Egg-free Paleo Donuts

My gluten-free, dairy-free, egg-free life doesn’t leave any wiggle room for an early morning run to the local donut shop. Well, technically I could “run” there and back for some exercise…but I still wouldn’t be able to eat any of the fare. C’est la vie.

At best, these are reminiscent of a cake donut. (The best of which I ever had was at the summit of Pike’s Peak in Colorado, on a family vacation in the mid-’90s.) As all Paleo-people know, you’ve got to let go of those childhood ideals of sugary, gluteny baked goods…because no matter how many Danielle Walker cookbooks you buy (and I have them all), you’re never going to replicate Krispy Kreme.

Without further ado, here’s the recipe. This happy accident came about when I was experimenting with a muffin recipe…just channeling my inner kitchen Bob Ross!

(Makes 6 donuts)

Dry ingredients:
1 cup almond flour
1/2 cup coconut flour
1/8 tsp baking soda
A pinch of pink Himalayan sea salt (or whatever you’ve got)

Wet ingredients:
2 tablespoons raw, organic, local honey
1.5ish tablespoons organic maple syrup (more or less depending on your sweet tooth)
3/4 cup almond milk (coconut milk will work, too)
1.5 tablespoons flax oil
1 gelatin egg (for a VEGAN version, make a chia egg instead of using gelatin)
—(1 tablespoon grassfed gelatin mixed with 55ml water – mix briskly with fork as soon as the gelatin hits the water, otherwise it will congeal into a gummy glob – let the mixture sit for 5ish minutes to gel before adding it to the other wet ingredients)
2 tablespoons melted coconut oil

Preheat oven to 350, grease your donut pan.
Mix all dry ingredients in one bowl.
Mix all wet ingredients in another bowl. (I use my immersion blender with the whisk attachment.)
Add wet ingredients to dry ingredients, stirring with a spoon or spatula — don’t use your mixer here.
Divide evenly among six donut cups (or whatever the proper term is for donut pans).
Bake for 20-25 minutes.

(Disclaimer: The other side of your donuts won’t be puffy and magical — they’ll be flat because egg-free baked goods don’t rise well. Just turn it over and stare at the pretty side.)

You’re on your own with the icing. I asked Asher if he wanted chocolate or vanilla icing, and he insisted that he didn’t want any icing. What three-year-old doesn’t want icing?! Heartbreaking, I know.

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