I have to admit that the picture of these coconut delight donuts rather reminds me of a winter scenery than a tropical island. But maybe that’s because I wish for snow to come this season so badly?
However, these donuts saved my day in some kind of way: I was attempting to bake my first ever loaf of sourdough. I already expected it to not turn out perfectly, but the result was subseeding my expectations: a flat bread disc that had nothing in common with a beautiful loaf of freshly baked sourdough. But hey, at least it showed some bubbles on the surface!
I will not give up after that huge flop and continue to practise my bread baking skills, but for now I seem to get more out of the sourdough discard than the starter himself. And with the fact that I mixed together these little donut fellows, I’m not mad about it. Well to be honest, even with them I didn’t had success in the first place, but theres a second chance for nearly everything, right?
About these coconut delight donuts
So as already mentioned they are made with sourdough discard. But I will try them again with coconut yoghurt and see if it works as a substitution. Hopefully it works, so they can be made even without having to grow a starter. Also, depending on which kind of flour you use, they are gluten free too!
As with many/most recipes here, they are vegan. And oil free, if that should be something that matters to you. But that does not hold them back from being incredibly fluffy. Paired with a coconut cream cheese frosting, they make the perfect dessert or snack.
Enjoy them with a cup of warm tea or coffee…or hot chocolate. Whatever you prefer, I hope you enjoy!
ALL THE BEST
Coconut delight donuts
Ingredients
donuts
- 180 g sourdough discard
- 1/2 cup (120ml) almondmilk unsweetened
- 1/2 cup (120ml) coconut milk
- 1 Tbsp ground flaxseeds
- 60 g coconut flour
- 20 g oatflour
- 70 g coconut sugar
- 1 Tsp baking powder
- 1/2 Tsp baking soda
frosting
- 60 g cream cheese I used a homemade cashew-based one!
- 20 g coconut yoghurt
- 2 Tbsp coconut milk
- 1 Tbsp maple syrup
- shreded coconut
Instructions
Donuts
- Preheat the oven to 200C. Mix flaxseeds with 3 Tbsp and set aside for 10 min.
- In a large bowl combine sourdough discard, coconut sugar, oat- and coconutmilk and flaxseeds when ready.
- In a smaller bowl mix together coconut flour, oatflour, baking soda and baking powder. Add the mixture to the "wet ingredients" and mix until well combined.
- Grease a donut baking tin. Divide the dough equally between the forms, reduce tempreature to 180C and bake for 15-20 minutes until fluffy and golden. Let cool completely before removing from the tin and repeat with the rest of the dough.
Frosting
- Mix together (cashew)cream cheese, maple syrup, coconut yoghurt and coconut milk. Coat the donuts, garnish with coconut shreds and Enjpy!
