Mondays have become really hard for me. Since I don’t have class on Fridays, every weekend feels like a long weekend. So getting back in to the swing on Mondays seems unbearable!
For…eight years, working weekends has been a big part of my life. Now I know what everyone is talking about when they say TGIF! Even though I have school work, knowing that I have no real responsibility on the weekend is pretty amazing. And not that Hazel would ever let me sleep in, but having the illusion of that option is a bonus.
The past few weekends I’ve tried to work on recipes when I’m at home in between studying and soaking up time with Parrish. Although I think he enjoys the fruits of my labor…I’m not sure he enjoys the messes in the kitchen! With me in Wilmington, his bachelor kitchen stays pretty clean!
A few weekends ago I worked on a “donut” recipe. I say “donut” because these are actually really healthy, unlike Krispy Kreme which not only contain gluten but also enormous amounts of mouth watering, crystallized sugar and fat.
Toasted Coconut Buckwheat Cake Donuts – gluten free – delicious
For the Donuts:
1/2 cup gluten free buckwheat flour
1/2 cup gluten free coconut flour
1/3 cup sugar
1 tsp. baking powder
1/2 tsp. salt
1/2 cup lite coconut milk
2 tbsp. vegetable oil
SUPER easy Icing:
3/4 cup powdered sugar
2 tbsp. lite coconut milk
OPTIONAL: Toasted coconut topping
Let’s get started:
Preheat oven: 325 F. Spray a donut pan with cooking spray. Don’t have a donut pan? Spray muffin tin and make mini cakes.
In a medium sized bowl, combine the buckwheat flour,coconut flour, sugar, baking powder and salt. In small bowl, combine the coconut milk, eggs,and oil. Stir the dry ingredients into the wet ingredients, mixing just until combined.
Fill a piping bag with your batter. Don’t have a piping bag? Use a Ziploc and cut a hole in one end!
Pipe the batter into the donut pan, filling each to 2/3 full. Be sure that as you make the donuts, that you smooth the seam with your finger. This will help your donut stay in one piece.
Bake the donuts for 12 minutes. Flip onto a wire cookie rack to cool.
To make your icing simply sprinkle your sugar into a small bowl. If you have a sifter, sift the sugar. If not just break up the clumps with a whisk. Add in the coconut milk and whisk until smooth. Try not to lick the bowl clean
Yields: 10 donuts.
You can top the donuts with the icing and the optional toasted coconut…
or toss in powdered sugar and call it a day.
Either way, these donuts are super moist and cakey. Perfect with a cup of milk or coffee! And the sugar glaze is insane. It takes everything in my power not to make that glaze and put it on pancakes, waffles…even cereal. It is so good!!
Last night in an effort to fight the Monday Blues me and MOH had a happy hour. As it turns out, I posted my brew on Facebook and it seems like we have some fans!
Have you guys tried the New Planet Raspberry?
I love it! It’s subtle on the fruit and has a crisp, clean finish. Yum!