Servings
12
Prep Time
70 minutes
Cook Time
5-10 minutes
Author:
Missy J’s
These doughnuts are delicious and are reminiscent of the old-fashioned doughnuts so many of us used to enjoy. They are slightly crunchy on the outside and soft and chewy on the inside. These are by far much healthier and are excellent when topped with our organic, crave worthy carob.
Ingredients
1 cup oat flour
1 cup rice flour
¾ cup arrowroot powder or tapioca starch
-
¼ cup coconut flour
-
1 tsp baking soda
½ tsp nutmeg
-
¼ cup coconut sugar
3 tbsp melted butter, let cool slightly
2 eggs
-
1 tsp vanilla
½ cup yogurt
½ cup milk
Coconut, avocado, or palm oil for frying
-
½ cub carob chips
-
1-2 tsp coconut oil
-
Allulose, monk fruit, or coconut sugar for sprinkling on top
GLUTEN FREE CAROB CAKE DOUGHNUTS
Dry Ingredients:
Wet Ingredients:
Topping:
Directions
GLUTEN FREE CAROB CAKE DOUGHNUTS
In a large bowl, whisk all dry ingredients together.
In a small bowl mix all wet ingredients together.
Pour the wet mixture into the dry mixture and mix with a wooden spoon until fully incorporated. Dough should be slightly sticky and will absorb more moisture as it sits.
Cover dough with plastic wrap or lid and place in the fridge for at least 1 hour or as long as overnight.
Remove dough from fridge and roll out to about ½ inch thick on a lightly floured cutting board.
Cut out your doughnuts using a jar/glass or 2-3inch round cookie cutter. Cut out the center of the doughnuts using a smaller round cutter or use your fingers to gently make a hole in the center. Place the doughnuts on a tray and keep in fridge until ready to fry.
Preheat coconut oil, avocado oil, or palm oil in a Dutch oven or deep skillet, on medium low heat. You want around 1-2 inches of oil in your skillet so the doughnuts are covered.
Gently place the doughnuts in the preheated oil, being careful not to overcrowd the pan.
Cook for around 1-2 mins or until golden brown, flipping halfway through. If the oil is too hot they will cook too quickly and be dark on the outside and doughy on the inside. Reduce the heat of your stove if necessary. Let doughnuts cool on a paper towel lined tray. While they are still warm you can dip some in a sweetener of your choice and reserve the rest for dipping in carob.
Melt carob with 1 tsp of coconut oil, using a double boiler or in the microwave. If using a microwave, melt in 30 second intervals, stirring each time. Add another tsp of coconut oil to thin out the carob, if necessary.
Dip remaining doughnuts in the melted carob and let cool slightly. Enjoy!
Recipe Note
- Doughnuts are best enjoyed warm.
- You can store any leftovers in the fridge for up to a week. Simply heat up before enjoying.
- If your dough seems too sticky, add more arrowroot powder a tablespoon at a time. If it is too dry, add milk a tablespoon at a time.
