Kon baked super delicious, wheat-free doughnuts for Hanukkah! They are made with almond flour, so they are completely gluten-free and wheat-free. And, like everything Kon makes, they are the best I’ve ever tasted. Here are the recipes we used.
Even though usually we modify the recipes that we find online, this time we found this recipe and followed it exactly. We also found another recipe which we used for chocolate ganache (with coconut oil).
I simply doubled the ganache recipe. I also used Tapioca flour/starch instead of arrowroot (that’s the only substitution I made).
Just a note. You’ll definitely need a ‘donut’ baking pan, but get a larger one for 12 donuts. Also, I made ganache in a medium bowl with a flat bottom and simply rolled the donuts in it (the ganache has to be very liquid so don’t be afraid to add more maple syrup!) I then put them back into the freezer for 10 minutes. I would suggest using baking paper when you put donuts on it after dipping into chocolate and putting in the freezer or else they stick (I had to use a knife to separate them from the cutting board above).
Also, prior to dipping in chocolate, I put the pan in the freezer for 10 minutes before taking the donuts out. Grease the pan with lots of coconut oil for better results.