Chocolate Potato Donuts
Ingredients
The donuts
-
1
lb
russet potatoes, peeled and cut in half (2 medium potatoes)
-
2
cups
gluten-free flour
-
⅔
cup
cocoa powder
-
2
tsp
baking powder
-
½
tsp
baking soda
-
1
tsp
salt
-
2
large
eggs
-
1
cup
pure maple syrup
-
½
cup
coconut milk
-
3
tbsp
coconut oil
-
½
tsp
vanilla extract
The glaze
-
¼
cup
melted coconut oil
-
⅓
cup
pure maple syrup
-
⅓
cup
coconut milk
-
1
tsp
vanilla extract
-
to taste
fine sea salt
Instructions
- 1. Boil the potatoes until soft, then mash smoothly and set aside to cool.
- 2. Preheat the oven to 350°F and grease a donut pan with coconut oil.
- 3. Mix the dry ingredients in a bowl and set aside.
- 4. In a stand mixer, combine eggs, maple syrup, coconut milk, coconut oil, and vanilla extract.
- 5. Add the dry ingredients and mix, then stir in the mashed potatoes.
- 6. Pour the batter into the donut pan, filling each circle almost to the top.
- 7. Bake for 13 to 15 minutes until set and a toothpick comes out clean.
- 8. While baking, prepare the glaze by melting coconut oil and mixing in maple syrup, coconut milk, and vanilla extract.
- 9. Let the donuts cool for 10 minutes, then glaze while still warm and sprinkle with sea salt if desired.
Nutrition Facts (estimated)
Servings
18
Calories
194
Total fat
7g
Total carbohydrates
33g
Total protein
3g
Sodium
176mg
Cholesterol
18mg
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