Low Gluten Chocolate Donuts
1 cup almond meal
1 cup organic sprouted spelt flour
1/2 cup evaporated coconut palm sugar
1 tsp baking powder (aluminum free)
1 tsp sea salt
1/2 cup sour cream
1/4 cup whipping cream
Sift together dry ingredients into a large mixing bowl - discard any almond meal or sugar pieces that are too large to get through a mesh sieve.
Mix together eggs and cream - blend into dry mixture using a spatula.
Lightly grease a donut pan (you can buy one for about $10 at a kitchen store - or you can use an electric donut maker for $20. I just use the donut pan.)
Spoon your donut mixture into the donut molds - being careful not to overfill or they will turn into very shapely muffins! I fill to just below the rim. Bake at 350 degrees for 12 to 15 minutes. Remove from oven and immediately flip them out of the molds onto a cooling rack.
1/2 cup organic chocolate chips
2 T butter or coconut oil
2 T maple syrup
Melt ingredients together in a small sauce pan. If the mixture seems too thick you can thin with a small amount of very hot water - do this slowly as it is easy to over thin! Take your donuts and dip them (I just coat the tops) into the chocolate mixture - putting them back on cooling rack to set up.
Makes 12 donuts