You guys, I have to apologize. I told you that I was going to post this donut recipe yesterday, but I didn’t. I promise I have a good excuse though. I went out to lunch with friends, and it happened. That evil gluten got me. It punched me in the face, poisoned me, and took my guts captive for a while.
Okay fine, I’ll spare you the details, let’s just say I was sick and felt too crappy to write up a post. But I’m coherent enough now to at least sit up in bed with my laptop for long enough to type a few things. Let’s get to it…
I can’t even remember the last time I had a donut, that’s just sad. But not to fear, I recently got a donut pan, and I think I may be obsessed. There is a good chance that we are going to have a never ending supply of donuts in our kitchen, not that Kenny would complain about that.
Dessert has always been one of my favorite things, and dessert for breakfast is even better. When Kenny was a kid, during his elementary school days, he and his grandma would go to Shipley’s Donuts almost every day. He would get four chocolate iced donuts(yes, FOUR!), a dozen donut holes and chocolate milk. At nine years old. He was a machine. An unhealthy little machine. Now that he’s older and wiser (read: I have drilled healthy eating into his poor little head), he won’t touch a donut like that.
Until today, enter Candace. A.K.A. donut healthify-er.
I think we may have created a beast.
Two of my favorite flours to bake with are almond and coconut flour, so of course I had to use a combination of those to make these sweet treats. These donuts are moist and fluffy. Sweet but not too sweet. Grain, dairy and refined sugar-free. And the best part, you can whip them up in about 20 minutes. And and and, we’re going with a bit of variety today with two different glazes. Heck to the yes. It’s time to get a donut pan, my friends.
p.s. Please ignore my dry alligator hands, homegirl needs some hand lotion.