With the Superstorm, a.k.a., Frankenstorm on our doorstep I decided to squeeze in one last treat before we lost power (and the ability to bake). The D-Man, Daddy (who is working at home today) and our friend Miss Marge gave these a thumbs up. Shortly after pulling these from the oven we lost power, so my timing was perfect. Internet will not be up for long, so excuse the poorly written blog but enjoy the recipe.
1 cup of almond flour (or other nut flour)
4 Pastured Eggs
¼ teaspoon of Celtic Sea Salt
½ teaspoon of Non-Aluminum Baking Soda
¼ teaspoon of Baking Powder
¼ teaspoon of organic ground cinnamon (optional)
3 teaspoons of Vanilla Extract
3 Tablespoons of Sweetener (Raw Honey, Coconut Nectar, or Palm/Coconut Sugar
½ Cup Bittersweet or Semi-Sweet Chocolate
¼ Cup Unsalted Pastured Butter
Preheat oven to 300 degrees F.
Grease a donut pan with coconut oil (these can be purchased at kitchen stores or on-line)
In a small bowl add the almond flour, sea salt, baking soda, baking powder and optional cinnamon, mixing with a fork (or whisk) to combine.
In a medium bowl using a hand held electric mixer beat the eggs.
Add the vanilla extract and sweetener of choice to the eggs and beat until incorporated.
Add the dry ingredients to the wet ingredients and beat until well combined.
If the batter is too thick to pour, add coconut milk or water to thin a tablespoon at a time.
Pour the batter into the donut pan (I use a small measuring cup, it’s less messy).
Bake the donuts for approximately 20 minutes, or until they begin to turn brown.
Once the donuts cool you can dip them in the chocolate glaze.
To Make the Chocolate Glaze:
Add the chocolate and butter in a small sauce pan.
Heat the chocolate and butter over a low heat stirring constantly until melted.
Allow the chocolate glaze to rest a few minutes before glazing the donuts.