Maple & Clementine Doughnuts

Raise your hand if you like doughnuts. I’m not sure I’ve ever met anyone who doesn’t. The only problem is that for those of us trying to avoid additives, allergens, and just try to keep the abuse to our gut to a minimum…doughnuts in the outside world, aren’t always a good fit. If I’m going to indulge a little, I like to have control over my own ingredients. These aren’t perfectly healthy, but they are healthi-ER.

If you haven’t tried maple sugar…oh my goodness, you are missing out. It’s purely made from maple syrup and it has an intense maple flavor. I’ve used it in several cookie recipes as well as candied nuts and it never disappoints. I wasn’t sure if clementine and maple were a good match but they turned out to be the perfect match. 

Maple & Clementine Doughnuts

*Grain Free *Dairy Free

*Makes 14 doughnuts

For The Doughnuts:

1 Cup of Full Fat Coconut Milk

1 teaspoon of Apple Cider Vinegar

1/2 Cup of Maple Sugar

1/4 Cup of Coconut Sugar

1/2 Cup of Dairy Free Butter

2 Eggs, separated

2 teaspoons of Clementine Juice

2 teaspoons of Clementine Zest

1/2 teaspoon of Pure Orange Extract

1 Cup of Cassava Flour

1/2 Cup of Chestnut Flour

1 teaspoon of Double Acting Baking Powder

3/4 teaspoon of Baking Soda

1/2 teaspoon of Sea Salt

Preheat the oven to 350 degrees and spray two non stick doughnut pans with oil.

Measure the coconut milk and add the apple cider vinegar. Stir and set aside. Cream the sugars and butter in a mixer until fluffy. Add the clementine juice, zest, and extract and mix to combine.

In a medium bowl, whisk the flours, baking powder, baking soda, and salt. Set aside.

Separate the eggs (I put the yolks in the coconut milk mixture and beat with a fork), and beat the egg whites to stiff peak. Set aside.

Add the coconut milk mixture to the sugar and butter mixture and mix until combined. Add the flour mixture and mix on slow until combined, scraping down sides once or twice. Remove the bowl and fold in the egg whites.

With a small spoon, carefully fill the doughnut pan holes. Bake for 13 minutes. Cool in pan for 5 minutes, then flip the doughnuts (carefully) out onto a cooling rack. Cool completely before frosting.

For the Maple Orange Frosting:

2/3 Cup of Maple Sugar, blended to make powdered maple sugar (you could also just use regular powdered sugar but you will not have the maple flavor)

1/3 Cup of Dairy Free Butter

2 teaspoons of Pure Orange Extract

Pinch of Sea Salt

About 2 teaspoons of Coconut Milk

Whiz up the sugar in your blender and pour into a bowl. Add the butter and salt and mash with a fork until the mixture is smooth, add the extract, and continue mixing. Slowly add in a little bit of coconut milk at a time until you have a medium thick dipping/spreading consistency. You can either dip each doughnut (carefully, they are a bit fragile), or spoon frosting on each doughnut and spread it. **Next time, I think I would go for a bit thicker of a frosting and just spread it on each doughnut. That way it will set up faster and be easier to handle when eating with your hands.