A few weeks ago, my best friend Jill and I were texting back and forth at insane hours of the morning trying to design the perfect doughnut. She told me about the chocolate and blueberry doughnut she once had at The Donut Mill and I told her plain is good enough for me. “How about a super coconut charged doughnut?”, I texted. Coconut flakes invaded my brain and that’s when I told myself this would be the next baking project.
I have never been much of a fried dessert kind of person, but it was about a year ago during my last trimester, when I started to have those cravings again. Fried dough and perhaps something to dunk it in.
I am really trying to be good about limiting the amount of sugar I eat these days. In fact, according to my doctor, I should have none. Zero. I am also trying to be a better, mindful eater, so when I ate these on Saturday, I enjoyed every single bite.
My little J. and I sat outside in the sun and ate the doughnuts in silence. And when does that ever happen?
All this got me thinking of how amazing it would be to run a doughnut shop or any shop for that matter. I had thoughts of my childhood when we sat on the step in front of the pastry shop and just watch people come in and out all afternoon long.
Who knew doughnuts could inspire so much, but they do as one of the goals for my upcoming trip to Seattle will be to see how many doughnut recipes I can get out of Lara. As you might know, she is coming out with a book entirely dedicated to them. How beautiful will this book be! It’s already pre-ordered in my shopping cart.
I know you will be disappointed when I tell you I’m keeping this recipe for something I’m working on. I promise it will be good and worth the wait. Something special. They are indeed gluten-free and dairy-free with lots of coconut flour, coconut milk, coconut extract and shredded coconut.
Consider this a sneak peek.