Coconut flour will give your baking a sweet, coconutty flavour and a dense texture. Even a few tablespoons can have a big impact on a recipe. I used some coconut flour in a pumpkin scone recipe the other day. It was alright, but needs some more work before I'm happy with it.
The flour is fairly expensive compared to other GF flours, but you don't usually use much in a recipe. I buy my coconut flour at the bulk barn, but you should be able to find it in any health food store.
makes 18 donut holes
1/2 cup Coconut Flour
1/2 tsp Baking Soda
Pinch of Salt
1/2 cup Sugar
3 Tbsp Oil
1/4 cup Pumpkin Puree (or substitute applesauce)
1 tsp Pumpkin Pie Spice (or apple pie spice or cinnamon and nutmeg)
1 tsp Vanilla
1-2 Tbsp Milk if needed (I used homemade pumpkin puree which has a little more liquid than the canned stuff)
1 tsp cinnamon and 2 Tbsp sugar for rolling donuts in
Combine wet (except milk) and dry ingredients separately and mix together. Mix in milk if needed.
Let dough rest for 5 minutes.
Make 1 1/2 inch balls and roll in cinnamon and sugar.
Place dough balls in mini muffin tins (you could probably just used a baking pan because they don't really spread out)
Bake at 350 for 14-16 minutes (until fairly firm)
Let cool and enjoy!
* You could also make a glaze for the donuts after baking instead of rolling in cinnamon and sugar.