Mini Honey Donuts
Wholesome goodness greets you in each bite of honey donut. The almond flour gives the donut a hearty cake like texture. The glaze made with honey, vanilla beans and coconut butter crown the cake donuts with a touch of coconutty sweetness. More good news: The donuts are gluten-free!
This recipe is adapted from Get Inspired Everyday.
Ingredients:
For the donuts:
- Heaping 1¾ cups almond flour
- Heaping ¼ cup tapioca flour
- Heaping 1 teaspoon baking powder
- Pinch of sea salt
- Generous ¼ cup honey
- 5 tablespoons of salted butter, melted
- 1 (room temperature) egg
- ½ tablespoon honey extract
- ½ tablespoon vanilla extract
For the glaze:
- ½ cup coconut butter
- Seeds from the inside of 2 vanilla beans
- 5 tablespoons honey
- Pinch of sea salt
- 4 teaspoons lemon juice
Directions:
For the donuts:
- Preheat the oven to 350°
- Generously grease the insides of mini donut pans with coconut butter.
- (Coconut oil spray also works.)
-
Melt the honey and butter at 30-second intervals in a microwave.
(It took about 60-seconds/1 minute in mine.) Or melt the honey and butter over low heat. - Allow to cool.
- In a large bowl, whisk together the flours, baking powder and salt.
- If the melted honey and butter mixture is lukewarm or cooler, whisk in the extracts and egg.
- Vigorously stir in the wet ingredients to the bowl of dry ingredients. Aim for a smooth batter with no lumps.
- Pour the wells of the donut pans ½ to ¾ full.
- Bake for 16-18 minutes or until the donuts are golden brown and a toothpick inserted in the center appears clean.
For the glaze:
Melt the coconut butter and honey over low heat in a saucepan. Stir in the salt, lemon juice and vanilla beans.
Dip the donuts into the glaze. It’s easier if you freeze the donuts overnight. If not, be a tad careful as the cake-like donuts can easily crumble.
