Cooking Instructions
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Step 1
Preheat oven to 350 degrees F (180 degrees C). Grease a donut pan really well with avocado oil.
Step 2
Sift
Coconut Flour (60 g)
into a large bowl before whisking in
Coconut Sugar (110 g)
,
Ground Cinnamon (5 g)
,
Cream of Tartar (3 g)
,
Baking Soda (5 g)
,
Ground Cardamom (2 g)
,
Ground Nutmeg (as needed)
, and
Salt (2 g)
.
Step 3
Make a well in the center of the dry ingredients and add
Eggs (6)
,
Avocado Oil (60 mL)
, and
Vanilla Extract (5 mL)
. Using a wooden spoon, stir the batter together until well combined. Spoon into the prepared donut pan.
Step 4
To toast the
Sweetened Shredded Coconut (20 g)
, place on a baking sheet and bake at the same time as the donuts for 3-4 minutes. Watch carefully to make sure it doesn't burn.
Step 5
Bake until a wooden toothpick inserted in a donut comes out clean, about 15–18 minutes.
Step 6
Let donuts cool in the pan for 10 minutes before turning out onto a wire cooling rack to cool completely at room temperature.
Step 7
In a small pot on the stove, combine
Coconut Butter (55 g)
and
Coconut Oil (30 mL)
. Melt on low heat until a creamy liquid. Coconut butter burns very easily so be sure it let it melt slowly.
Step 8
Spoon the melted coconut glaze over top of each donut. Sprinkle toasted coconut shreds on top.
