Now, if you are looking for an absolutely NO-SPLURGE donut, my no-cheat chocolate ones rock. If you want to mix it up a bit and are looking for something a little more cakey and don't mind a wee bit of coconut flour and honey, then this is your donut.
Since going paleo, I have conquered missing "pre-paleo" pizza. I'm good with my nummy paleo version. Same with hamburgers. But I admit missing Dunkin Donuts. I really do. It doesn't help that no matter what road I take - there is one there...beckoning to me.
It's not worth the after effects though. I don't want to eat something as non-paleo as a regular donut. So I was off to satisfy my donut sweet tooth with a little coconut flour, egg and honey.
Though I did use her donut recipe almost exactly (minus the bacon). I opted for what I felt was a healthier frosting made from a combination of cashew butter and almond butter as a base.
Here was the finished product. Am I making it again? OH YEAH. AND putting it my my recipe folder!
The recipe on her web page makes 6, I halved it (sort of) to make 3. My variation below:
1/4c coconut flour
1/4t baking soda
1/4 cup almond butter
1 mashed banana (I did not half this ingredient along with rest of recipe)
3 egg whites (Would have used whole eggs, but this is what I had to spare.)
1 T honey
With mixer, cream almond butter, banana, vanilla, and honey. Add eggs a little at a time until blended. Mix in dry ingredients. Spoon into greased donut pans and bake at 325 for 15-20 minutes. Cool on wire rack for about 3 min. Frost while warm if you use nut butter frosting
While this is cooking, make up your frosting
2T cashew butter
2T almond butter
1T unsweetened dark cocoa powder
1/2t olive oil (my nut butters were toward the bottom the jar and needed a bit of extra oil)
Mix together. Smooth on donuts while they are still warm.