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.


Thanksgiving Pumpkin & Apple Pies

Thanksgiving is around the corner and many are thinking about pies. For those of us who are corn allergic and / or have gluten sentitivities, tasty pies can be difficult to come by, so I’ve got some ideas here that do the trick.

2 Pie Crust Options

The first option comes from Mighty Nest’s paleo pie crust at

I enjoyed this crust, but I would have used the entire egg so that it would be more moist.

Need a vegan option? Elana’s Paleo Pie Crust is for you:

Both these crusts work well for the following pies.

Apple Pie Filling


6+ apples, peeled & sliced

lemon juice, to taste

pumpkin pie spice, to taste

some water

Place desired amount of ingredients in slow cooker / crock pot. Cook on low until desired tenderness is reached.

When ready to serve, use above pie crust or make mini open pies by placing on a safe tortilla or flat breadimage

For a Vegan Pumpkin Pie Filling, I really like the one from Ceara’s Kitchen:

And here is how the pumpkin pie filling looks in the paleo crust (option 1):

I got a little adventurous and put a bit of the apple pie filling on the pumpkin pie and YUM! The lemon in the apple filling danced with the citrus in the pumpkin and I experienced a little slice of “citrucy, autumnal heaven”.