AIP ‘Chocolate’ Donuts with Berry Glaze (Paleo Option) (Edit recipe)

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If you are looking for a fudgey treat, you need to try these AIP ‘Chocolate’ Donuts with a berry glaze. It’s a decadent treat with a pretty pink glaze and topping made to fit the autoimmune protocol diet but with paleo options.

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PREP TIME

10 minutes

COOK TIME

12 minutes

INGREDIENTS

Serves: 8

Ingredients

Donuts

1 cup Beth Blends Grain Free Flour Blend (8 oz bag)
1/4 cup Carob Powder, (Cacao Powder or cocoa powder is a good substitute)
1/2 cup Banana, mashed
1/3 cup Honey
1 tsp Vanilla Extract

For the AIP/Paleo Glaze

2 Tbsp Organic Coconut Butter, (please note that using coconut butter mean that the recipe is no longer coconut or nut free)
2 Tbsp Haskap Berry Juice, (or another dark purple juice)
1 Tbsp Pure Maple Syrup, or honey
1/4 tsp Vanilla Extract, or 1/8 teaspoon Vanilla Powder

Coconut Free Berry Glaze (Dairy and Coconut Free option)

1 cup Grain-free Powdered Sugar
2 tsp Haskap Berry Juice, (or another dark purple juice)
1/2 tsp Vanilla Extract

Topping

Freeze Dried Strawberries, crushed

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat the oven to 350 degrees.
Grease donut pan then set aside.
To make the donuts, combine the flour, carob powder, banana, honey and vanilla extract in a large mixing bowl until smooth.
Spoon the batter into donut pan or pipe into pan using a plastic bag. Then place in the oven for about 12 minutes.
Remove from the oven, place the donuts on a wire rack and let cool.
While the donuts are cooling, make the glaze. To make the AIP Berry Glaze, combine the maple syrup, coconut butter, juice in a bowl and heat in the microwave for 30 seconds. Stir until combined. If you’re using the Coconut Free Berry Glaze, combine the powdered sugar, juice and vanilla extract. Stir until combined.
Drizzle the glaze over the donuts, then immediately sprinkle the freeze dried strawberries over the wet glaze. Serve.

Notes

Cocoa powder is a good substitute for cacao powder. // Carob is a good substitute for cacao if you are AIP elimination stage. // If you prefer vanilla powder to vanilla extract, you only need 1/2 teaspoon and add with the dry ingredients.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	265
Fat:	5 g
Carbohydrates:	57 g
Protein:	1 g
Cholesterol:	0 g
Sodium:	337 mg
Fiber:	2 g
Sugars:	32 g
Calculated per serving.