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5 from 2 votes

Gluten-Free Boston Cream Donuts

I. Love. These. They are basically little cream filled (or jam filled) balls of awesomeness.
Prep Time10 minutes
Cook Time45 minutes
Total Time55 minutes
Course: Dessert
Cuisine: American
Servings: 4 servings
Author: Lillian Medville, based on The Spunky Coconuts's Mini Boulder Donuts

Ingredients

  • 1/2 cup cooked butternut squash
  • 3/4 cup water
  • 1/4 cup honey
  • 2 tablespoons coconut oil
  • 1 tablespoon vanilla extract
  • 1/2 teaspoon celtic sea salt
  • 1/4 teaspoon baking soda
  • 10 drops liquid vanilla stevia
  • 2 tablespoons psyllium husk powder
  • 1/2 cup coconut flour
  • Jam and/or Vanilla Cream filling
  • Honey Chocolate Mousse for frosting

Instructions

  • Preheat the oven to 375° F.
  • Line a baking sheet with parchment paper.
  • Add all the ingredients but the coconut flour to a food processor or bowl.
  • Blend either with the food processor or if it's already in the bowl, use an electric hand mixer.
  • Transfer from the food processor to a bowl.
  • Add coconut flour.
  • Blend with a hand mixer.
  • With your hands, form the dough into 8 balls and put on the baking sheet.
  • Bake for 35 to 45 minutes.
  • Cool.

ASSEMBLY

  • Insert a small pairing knife into the side of the donut.
  • Move the knife back and forth to create space inside the donut.
  • Scoop the jam or vanilla frosting into a plastic bag.
  • Snip the corner of the bag.
  • Insert the snipped corner into the donut.
  • Squeeze the jam/frosting in until the donut puffs up.
  • Frost the top of the donut with the Honey Chocolate Mousse Frosting.
  • EAT!

Nutrition

Calories: 220kcal | Carbohydrates: 32g | Protein: 2g | Fat: 9g | Saturated Fat: 8g | Sodium: 394mg | Potassium: 72mg | Fiber: 9g | Sugar: 19g | Vitamin A: 1860IU | Vitamin C: 3.7mg | Calcium: 8mg | Iron: 0.6mg