We rarely ever travel on holiday weekends. Crowds and sky-high prices just aren’t our style. Instead, we do local activities and even enjoy hobbies at home. And as you might have guessed, one of my favorite pastimes is picking up a new cookbook and adventuring an indulgent recipe or two – just for the fun of it. This weekend, it’s The Recipe Hacker Confidential by Diana Keuilian, and her amazing, gluten-free and paleo chocolate-glazed doughnuts.
Packed with over 100 recipes, The Recipe Hacker Confidential is completely free of gluten, dairy, soy, and cane sugar. Most of the recipes, like these chocolate-glazed doughnuts, are even paleo-friendly. Here is what Diana has to say about them:
Do you have an open mind? An open mind hasn’t been calcified in its idea of how the world works. An open mind is willing to consider that a new way of doing something could be a better way. An open mind is a gift.
Children naturally have open minds. Their idea of the world is delightfully pliable. Isn’t this why you love spending time with the children in your life? The magic of possibility and wonder dances in their eyes.
This recipe for Chocolate-Glazed Doughnuts requires that you have an open mind. Forget your idea of what a doughnut is and open up to the possibility that maybe, just maybe, these baked, grain-free, lightly sweetened doughnuts are exactly what a doughnut should be.
Open your mind, my friend, open your mind . . .
And if you do end up swooning over these wholesome doughnuts, then I recommend trialing the Paleo Almond Joy Donuts recipe by my friend Chrystal at Gluten-Free Palate. She uses similar ingredients with a slightly different spin. Or you might like Sandi’s Healthy Breakfast Donuts over at Fearless Dining. They’re also gluten-free and made with nutritious goodies!
Special Diet Notes: Chocolate-Glazed Doughnuts
By ingredients, this recipe is dairy-free / non-dairy, gluten-free, grain-free, peanut-free, soy-free, vegetarian, and paleo-friendly.
- 1¼ cups blanched almond flour
- ¼ teaspoon baking soda
- 2 tablespoons coconut oil, melted
- 1 tablespoon maple syrup
- 10 drops liquid stevia
- ¼ teaspoon almond extract
- ½ teaspoon vanilla extract
- 1 teaspoon apple cider vinegar
- 2 eggs, at room temperature, separated
- ¾ cup unsweetened chocolate pieces
- 2 tablespoons raw honey
- 1 tablespoon coconut oil
- 20 drops liquid stevia
- Preheat the oven to 350°F. Generously grease a 6-mold doughnut pan with coconut oil.
- Combine the flour and baking soda in a medium bowl. In another medium bowl, combine the coconut oil, maple syrup, liquid stevia, almond extract, vanilla extract, vinegar, and egg yolks. Mix the dry ingredients into the wet.
- In a stand mixer fitted with the whisk attachment or in a large bowl with a whisk, beat the egg whites until peaks form. Gently fold the egg whites into the batter.
- Equally distribute the batter among the 6 doughnut molds. Smooth out the tops of each doughnut. Bake for 12 to 15 minutes, until lightly golden. Allow the doughnuts to cool before removing them from the pan and transferring to the fridge to chill.
- In a double boiler, combine the glaze ingredients. Mix until smooth.
- Pour the melted chocolate into a shallow dish and dip each chilled doughnut into the mixture.
- Place the glazed doughnuts on a plate and sprinkle with Rainbow Coconut Sprinkles.
- Chill in the fridge until the chocolate has set.