My daughter is quite the baker, and this is one of her very favorite recipes. She often gets very creative and may add cereal or sprinkles on top!
What You’ll Need
2 cups Bob’s Red Mill Gluten Free Flour (Aarin says this is the best gluten-free flour she has found!)
2/3 of cocoa powder
2 teaspoons baking powder
2 eggs (or use Red Mill egg replacer)
4 Tablespoons coconut oil (melted)
1 cup sugar
1/2 cup maple syrup
3/4 cup almond milk
1 1/2 cups of melted chocolate chips
2 Tablespoons of coconut oil
What to Do:
Preheat oven to 375.
In a mixing bowl, add gluten free flour, cocoa and baking powder. Mix well and set aside.
In a large mixing bowl beat eggs with a hand mixer, add melted coconut oil, maple syrup and sugar. Beat until creamy. Alternatively add gluten-free flour mixture and almond milk, slowly beating mixture until all ingredients are well-combined.
Pour batter into greased donut pan and bake for 12-15 minutes. Place a wire rack to cool.
In a microwave proof bowl, melt chocolate chips on high for 1 – 2 minutes. Stir un chocolate chips until all chips are melted and add coconut oil. The coconut oil will melt down from the heat of the chocolate chips.
Dunk donuts into glaze once they have cooled down and sprinkle with your favorite topping. Makes 12 donuts.