serves 6
difficulty Moderate
equipment
  • oven
  • bowl
  • blender
  • donut molds
  • food processor
author Caitlin Van Horn
write-up Write Up
WEIGHT VOLUME QUANTITY INGREDIENT SCALING INSTRUCTIONS
  1 1/4 cup 1 1/4 cup almond flour  
  1. preheat oven to 350f.
  2. whisk together all dry ingredients in a bowl. transfer to a blender.
  1/4 tsp 1/4 tsp salt  
  1/4 tsp 1/4 tsp baking soda  
  1 tsp 1 tsp nutmeg  
  1/2 tsp 1/2 tsp cinnamon  
  3 whole 3 whole eggs  
  1. combine all wet ingredients (including the vanilla bean seeds) in a bowl. add to the blender.
  2. blend until batter is very smooth. pour into greased donut molds, filling them 2/3 the way.
  3. bake for 10 minutes. do not overbake or they will be dry.
  1/4 cup 1/4 cup ghee/oil of your choice (melted)  
  2 tbsp 2 tbsp honey  
  1 whole 1 whole vanilla bean (seeds scraped and pod discarded)  
  1 cup 1 cup dates (pitted (about 8 medjool dates))  
  1. place dates, cinnamon and ghee in a food processor and process until a thick, spreadable paste has formed.
  1 1/2 tbsp 1 1/2 tbsp cinnamon  
  2 tbsp 2 tbsp ghee/butter (melted)  
    hazelnuts (chopped and toasted)  
  1. combine hazelnuts and coconut in a shallow bowl. set aside.
  2. remove donuts from oven. while still warm spread a generous amount of cinnamon mixture atop the donut.
  3. roll in the hazelnut/coconut mixture.
    unsweeted coconut