Pomegranate Orange Paleo Donuts!

Hi friends! Long time, no see! (or blog, in my case) I spent the last week in sunny California learning all about one of the products I will be selling for my new job, super exciting! The only thing I really missed was cooking and sharing recipes with you all. Good thing I’m back, huh? 🙂

A couple weeks ago I received my long awaited jar of Nikki’s Coconut Butter in Pumpkin Spiced Donut flavor. It was a wonderful day full of joy. Now, if you are not sure what Coconut Butter is then check out this post to learn how to make your own! Coconut butter is one of my favorite things, but so are pumpkin flavored things.  I have never been a HUGE donut fan, I was always more of a cinnabon kinda gal (who’s with me?) BUT this jar of love made me reconsider, so I immediately ordered a donut pan from Amazon and got to work on some yummy paleo donuts!

This is where the story takes a turn for the worse. I made two batches of donuts that tasted DELISH in batter form… the first did NOT stay together and crumbled (which tasted great over ice cream, thanks for the info dad) but the second batch was awful. Like looks like cat droppings and tastes like nothingness awful. So I gave up! I don’t like failing, and even more I don’t like wasting delicious ingredients!

Luckily for you, I gave it another shot. And HOORAY they taste awesome 🙂 If you’re like me and like flavor combinations then you will love these! Donuts that are all sweet are never good in my opinion, that’s where you can add a little salt, acid, or tartness to seal the deal.  This time I sealed the deal with a tang from pomegranate and a little acidic punch from orange zest! I hope you love them as much as I do *which means you eat three for dinner rather than the pulled pork that has been hanging out in the crock pot all day… 😉

Sweet Potatoes and Smiles, The Freckled Foodie

Pomegranate Orange Paleo Donuts!

 

mmmm glaze

nomnomnom, thanks Nikki!

Pomegranate Orange Paleo Donuts (Grain/Gluten/Dairy free)

  • Prep time:
  • Cook time:
  • Total time:
  • Yield: 12
  • Difficulty: easy
  • Recipe type: Dessert, Treat, Donut

Ingredients:

  • For the Donuts:
  • 1/3 c Coconut flour
  • 1/3 c Almond meal/flour
  • 1/4 tsp Sea salt
  • 1/4 tsp Baking soda
  • 6 Eggs
  • 1 tbsp Vanilla extract
  • 1/3 c raw Honey
  • 1/4 c Palm Shortening, melted
  • 1/4 c Pomegranate juice
  • zest of 1 Orange
  • For the Glaze:
  • 3 tbsp Coconut Butter, warmed ( I used Nikki’s Pumpkin Spice Donut flavor!)
  • 2 tbsp Pomegranate juice
  • 1 tbsp pure Maple syrup

Directions:

  1. Preheat oven to 350 degrees
  2. Grease your donut pan with some palm shortening or coconut oil
  3. Mix dry ingredients in a large mixing bowl, sift the coconut flour if necessary to reduce clumps
  4. Add eggs to medium mixing bowl and beat for 30 seconds or so, add remaining wet ingredients
  5. Add wet ingredients to the dry ingredients and mix well, your batter will be pretty runny
  6. Using a small measuring cup with a spout (I used my 1/4c measure and it worked really well) pour the batter into the donut pan filling about 3/4 of the way to the top – the donuts will rise slightly
  7. Bake for 17 minutes or until the donut springs back when you press down on it gently
  8. While the donuts are baking add the glaze ingredients to a shallow bowl and stir to combine
  9. Remove from oven and while cooling for 1-2 minutes use a spoon to gently loosen around the edges of the donuts, this will prevent them from getting stuck and wreaking them! *I wrecked two in the process so I ended up with exactly 12 donuts since the batter makes a bit extra
  10. Once loose tip them onto a cooling rack and let cool for 5 minutes before dipping into the glaze
  11. Place the glazed donuts in the refrigerator to let the glaze harden
  12. Enjoy within a couple days!

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Comments: 7

  1. Mary November 3, 2013 at 8:46 am Reply

    The doughnuts sound yummy but it seems that the step of mixing the wet and dry has been omitted. Do you add all at once or mix it in slowly?

  2. Vira November 8, 2013 at 12:16 am Reply

    Yummy.I will Try For sure.Very nice info using pomegranate

  3. Iris December 18, 2013 at 11:42 am Reply

    I really want to make these for my department’s Friday donut day this week.

    But I was just wondering… can I use ghee instead of palm shortening? I wasn’t sure if I could substitute since I didn’t know if shortening was needed for fat content or some other purpose.

    Thanks in advance!

    • thefreckledfoodie December 18, 2013 at 8:00 pm Reply

      Iris, subbing ghee should work but the texture may be a bit different. Let us know how they turn out!

      • Iris December 19, 2013 at 11:21 pm Reply

        These are SOOOO delicious. I substituted the shortening with ghee, and they turned out really well! I also substituted the orange zest with 1 tsp of lemon extract, because I was too lazy to whip out the zester.

        And I skipped the glaze because I tried to make it with coconut oil and ghee lol. But the donuts taste phenomenal by themselves, so I’m beyond ecstatic. Thanks so much for the recipe!

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