I was never really a donut person before I went paleo, but for some reason, those little gluten-filled bastards always sound soooo amazing every time I see them now! I was scrolling through pinterest the other day and saw the most drool-worthy picture of a grilled donut, and I knew that I HAD to make one asap.
Oh no, that ain’t it though. On the Buzzfeed link that the grilled donut was on, there was also this thing called a spudnut. At first I was like…”tf?”, but then I looked it up and found out that a spudnut is a donut that uses potato flour or mashed potatoes. Hmm..sounds gluten free…but they typically are not. Bummer. SO I MADE THEM MYSELF…duh! and filled them with ice cream. YUM. The grilling and ice cream are totally optional but TOTALLY recommended if I do say so myself.
These guys are the most delicious things ever, and they’re the perfect way to celebrate NATIONAL DONUT DAY (aka best holiday ever)!!! (aka that’s what I say about every food holiday) :-/
Enjoy guys!!
Spudnuts (Potato Donuts)
yields: 15 donuts prep time: 10 minutes cook time: 25 minutes
Ingredients:
- 1 cup coconut oil, for frying
- 3 eggs
- 3/4 cup coconut or maple sugar
- 3 Tablespoons shortening or coconut oil
- 1 teaspoon vanilla
- 1 1/4 cup mashed potatoes**
- 2 cups rice flour (or 1 cup tapioca starch and 1 cup almond flour)**
- 4 teaspoons baking powder
- 1 teaspoon cinnamon
- optional: one cup sugar (coconut, maple, or cane) mixed with one teaspoon cinnamon, for coating
- optional: 2-3 cups vanilla ice cream (you can follow the recipe below or use any ice cream you’d like!)
Instructions:
- In a large mixing bowl with a hand mixer or in a kitchen stand mixer, beat eggs. Gradually add coconut sugar and continue mixing until pale yellow. Add vanilla and shortening and beat well.
- Once the liquid mixture is fully combined, add the mashed potatoes.
- In a separate bowl, combine the flour, baking powder, and cinnamon. Gradually add the egg and potato mixture to the dry mixture with a wooden spoon until a ball forms.
- Wrap the ball of dough in plastic wrap and refrigerate for at least 2 hours.
- Heat the coconut oil in a large, hollow pan to 360°F.
- Remove dough from the refrigerator and roll into discs about 1/3 inch high.
- Add the donuts to the hot oil and cook 1-2 minutes on each side, until lightly brown.
- If you are coating the donuts with cinnamon sugar, place the cinnamon and sugar in a bowl. Remove the donuts from the pan and place them directly into the sugar, spinning them around until they are coated. Place on a plate lined with a paper towel to cool. If you do not want to coat them in sugar, simply place them on the paper towel to cool.
- This step is optional, but HIGHLY recommended :-) Cut the donuts in half horizontally (hamburger style, folks) and fill them with vanilla ice cream! (recipe below)
*For the mashed potatoes, I simply peeled two russet potatoes and boiled them in water until they were super tender. Drained the water and mashed.
**If you decide to make these grain free by using almond flour and coconut flour, the batter will be much more runny. After refrigeration, it will be able to form a ball, but it is diffucult to make it into a donut shape.
Creamy Dairy-Free Vanilla Ice Cream
yields: approx. 3 cups prep time: 15 minutes
Ingredients
- 2-14oz. cans coconut milk
- ½ cup honey or maple syrup
- ¼ teaspoon salt
- 2 Tablespoons arrowroot or tapioca starch
- 1 ½ teaspoons vanilla
Instructions:
- Combine 1/2 cup of the coconut milk with the arrowroot/tapioca starch and set aside.
- Combine remaining coconut milk with sweetener and salt in saucepan. Put on stove on medium low heat until sweetener dissolves.
- Pour tapioca mixture into hot coconut milk mixture and whisk to combine. Increase heat to medium and stir occasionally until thick, approximately 6-8 minutes.
- Remove from heat and add vanilla
- Place mixture in a container, cover with plastic wrap and a lid, and refrigerate for 4hrs-3 days.
- Once refrigerated, place the mixture in an ice cream mixture, following its directions. Store the ice cream in a container in the freezer, covered with parchment paper, for up to two weeks.
