How many of you actually love your job? I’m talking passionate, happy, excited and motivated by the life you’ve chosen. Sadly, I don’t know too many people who would raise their hands. The last paying job (early 2010) I had just about broke me. I was at an all-time low – physically falling apart with numerous ailments, mentally and emotionally unwell and I remember day dreaming about things I wish I could be doing. I felt defeated. Sounds depressing, doesn’t it? I promise, this story has a happy ending…obviously, otherwise I wouldn’t be typing this, right? After connecting the dots and realizing that my job was the cause of my unhappiness, I gave my notice and quit. I needed to take control of my life, health and well-being, as well as find my true passion…my calling. I brainstormed all sorts of ideas – everything from homemade jewelry to opening some sort of vegan, gluten-free bakery or food cart. So, I started experimenting in the kitchen with homemade donut recipes. I spent a couple of months running various trials and scribbled my creations down in an old notebook which later got lost during one of our moves. Luckily (and I owe thanks to The Life-Changing Magic of Tidying Up book) I found a few of my recipes from almost six years ago!
As for finding my true passion or calling, I’m living my dream now. Being a stay-at-home mom and being able to have fun with my hobbies (recipe creating and product making) is more than I could ask for. I actually wake up in the morning excited for what the day holds, for what adventure awaits. I feel truly blessed.
I’ve spent the last few weeks refining these recipes – adjusting the ingredients to my current way of eating and making them even “healthier” than they were originally. In the last few weeks I have gone through MANY trials and attempted to make these oil-free, but I gotta tell you, this is an instance where a little oil takes it from: “It’s OK” to “Whoa. This. Is. Amazing!” I am SO excited to share this first donut recipe with you!
BAKED COCONUT PECAN MINI DONUTS: {vegan, gluten-free, soy-free, refined sugar-free}
Makes 24 mini donuts
Soft, cake-y, sweet and almost melt in your mouth delicious! The combination of ground pecans and coconut oil create a buttery treat.
What you Need:
Mini Donut Pan(s)
{DRY}
- 1 cup gluten-free all-purpose flour (I used Bob’s Red Mill)
- 1/4 cup finely ground raw pecans (almost flour-like, not butter)
- 1/2 cup coconut sugar
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon Himalayan salt
{WET}
- Flax “egg” (1 Tablespoon ground flax + 3 Tablespoons filtered water)
- 1/2 cup unsweetened almond milk
- 1 teaspoon apple cider vinegar
- 1 teaspoon pure vanilla extract
- 3 rounded Tablespoons raw coconut oil (no need to melt)
How To:
- Preheat oven to 350 degrees Fahrenheit & lightly grease your donut pan(s) with either coconut oil or avocado oil.
- In a small dish, stir together the ingredients for the flax “egg” and let it sit for five minutes.
- Measure out your milk, ACV and vanilla; add it to a large mixing bowl (preferably to a stand-up mixer or you can use a handheld mixer). Add in the coconut oil and flax “egg,” then mix until well combined.
- Next, add in all of the dry ingredients – works best if you sift your flour, sugar and finely ground pecans, but my sifter recently broke…that’s what happens when a three-year-old plays with your kitchen stuff! Mix until just combined (be careful not to over mix). It will be a somewhat sticky, pudding-like consistency.
- Using a piping bag or tablespoon, fill each donut “cup” 1/2 – 2/3 full – do not fill to the brim as they will expand as they bake. Bake for 15-19 minutes. They should spring back to the touch and your tester should come back clean (no wet batter).
- Remove from the oven and allow the donuts to rest in the pan for five minutes before removing.
- You can enjoy as is OR indulge and coat them in this delicious Cinnamon-Maple Sugar mixture (see below).
- As for leftovers, DO NOT store in a plastic container (such as Tupperware or a Ziploc bag) otherwise they will get “wet” and sticky. They’re actually best kept on the cooling rack with a piece of parchment paper or wax paper draped over them loosely. Best eaten within the first 2-3 days.
***UPDATE*** For an oil-free version, simply omit the coconut oil and replace with coconut milk (I used full fat) – so, 3 Tablespoons of coconut milk. You might have to adjust the baking time, but start with the suggested time above.
CINNAMON-MAPLE SUGAR:
If you’ve never had maple sugar before, you are missing out! We used fresh maple sugar from Graham Farms Maple in Vermont and I’m not kidding when I say, it is the BEST I’ve ever had. Rich, sweet and oh so maple-y. The smell is absolutely intoxicating. Pure heaven. If you don’t have access to maple sugar, you can substitute it with either coconut sugar or regular sugar, but I recommend whirling it through a spice grinder or coffee grinder to get it a bit finer. I’m sure you could use brown sugar too.
- 3 Tablespoons Pure Maple Sugar
- 1 Tablespoon Ceylon Cinnamon
Measure out the maple sugar and cinnamon – then add it to a medium-large Ziploc bag. After the five minutes of setting in pan, remove the donuts and shake them in the cinnamon/sugar mix. I only had a small bag, so I did a couple at a time.
Thanks for stopping by!
❤
Be Sol-Ful Living 
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