Just a few short days away from Thanksgiving, with a number of Friendsgiving’s now in our back pocket, chilled November air leaving us feeling more ‘hibernating bear’ than sprite society, and an impending visit home to Boston within reach, Andrew and I are officially in full holiday swing. Christmas carols humming from our living room speaker, menorah perched on our counter, Poe begrudgingly decked in his wool sweater finest. Warm and cheerful within our four little walls, this convivial, cozy sentiment has not-so-slowly encompassed our beings, creeping right into our kitchen and bowls. With my pumpkin smoothie, perfect pumpkin porridge, and grain free pumpkin bread on a seemingly permanent rotation, overtly autumnal, intimate and easeful, this week we’ve added a new fall favorite – my coconut and almond based Grain Free Cornbread Donuts.
Perfect for dipping or crumbling into a piping bowl of chilly weather chili, smearing thick with ripe avocado (Poe’s particularly partial to this approach!), and keeping handy as a seamless stuffing substitute at your Thanksgiving table, these grain free and Low FODMAP friendly cornbread donuts have become an instant family favorite. Perfectly portioned morsels of moist and savory cornbread goodness, each is packed full of yellow cornmeal and real corn kernels, almond flour and coconut flakes, tangy cider vinegar, and my secret ingredient: Califia Farms’ Toasted Coconut Almond Milk. An almond based dairy free milk, Califia Farms is naturally sugar, soy, dairy, gluten, GMO, and carrageenan free, providing that perfect depth of richness and a toasted coconut undertone, while still remaining healthful. A new staple at our holiday and autumn table, how will you dunk yours?
Grain Free Cornbread Donuts
makes 9 donuts
1 cup Califia Farms Toasted Coconut Almond Milk, room temperature
4 large eggs, organic + pasture raised
¼ cup maple syrup
¼ cup coconut oil, melted
1 tablespoons apple cider vinegar
1 ½ cups (210 grams) yellow corn meal
½ cup (56 grams) almond flour
½ cup (40 grams) shredded coconut
1 ½ teaspoons baking soda
1 teaspoon sea salt
¾ cup frozen yellow corn kernels
Preheat oven to 350 degrees, rack in the middle. Generously coat a silicone donut pan with coconut or olive oil, set aside (I use THIS donut pan).
In a large bowl, whisk together room temperature Califia Farms Toasted Coconut Almond Milk with eggs, maple, melted coconut oil, and vinegar. It’s important that your almond milk is at room temperature, or the melted coconut oil will solidify upon contact. If this happens, fret not – either allow mixture to sit until coconut oil warms and melts, gently microwave until mixture is at room temperature, or get in there with your fingers and break the coconut oil into very small pieces.
Stir in corn meal, almond flour, coconut, baking soda, sea salt, and corn kernels, then evenly divide batter amongst nine donut pan wells. Bake for 25 minutes, or until donuts are cooked through. Allow to cool before removing from silicone and serving.
Thank you Califia Farms for sponsoring this post and thank you for reading!