Although replacing the sugar in the donut recipe with agave nectar takes the crunch factor down a level, these are equally as important to your breakfast arsenal. If you still want that crispiness and are open to experimenting, try switching out the agave for coconut sugar (helpful substitution suggestions on page 24!). Either way, you can’t go wrong. The donut here is shown topped with the Agave-Sweetened Chocolate Glaze (page 124).
Recipe information
Yield
makes 12
Ingredients
Preparation
Step 1
Preheat the oven to 325°F. Brush 2 six-mold donut trays with coconut oil and set aside.
Step 2
In a medium bowl, whisk together the flours, potato starch, arrowroot, baking powder, salt, baking soda, and xanthan gum. Add the agave nectar, coconut oil, applesauce, vanilla, and hot water and mix with a rubber spatula just until the ingredients are incorporated. Continue mixing until the batter is smooth. Using a melon-baller or tablespoon, drop 2 1/2 tablespoons of batter into each donut mold. Using a toothpick, spread the batter evenly around the mold.
Step 3
Bake for 8 minutes, rotate, and continue baking until the donuts are golden brown, about 8 minutes more. Let cool in the molds for 5 minutes if sprinkling with toppings such as cinnamon sugar, or 15 minutes if using glaze or icing. Run a knife around the donuts in the molds, lift them out, and place them on a baking sheet. Coat them with your choice of topping (see page 131).
