Pineapple coconut donuts

Ingre­di­ents for 6 donuts: 

• 120g glu­ten free oat flour
• 25g coco­nut flour
• 35g Who­le grain rice flour
• 80g Coco­nut blos­som sugar
• 1 ½ tsp bak­ing powder
• 90 g ripe, fine­ly chop­ped pineapple
• 80ml Coco­nut milk, the liquid part 
• 2 tbsp mel­ted Coco­nut oil
• 1 tbsp ground flax seeds

For cove­ring:

• 125 ml cold coco­nut cream (the solid part of the Coco­nut milk)
• 2 tbsp map­le syrup, more to taste
• 25 g uns­weeten­ed Desic­ca­ted coconut

Pre­pa­ra­ti­on:

Pre­heat the oven to 180°C. Light­ly grease a 6‑cup donut tin. Put aside.

Whisk the oat flour, coco­nut flour, who­le grain rice flour, coco­nut blos­som sugar and bak­ing pow­der in a bowl and set aside.

In ano­ther bowl, mix the crus­hed pineapp­le, coco­nut milk, coco­nut oil and ground flax­seeds. Stir until a uni­form mix­tu­re forms.

Now pour the wet ingre­di­ents into the dry ones. Stir again until ever­y­thing is even­ly mixed. The dough should be very thick – add a litt­le more oat flour if neces­sa­ry to achie­ve this con­sis­ten­cy. Pour the dough into the greased donut mold. 

Bake the donuts for 14–16 minu­tes, until the tops are light­ly brow­ned and a tooth­pick inser­ted comes out clean when tested.

Allow to cool in the donut pan for 5 minu­tes, then trans­fer to a wire rack and allow to cool completely.

For the top­ping, beat the cold coco­nut cream with map­le syrup until fluffy. Spread over the coo­led donuts and sprink­le with coco­nut flakes.

Best enjoy­ed the day of bak­ing and stored in an air­tight con­tai­ner until rea­dy to use.

Bon appe­tit!

source

Pho­tos: Maar­ja Urb