GLUTEN-FREE, DAIRY-FREE BLACK GARLIC CHOCOLATE DOUGHNUTS (with maple syrup!)

BY SAVORY SPICE

Black Garlic is truly an excellent addition to sweet treats like donuts, cookies and cakes, or recipes that call for maple syrup. It also pairs very well with chocolaty or buttery desserts! A little goes a long way and there are multiple forms you can use when adding it to a recipe: diced cloves of black garlic in your cookies, black garlic powder in your frosting (available in organic), and black garlic puree in your sweet bbq meat rubs, are just a few examples! 

If you are new to cooking with Black Garlic, please go to some of our resources for ideas, tips and recipe inspiration, including How to Cook with Black Garlic, our Black Garlic Recipes Table of Contents, and this article from Serious Eats referenced in our Black Garlic FAQ’s page: “Hey, Chef, What Can I Do with Black Garlic?” by Jacqueline Raposo.

Want to grab some Maple Syrup for this recipe? We highly recommend our own Dunek’s brand Maple Syrup, available in 4 grades: Golden, Amber, Dark and Very Dark (our most popular grade is the Dark) but you can read all about the grades here. 

INGREDIENTS:

• 1/2 cup almond flour

• 1/4 cup cornstarch

• 1/4 cup coconut flour

• 1/2 tsp. baking soda

• 1/2 tsp. baking powder

• 1/4 tsp. salt

• 1/4 Cocoa Powder

• 2 tsp. Pure Espresso Powder

• 2 eggs

• 1/2 cup Dunek’s brand Maple Syrup

• 3 cloves Black Garlic North America brand Peeled Black Garlic Cloves

• 1 tsp Pure Madagascar Vanilla Extract

• 2 Tbsp. coconut oil (plus more for greasing pans)

• 1/2 cup coconut milk

• 1/2 cup shredded coconut
  

DIRECTIONS:

1. Preheat oven to 350 degrees.

2. Grease a donut pan with coconut oil and set aside.

3. Sift almond flour, cornstarch, coconut flour, baking soda, baking powder, salt, cocoa and espresso powder together.

4. Combine eggs, maple syrup, black garlic, vanilla and 2 Tbsp. coconut oil in a blender. Blend until garlic cloves have been completely incorporated into wet mixture.

5. Add wet mixture to dry; combine completely but do not overmix.

6. Divide mixture evenly into donut pan.

7. Bake for 10 to 12 min., then remove and cool in the pan.

8. Once cool, gently remove and brush the tops of the donuts with coconut milk and sprinkle with shredded coconut.
   
   ***Donuts keep for 1 to 2 days stored in an airtight container in the refrigerator.