UN-FRIED DONUTS
These are the best un-fried donuts you will bite into! We didn’t have a proper donut pan and in coronavirus times we couldn’t easily find one online. Necessity is the mother of invention so we used our mini cake pans. They turned out a bit denser than we had initially intended but it was a blessing in disguise and they were delicious none-the-less. These are a much healthier alternative to your typical fried donuts and you can customize the flavors however you want! We would suggest starting off simple and then experimenting. You could make matcha donuts, earl grey donuts, lemon donuts - let your imagination run wild. They are best eaten warm right out of the oven.
Ingredients
1/2 cup melted coconut oil
2/3 cup cane sugar
2 large egg
1 1/2 teaspoon baking powder
1/4 teaspoon baking soda
2 teaspoons açaí powder
2 teaspoons raspberry powder
1/4 teaspoon cinnamon
Heaping ¼ teaspoon sea salt
1 teaspoon vanilla
2 2/3 cups all-purpose flour
1 cup almond milk
Instructions
Preheat the oven to 425°F and lightly grease one standard mini cake pan
In a medium bowl, whisk together the coconut oil and sugar. Add the egg and whisk to combine. Add the baking powder, baking soda, cinnamon, salt, and vanilla and whisk to combine.
Alternately add the flour and the milk, beginning with the flour, until thoroughly combined. The batter will be thick, and a spatula drawn through the batter should leave an indentation.
Divide the batter in half and add the açaí powder to one half and the raspberry powder to the other
Spoon the batter into the pan (it will be thick and sticky). Bake for 10 minutes. Remove from the oven and let sit for 5 to 10 minutes before removing from the pan. Remove from the pan and place on a wire rack to continue cooling.
Make your desired decoration (some options below)
Glaze
In a small doughnut-sized bowl, whisk together the powdered sugar and raspberry or açaí powder, then whisk in the almond milk until smooth. Dip each doughnut in the glaze and let the excess glaze drip off. Sprinkle with sugar
Cane Sugar
In a small doughnut-sized bowl, mix the cane sugar and flavored (either the raspberry or the açaí powder. Add the melted coconut oil to a separate bowl and dip both sides of each doughnut first into the coconut oil, and then into the sugar mixture. The coconut oil helps the sugar adhere and it also produces the most fried-doughnut-like taste.
