Try these delicious donuts with tropical vibes from the pineapple and coconut! Made without eggs, dairy, or gluten, these donuts are a great choice for the whole family to enjoy. They’re also baked instead of fries, making them a far healthier choice when a donut craving hits!
Pineapple’s highly acidic fruit acid and chemical compounds enter into your liver easily, acting as brushing mechanisms and dispersing degreasing agents to clean up and drive out sticky, mucus-y debris, gunk, and byproduct that can build up inside the liver from a multitude of troublemakers.
Pineapple Coconut Donuts
Preheat oven to 350F/180C. Lightly grease a 6-donut pan. Set aside.
In a medium-sized bowl, whisk together the oat flour, coconut flour, brown rice flour, coconut sugar, and baking powder. Set aside.
In another bowl, combine the crushed pineapple, coconut milk, coconut oil, and ground flaxseeds. Stir until you get a uniform mixture.
Pour the wet ingredients into the dry. Stir until evenly mixed. The batter should be very thick–add a bit more oat flour if needed to reach this consistency. Spoon or pipe the batter into the greased donut pan.
Bake for 14-16, until lightly browned on top and toothpick inserted comes out clean.
Cool for 5 minutes in the donut pan, then move to a wire rack and cool completely.
To make the topping, whisk the cold coconut cream with maple syrup until fluffy. Spread over cooled donuts and sprinkle shredded coconut on the top.
Best enjoyed on the day of baking and kept in an airtight container until needed.
Makes 6 donuts
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This item posted: 20-Mar-2022
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