"Gluten-free doughnuts made with tigernut flour and topped with homemade chocolate glaze."
Tigernut Doughnuts with Chocolate Glaze
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Prep time: 25mins
Cook time: 10mins
Serves or Makes: 6
Recipe Card
ingredients
- 1/2 a cup tigernut flour
- 1/4 a cup coconut flour
- 1 egg
- 2 tabelspoons maple syrup
- 1 tabelspoons coconut oil
- 1 teapsoons vanilla extract
- 1/2 teapsoons baking soda
- 1/8 teapsoons sea salt
- 3 dashes cinnamon
- 1 oz dark chocolate bar
- 1 tabelspoons coconut cream
- 1 tabelspoons coconut oil
Method
Step 1
Preheat oven and bake at 325-350 degrees F. In a medium to large mixing bowl, add egg, maple syrup, apple cider vinegar, coconut oil, and vanilla extract. Stir. Then add flours, baking soda, and salt. Stir well to incorporate ingredients. In an oiled doughnut pan, equally divide batter between six doughnuts. Bake for around ten minutes. Doughnuts should be firm to the touch. Do a toothpick test. Remove and let cool.
Step 2
While doughnuts are cooling, in a small saucepan add coconut oil and chocolate on lowest possible temperature over stove. Once melted, remove and add coconut cream. The cream should help thicken chocolate mixture. Let cool, but no need to wait longer than a minute.
Step 3
I recommend doing this next step over parchment paper to avoid a mess. Dip doughnut top into chocolate glaze and set aside. Repeat for all six doughnuts. Once finished, spoon whatever chocolate glaze is left onto doughnut tops. As you can see in pictures, I dripped sauce in such a way so as to create lines. It is completely up to you how these doughnuts look. Store in sealed container in refrigerator. Glaze will firm with refrigeration.