Have you ever seen the drive-thru line at Dunkin Donuts on a Saturday morning? It’s usually at least 5 cars long all morning! Clearly we have an obsession with donuts in America, and I’m not ashamed to admit that in my earlier days you might have seen my car at the drive-thru lane as well. But once we had a child with a peanut allergy, our visits started diminishing. Then child number two showed up with allergies to eggs, wheat and dairy, and we quit altogether.
The moment you experience life with children who can’t eat certain favorite foods, it changes everything. With our second child, we were faced with so many issues that we began our Paleo journey. Our family has found healing and help in areas we didn’t even know needed healing.
Fast-forward to today, when I finally found the courage to endeavor upon my own donut making journey. Our youngest is almost 5, and I have been determined to provide some of those similar treats that other kids get to enjoy. No, we won’t be making our way to Dunkin Donuts again in our lifetime, but I have found a way to make my own donuts at home.
Today was a HUGE success in the kitchen, and I’m happy to take the win! My child was so eager to have his first donut that he took his bowl of fruit and camped out in front of the oven to watch them bake. 15 minutes, a drizzle of chocolate glaze and a few sprinkles later, and poof — happiest kids ever!
So how did I pull this all off? This recipe and a few amazing resources! Give this a try and let me know what you think. My family found a new favorite treat!
- 1 egg
- 2 flax eggs*
- 1/2 cup coconut milk
- 1/3 cup ghee
- 1/4 cup pure maple syrup
- 1/2 teaspoon apple cider vinegar
- 1 tsp pure vanilla extract
- 1/2 cup unsweetened cocoa powder
- 1/2 cup coconut sugar
- 6 Tablespoons coconut flour
- 1/4 cup arrowroot powder
- 3/4 teaspoon baking soda
- 1/4 teaspoon sea salt
*For 2 flax eggs, mix 2 Tablespoons ground flax with 6 Tablespoons water.
- Preheat oven to 350 degrees. Grease donut pan with palm shortening.
- In a food processor or blender, combine all ingredients. Blend on high for 30 seconds until completely mixed. Let rest for 2 minutes and then blend for another 15 seconds.
- Scoop the batter into a zip-top plastic bag with the corner cut and pipe into donut pans.
- Bake for 15 minutes or until toothpick comes out clean.
- Let rest for 10 minutes before transferring to wire rack.
- Drizzle with chocolate glaze and add sprinkles. Enjoy!
- 3 oz 85–86% dark chocolate
- 2 Tablespoons pure maple syrup
- 1 Tablespoon coconut oil
- 1 Tablespoon water
- OPTIONAL: Rainbow sprinkles
- In a small saucepan, add chocolate, coconut oil, and maple syrup. Heat to medium-low and allow chocolate to melt, stirring constantly.
- Once chocolate is melted and ingredients are blended, add water. Stir well.
*This silicone donut pan was a HUGE help in making these work so well!