French Toast Donuts (GF, DF)

French Toast Donuts (GF, DF)
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    [ID] => 7135
    [post_author] => 2
    [post_date] => 2015-11-09 08:40:42
    [post_date_gmt] => 2015-11-09 14:40:42
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    [post_title] => French Toast Donuts (GF, DF)
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    [post_name] => french-toast-donuts-gf-df
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    [post_modified] => 2015-11-10 09:03:29
    [post_modified_gmt] => 2015-11-10 15:03:29
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TOTAL TIME :35mins
  • 1/2 cup full fat coconut milk
  • 6 tablespoons maple syrup
  • 2 teaspoons maple extract
  • 1/2 cup canned chickpeas, drained and rinsed
  • 1 1/4 cup blanched almond flour (see below for brand)
  • 1/4 cup coconut flour (see below for brand)
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon vanilla powder (see below for brand or sub 1 tsp extract)
  • 1/2 teaspoon baking soda
  • 1/4 cup maple sugar *optional
  1. Preheat oven to 350 degrees F. If using a silicon donut pan, no greasing is needed. If using a metal donut pan, grease with coconut oil, grass-fed butter or another neutral fat. No donut pan? Grease a muffin tin or cupcake tin and make those!
  2. Place all ingredients in a high speed blender or food processor and puree until completely smooth, scraping down sides as needed. Pour batter into donut pan, filling 3/4 full. If using only 1 6-hole donut pan, you will have batter left. You can either bake another batch after the first have been cooled and removed, or you can make 2 cupcakes or muffins.
  3. Bake for 18 minutes or until a toothpick comes out clean. When donuts are finished baking, immediately sprinkle half of the maple sugar on top. Place remaining maple sugar on a small plate. Cool 10 minutes, remove donuts from pan and press other side into the maple sugar.
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  • Debbie

    Don’t know if I did something wrong but….my batter is like cookie dough. Is it supposed to be that thick. Definitely can’t pour. Had to dig out of my vitamix. Made it difficult to get in donut pan.

    • Hey Debbie! I am so sorry, I’m not sure what went wrong. It is a thicker batter but should be pretty easy to pour. Did you use blanched almond flour? Anything else different than the recipe? Also, occasionally brands of coconut flour are more absorbent than others.