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Preheat oven to 350 degrees F (180 degrees C). Grease a donut pan really well with avocado oil.
Coconut Flour (1/2 cup)
into a large bowl before whisking in
Coconut Sugar (1/2 cup)
Ground Cinnamon (1/2 Tbsp)
Cream of Tartar (1 tsp)
Baking Soda (1 tsp)
Ground Cardamom (1 tsp)
Ground Nutmeg (1/4 tsp)
Salt (1/4 tsp)
Make a well in the center of the dry ingredients and add
Avocado Oil (1/4 cup)
Vanilla Extract (1 tsp)
. Using a wooden spoon, stir the batter together until well combined. Spoon into the prepared donut pan.
To toast the
Sweetened Shredded Coconut (1/4 cup)
, 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.
Bake until a wooden toothpick inserted in a donut comes out clean, about 15–18 minutes.
Let donuts cool in the pan for 10 minutes before turning out onto a wire cooling rack to cool completely at room temperature.
In a small pot on the stove, combine
Coconut Butter (1/4 cup)
Coconut Oil (2 Tbsp)
. Melt on low heat until a creamy liquid. Coconut butter burns very easily so be sure it let it melt slowly.
Spoon the melted coconut glaze over top of each donut. Sprinkle toasted coconut shreds on top.
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