You are going to love our new donut recipe! Imagine delicious baked gluten free donuts that taste like dessert! This is a gluten free breakfast donuts recipe with zero guilt! A breakfast donut recipe that is made with wholesome ingredients that any mom would feel good giving in to their kids for breakfast.These are also dairy-free and refined sugar-free too. Will your kids know these are healthy donuts? Not unless you tell them!
- 1 cup Three Spades Cassava Flour
- 1 teaspoon Xanthan Gum
- ½ cup almond flour
- ¼ cup gluten free oats
- ½ cup shredded coconut
- ¼ cup ground flax meal
- 2 tablespoons chia seeds
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- dash salt
- ½ cup maple syrup
- ½ cup applesauce
- 2 large eggs
- ⅔ cup melted coconut oil
- 4 tablespoons water
- ½ cup raisins
In a large bowl, add dry ingredients and whisk to blend.
In a medium bowl, add all wet ingredients and mix well.
Plug in the Donut Maker to heat.
Pour wet ingredients into dry ingredients and mix well.
You will notice this dough is thicker than my other donut recipes. That is ok, it will add another minute or two to cooking...but these are still moist and delicious.
Spray coconut oil into donut sections of donut maker.
Add a spoon full of dough into each donut section in the donut maker.
Close the lid and cook for 4-5 minutes until done.
Move to cooling rack.
For A Donut Pan:
Preheat the oven to 180º C.
Add the donut batter to a piping bag or sandwich baggie with the corner removed.
Pipe into a greased donut pan.
Bake for 15-20 minutes (depending on the size of the donut pan.)
Notes for Success
- Do not overmix your donut batter so we do not recommend using a stand mixer to make this recipe.
- We highly suggest using almond flour and not almond meal. Almond meal is more coarse and will make your donuts grainy.
- Be sure to use certified gluten free oats.
- These donuts will keep up to 4 days in an airtight container, or up to 4 months in the freezer.
- Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn't test, you may need to adjust your moisture levels in your baked goods.
Adapted from fearlessdining.com