gluten-free. vegan substitute. dairy-free.
Many people bake seasonally. Whether that means it is in stock at the local marketplace or something to evoke a seasonal taste is up to the creator. Lately, I have been into tastes that represent the feel of the season.
Tigernuts have a slightly nutty flavor though tigernuts are actually a small root vegetable. Combining the tigernut characteristics and apple cider vinegar tastes like Autumn to me. Perfect with a hot cup of tea, coffee or cider.
Enjoying chocolate as I do, glazing the doughnuts with dark chocolate only added to the overall quality. Makes for a lovely breakfast, snack or brunch.
- I prefer to use a darker chocolate bar (75% or 80% cacao/cacoa) for this recipe as it blends better with the tigernut doughnuts.
- Can substitute a chocolate bar for an extra tablespoon of coconut oil, one tablespoon cacao powder and one tablespoon maple syrup. Should yield a nice rich chocolate flavor.
Chocolate Covered Tigernut Doughnuts
Tigernut doughnuts glazed with dark chocolate compliments beautifully for a delicious Autumn sweet treat.
- 1/2 c. tigernut flour
- 1/4 c. coconut flour
- 2 T. maple syrup
- 1.5 T. apple cider vinegar
- 1 egg (vegan substitute: 3 T. water + 1 T. ground flax mixed prior)
- 1 T. coconut oil + a little extra for oiling pan
- 1 t. gluten-free vanilla extract
- 1/2 t. gluten-free baking soda
- 3 dashes sea salt
- 3 dashes cinnamon
- 1 oz. dark chocolate of choice (or as an alternative, 1 T. cacao powder and 1 T. maple syrup)
- 1 T. coconut oil
- 1 T. culinary coconut milk in original
- In large mixing bowl, add all ingredients except flour. The baking soda and apple cider vinegar will have a reaction and that is okay. It causes a frothy mixture.
- Add flour half at a time and stir well. I usually stir with a fork.
- Preheat oven at 325ºF.
- Make sure doughnut pan is oiled to prevent sticking. Divide mixture equally between each doughnut compartment.
- Bake for 5-10 minutes. Mine does not take long but the oven is older. Mostly, I feel the top of one doughnut and see if there is firming. The color is usually a medium brown. I don’t especially look for browning edges.
- Remove from doughnut pan and let cool for at least five minutes.
- In small saucepan on low, melt coconut oil if not already melted (if adding cacao powder and maple syrup instead of chocolate bar, add one more tablespoon to equal two tablespoons coconut oil). Once melted, remove from eye.
- Add chocolate bar or cacao powder and maple syrup. Let chocolate bar melt a little before stirring. Powder and syrup can be stirred to combine immediately. Stir chocolate bar well to incorporate. If not melting, put on stove eye again on low until melted.
- Add culinary coconut milk to chocolate mixture. Combine. Let sit for a few minutes to cool.
- Dip doughnut tops into chocolate or spoon on chocolate mixture, dividing chocolate to cover all doughnut tops. Store in refrigerator in airtight container.