I have been gifted with an early X-mas present, a Donut maker that works surpisingly well with Paleo recipes. So far I've tried making chocolate and vanilla donuts from the cupcake recipes in Elana's Gluten Free Cupcakes cookbook, and they both turned out really well. Next I'm planning to attempt a punpkin/gingerbread flavored batter to see if I can eliminate the need for a glaze. The donuts only take about three minutes for each batch, so it's fabulous instant gratification :) For glazes I used maple cream (soooooooo yummy!) and Fruit-sweetened dark chocolate sauce.
1/2 cup plus 2 tablespoons coconut flour
1/2 teaspoon salt
1/4 teaspoon baking soda (try to use fresh)
4 large eggs
1/3 cup grapeseed oil
1/2 cup agave nectar
1 tablespoon vanilla extract
Preheat the oven to 350 F. Line 9 muffin cups with paper liners (watch out for soy coloring!)
In a large bowl, combine the coconut flour, salt, and baking soda. In a medium bowl, whisk together the eggs, grapeseed oil, agave nectar, and vanila extract. Blend the wet ingredients into the coconut flour mixture with a handheld mixer until thoroughly combined
Scoop 1/4 cup of battter into each prepared muffin cup.
Bake for 18 to 22 minutes, until a toothpick inserted into the center of a cupcake comes out with just a few moist crumbs attached. Let the cupcakes cool in the pan for 1 hour, then frost and serve.
For Donuts (If using the Babycakes donut maker):
Fill each donut reservoir with about 2 tbs. of batter.
Cook for 3 minutes.
Remove and allow to cool completely before glazing. I used maple cream and paleo chocolate fudge.
MIX THOROUGHLY!!!! Otherwise they stay dense and compact.
Very tasty with chocolate frosting :)
From "Gluten Free Cupcakes" by Elana Amsterdam.