Primal Flax Donuts – Four Variations
We’re celebrating my 29th birthday today with an amazing meal, and one of the stars at the center of it all are these amazing primal (or nearly so) donuts (which also happen to be gluten free). I’ve done four variations in this recipe, and they were all amazing, with the Blueberry/Pecan being the most hardcore primal and the Chocolate having the best texture and the Vanilla Maple (w/ or w/o Pecans) being the sweetest and perhaps most reminscent of traditional bakery donuts. All of these though, are firm and nutty, with a rich flavor and satiating effect that the carb rings and krispy kremes just can’t even begin to compete with. I actually prefer them to commercial donuts, and even the pickiest dessert eaters take very well to these delectable little morsels!
I apologize in advance to the primal folks for all the sugar on ~top~ of the donuts in the pictures, it’s purely for visual effect and completely unnecessary to the taste experience.
Below is the basic recipe, with appr. proportions for making 17-20 donuts. It’s all very adaptable and should be changed to reflect your personal taste and preferences. I’m not really into creating detailed, perfectly measure recipes, because I just don’t cook that way but these measurements should work just fine until you’re confident enough to mix it up. For detailed instructions on deep frying, use google
Flax Donuts with 4 Variations
- 2 C. Flax Meal
- 1 C. Almond Meal
- 3 Tbs. Coconut meal/flour (optional, can be replaced by extra almond meal)
- 4 tsp Baking Powder
- Salt to taste
- 5 eggs
- 3 tsp of melted butter or coconut oil
- Water to moisten (Cream or half & half are super yummy too)
- 1 tsp Cinnamon
- 1 tsp Nutmeg
- 1 tsp Vanilla extract (appr. since I make my own)
- Unrefined Coconut oil for frying in
Mix dry ingredients well. Mix together wet ingredients except water. Combine, and moisten with water or cream until pliable and still sticky without either falling apart and crumbling every time you pick it up or sticking to the bowl in a sodden mess. You want to be able to shape it into a firm donut shape without too much trouble (though you’re hands are going to get sticky, regardless).
So that’s the basic, completely unsweetened recipe with no flavorings. You could just deepfry them plain like this but I think they’re yummier with a few additions. So, I divided the dough into four equal sections and flavored each separately, and measurements below reflect that. If you want to make one batch in one flavor, then quadruple the ingredients below.
This is the easiest to keep completely primal and still be super tasty, definitely a favorite!
- Large handful of dried blueberries (fresh would also work, but I didn’t have any), half chopped and half whole.
- 1/3-1/2 C. Butter toasted pecans, roughly chopped
- 2-3 tsp Maple syrup (optional)
- 1 tsp cinnamon (I really like cinnamon, but this is also optional)
Fold into mixture, taste and adjust as needed.
This has a super smooth texture and is wonderfully rich, but of course cocoa powder is a bit bitter and wants some sweetener to taste its best. I used brown sugar in this recipe but of course honey or maple syrup would work fine too.
- 3-5 Tbs dark cocoa
- 3-5 Tbs coconut meal
- 3-5 Tbs brown sugar
- Vanilla to taste
- Water or cream to moisten (after all those additional dry ingredients)
Fold in mixture, taste and adjust as needed.
Sweet, crispy and very satisfying!
- 1-2 Tsp Vanilla extract (to taste)
- 1-3 Tbs Maple Syrup to taste (the darker and more flavorful the better and the less you need)
- 1/3 C. Butter-toasted Pecans, roughly chopped (optional, it’s great with or without).
Fold in mixture, taste and adjust as needed.
Shaping and Cooking
Now, you simply shape into small biscuit like shapes, poke your finger through the center of each, firm it up and place on wax paper. Get all of them ready, and then deep-fry in small batches (depending on your fryer) in unrefined coconut oil until golden brown. Place on paper towels or paper bags when done. You can optionally roll in cinnamon sugar while still warm (unnecessary of course, but they look better in pictures that way).
Flax can give you a bellyache in large amounts in any form. If you eat six donuts, you’re going to regret it. I usually only eat one at a time, but most people can get up to three at a time without issue. If you’re extra sensitive to flax, go real easy on this or possibly use a greater proportion of almond or coconut meal.