Recipe and photo by Tara Lanich-LaBrie

We love donuts, and these incorporate the healthy fats and protein of almond and coconut, while using only maple syrup as a sweetener. This recipe is a great way to exhibit the flavors of the season and satisfy even the most discerning sweet tooth. You will need a regular sized donut mold; this recipe will make 9 donuts in a Wappa silicone mold.

Blue Corn and Almond Flour Donuts
Makes 9 large donuts

  • 1 1/2 cups almond flour (available in most health food
    stores and online at honeyville.com)
  • 1 cup blue cornmeal
  • 1/4 cup coconut flour
  • 1 1/2 teaspoons sea salt
  • 1/2 teaspoon baking soda
  • 1 1/2 tablespoons real vanilla extract
  • 4 eggs, beaten
  • 1/2 cup maple syrup
  • 1/2 cup coconut milk (or any milk of your choosing)
  • 1/2 cup melted coconut oil

Preheat the oven to 350° F. In a large bowl, mix all the dry ingredients together. Using a hand blender or mixer, blend the eggs, vanilla extract, maple syrup, and coconut milk together. Pour wet ingredients into the dry and mix together; then add the warmed coconut oil and stir in quickly. Fill the donut molds about 2/3 full, and then even them out using the back of a spoon. Bake for 35 minutes, inserting a toothpick and making sure it comes out clean. Once they have cooled, turn the mold over, pop them out, and begin topping.

Toppings

You can go the easy route and buy a container of maple butter, which is creamed maple syrup, and does not contain butter. It makes an excellent frosting. We recommend Shady Maple Farms Organic Maple Butter, which can be found online or in select health food stores. If you want to experiment with creating your own, there are many recipes online. For a twist on the traditional chocolate donut, we use Rigoni di Asiago Nocciolata Organic Hazelnut & Cocoa Spread, which is dairy-free and delicious. This is available at some local health food stores and online.

Maple Caramelized Piñon Topping

  • 1 cup piñon nuts
  • 1/4 cup maple syrup
  • 1/4 teaspoon sea salt

Warm a small skillet and add the piñon nuts, sea salt, and maple syrup, stirring until the liquid is absorbed into the nuts and they begin to crystallize and clump together. Let the mixture cool and then break it up and sprinkle on either the maple or chocolate topped donuts.

Toppings for Frosted Donuts

Use these toppings on the chocolate hazelnut spread or the maple butter.

  • Maldon crisp salt: add sparingly to the chocolate and hazelnut spread for a sweet and salty flavor
  • Local red chile powder: sprinkle some on the chocolate, hazelnut, or maple donuts for a spicy and festive flavor
  • Local green chile powder
  • Pomegranate seeds
  • Edible dried or fresh flowers (bachelor buttons, marigold petals, rose petals, chamomile, borage, calendula, or sweet alyssum) Matcha green tea powder
Edible Santa Fe

Edible Santa Fe

Edible celebrates New Mexico's food culture, season by season. We believe that knowing where our food comes from is a powerful thing. With our high-quality, aesthetically pleasing and informative publication, we inspire readers to support and celebrate the growers, producers, chefs, beverage and food artisans, and other food professionals in our community.
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