These delicate donuts are grain-free and best served on the day of baking.
Makes 10
Preparation time 15 minutes (plus 15 mins soaking)
Cooking time 15 minutes
INGREDIENTS
For the donuts
100 g (31/2 oz) fresh dates
Boiling water, for soaking
60 ml (2 fl oz/1/4 cup) coconut
oil, softened
3 eggs, at room temperature
65 g (21/4 oz/1/2 cup) coconut flour
50 g (1¾ oz/1/2 cup) almond meal
To serve
2 tablespoons maple syrup
20 g (¾ oz/1/4 cup)
desiccated coconut
METHOD
1. Preheat the oven to 180°C (350°F/Gas 4). Grease 10 holes of a 12-hole non-stick donut tin.
2. Soak the dates in boiling water for 15 minutes then drain. Remove their pits and pulse the flesh in a food processor until almost smooth.
3. Stir the coconut oil, eggs, coconut flour, almond meal, date mixture and 60 ml (2 fl oz/1/4 cup) water together in a bowl until well combined and smooth. Spoon this mixture evenly into the prepared tin. Using your fingertips, press the mixture down firmly so you have a level surface. Bake for 15 minutes, or until the donuts are golden and firm when lightly pressed. Cool in the tin for 3 minutes then transfer to a wire rack set over a baking tray.
4. Brush the warm donuts generously with maple syrup and sprinkle with the desiccated coconut. Serve warm or at room temperature.
The Carousel thanks Tracey Meharg for this recipe from her book Donuts: Sticky-hot donut recipes to make at home.
