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Carrots and coconut are a magical and nutritious mixture on this fiber-rich baked donut recipe.
I’m not a lot of a carrot cake fan. I discover it a bit too candy and there’s simply one thing I don’t like about carrot and pineapple collectively. I’m extra of a butter/chocolate frosting gal.
However coconut + carrot? Carry it.
Final 12 months, I lastly purchased a donut pan. I instantly made Gretchen @kumquat ‘s Completely Coconut Donuts after which went on a little bit of a baked donut spree.
However since then, the donut pan has been dormant for some time so I figured it was time to mud it off. And with spring lastly within the air, I figured I’d do a tackle carrots and coconut after seeing a couple of carrot fast bread recipes and a bunch of Easter coconut desserts.
So, these are my “Not Carrot Cake” Carrot Coconut Donuts.
I like baking with coconut flour because it produces a young, fluffy end result, is gentle in taste and is tremendous wealthy in fiber (coconut flour has double the quantity of fiber in comparison with complete wheat pastry flour!) It’s additionally an important choice for many who have to observe a gluten-free food plan. (Observe: this recipe is NOT gluten-free as I did a mixture of coconut and wheat flour.)
Between the flours, carrots and shredded coconut, every of those donuts gives over 6 grams of fiber.
Not too shabby for a donut.
Description
Carrots and coconut are a magical and nutritious mixture on this fiber-rich baked donut recipe.
For the batter:
- 2 teaspoons coconut oil
- 2 cups shredded carrots
- ½ cup shredded unsweetened coconut
- 1 ¼ cups coconut flour
- ¾ cup complete wheat pastry flour
- 1 teaspoon baking powder
- ½ teaspoon floor nutmeg
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 1 (15 ounce) can gentle coconut milk
- 2 eggs
For the frosting:
- ¾ cup plain Greek low-fat or nonfat yogurt
- 2 tablespoons powdered sugar
- ¼ teaspoon vanilla extract
- Preheat oven to 375 levels Fahrenheit.
- If coconut oil is in a strong state, place on baking tray and put in oven for a couple of minutes. Take away tray and add carrots and unsweetened coconut. Combine collectively and unfold evenly on tray. Roast for about 8-10 minutes or till the coconut begins to show golden brown. Take away from oven and put aside 1 cup of carrot/coconut combination for frosting.
- Decrease oven to 350 levels Fahrenheit.
- In a big bowl, combine collectively remaining roasted carrot/coconut combination, coconut flour, complete wheat pastry flour, baking powder, nutmeg, baking soda and salt.
- In a small bowl, whisk collectively coconut milk and eggs. Add to dry elements and beat till elements are simply integrated (batter shall be thick and sticky.)
- Grease a 6-count donut pan with cooking spray. Fill every cavity with batter. Bake for 18 – 20 minutes or till batter begins to show golden brown. Take away from pan and funky on a rack. Repeat with remaining batter.
- Whereas donuts are cooling, in a small bowl, beat collectively yogurt, powdered sugar and vanilla.
- As soon as donuts are utterly cool, one after the other, dip high of donut into frosting to completely coat high. Dip into remaining carrot/coconut combination. Retailer in air tight container in fridge for as much as 2 days.
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