Remember the toasted coconut and dark chocolate donuts? No? Go check it out. I’ll wait. Now come back! Now that it’s fall, I’m thinking of all the cozy things and basically anything with cinnamon sugar is definitely on the list. On chilly weekend mornings, a perfect pastry can be tempting, but instead of heading out to get some sub-par donuts at the gas station, maybe stay in with your cup of maple-syrup laced coffee and consider doing a little baking. I’ve lightened up these donuts with healthier ingredients like white whole wheat flour, coconut sugar and coconut oil. You can grab coconut sugar at your local health food store or at Trader Joe’s. Make these donuts! You won’t regret it.
Coconut Sugar Cinnamon Donuts
makes 6 donuts
1 cup white whole wheat flour
1/4 C + 2 Tbsp. coconut sugar
1 tsp. baking powder
1/8 tsp. kosher salt
1/4 C + 2 Tbsp. buttermilk (or you could try almond milk)
1 large egg
1 Tbsp. coconut oil, melted and cooled
1/2 tsp. pure vanilla extract
2 Tbsp. coconut oil, melted
2 Tbsp. coconut sugar
1 Tbsp. ground cinnamon
You will need a donut pan to bake these amazing donuts.
Preheat your oven to 425 F. Rub some coconut oil all over the donut wells of your pan.
To make the donut batter, first whisk the flour, coconut sugar, baking powder and salt in a large bowl. Then add the buttermilk, egg, vanilla and 1 Tbsp. melted coconut oil. Stir it all together with a rubber spatula.
Using a small spoon, spoon the batter into the donut wells. You may need to use two spoons or your fingers to get it into the spaces.
When you’ve used up all the batter, bake your donuts for 9 minutes. While the donuts bake, mix together 2 Tbsp. coconut sugar and 1 Tbsp. ground cinnamon.
Let cool 10 minutes.
When the donuts are cooled, dunk in the melted coconut oil and then cover in the coconut sugar and cinnamon mixture. Eat!