Does anyone, except a former English Literature and Linguistics student, care about the nuances between doughnut versus donut? Thought not!
These little one-bite mini versions are simple but chocolatey. Feel free to glaze with a simple coconut oil + high cocoa content chocolate concoction if in the mood for something more decadent. Sprinkles also always an option.
Easy Chocolate Mini Baked Doughnuts
Grain-free, Gluten-free, Dairy-free, Refined Sugar-free, Nut-free
Makes approx 25 mini
Ingredients:
1/4 cup (35g) sifted coconut flour
1/4 cup (25-30g) unsweetened cocoa powder, or cacao
1/2 tsp baking powder
big pinch sea salt
3 tbsp (50g) coconut oil, melted
4 medium eggs
2 tbsp unsweetened pumpkin puree
1/2 ripe medium banana
optional 1-2 tbsp honey, agave or maple syrup
Instructions:
1. Preheat oven to 175 degrees celsius, 350 degrees farenheit.
2. Lightly grease a mini doughnut tin with coconut oil (or use silicone doughnut pan).
3. Combine coconut floour, cocoa (or cacao) powder, baking powder and salt in a mixing bowl.
2. Blend together eggs, melted coconut oil, pumpkin puree, banana and any sweetener if using in a high speed blender.
3. Pour wet ingredients into dry - gently and even mix until well incorporated.
4. Fill doughnut moulds three quarters full to allow for rising, in prepared baking tin and carefully smooth surfaces.
5. Bake in preheated oven for approx 8mins, or until cooked through and firm to the touch. If making larger doughnuts increase bake time.
6. Allow to cool slightly before removing from moulds. Cool fully on wire rack. Trim edges if neatness trumps eagerness to eat!
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| Easy Chocolate Mini Baked Doughnuts |
These little one-bite mini versions are simple but chocolatey. Feel free to glaze with a simple coconut oil + high cocoa content chocolate concoction if in the mood for something more decadent. Sprinkles also always an option.
Easy Chocolate Mini Baked Doughnuts
Grain-free, Gluten-free, Dairy-free, Refined Sugar-free, Nut-free
Makes approx 25 mini
Ingredients:
1/4 cup (35g) sifted coconut flour
1/4 cup (25-30g) unsweetened cocoa powder, or cacao
1/2 tsp baking powder
big pinch sea salt
3 tbsp (50g) coconut oil, melted
4 medium eggs
2 tbsp unsweetened pumpkin puree
1/2 ripe medium banana
optional 1-2 tbsp honey, agave or maple syrup
Instructions:
1. Preheat oven to 175 degrees celsius, 350 degrees farenheit.
2. Lightly grease a mini doughnut tin with coconut oil (or use silicone doughnut pan).
3. Combine coconut floour, cocoa (or cacao) powder, baking powder and salt in a mixing bowl.
2. Blend together eggs, melted coconut oil, pumpkin puree, banana and any sweetener if using in a high speed blender.
3. Pour wet ingredients into dry - gently and even mix until well incorporated.
4. Fill doughnut moulds three quarters full to allow for rising, in prepared baking tin and carefully smooth surfaces.
5. Bake in preheated oven for approx 8mins, or until cooked through and firm to the touch. If making larger doughnuts increase bake time.
6. Allow to cool slightly before removing from moulds. Cool fully on wire rack. Trim edges if neatness trumps eagerness to eat!
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