2 cups Coconut flour
4 cups Paleo Starch flour of your choice
1 cup Coconut manna/butter
0.5 oz Active Dry Yeast
1.5 cup Maple Syrup
olive Oil for cooking (optional)
In a large mixer or mixing bowl, sprinkle yeast on 0.25 cup warm water and let sit 5 minutes or until foamy.
Add 0.5 cup coconut oil, 0.5 cup manna/butter, 0.5 cup maple syrup, 4 eggs, and 1.5 cups water.
Mix until smooth. Add 2 cups coconut flour and mix until smooth. Add remaining 4 cups of flour 1 cup at a time. Knead the dough about 5 minutes.
Place dough in a greased bowl and set aside in a warm place to rise 2-3 hours or until puffy to the touch.
Form the dough into doughnut shaped objects (good luck!) and set aside, covered, to rise again.
If frying, heat oil in a large pan. Gently slide doughnuts in with a spatula and cook 30-45 seconds on each side or until they float and are golden brown. Set aside on wax paper.
If baking, bake doughnuts 10-12 minutes at 375 on a cookie sheet or until golden brown.
You can double or triple recipe if you want to cover the entire doughnut or want extra to drizzle or dip.
Combine 1 cup maple syrup, 0.5 cup coconut manna/butter, 4 tablespoons cocoa powder, and 1 tablespoon starch flour in a small saucepan over low heat, mixing with a whisk. Reduce and thicken until whisk leaves definite trails.
Let cool until nearly room temperature (or chill in the freezer 5 minutes). Dump shredded coconut into a bowl slightly wider than your doughnuts.
Dip one side or fully submerge doughnuts into frosting, then press firmly into shredded coconut for several seconds. No chocolate should be left in the coconut bowl. Set aside on wax paper.
Drizzle remaining chocolate over the doughnuts, or use it for dipping!
Suggested substitutions: You could use butter or clarified butter in place of the coconut products, but you’ll be losing the nutritional trickery of the coconut fat.
You can also switch up the flour called for to whatever is to your liking.