Unfortunately for you, I was a whole huge drama queen about making paleo donuts, and so you’ll have to scroll through all my rantings and ravings before you get to the technical details that most people actually care about.
All of this started because of my enthusiasm for the gypsy donut shop & espresso bar that will be opening in Nyack soon. Yes, we Nyackers have Art Cafe (my long-time favorite latte vendor) and Didier Dumas (oh. my. god. pasteries. andsomuchbutter!) and even a Starbucks in town, but I’m greedy and I’d like a different awesome coffee shoppe for each day of the week. There’s room for all of them in my heart.
I brought up the donut shop to Coach Matt & Coach Pete last Friday in I-forget-what-context. What ensued is open to interpretation.
As I said, I’ve been a whole huge drama queen about all this, so as I’ve been telling the story of why I wanted to make paleo donuts, it’s become increasingly dramatic until my most recent iteration went something like this:







What probably actually happened:



It’s up to you to decide which version you believe, but either way, I saw this as a challenge. Matt can’t eat donuts either due to diet or secret Incredible-Hulk-level rage issues and I was determined to help him overcome. Even if he had no idea that he needed or wanted helping. I’m good/intrusive like that.
So, I did some research on teh intarwebs and came up with The Theory of Paleo Donuts (from here-on-out, fauxnuts!) and ran the ingredients by the man himself. I decided I would be baking these fauxnuts instead of deep frying because I’m pretty sure my Bacon Fat Buffalo Wings used up my heart’s grease/deep frying quota for the remainder of eternity. Although I’m sure one could deep fry the following recipe at 400 in Coconut Oil with great success.
“Baking?” You say. Yes, baking. And so, I debated between a mini-donut maker and a donut pan. The donut pan won because I live in an apartment and kitchen storage is at a premium, although the girl at Paleo Spirit gushed non-stop about her donut maker, so if you’re really serious about this donut thing, you may want a single-use appliance. I dunno.
So, without further adieu, the items that aided my borderline-creepy obsession with making my Crossfit Coaches (and my fellow crossfitters, my landlords and my co-workers) paleo fauxnuts. These ingredients will fill two donut pans (12 donuts) with level mold tops (so, they’ll be round on the bottom and flat on the top).
Ingredients

- 1 1/2 cup coconut flour (from Old World Market)
- 1 1/2 teaspoon cinnamon
- 1 1/2 teaspoon baking soda (I chose this over baking powder because it is, literally, just sodium bicarbonate. Baking Powder had some other stuff in it that I was just too damn lazy to look up)
- 3/8 teaspoon kosher salt (most recipes called for sea salt, I think because it’s more paleo….but it’s what I had)
- 6 eggs (room temperature)
- 6 tablespoons (3 ounces) honey (I chose Clover Honey from Old World Market because I went through a thing about a year ago where I was obsessed with high-end gourmet honey and I found honey from clover pollen was my favorite type. I’m a nerd.)
- 6 tablespoons (3 ounces) coconut oil (liquid). I’ll explain this in a second.
- 1 1/2 cup warm apple cider. LOCAL – from Dr. Davie’s farm in Congers. Purchased at Old World Market. Even though it’s waaaay off-season for apples.
Cinnamon Sugar
- 2 tablespoons ghee/clarified butter (or coconut oil), melted – for coating cooked donuts. Bought this in the butter section at Old World Market
- 1/2 cup granulated coconut sugar (again, Old World Market…I bought the Blonde type)
- 1 tablespoon cinnamon
Order of Operations
For the batter, I required one small mixing bowl, one medium mixing bowl, two pyrex custard cups (or one that you wash), a food scale (I grew up on Weight Watchers, what do you want?), a hand-whisk, a set of measuring spoons, a 2 c. liquid measuring cup and a 1/4 c. dry measuring cup. The cinnamon/sugar/butter topping required one small mixing bowl and one cereal bowl. I’m advanced like that.

- 1 1/2 cup coconut flour, 1 1/2 teaspoon cinnamon, 1 1/2 teaspoon baking soda and 3/8 teaspoon kosher salt in a small mixing bowl
Now, we use half a carton of eggs!

The recipe above calls for 6 eggs. This is 4 eggs. Use subtraction or addition as needed to get to the right number. Note that this bowl is different than the dry ingredients bowl.
Then, add the honey to the eggs (the “wet” bowl). I love clover honey, but there is also elderflower honey and alfalfa honey and eucalyptus honey and tupelo honey and sage honey and even something called fireweed honey. That’s for when you want your donuts to have that special little kick
In this case, to maximize the amount of honey that actually makes it into the batter instead of sticking to the measuring spoon, I used my food scale to measure the ounce equivalent of 6 tablespoons into a pyrex custard dish. This turns out to be 3 ounces. Then poured from the custard dish into the egg mixing bowl. Below is a picture of a tablespoon of honey since I used the word “tablespoon” in the ingredients list. Be confused.

6 tablespoons (3 ounces) of honey into the egg bowl.
So, whisk that together – the eggs and the honey, that is.

3 ounces of Coconut Oil! It looks like Crisco!
Next, let’s talk about liquid coconut oil. Coconut oil, at room temperature, is not liquid, and, if you’re like me, if a recipe says “coconut oil (liquid)”, you will go to three supermarkets before realizing that what has to happen is you have to heat 3 ounces of solid coconut oil (again, ounces are easier than trying to figure out the tablespoon stuff, especially if you’re like me and you fridged your coconut oil beforehand) in the microwave for about 2 minutes, you will have a clear oil that you can easily pour into the egg/honey concoction you’ve made while you whisk away. Whee!

Microwave 3 ounces (6 tblsp) for 2 minutes and this is waaaay easier to whisk into your egg and honey mixture.

Honey, Coconut Oil and Eggs, 2gether 4eva!
Once that’s sufficiently whisked, you dump that whole other bowl of dry stuff in and stir some more. It will become sticky and gross looking. Don’t worry.

BEFORE pouring 1.5 cups of warm Apple Cider in.

AFTER pouring 1.5 cups of warm Apple Cider in
So, now you’ve got a boat load of batter. You should either grease a cookie sheet or use parchment paper. DO NOT under any circumstance, use ungreased aluminum foil. Things will stick, you will cry.

These were finished on ungreased aluminum foil. You can't see it, but I'm crying behind the lens.
You can either take your hands and fashion it into little mounds and, afterwards, poke holes into the mounds either with your index finger, or with the cap to your seltzer bottle:

Mounds of dough! Yum!

I have an old timey seltzer bottle. The cap made a very good donut hole maker.
Lastly, the donut pan. These are a little bit awesome and make one side of your donuts look PROFESSIONAL. PRO TIP: That’s the side you have face up when you serve it.

The finished donuts look awesome. Bake at 350 for about 15 minutes or until the exposed edges are a little bit brown. Let it cool for a while (trust me, they’ll look a little raw when they’re first out), then turn the pan upside down on a large flat surface like a cutting board.

Melt some ghee in a cereal bowl, throw together the cinnamon & sugar in a mixing bowl. Dip the pretty side of the donuts into the ghee, then into the sugar. Place flat side down on a plate. Marvel at your amazingness.

THE VERDICT: If you’re eating paleo, these are awesome. Steph says so:

Coach Steph!
My non-paleo friends had mixed reactions to them, the best of which was “Delicick!” (you know, like, delicious, plus ick). These are dense, cakey and not donuts, except for the holes. However, if you’ve been paleo-ing for 35 days and are just about dying for a little bit of sin, these might pass the mustard for your food log while still satisfying that primal urge to eat Entemanns.
And now, I never want to say or hear the word donut. Ever again.