This is one of the most experimental recipes I’ve ever attempted. Most of you are probably thinking the “garlic” in the title is a typo, but nope: three cloves of sweet, salty, pungent black garlic went into the batter.
This month was my first time participating in the Paleo Pen Pals ingredient swap, and what a delicious whirlwind it was! The premise is simple. Paleo bloggers swap a specialty ingredient (more specifically, real food with a regional emphasis) and post the recipe they create that features it. One of the founders, dear Brittanie of Three Diets. One Dinner. was abandoned by her pen pal this month and was up for grabs, so I stepped in with only a few days left in the month.
Britannie sent a sultry doozie of an ingredient from Savory Spice Shop in Austin, TX: fermented Korean black garlic! And instead of doing a savory dish like any sane person, I challenged myself to create a dessert recipe and I’m so glad I did. The cocoa, espresso and garlic is a flavor pairing you won’t have tried before, but I think the key is to use the garlic to deepen the flavor, not define it.
One note about the sifting: it’s optional, of course, but every time I sift I’m left with a teaspoon of nasty grit in the bottom of the sieve that I know would have gone into the batter otherwise, so…now I sift. Every time.
- 1/2 cup almond flour
- 1/4 cup arrowroot flour
- 1/4 cup coconut flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/4 cup cocoa
- 2 tsp espresso powder
- 2 eggs
- 1/2 cup maple syrup
- 3 cloves black garlic
- 1 tsp vanilla extract
- 2 tbsp coconut oil (+ more for greasing pans)
- Coconut milk
- Shredded coconut
- Preheat oven to 350F. Grease a donut pan with coconut oil, set aside.
- Sift the almond flour, arrowroot flour, coconut flour, baking soda, baking powder, salt, cocoa and espresso powder together.
- Combine the eggs, maple syrup, garlic, vanilla extract, and two tablespoons of coconut oil in a blender. Blend until the garlic cloves have been completely incorporated into the wet mixture.
- Add the wet mixture to the dry, combine completely but do not over-mix. Divide the mixture into the donut pan.
- Bake for 10-12 minutes, then remove and cool in the pan.
- Once cool, gently remove and brush the tops of the donuts with coconut milk.
- Sprinkle with shredded coconut. Donuts keep for 1-2 days, stored in an air-tight container in the refrigerator.