓ cup powdered sugar
*Rind of 1 lemon, grated
*Cinnamon for top
- A day ahead of time, place coconut milk in the fridge
- Using a spoon, scoop out the hardened top of the coconut milk and place into mixing bowl
- Mix on medium speed until thick
- Add powdered sugar and continue to mix until well blended
- Spread over top of cooled donuts
- Top with grated lemon peel and sprinkle with cinnamon