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Saturday, 21 March 2015

Grain Free Chocolate Walnut Donuts

These little lovelies are a perfect treat when you want comfort food without the guilt (well, not too much guilt…)  They remind me of one of my favourite donuts from my old wheat eating days, without the gut issues and sugar crash!   I find them best the first day; they were a bit dry on the second day. Like most grain free baked goods, they do freeze well, so I would recommend freezing for storage, if they hang around long enough!

Grain Free Chocolate Walnut Donuts

4 eggs
1/3 cup melted coconut oil
½ cup sour cream
1 Tbsp apple cider vinegar
1/2 cup coconut flour
¼ cup coconut sugar
1/3 cup arrowroot starch
¼ cup chick pea flour
1/3 cup cocoa powder
1 tsp baking soda
1 tsp salt
¾ cup chopped walnuts (no big pieces! )
¼ cup chopped walnuts
½ cup chocolate chips (I like Enjoy Life)
2 tsp coconut oil

Preheat oven to 375F.

Grease donut pan with a rubber basting brush or piece of paper towel and butter, ensuring you cover the entire inside surface. Set aside.

Mix all ingredients up to the add-ins together in an 8 cup mixing bowl with an immersion blender. Scrape sides of bowl when needed and mix until well blended. With a wooden spoon or rubber spatula, fold in the first amount of chopped walnuts and stir until well mixed. 

Scrape batter into a medium sized zip-top baggie, squeeze out the excess air and zip closed. Snip the end (alternatively, if you have an icing bag and a large tip, use that)
 and pipe into greased donut pans, filling each cavity about half way. 

Repeat with second pan or bake for approx 12 minutes, remove from oven, tip donuts from pan onto a wire rack. Let the pan cool before refilling to bake second batch. (This amount should make 24 small donuts; adjust your cooking time if your pans are larger.) 

While your donuts are baking, in a double boiler or a heat safe bowl set over a pot of just simmering hot water, (don’t let the water touch the bottom of the bowl!) gently melt the chocolate chips and the coconut oil together. Stir until smooth, and leave over barely simmering water until needed. 

When donuts are all cooked and cooled, drizzle with the melted chocolate, and then sprinkle with the ¼ cup of chopped walnuts. Let stand until chocolate drizzle firms up. (Refrigerate for 15 min if you want to serve them quickly!) 

Best eaten the same day, they tend to be a bit dry on the second day. Keep leftovers in fridge for 3-4 days or freeze. 

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