Coconut Doughnuts

Serves: 10

This doughnut recipe is very simple to make and you can store the doughnuts cooked in the freezer for sugar-craving moments.

220g coconut flour

2 tsp Splenda

1 tsp baking powder

1/4 tsp salt

4 free-range eggs

50ml coconut oil

100ml unsweetened almond milk

½ tsp vanilla extract

6 tbsp rapeseed oil

4 tbsp unsweetened dried coconut, toasted

Preheat oven to 180C/350F/Gas 4 and grease a doughnut tray with a small knob of butter.
In a bowl mix the coconut flour, sweetener, baking powder and salt. Stir in eggs, coconut oil, almond milk, vanilla and sweetener until batter is smooth.
Fill the tray about 2/3 full. Bake for 15 minutes until just set and slightly brown on the edges and allow to cool completely.
In a frying pan, add rapeseed oil and heat over medium heat. Add five doughnuts at a time to the pan, cook for one minute then flip over for another minute. Remove from pan and dip into the dried coconut then allow to cool.

Print Recipe uk.atkins.com/