Grain-Free Coconut Lime Donuts
I'm pretty confident donuts can make even the most dreaded activity better. Case in point - my parents sold their home and have to move in two short weeks so they held a massive moving sale early Saturday morning. Standing in the heat, early in the morning, after moving a bunch of stuff isn't exactly their ideal Saturday morning so I brought donuts and helped out.
Clearly, donuts are yard sale friendly food and proved to be invaluable for shoving in our mouths between mobs of people. I was carrying a few heavier objects for some older ladies and they complimented me on my strength and muscles. One even said "I may just buy more stuff so you can carry it because you look good doing it!". They were quite amusing. I'm guessing they didn't think that donuts were my fuel of choice for the day. These donuts are vastly different from regular donuts though. These tasty little morsels are made with almond flour so they are super filling and nutritious - two qualities which definitely came in handy that morning.
I made three types of donuts to bring over and the hit turned out to be the lime donuts. These barely sweet, lightly scented lime donuts with a lime glaze remind a bit of margaritas. Note to self: find a way to get tequila into these. The coconut flakes take the donuts to a whole different level. I had originally made them without the coconut and they were great but needed a little pizzazz. Toasted coconut qualifies as pizzazz in my world, so that's where I went.
So what's the morale of the story? Donuts make your day better. Toasted coconut makes things pretty. The end.
Grain-free Coconut Lime Donuts Yields: 6 donuts Adapted from: Roost
*you will need a donut pan for this recipe but you could also make them into muffins using a muffin tin, just adjust baking time.
Donut: 1 1/4 cup almond flour/meal 1/4 tsp salt 1/4 tsp baking soda 1/2 tsp cinnamon 1 tsp. lime zest 3 eggs 1/4 cup coconut (melted) or canola oil 2 Tbsp. honey 1/2 vanilla bean seeds (or 1/2 tsp. vanilla extract)
Icing: 1/4 cup powdered sugar juice of 1/2 lime or more, as needed
To make icing: Whisk together powdered sugar and lime juice until desired consistency is reached.
toasted coconut flakes, for garnish To toast coconut: Toast coconut flakes in 350F oven for 7-10 minutes or until golden.
1. Preheat oven to 350F and grease your donut pan very well. Set aside. 2. Combine almond flour, salt, bakign soda, cinnamon, and zest in a blender and pulse to combine. 3. Add eggs, oil, honey, and vanilla bean seeds and blend until very smooth. 4. Fill donut pan 2/3 full and bake for 12 minutes (do NOT overbake - they should bounce back when lightly touched) 5. Dip donuts into icing and top with toasted coconut. 5. Let cool and remove from pan.