In Defense of Donuts

We are sometimes so immersed in the workings of our own worlds that we forget about the fact that we are alive. It’s so incredibly powerful and necessary to take a moment to indulge in the actual sensation of living. While eating a donut may seem like a juvenile or small thing, this can actually be the catalyst for revelatory attentiveness. These quiet, sweet moments of life that hardly ask to be heard can actually be some of our greatest sources of joy.  

Instead of demonizing the consumption of a sweet treat, why not embrace it? Why not live it to the fullest? Why not love your choice? At the end of the day, all we have are the experiences that comprise our day. Make those joyful.  

| INGREDIENTS |

DONUTS:

½ cup + 1 tablespoon Gluten-Free All Purpose Flour

¾ cup Almond Flour

½ cup Milk

2 tablespoons Unsalted butter, melted

2 tablespoons Coconut Oil, melted

¼ cup + 2 tablespoons Coconut Sugar

1 Egg

1 tablespoon Psyllium

1 teaspoon Vanilla

1 teaspoon Baking Powder

1 teaspoon Cinnamon

¼ teaspoon Sea Salt

⅛ teaspoon Baking Soda

⅛ teaspoon Nutmeg

GLAZE:

½ cup Stone-ground Coconut Butter

1 tablespoon + 1 teaspoon Honey

Dash of Vanilla Extract

Donut 2

1 | Preheat the oven to 450.  

2 | Combine the milk, butter, coconut oil, coconut sugar, egg, and vanilla in a bowl.  

3 | In a separate bowl, combine the flours, psyllium, baking powder, baking soda, nutmeg, cinnamon, and sea salt.  

4 | Pour the dry ingredients into the wet ingredients using a stand mixer or wooden spoon.

5 | Grease your silicone donut mold with coconut oil spray, or brush them with melted coconut oil (making sure there is no oil pooling at the bottom).

6 | Drop your batter into the cavities using a spoon. Fill each cavity about ¾ full. Bake for 15 minutes. They should be slightly firm on top when pressed and a toothpick should come out clean. Let the donuts cool for about 5-10 minutes in the mold, then remove them onto a cooling rack.  

7 | Prepare the glaze by mixing together the coconut butter, honey, and vanilla extract using a whisk. If your stone-ground coconut butter is hardened, you’ll need to melt it gently over the stove on low heat stirring constantly until fully melted. You can then add the other ingredients in, using a whisk to combine. Put your cooling rack on a sheet tray and, working quickly, glaze each donut with a spoon. Immediately transfer to the freezer for a minute or two, which will solidify the glaze. Once it is hardened, you can add another round of glaze if you’d like (once again freezing it momentarily to harden the second glaze) or you can go ahead and enjoy! The glaze will be stable at room temperature once firm and the donuts are best consumed that day.    

Yields: 7 Donuts

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