Gluten Free and Specialty Diet Recipes

Due to the coconut flour nature these are the most cost effective I found I could make, they also taste like little Debbie cakes, we use some other extracts to really make them taste great in the bakery.

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56g (1/2 Cup) Coconut Flour
100g (1/2 Cup) Swerve Confectioners
40g (1/3 Cup) Cocoa Powder
1/2 tsp baking soda
1/8th tsp salt

5 large eggs room temp
120ml (1/2 cup) Almond Milk slightly warmed
120ml (1/2 cup) Butter Flavored Coconut Oil Slightly Warmed so liquid
1 tsp Vanilla Extract

1. Preheat oven to 350F and oil your doughnut pan
2. In a mixer or large bowl combine your dry ingredients and mix well
3. Add in wet ingredients and mix with a hand mixer (I do it all in a large mixer >.> and 2-4times the amount)
4. Fill each well of the doughnut pan 2/3 full and bake about 20 mins, let cool in the pan before removing.

Optional Once Cooled you can glaze them, I tend to a thin glaze made in a chocolate melter out of Lilly's or Pancha chips, Vanilla Extract, Swerve Confections then then with a bit of coconut milk. I proceed to just dip them in.