So.. I got the OxiClean. But I also came home with cookies and cream eggs and a new donut pan (day after Easter - they were both 50% off). So now I can make a whole dozen of donuts at a time. It's like I never left Dunkin'... well, except I'm making my own donuts from scratch, now. So I guess it's a whole lot different. Theirs are all frozen.
I happened to stumble upon a baked coconut donut recipe, and I immediately wanted some coconut donuts. That recipe inspired these donuts.
I'm not really happy if there isn't any chocolate, so I figured I would make a marbled vanilla and chocolate batter. And I'd really rather them be somewhat healthy, so I went the gluten free route by way of coconut flour - healthier and totally coconut donuts. Because I've been having fun with Swerve Sweetener lately, I also made them sugar free. Oh yes.
Lovely. I had one of these snow white donuts before I went to work this morning, in my newly stain-free white collared shirt. And yes, that OxiClean did the job splendidly. Months-old coffee stains, see you later!
Baked Marbled Coconut Donuts (GF)
makes 1 dozen donuts
For the chocolate batter:
2 T coconut flour
2 T cocoa powder
1/2 t baking soda
1/4 cup coconut sugar (or Swerve)
1/4 cup coconut milk (or other milk)
In a small bowl, stir together the coconut flour, cocoa powder, baking soda, salt, and sugar. In a medium bowl, whisk together the milk and eggs until well blended. Stir in the dry ingredients.
For the vanilla batter:
1/4 cup coconut flour
1/4 t baking soda
1/3 cup coconut sugar (or Swerve)
1/3 cup coconut milk (or other milk)
1/2 t vanilla
In a small bowl, stir together the coconut flour, baking soda, salt, and sugar. In a medium bowl, whisk together the milk, vanilla, and eggs until well blended. Stir in the dry ingredients.
Spoon each of the batters into a pastry bag or ziploc bag with the corner cut off. Into a well greased donut pan, pipe an equal amount of each of the batters into the donut pan, about 1/2-2/3 full. With a spoon, swirl the batter around in the to give it a marbled look.
Bake at 350ºF for 10-12 minutes, until the donuts spring back when lightly touched. Allow to cool slightly in the pan before removing, and then cool on a wire rack.
For the glaze:
1 1/2 cups confectioner's sugar (or Swerve confectioner's style)
4-6 T coconut milk
1 t vanilla
12 oz. shredded coconut flakes, for dipping
Whisk together the powdered sugar, 4 T milk, and vanilla. Add 2 more T if too thick.
Once the donuts are cool, dip in the glaze, allowing any excess to drip off. Place the coconut flakes into a bowl, and coat the glazed donuts completely with coconut. Place back on the wire rack to allow the glaze to dry. Once dry (about 30 minutes later), either serve or store in an airtight container. It's best to eat the donuts within two days.