peach + toasted coconut donuts

Let’s start the week off right, shall we?

While the very last thing I wanted to do today, was turn the oven on in our 85* house, I did it anyways.

Local peaches are in season.

Donuts are in season.

It only seemed right.

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The light was playing games with me today, but I tried to have fun with it despite it’s harshness.  I miss my beloved side-light from the old house.  Although I love this kitchen so much more.  No complaints!

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Truth be told, I’m really not much of a fruit-in-my-pastry kind of girl.  I enjoy fruit ice cold from the fridge, not warm + mushy in a pie or muffin.

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But for some reason, I just had to put peaches in a donut.  And I just had to add toasted coconut as a topping.  The trick to not having the donuts become a pile of peach-slop, is to dice the peach into very small pieces.  About 1/4” square-ish.  You want a nice, ripe peach, but not squishy. [I’m not sure I like the word squishy.  It’s kind of like moist.  Ick.]

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The peaches get mixed in as the very last step.

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I put 2 spoonfuls in each donut mold and then smooth it with the back of the spoon.  Don’t forget, you can use a muffin pan as well!  Just fill the cups about 2/3 the way full.  They might need a few extra minutes of bake time as well.

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While I was writing down the recipe at my computer, I realized I had no powdered sugar for the glaze.  I had just ridden my bike to the local co-op for a few dinner items and completely forgot the powdered sugar.  I let out a loud groan.  Not a happy camper.  There was no way I was biking back to the co-op.  My legs were dead after another killer body rock workout.  Seriously the most intense 20min of working out I’ve ever completed.  [Suicidal Sweat Workout]

Powdered sugar is literally, finely ground sugar.  Wait, I can make that at home!  Ah, crisis averted.

I wanted to see if you could turn sucanat into powdered sugar, and it totally worked.  So very excited to have much less processed powdered sugar, available at any time.  It’s rare that I actually use powdered sugar, but it obviously works perfectly for a donut glaze.

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To make powdered sugar:

  1. Blend 1c sucanat or pure cane sugar in a blender, with 1T starch.  I recommend using arrowroot or tapioca starch.  Both are less processed + more natural options than cornstarch.  The starch prevents the powdered sugar from caking + helps to thicken when making glazes.

Ridiculously easy!

Sucanat Sugar Glaze

  • 1/3c sucanat powdered sugar
  • 4t squeezed peach juice [or milk]
  1. Whisk together until smooth.  Add more sugar if it’s too runny, or 1/2-1t more liquid if it’s too thick.  It will thicken slightly as it sits.

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Store the extra powdered sugar in a jar.  Pretty excited about this!

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After 16-20min, the donuts are golden brown + ready to eat.

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Well, almost ready.  Can’t forget that glaze…

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…or the toasted coconut topping!

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Have you ever made toasted coconut?  It’s one of my favorite topping ingredients ever.  It’s easy to burn, so keep the oven door cracked + your eyes on the pan.  I broil it over low, until golden brown, which takes no time at all!

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The small cubes of peach ended up being the perfect, sweet, summery addition.

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Peach + Toasted Coconut Donuts

  • 1/2c oat flour [ground from rolled oats/steel cut/oat groats]
  • 1/2c sweet rice flour
  • 2T coconut flour
  • 3T unrefined coconut oil, melted
  • 1/3c sucanat [or pure cane sugar]
  • 2 large eggs
  • 2T unsweetened applesauce
  • 5T unsweetened almond milk*
  • 2t vanilla
  • 1/2t salt
  • 1t baking powder
  • 1/2 + 2T peaches, cubed ~1/4” x 1/4”
  1. Preheat your oven to 350* [I use 375* for high elevation] + grease your donut pan.
  2. In a medium sized bowl mix together the oat flour, sweet rice flour, coconut flour, sucanat, salt + baking powder.
  3. In a small bowl, whisk together eggs, milk, vanilla + applesauce.
  4. Whisk in the melted coconut oil.
  5. Stir wet into dry, until combined.  Do not over stir.  It will look slightly lumpy.
  6. Fold in the peaches.
  7. With a spoon, spatula or piping bag, transfer the batter to your pan, leaving a little room at the top.
  8. Bake for 16-20min. 
  9. Test with a toothpick for doneness.  You want a slightly moist toothpick.  Not gooey but not bone dry.
  10. Let them cool in the pan for 5min then turn out onto a cooling rack.
  11. Frost when cooled.

*If your peaches are not very juicy, add 1T extra milk.

*I made 8 donuts out of this recipe, but you could bulk them up a bit if you only want to bake the pan of 6.  They will take a few extra minutes to bake.

*If you can’t find, or don’t want to buy coconut flour, add 2T extra of the sweet rice flour.

Toasted Coconut

  1. Add desired amount of coconut to a baking sheet.
  2. On the low broil setting, with the door cracked, cook until golden brown, stirring a few times
  3. Watch closely, it only takes a few minutes.

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Peaches in a donut??  Better than expected.  Even for this no-fruit-in-my-pastry girl.

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Here’s to a productive + delicious week!