Sweetly scented coconut flour, and coconut oil instead of butter, are part of a wonderful base for these baked doughnuts with fresh minted lime glaze. The most difficult decisions you’ll have to make the morning you bake is whether to drizzle the warm “tops” or “bottoms”, and when to whip up a second batch.
These are inspired by the Mojito Doughnuts at Holy Donut, Portland, Maine’s hot spot for delicious hand crafted doughnuts, where one can find gluten-free options in addition to their conventional treats. You’ll need a doughnut pan; Wilton makes one. It’s coated with “Tri-tanium”, an improvement over early non-stick surfaces, but does contain PTFE, which is “stable and non-toxic” until it reaches 500F.
COCONUT DOUGHNUTS WITH MINTED LIME GLAZE – 6 doughnuts
3/4 cup (4.5 oz.) gluten free flour mix (yours, ours, or Trader Joe’s)
1/4 ( 1 oz.) cup coconut flour
1/4 cup (2 oz.) granulated sugar
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon xantham gum
1/2 teaspoon sea salt
1/2 cup buttermilk
1 large egg
2 tablespoons coconut oil, melted
Zest and juice of 1/2 an organic lime
1/2 cup (about 2 oz.) confectioners’ sugar
1 tablespoon firmly packed minced fresh mint
1. Preheat the oven to 400F and prepare the doughnut pan by greasing it lightly with vegetable oil.
2. Combine the dry ingredients in a medium sized bowl; whisk to blend.
3. Measure the buttermilk into a 1 cup glass measure, add the egg and coconut oil and whisk to blend.
4. Stir the wet ingredients into the dry ingredients; mix until well blended, and spoon into the doughnut pan.
5. Bake for 12-14 minutes or until the tops are golden brown.
6. While the doughnuts are baking, combine the lime juice, zest, confectioners’ sugar. Whisk with a fork to blend. Add the mint and drizzle over the warm plated doughnuts. The crinkly “tops” will hold more glaze, but the smooth rounded bottoms appear more like doughnuts. You decide!
Enjoy these special breakfast treats!