Sweetsome Sundays...Paleo Donuts

So who else forgot about the time change? We baaarrreeelllyyy made it to Mass in time, but some of our neighbors didn't get there until after the Gospel...oh, Daylight Savings Time, how we hate thee...=)

We were finally able to have a Sunday all to ourselves, so I didn't work too hard on making a fancy dessert, but I was hungry for donuts and decided to try out a new recipe I had found.  Being myself, I didn't have half of the ingredients, so I improvised...and I'm just going to suggest that if you try out this recipe, you might want to just FOLLOW THE RECIPE and not try to change it like I did...
This recipe came from one of my absolute *favorite* Paleo blogs: primalpalate.com.  If I need a recipe, I always check this blog first.  They used Chocolate Ganache on their donuts, but I'm a Lemon person, so I made a lemon glaze=)...I also cut all the donuts into little bite-sized pieces so there'd be enough for all of us.

Ingredients

• 1 1/2 cup Blanched Almond Flour
• 1/2 cup Arrowroot Flour
• 3 tsp Baking Powder
• 1/2 tsp Salt
• 2 Pastured Eggs
• 1/2 cup Pure Maple Syrup
• 1 tsp Pure Vanilla Extract
• 3/4 cup Coconut Milk
• 3 Tbsp Organic Coconut Oil, melted
• 2/3 cup Lemon Glaze

Instructions

1. Preheat the oven to 375 degrees.
2. In a large mixing bowl, combine the almond flour, arrowroot flour, baking powder, and salt. Stir with a wooden spoon until combined.
3. In a smaller mixing bowl, add the eggs, pure maple syrup, vanilla extract, and coconut milk. Using a hand mixer, blend ingredients until smooth.
4. Pour the wet ingredients into the dry, and blend all ingredients with your hand mixer until smooth.
5. Add your softened coconut oil to the batter, and blend again until all ingredients are combined evenly.
6. Liberally grease your donut pan with coconut oil, and spoon about a cup of batter into a ziplock bag.
7. Snip one of the corners off of the ziplock bag, and pipe the batter into the donut mold. More batter makes a fluffy donut, but you will have less total donuts. Filling the molds 3/4 full will yield about 12 donuts.
8. Smooth the tops of the batter by carefully banging the donut pan on the counter, and smoothing any uneven spots with a spoon or your finger.
9. Bake the donuts for 12 minutes, making sure to check then after 10 minutes. Remove donuts from oven, and allow to cool on a wire rack.
10. Grease donut pan again, and repeat for another batch of donuts.
11. Once donuts are completely cool, dip them into your choice of frosting. It helps to have the frosting in a shallow bowl to dip to donut. Place donuts in the fridge for a few minutes to help the frostings set before serving.
12. If using the lemon glaze, refrigerate donuts after dipping, then dip a second time, and refrigerate once more to allow the glaze to set.

(To make a lemon glaze, whisk the juice of one lemon with 1/4 cup of powdered sugar until you have a pour-able icing)