Ingredients
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2/3 cup all-purpose flour, blend gluten free
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2 tablespoons tapioca starch (Expandex)
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1/4 cup cocoa
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1/2 cup sugar
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1 teaspoon xanthan gum
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1 teaspoon baking powder
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1/4 teaspoon salt
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1 teaspoon cinnamon
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3 tablespoons dried dry buttermilk
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3 tablespoons coconut oil, melted
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1 1/2 tablespoons melted coconut oil
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1 1/2 tablespoons unsweetened cocoa
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1 1/2-2 tablespoons hot water, divided
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3/4 cup confectioners' sugar
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1/2 teaspoon vanilla
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chopped peanuts
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2 large eggs
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2 -4 tablespoons water, divided
Instructions
- Preheat oven to 375 degrees. Spray a 6 hole donut pan with non-stick cooking spray.
- In a medium bowl blend together the flour, tapioca starch, cocoa, sugar, gum, baking powder, salt, cinnamon and buttermilk powder.
- In a small bowl beat together the eggs, oil and 2 tablespoons water. Pour the mixture into the dry ingredients and mix until well combined. If mixture is to thick add in additional water until a smooth, thick, cake batter consistency is achieved.
- Spoon the mixture into the prepared pan, smoothing with a spatula. Place in pre-heated oven and bake for 10 to 12 minutes. Allow to rest in pan a minute or two and then turn out onto a wire rack to cool for a few minutes.
- In a small bowl, blend together the coconut oil, cocoa, 1 1/2 tablespoons hot water, sugar and vanilla. Stir until smooth adding in additional water as needed. Place the cooling rack with donuts on a cookie sheet and spoon the chocolate glaze over the donuts allowing the glaze to drip down sides. Immediately top with topping of choice; i.e., peanuts, coconut or nonpareils. Enjoy!