Salted Caramel Donuts

May 27, 2019


Salted Caramel Donuts
1c almond meal
1/4c coconut flour 
1Tbsp tapioca flour 

2T Two Islands Salted Caramel Pea Protein
1/2t baking soda 
Pinch of salt 
3 eggs
1/4c maple syrup 
1T coconut oil 
1/4c almond milk 
1t vanilla extract

Salted Caramel Glaze
1/2c coconut milk (the thick part at the top of the can) 
1/4c coconut sugar 
3T maple syrup 
3T coconut oil 
1t vanilla 
Pinch of salt


Preheat oven to 180C. Whisk all of the dry ingredients together in a large bowl until there are no lumps. (If your coconut flour has formed clumps, sieve it into the bowl)

Whisk wet ingredients together in a medium bowl until smooth.

Combine the wet ingredients with the dry ingredients until well blended but be careful not to over mix.

Spoon the mixture into silicon (or lightly oiled) donut moulds until no more than 3/4 full. Tap the tray to release any air bubbles and bake for approximately 15 mins (longer for large moulds) until a skewer inserted comes out clean. Allow to cool for 5 minutes before transferring to a cooling rack.

Salted Caramel Glaze
Pour all ingredients into a small sauce pan and bring to a boil over a medium heat. Reduce to a low heat and stir often for approximately ten minutes until the mixture has thickened slightly and darkened. Allow to cool then pour evenly over the donuts. If refrigerated the glaze will harden more.

This recipe was created for Two Islands by Kirsten Hames of