Matcha Paleo Mini Donuts

I’VE HAD A PACK OF MATCHA POWDER CHEZ NOUS SINCE A COUPLE OF WEEKS THAT I BOUGHT FROM THE RAW PLACE OVER AT THE WORLD TRADE CENTRE. I HAVE BEEN VERY EAGER TO TRY IT OUT BECAUSE I KNOW IT IS PACKED WITH ANTIOXIDANTS, AND IS GREAT AT CALMING THE MIND AND RELAXING THE BODY. BUT I DIDN'T WANT TO JUST DRINK IT – THAT WOULD BE TOO STRAIGHT-FORWARD FOR A CURIOUS CREATIVE LIKE ME.

 Measure 1/4 cup of Matcha Powder

Measure 1/4 cup of Matcha Powder

 Once out of the oven, transfer them to a cooling rack

Once out of the oven, transfer them to a cooling rack

 Drizzle away and it doesn't have to be perfectly decorated

Drizzle away and it doesn't have to be perfectly decorated

Ingredients 

Donuts

¼ cup coconut flour

¼ cup matcha powder

¼ teaspoon salt

¼ teaspoon baking soda

3 eggs

½ cup coconut oil

3 tablespoons maple syrup

 

Topping

½ cup dark chocolate (80%)

1 tablespoon coconut oil (melted)

Now, since I recently bought a mini donut pan, I thought what a great way to try making healthy baked donuts that are grain free, refined flour free, refined sugar free and that have the richness in fiber, chlorophyll and vitamins that Matcha Powder can offer.

 Once you take them out of the oven, let them begin to cool on the rack

Once you take them out of the oven, let them begin to cool on the rack

So this is my attempt version 1.0 at these donuts. I think next time, I might actually swap out the coconut flour with hazelnut meal, because it gives a very strong accent to these donuts.

Nonetheless, it was fun to make, and seeing that it was not fried, my house didn't smell bad at all. Now donuts wouldn't be donuts unless they were glazed right? So, I melted some dark chocolate (again very rich in antioxidants), and mixed it in a little melted coconut oil and drizzled it on top of the mini donuts. As a finishing touch and to add a colorful texture, I used desiccated coconut and pistachio powder to top it off.

Let me know what you think if you try this out at home.

 Sprinkle all the goodies on when the chocolate is still warm - I used coconut and pistachios

Sprinkle all the goodies on when the chocolate is still warm - I used coconut and pistachios

 

Instructions

In a large bowl, mix together the coconut flour, matcha powder, salt, and baking soda. Next, start to mix in the eggs, coconut oil, and maple syrup until thoroughly combined. Make sure your coconut oil is melted or you will have clumpy batter. Then grab your cupcake decorating pastry bag and make sure to use the round tip and fill up the bag with the batter. Then squuze and fill each well of the donut mold way full of batter, and bake at200° C for 15-18 minutes or until they are ready.

Remove doughnuts from pan and place on a cooling rack to cool. For the topping, melt your dark chocolate and coconut oil in a saucepan. Use a spoon to drizzle the melted chocolate across all the mini donuts. Before the chocolate glaze cools and hardens, top with powdered pistachios and desiccated coconut. Remove from rack and place onto serving plate and cover it until serving.