Gluten-Free Boston Cream Donuts
I. Love. These. They are basically little cream filled (or jam filled) balls of awesomeness.
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Yield 4 servings
Calories 220 kcal
- 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
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.
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.