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!
INGREDIENTS:
- 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
INSTRUCTIONS:
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In a large bowl, add dry ingredients and whisk to blend.
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In a medium bowl, add all wet ingredients and mix well.
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Plug in the Donut Maker to heat.
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Pour wet ingredients into dry ingredients and mix well.
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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.
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Spray coconut oil into donut sections of donut maker.
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Add a spoon full of dough into each donut section in the donut maker.
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Close the lid and cook for 4-5 minutes until done.
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Move to cooling rack.
For A Donut Pan:
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Preheat the oven to 180º C.
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Add the donut batter to a piping bag or sandwich baggie with the corner removed.
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Pipe into a greased donut pan.
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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