Ingredients
For the donuts:
3 Tbsp Coconut oil, melted
¼ Cup GOLDEN BLOSSOM HONEY
1 Large egg
1 Large egg yolk
¼ tsp Vanilla extract
½ Cup Almond Meal (54g)*
¼ Cup Coconut flour, sifted (22g)*
⅛ tsp Salt
¼ tsp Baking powder
¼ tsp Baking soda
½ Tbsp Cinnamon
¼ tsp Ground nutmeg
½ Cup Finely grated carrots (about 2 medium carrots)
For the frosting:
1 13 oz Can of Full-fat coconut milk, chilled over-night **
2 – 2 ½ Tbsp GOLDEN BLOSSOM Honey, to taste
Unsweetened coconut flakes, for garnish
Honey Tips
Honey Never Spoils
No need to refrigerate it. It can be stored unopened, indefinitely, at room temperature in a dry cupboard.
Directions
Bake until golden brown and a tooth pick inserted in a donut comes out clean, about 10 minutes. Run a butter knife around the edge of each donut to loosen it, and then let cool in the pan for 30 minutes. Transfer to a wire rack and let cool completely before frosting.
To make the frosting:
Flip the can of refrigerator coconut milk upside down and drain out the liquid that rises to the top, leaving the thick layer of coconut cream. Scoop the cream into a medium bowl (you should have about ¾ cup of cream) and mix with the honey until smooth.
Spoon on top of the donuts, spreading out evenly. ***
Garnish with a sprinkle of coconut flakes and serve.
Prep time: 20 mins Cook time: 10 mins Yield: 6 donuts, or 1 donut pan.
NOTES:
*Gluten free baking really required perfect measurements, so weighing out your flours is highly recommended.
**Making sure to chill the coconut milk for 24 hours is essential, or else liquid and the coconut cream do not separate properly.
*** The honey in the frosting can cause the coconut cream to slightly yellow, so the donuts are best frosted right before serving.
To make the frosting:
Flip the can of refrigerator coconut milk upside down and drain out the liquid that rises to the top, leaving the thick layer of coconut cream. Scoop the cream into a medium bowl (you should have about ¾ cup of cream) and mix with the honey until smooth.
Spoon on top of the donuts, spreading out evenly. ***
Garnish with a sprinkle of coconut flakes and serve.
Prep time: 20 mins Cook time: 10 mins Yield: 6 donuts, or 1 donut pan.
NOTES:
*Gluten free baking really required perfect measurements, so weighing out your flours is highly recommended.
**Making sure to chill the coconut milk for 24 hours is essential, or else liquid and the coconut cream do not separate properly.
*** The honey in the frosting can cause the coconut cream to slightly yellow, so the donuts are best frosted right before serving.
