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
How Honey Is Created
Honey is created when bees mix plant nectar, a sweet substance secreted by flowers, with their own bee enzymes.
Directions
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.