Sunshine and Sea Salt » A Healthy Foodie Blog

Carob Donuts with Espresso and Coconut Caramel Glaze

Okay, so apparently I’m a little more obsessed with all things chocolatey than I’ve ever been willing to admit. And since this little blog here is letting the secret out, I see no reason to hide anymore. 😉 Especially since chocolate can be healthy, energizing, and detoxifying with an extra dose of happy, it would be kind of silly selfish not to share the goodness. Don’t you think? 

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By definition, these are not exactly ‘chocolate’ or from the cacao bean, but carob has a lot of similar qualities, so I’m calling it close enough. If that’s okay with you. Either way,  I think you will agree be it cacao or carob, dare to pair it with coffee and all of your dreams are sure to come true. 

In this case, we used an organic instant espresso, since I’m not a regular coffee drinker and don’t, plus never has owned a coffee machine. This made the process easy by simply melting a Tablespoon or so of these melty coffee ground like things into a little bit of boiling water, and then adding this to eggs, oil, and vanilla. Then into the chocolatey dry mix. It’s sort of like magic and takes the flavor party to a whole new level. If you’ve never done this, you’ll have to trust me on this one. 

Also, if you’re still taking regular trips to your nearest donut palace (we call that Shipley’s around here) , you can replace that with a new ritual right in your very own kitchen without the gluten, dairy, refined sugar or the tummy ache. They’re so easy to make, pretty easy to clean up (especially if you have kids that like donuts.. wink, wink) , and they’ll make you feel good too. 

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Here’s the recipe for the donuts: 

  1. 1 1/2 TB organic instant espresso 
  2. 3/4 C boiling water
  3. 1 1/2 C All Purpose Gluten Free Flour (we used the one that can be found here under GF baking) 
  4. 1/2 C toasted carob powder
  5. 1 1/2 C coconut sugar
  6. 1 tsp baking powder (aluminum free) 
  7. 1 tsp baking soda (bob’s red mill) 
  8. 3/4 tsp fine sea salt
  9. 2 pasture raised eggs
  10. 1 TB mexican vanilla (or regular vanilla) 
  11. 1/3 C melted coconut oil
  12. coconut oil in a spray can for greasing two donut pans 

Pre-heat oven to 350 degrees. If you’re like me, and you’re baking in a tiny RV kitchen, with a tiny RV oven..make that about 325 using an oven thermometer and place your donut pan- baking one at a time- on top of a pizza stone. (a little trick I learned to prevent burned booties. I mean bottoms.) Grease both donut pans with coconut oil and set aside. 

In a medium sauce pan heat water to a light boil and whisk the espresso in until melted. Remove from heat and let cool.

In a large mixing bowl add flour, carob powder, coconut sugar, baking powder, baking soda, and sea salt. Whisk dry ingredients together. 

In a separate mixing bowl add eggs, oil and vanilla. Whisk. Then add cooled espresso. Whisk again. Mix into dry ingredients using rubber spatula. (I like using rubber spatulas when baking because when scraping the batter bowl, you donut miss a thing- see what I did there?) Don’t over mix. Spoon batter into donut pans. I used an ice cream scooper to ensure equal sizes. Then, using a spoon with the back side dipped in coconut oil, spread the cake batter around to mold into those little donut shapes. Make sure to remove the batter from the center…but you probably already knew that. Like, duh. 😉 

Bake at 350 or 325 (depending on oven size) for about 12 minutes, or until set. Once cooled, invert the pan onto a flat surface and get ready to dip into glaze.

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For the glaze:

  1. 1 C coconut sugar
  2. 1 C filtered water
  3. a big pinch of sea salt
  4. a little pinch of cinnamon
  5. full fat can of coconut milk (use the fatty white part only- not the runny liquid that sits on the bottom) 

In the same sauce pan you used for espresso, add coconut sugar and water. Bring to a boil and reduce. Whisk often to prevent sticking. Once the whole thing is bubbly and reduced to a sticky sauce, add the coconut cream. Whisk constantly and continue heating until thick like caramel. but not too thick because it will thicken more as it cools. Add salt and cinnamon. whisk some more. Let cool slightly and serve by dipping one side of the donuts one at a time. Or you could use a spoon and drizzle it over. Or you could just dump the whole thing over them and make a big mess, like I did. Or you can make this chocolate glaze instead…which you see in two pictures here. Sorry for being so confusing. But sometimes options are cool, right? 

For the chocolate glaze: 

  1. 1/4 C Boiling filtered water
  2. 1 C dairy free chocolate chips (enjoy life-semi sweet) 
  3. 1/2 TB coconut flour (for thickening) 
  4. 1 1/2 TB brown rice syrup
  5. 1 tsp pure vanilla extract (mexican vanilla is the coolest and it smells like rootbeer, just sayin’ )

In a sauce pan, melt chocolate into water over medium heat, whisking constantly. Add flour, syrup and vanilla. Whisk smooth. Remove from heat. Dip the donuts. Sprinkle with hemp seeds for extra added healthy happiness…

Have so much fun, y’all! 

Carob Donuts with Espresso
A happy healthy coffee donut.
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Ingredients
  1. 1 1/2 TB organic instant espresso
  2. 3/4 C boiling water
  3. 1 1/2 C all purpose gluten free flour (grain free version posted on the blog)
  4. 1 1/2 C coconut sugar
  5. 1/2 C carob powder
  6. 1 tsp baking powder
  7. 1 tsp baking soda
  8. 3/4 tsp fine sea salt
  9. 2 pasture raised eggs
  10. 1 TB mexican vanilla
  11. 1/3 C melted coconut oil
Instructions
  1. Pre-heat oven to 350. Grease two donut pans with coconut oil.
  2. Bring water to a boil in a medium saucepan. Whisk in espresso until melted. Remove from heat and let cool. In a large mixing bowl, add flour, sugar, carob powder, baking soda, baking powder and sea salt. Whisk together.
  3. In a separate mixing bowl add eggs, vanilla and oil. Whisk smooth. Add cooled espresso water. whisk again. Add wet into dry and stir until combined. Spoon into donut molds and spread around evenly. Bake for about 12 minutes or until set.
Sunshine and Sea Salt http://sunshineandseasalt.com/

 

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  • Mel

    These sure are show stopping beauties!!ReplyCancel

    • Aw, thanks so much Mel! Donuts are such a win around here. :) I hope you’re having a fantastic week! xoReplyCancel

  • Liz Young

    Once again, you amaze my taste buds! I am going to be making these very soon! Thank you for coming up with another amazing gluten free recipe..and even dairy free! perfect for me!ReplyCancel

    • Ah! Thank you, Liz! I hope they take you to the moon and back! 😉 All the love, sweet one!ReplyCancel

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