RECIPE: Baked Coconut Pecan Mini Donuts with Cinnamon-Maple Sugar

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:

1. Preheat oven to 350 degrees Fahrenheit & lightly grease your donut pan(s) with either coconut oil or avocado oil.
2. In a small dish, stir together the ingredients for the flax “egg” and let it sit for five minutes.
3. 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.
4. 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.
5. 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).
6. Remove from the oven and allow the donuts to rest in the pan for five minutes before removing.
7. You can enjoy as is OR indulge and coat them in this delicious Cinnamon-Maple Sugar mixture (see below).
8. 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!

❤