Paleo Donuts ~ GAPS-friendly :: One thing I *love* about this recipe is how fast and easy they are to make. In fact, I tried making them in a blender one time; and they turn out better as the original recipe has it: just one medium size bowl and mixing the few ingredients by hand. They turn out really light, a bit sponge-y and with the glaze, they are cake meats healthy candy- so yumm!

PALEO DONUTS ~ GAPS-friendly

Megan Giveaways, Treats, Whole Food Recipes 31 Comments

This post contains affiliate links. Thanks for your support of Eat Beautiful.

I’m not sure why it took me so long to make Paleo donuts (that are also GAPS-friendly)! I think I needed a recommendation for which donut pan to buy, for starters. After that, this recipe was handed to me, by a friend, via her new ebook. We love them; and I’m not sure when I’ll make my own recipe…! Although now that I have my new donut pan it won’t be too long.

I think you’ll love these!; so I’m sharing them with you, in the meantime.

One thing I *love* about this recipe is how fast and easy they are to make. 20-30 minutes, total (including baking time)! In fact, I tried making them in a blender one time; and they are better as the original recipe has it: just one medium size bowl and mixing the few ingredients by hand.

They turn out really light, a bit sponge-y and, with the glaze, they are cake meets healthy candy– so yum!

One thing I *love* about this recipe is how fast and easy they are to make. 20-30 minutes, total! In fact, I tried making them in a blender one time; and they are better as the original recipe has it: just one medium size bowl and mixing the few ingredients by hand. They turn out really light, a bit sponge-y and, with the glaze, they are cake meets healthy candy- so yumm!

 

The credit for this recipe goes to Andrea Wyckoff. They’re from her cookbook, Pure and Simple Paleo, published with her permission. Please see her blog, ForestandFauna.com for some other lovely whole food recipes.

If you want the best donut pan, for texture and performance,

that show-stopper is here.

Donuts Image- Paleo

PALEO DONUTS ~ GAPS-friendly

 

Paleo Donuts
Yum
Print Recipe
Optional garnish: use Andrea's simple chocolate coating for a glaze or her vanilla icing (both recipes are below in Recipe Notes), chopped nuts, dried coconut flakes, crumbled freeze dried fruit, or roll in maple sugar and cinnamon. Meg's note~ I garnished my donuts, after glazing, with shaved unsweetened chocolate, powdered hibiscus blossoms and lavender blossoms (very herby but yummy). I also made a honey glaze with 1/2 cup melted cocoa butter + 2 T. honey & 1/2 tsp. vanilla extract.
Servings Prep Time
9 donuts 10-15 minutes
Cook Time
10-16 minutes
Servings Prep Time
9 donuts 10-15 minutes
Cook Time
10-16 minutes
Paleo Donuts
Yum
Print Recipe
Optional garnish: use Andrea's simple chocolate coating for a glaze or her vanilla icing (both recipes are below in Recipe Notes), chopped nuts, dried coconut flakes, crumbled freeze dried fruit, or roll in maple sugar and cinnamon. Meg's note~ I garnished my donuts, after glazing, with shaved unsweetened chocolate, powdered hibiscus blossoms and lavender blossoms (very herby but yummy). I also made a honey glaze with 1/2 cup melted cocoa butter + 2 T. honey & 1/2 tsp. vanilla extract.
Servings Prep Time
9 donuts 10-15 minutes
Cook Time
10-16 minutes
Servings Prep Time
9 donuts 10-15 minutes
Cook Time
10-16 minutes
Ingredients
Servings: donuts
Instructions
  1. Preheat oven to 350*F.
  2. Whisk eggs. Add in remaining ingredients, and mix well by hand.
  3. Grease donut pan thoroughly. Spoon batter into a piping bag (or use a zip lock bag, then cut off the corner). Pipe donut filling into a full sized donut baking pan with space for 9 standard donuts (or more if making mini- donuts). I use the silicone donut pan and set it on a full metal baking sheet for ease in getting it in and out of the oven.
  4. Bake at 350*F for 10 to 16 minutes (cooking time varies depending on the type of baking pan used).
  5. *After baking, let donuts fully cool before removing from pan.* It is super hard to wait for these to cool; but do. They will break if you try to pop them out early.
  6. If you are going to top them with my simple chocolate glaze put the donuts into the freezer to chill for 20 minutes while you make the glaze. Dip the chilled donuts in the chocolate coating, sprinkle on chopped nuts or freeze dried fruit, and serve. Or you can make a small batch of my vanilla icing to top them (recipe below), and stir in freeze dried strawberries for flavor and a nice pink color.
  7. paleo-donuts-gaps-friendly
Recipe Notes

Vanilla Icing

  • 1 cup organic palm shortening
  • 2 to 3 Tablespoons honey or maple syrup
  • 1 teaspoon vanilla
  • Tiny pinch sea salt

Whip icing ingredients together in a small bowl, add sweetener to taste. I like to use the whisk attachment on my immersion blender to make this frosting extra creamy.

 

Chocolate Glaze for Donuts

  • 1/2 cup cacao butter
  • 1/2 cup cacao powder
  • 2 to 4 Tablespoons maple syrup (or stevia to taste)

Gently melt the cacao butter over low heat, or in a double boiler. After melting cacao butter stir in cacao powder and sweetener. Do your best to melt together at a low temp to avoid scorching the chocolate. To Glaze Donuts: After mixing the chocolate sauce together, let it cool until it thickens a little, then you can dip the donuts in the chocolate sauce. It also works best if you start with a chilled donut. You may need to “double dip” the donuts, meaning dip them once, then stick them in the freezer for a few minutes to let the chocolate firm up, then dip them in chocolate again.

Share this Recipe
 

 

One thing I *love* about this recipe is how fast and easy they are to make. In fact, I tried making them in a blender one time; and they turn out better as the original recipe has it: just one medium size bowl and mixing the few ingredients by hand. They turn out really light, a bit sponge-y and with the glaze, they are cake meats healthy candy- so yumm!

  • Andrea Wyckoff

    Megan your donuts look so beautiful! I could sink my teeth into them right now, especially the one with honey lavender glaze! Are you kidding!! YES PLEASE!

    I am so thankful to have met such beautiful kindred spirit in this world of blogging and cookbook writing. My heart is so warmed by your review of my book! Thank you ever so kindly!!

    Cheers to Eating Beautiful!

    xoxo,
    Andrea

  • Renee Kohley

    Oh gosh these look great! and so does the book!

  • Tomo

    These look soooo good! I would love to try it, but the cream of tartar is NOT allowed in GAPS diet, to my knowledge. Is it allowed now? I could make this donuts without cream of tartar, but they won’t stay fluffed without it. Right? Can I substitute something else?

  • Emily @ Recipes to Nourish

    Wow these look so fun! I would love to make these for my family. Yum!

  • Megan Stevens

    Thanks, Emily! I agree~ fun! 🙂

  • Megan Stevens

    Hi Tomo! I’m SO glad you asked that! I’ll update a note on the recipe for everyone. I made the donuts both ways, because you’re right we are all, in my family, on the GAPS Diet; and I wanted to see. You don’t need it. Baking soda needs an acid to react with; it receives enough of that from the eggs. So just leave it out completely. Add 1/2-1 tsp. of sustainably-sourced gelatin to make the donuts stronger, if you want to. Enjoy! And…as I’ve written about in other posts, I always take Betaine HCl when I consume baking soda, to protect the ph of my belly and to bless my digestion. 🙂

  • Megan Stevens

    Thanks, Renee!! 🙂 The book is so much fun. 🙂

  • Megan Stevens

    My privilege and pleasure, too, Andrea. SO lovely to know and work with you. So much fun to review your beautiful, loving book!!!

  • linda spiker

    Wow. Every one of those donuts looks amazing! I haven’t had breakfast yet, and now I want donuts.

  • Loriel

    This. is. amazing.

  • thefoodhunter

    the donuts look delicious!

  • Sylvie Shirazi

    Sounds like a fabulous book, all the recipes sound great!

  • How beautiful! Now to go find a doughnut pan….

  • Jennifer

    What would be a good substitute for the almond flour? Whole wheat flour 1:1 (we don’t have to be on paleo diet… but my son is allergic to almonds)?

  • Carissa

    These paleo donuts look amazing!

  • Megan Stevens

    Thanks, Carissa. They’re really fun to make and decorate!

  • Megan Stevens

    I don’t personally eat that many almonds, either. My favorite choice actually is to sprout walnuts and to put them in the blender. Even if you can have real flour, walnuts make great nut flour and, sorry, this recipe isn’t designed to use grain flour. Do you already soak and dehydrate nuts or seeds? Not sure if you want to do that; but if so, it’s fun and they’re super yummy. Soaking makes the nuts digestible and more nutrient-dense. Here’s a post on how-to, if you’re interested: http://eatbeautiful.net/2014/04/22/how-to-sprout-nuts-and-seeds/ Also, next month I’ll be publishing a sourdough donut over at Traditional Cooking School, if that sounds good. Cheers.

  • Megan Stevens

    Thank you, Lindsey!! Yes, this silicone one is really good! The cookbook author tried out 4 before loving this one the best! So she did the research for me/us. 🙂

  • Megan Stevens

    Yay, Sylvie; thanks! I agree!!

  • Megan Stevens

    Thank you!!

  • Megan Stevens

    Lol, thanks, Loriel.

  • Megan Stevens

    Me too!!

  • Thank you so much for stopping by my blog and leaving such a sweet and thoughtful comment.
    If I wasn’t trying to stay away from sweets I would totally be making these donuts! They look amazing and very easy to make. I’m gonna pin them for future reference. I’m thinking my Ladies Bible Study would like these!

  • Megan Stevens

    You’re welcome, Mikki!! 🙂 Good for you to stay away from sweets; that’s great!! These are to pull through all those folks who need a treat, which is sometimes me! But yes, so much good healing and health can happen when we are sweets-free. A ladies’ Bible study sounds like just the crew to appreciate these! Cheers!! Thanks for pinning!

  • OMG THESE look like utter PERFECTION!

  • Symin

    Made these a couple days ago and am blown away. We have almond allergy in our house so I subbed pecan flour. They came out incredible! Thankyou! I actually used these as a base for strawberry shortcake with fresh strawberries and coconut cream on top, delishhhhh!

  • Megan Stevens

    Thanks, Gigi!!

  • Megan Stevens

    Oh, that sounds amazing!! Yes, I can see that being awesome. Since they bake up a bit spongy, they’d be great to absorb all the sauciness of strawberries and coconut cream; yummm!!!

  • Carrie D

    My son has a nut allergy, are there any other flours we could use? I know coconut flour would completely change the recipe, but could it be adapted? Cassava? We have not tried sunflower seeds yet so can’t use that either.

  • Megan Stevens

    I can relate and sympathize! It’s time for me to make a cassava flour donut recipe, for sure! You can try to sub it here; I haven’t tried that yet. Let us know how it goes if you do. 🙂

  • Megan Stevens

    Here’s the link: http://amzn.to/2xW4QGG