Coconut Pecan Mini Donuts for a Decadent Grain & Sugar-free Breakfast

Coconut Pecan Mini Donuts

By Chef Katie Mae
 
Makes 6 standard donuts or 12 mini donuts | Ready in 30–40 minutes | Stores 6 days in fridge
 

FOR DONUTS

• 6 tablespoons flax seed, ground
• ½ cup water
• ½ cup unsweetened, non-dairy milk
• 2 teaspoons apple cider vinegar
• 2 teaspoons vanilla extract
• 4 Medjool dates, pitted
• ½ cup + 2 tablespoons coconut flour
• ¾ cup pecans, ground (or almond flour)
• 1 teaspoon baking powder

OPTIONAL GLAZE

• ½ cup unsweetened, non-dairy milk
• 1 tablespoon unsweetened, shredded coconut
• 6 Medjool dates, pitted

OPTIONAL TOPPINGS

• ¼ cup crumbled pecans or unsweetened, shredded coconut

DIRECTIONS

1. In a blender, add the dates, flax seeds, water, non-dairy milk, apple cider vinegar, vanilla extract, and dates. Don’t blend yet, set aside for at least 5 minutes.
2. Preheat oven to 350⁰F. Get out a non-stick or silicone donut tray, or lay a piece of parchment paper on a baking sheet.
3. In a mixing bowl coming coconut flour, ground pecans, and baking powder. Stir.
4. Now blend the wet ingredients until it has a thick, creamy consistency.
5. Fold wet ingredients into dry ingredients. Stir gently just until the flour is all mixed and there are no clumps. The batter will be moist, but you should be able to pick it up and roll it into a ball.
6. Take a piece of the batter and roll it into a log and then use this log to fill a single donut mold. The size will either depend on the size of the donut mold or on how big you want the donuts to be. The rolled out dough for standard donuts will be about 1.25 x 6 inches, and for mini donuts about .75 x 5 inches. Repeat this for the rest of the dough.
7. Bake standard donuts for about 20 minutes and mini donuts for 15 minutes. They should be a golden brown on top when done, and a toothpick test would come out clean. If using a donut tray, let it sit for 5 minutes before turning it upside down and let them fall out. If they don’t come out on their own, use your fingers or butter knife to gently take them out.
8. For the optional glaze: Add non-dairy milk, shredded coconut, and dates to a blender. Blend until smooth and transfer to small bowl.
9. Spread glaze over each donut and then if you’d, like sprinkle with extra pecan pieces or shredded coconut.