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Paleo doughnuts with citrus glaze and edible roses

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Seasonal Paleo and gluten free recipes 

Paleo doughnuts with citrus glaze and edible roses

Laura | Lau Sunday cooks

 
Perhaps not to be is to be without your being,without your going, that cuts noon light like a blue flower, without your passing later through fog and stones, without the torch you lift in your hand that others may not see as golden, that perhaps no one believed blossomed the glowing origin of the rose, without, in the end, your being, your coming suddenly, inspiringly, to know my life, blaze of the rose-tree, wheat of the breeze: and it follows that I am, because you are: it follows from ‘you are’, that I am, and we: and, because of love, you will, I will, We will, come to be.        Pablo Neruda 
Paleo doughnuts with citrus glaze and edible roses | Lau Sunday cooks
Paleo doughnuts with citrus glaze and edible roses | Lau Sunday cooks
Paleo doughnuts with citrus glaze and edible roses | Lau Sunday cooks
Paleo doughnuts with citrus glaze and edible roses | Lau Sunday cooks
Paleo doughnuts with citrus glaze and edible roses | Lau Sunday cooks
Paleo doughnuts with citrus glaze and edible roses | Lau Sunday cooks
Paleo doughnuts with citrus glaze and edible roses | Lau Sunday cooks
Paleo doughnuts with citrus glaze and edible roses | Lau Sunday cooks
Paleo doughnuts with citrus glaze and edible roses | Lau Sunday cooks

Paleo doughnuts with citrus glaze and edible roses

Looking for surprising someone special? Then, make these Paleo and gluten free doughnuts with citrus glaze and topped with edible roses.

Prep Time 45 min | Cook Time 2 hr 15 min | Total Time 3 min | Yields 24

Ingredients

2 ⅓ cups or 600 gr. mashed sweet potato

6 large free range eggs, whisked

1/2 cup maple syrup

1 cup coconut oil, melted

1 tsp. vanilla extract

1/2 cup coconut flour

1/2 tsp. nutmeg

1 tsp. cinnamon

1/2 tsp baking soda

1/2 tsp baking powder

pinch of salt

*For the glaze

2 cups confectionary sugar

1/2 tsp. orange zest

1/2 tsp. lemon zest

Orange juice

Lemon juice

1 tsp. rose water (optional)

1 cup dried rose petals

 

Instructions

Heat oven to 190 C - 350 F and grease with butter 6 cell doughnut Silicone Mould Pan Tin.

In a large saucepan, bring water to a boil. Then, put in the peeled and diced sweet potatoes and cook until tender.

Place the sweet potatoes in a large bowl and mash using a masher or fork.

In a medium bowl, pour in the mashed sweet potato, eggs, maple syrup, coconut oil and vanilla extract combine well.

In another bowl, whisk coconut flour, cinnamon, nutmeg, baking soda, baking powder and salt.

Pour dry ingredients into wet ingredients and mix well.

Using a wooden spoon, fill the 6 doughnuts cells with the mixture, then bake for 35 - 40 mins or until firm and springy to the touch. A skewer inserted in the centre of a cake should come out clean. Let them cool. Repeat this operation for making 4 more batches.

To make the glaze, put in a small bowl the sugar, orange and lemon zest, 1 tbsp. of orange juice, 1 tbsp. of lemon juice and rose water and whisk vigorously. Then add another tablespoon of orange juice and lemon juice when glaze gets too solid. (It should be up to 4 tbsp.

Using a spatula, spread the glaze over one side of the doughnuts, then top with some dried rose petals.

Let them chill for about 5 minutes. Enjoy!

The following amounts are to make roughly 12 doughnuts:

1/3 cup mashed sweet potato

3 eggs, whisked

1/3 cup coconut oil, melted

1/4 cup maple syrup

1 tsp vanilla extract

1/4 cup coconut flour

1/2 tsp cinnamon

1/4 tsp nutmeg

1/2 tsp baking soda

1/2 tsp baking powder

pinch of salt

 

By Laura | Lau Sunday cooks