Ingredients
The following ingredients have 6 Servings
- For the donuts:
- 1 cup whole wheat pastry flour
- 1 teaspoon baking powder
- ⅛ teaspoon salt
- 1 ½ tablespoons coconut oil, melted and cooled
- 1 egg, at room temperature
- 1/4 cup organic sugar
- 1/2 cup unsweetened vanilla almond milk (any milk will work)
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon coconut extract
- 1/2 cup unsweetened shredded coconut
- For the base glaze:
- 1 cup organic powdered sugar
- 1 tablespoon unsweetened vanilla almond milk (any milk will work)
- 1 tablespoon cream cheese or dairy free cream cheese
- For the vanilla:
- 1 vanilla bean, split and seeded
- For the blackberry glaze:
- 3 blackberries, smashed and strained
- For the raspberry glaze:
- 3 raspberries, smashed and strained
- For topping on the white donuts:
- Optional: Coconut flakes or shredded coconut
Instruction
- Preheat oven to 350 degrees F.
- In a large bowl, mix together the coconut oil, egg, sugar, almond milk, vanilla and coconut extract until smooth.
- Next add in whole wheat pastry flour, baking powder and salt. Mix until just combined. Fold in shredded coconut.
- Generously spray a donut pan with nonstick spray. Then use a piping bag or a measuring tablespoon to fill the donuts so that they are 3/4 of the way full.
- Bake for 9-11 minutes or until donuts spring back when touched and come out clean with a tester. Let cool for 5 minutes, then gently remove donuts and transfer to a wire rack to finish cooling.
- Once donuts have completely cooled, make the glaze: Combine powdered sugar, almond milk and cream cheese into a small bowl; divide glaze between into 3 bowls. Add the vanilla bean to one bowl and mix. Add the strained blackberries into another bowl and mix. Add the strained raspberries to the last bowl and mix.
- Dip two donuts in each of the glaze, then transfer back to the wire rack. Sprinkle the vanilla glazed donut with coconut flakes, if desired.
- Makes 6 donuts. Double the recipe if you want to make a dozen.
