Coconut Flour & Almond Meal Baked Donuts


This donut was born in my temporary kitchen which has limited tools as you may know if you have been reading most recent posts regarding my family’s move from the west coast to New England.  As of my last post, we have a working kitchen design which is quite exciting, but of course will require a lot of work and will come after insulation so that we can survive winter.

Back to how this recipe came to be.  I was attempting to use coconut flour and almond meal to make pancakes. Let me now share with you that coconut flour pancakes and I don’t usually get along because I am not an expert at flipping them due to their consistency. When I started making these, I became frustrated with trying to flip them whole and keeping them pretty-ish. My solution? Pull out my mini-donut maker and make donuts. Results? Happy Mini-Foodies and Mama.

The ingredients also have a story. Being in a kitchen without a fridge definitely makes a cook creative with the limitations.  I have made these with water and with coconut milk. I am sure that they would work with other milks as well. I started out making them with arrowroot flour, but soon ran out and found that, while it is nice to have, these are fluffy and tasty without it and so I adjusted the ratios of the remaining ingredients.

For the first few times I have made these, I used applesauce and pumpkin butter for both moisture, sweetness and flavor. I have since omitted pumpkin butter and added applesauce which has resulted in flavor variations.  What you will find below is the basic pumpkin butter recipe with notes on the adjustments when omitting the pumpkin butter.


3 eggs

3/4 -1 cup water or non-dairy milk

1/4 cup pumpkin butter (*if omitted…)

1/4 cup applesauce, unsweetened (*…add 1/4 cup if omitting pumpkin butter)

12 Tbsp / 3/4 cup almond meal

4 Tbsp / 1/4 cup coconut flour, sifted

1/2 tsp baking soda

pinch or 2 sea salt

Optional Toppings:  Chocolate Chips, Pumpkin butter

Optional for Chai Spice Applesauce Donut:

1 tsp cinnamon, 3/4 tsp ground ginger, 1/4 tsp ground nutmeg, 1/4 tsp ground cardamom, pinch ground black pepper


Whisk or stir using a fork the wet ingredient until well incorporated.  Add dry ingredients. Continue to mix until well incorporated & free of lumps. (For Chai Spiced option: add spices. Mix until incorporated.)  Add batter to your mini-donut maker according to manufacturer’s instructions & bake.

If using toppings, when donuts are still warm, add chocolate chips so they may melt. Add pumpkin butter to enjoy a pseudo-jelly donut.


Paleo Cinnamon Graham Cracker


Who doesn’t like a graham cracker, right? Unfortunately for those of us who are corn allergic and gluten free, there are few options on the market for us. I have also found that many recipes are a bit complicated and / or don’t work out. A few months ago I began making graham crackers at home when I received the book Super Paleo Snacks by Landria Voigt and needed to use the almond pulp left over from making almond milk. I became accustomed to using a wetter dough than Voigt’s which took longer to back to crispiness, bit also allowed me to control how soft I could make them as well as better manipulate the thickness.

As with all my recipes, I have reduced the sugar content by at least half and so if you prefer a sweeter cracker, feel free to add more sweetener. Honey works well in this recipe too, but I prefer the flavor added by the maple syrup. I do not recommend using agave syrup because it’s fructose content is high and it it highly processed.

1 cup almond flour
1 cup almond meal
1/2 cup arrowroot flour
1/2 cup tapioca flour
3 tbsp maple syrup
3-4 tbsp coconut oil
1 tbsp Cinnamon
Water as needed for consistency


Preheat oven to 350F. Line a jelly roll with parchment paper.

Blend all ingredients except water in food processor. Add water to desired dough consistency. Dough should be just wet enough to not be crumbly. It will be dense.

Roll out dough using your hands & to desired thickness. Using a pizza cutter or knife, score into squares or rectangles. Bake 10-15 minutes or until desired crispness is reached. Be careful not to burn. It is helpful to flip the crackers halfway through.

*** Notes: These crackers can be made as teething cracker and even a pie crust.