Who ever said that all doughnuts had to be unhealthy? These my friends are gluten free, vegan, paleo, superfood doughnuts. They are made with oh so nourishing almond flour and are topped with a thick and creamy chocolate coconut milk whip cream. I added in a dash of Sea Buckthorn powder (which can be bought at any health food store) so we can eat dessert and get some benefits all at once! Sea Buckthorn is another one of those magical superberries which supposedly can cure all of your bodies problems. Not sure about healing you entire body, but I do know that these little berries are full of antioxidants and are amazing for your skin. The most popular and scientifically proven benefit of sea buckthorn is a healing treatment for Eczema. Whether you have something to heal or not, these doughnuts will heal your craving for something sweet and nourishing!
Sea Buckthorn Superfood Doughnuts
2 cups almond flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp cinnamon
2 tbsp coconut sugar
2 tsp sea buckthorn powder
2 tsp fresh orange zest
4 chia eggs (4 tbsp chia seeds + 4 tbsp water)
1/4 cup almond butter
1/4 cup almond milk
1 mashed ripe banana
Coconut Milk Whip Topping
1 can chilled coconut milk
2 tsp cacao powder
2 tsp raw local honey
Preheat oven to 350F or plug in mini doughnut maker to heat up.
In a small bowl combine the almond flour, baking powder, baking soda, cinnamon, coconut sugar, sea buckthorn powder and orange zest. In a small dish or ramekin combine the chia seeds and water to make the chia eggs. Allow for that to sit while combining the wet ingredients. In a separate bowl mash the banana and whisk in the almond milk and almond butter. Pour the wet ingredients into the dry, add the chia egg and whisk until a thick dough like mixture forms. Depending on the size of your pan or if you are using a doughnut maker scoop the appropriate amount of batter into the pan or doughnut tray. If using a mini doughnut maker, spray the trays with coconut oil, scoop the batter in and allow for them to bake for about 5 min (adjust time depending on the heat of your machine). If you are baking them in the oven, spray doughnut pan with coconut oil and allow for the doughnuts to bake for about 20-25min or until they are golden and cooked through.
While the doughnuts are baking, prepare the topping. In a blender empty the entire contents of the chilled coconut milk ensure all the hardened milk is scraped from the side. Blend for about 30 seconds or until the chunks are gone and a whip cream like mixture is achieved. Add in the cacao powder and the honey and blend until fully combined, DO NOT OVER BEND!!! Pour the whipped topping into a bowl and leave in the fridge to chill until ready to use.
Once the doughnuts are fully cooked and cooled it is time to ice! Carefully dip the top of each doughnut into the coconut topping, turn a few times to ensure total coverage and gently remove. Place finished doughnuts onto a plate and top with a dusting of orange zest and chocolate shavings. Eat immediately, store in the fridge for up to 3 days or in the freezer for 2 weeks.
– If you are looking for a mini doughnut maker send me an email and I will be happy to make some suggestions for you!
– If you do not have a doughnut maker or doughnut pan you can turn these into little cupcakes by baking them in mini or medium sized muffin tins!