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.


Baby Z’s 1st Paleo Pizza with Coconut Flour Flatbread

Baby Z's first pizza. YUM!

1 cup coconut flour
4 tbsp psyllium husk
1/2 cup coconut oil
1-2 tbsp Italian herbs
1 tbsp garlic powder
1/2 tsp sea salt
2 cups water, boiling

Mix ingridents, minus water. Add water forming a dough. Adjust water if necessary. Flatten dough on cookie sheet (I find a rectangular cookie sheet works best as it is hard to manipulate into a circle). Bake at 375 degrees for 15 minutes, until crust is fairly dry. Remove from oven & top as desired.

Topping suggestions:

Trader Joe’s organic marinara
Mushrooms, sliced
Zucchini, sliced
Garlic, sliced
Belle Etoile brie (optional)

Return to oven. Bake until veggies are cooked. Enjoy!

Paleo, Vegan Coconut Flour Pinwheels


1 cup coconut flour
4 tbsp psyllium husk
1/2 cup coconut oil
1-2 tbsp sweetener, or to taste
1 tsp vanilla powder
1/2 tsp sea salt

2 cups boiling water

Filling of choice such as: applesauce & nut butter, fruit & nut butter, pumpkin butter, safe for you jam or jelly, lemon curd

Chocolate for topping (optional)


Preheat oven to 375 degrees. Linea cookie sheet or jelly roll pan with parchment paper.

Mixfirst 6 ingredients. Addwater. When completely mixed & dough forms, Flatten dough on prepared cookie sheet or jelly roll pan to desired thinness.

Bake about 15-18 minutes or until dough is dry. Remove from oven. Allow to cool.

When cool enough to handle, top with filling. Roll pinwheel. Cut into slices of desired thickness.

If using chocolate, top either before or after slicing depending on desired look.

Notes: for the pictured pinwheels, I filled half with pumpkin butter and half with applesauce.

I want to thank my beautiful cousin Debora Anderson for taking the photo. Check her work out at “Debora Anderson Photography” on Facebook.