The Spunky Coconut has done it again.
Kelly has created a another masterpiece in the kitchen—this time in the shape and flavor of Boulder Cream Doughnuts—a healthified coconut flour-based grain-free, starch-free, egg-free version of Boston Cream Doughnuts.
That's right a baked good made with coconut flour and ZERO egg. Stunning achievement, Kelly!
I have a full day planned but was determined to carve out time to make these. They came together quickly and are all that Kelly describes them to be in her post. I just got off the phone with her and we both marvelled at the texture of the doughnut. Slightly stretchy, tender, and with just the right amount of chew. Though not super sweet, when paired with the cream filling and chocolate frosting they are perfect. I like that you can adjust the sweetness to your liking.
I didn't have butternut squash on hand so used canned sweet potato in its place. Worked great! Then get this ... the doughnuts were 30 seconds into baking when I realized I'd forgot to add the melted buttery spread. Yikes! So I pulled them out, threw them back into the bowl, blended, and rescooped the mounds onto the cookie sheet (the ones I rolled out in my hands baked up with smoother tops). And to my surprise they still rose! Wuh?! Quite the forgiving dough if you ask me.
To try these out for yourself. Head on over to The Spunky Coconut for the recipe.