Baked donuts that don’t just taste like cake! Maple cinnamon donuts glazed with an almond butter caramel…100% awesome!
Doughnuts or Donuts? I’m not sure which I have a preference for so I use them interchangeably…whichever one comes more naturally at any given moment to my fingertips.
I pretty much leaped for joy when my donut pan arrived! Why I waited so long to purchase one I don’t really know. The only regret I have is not having bought two as 6 donuts just isn’t quite enough!
These were actually the second batch I baked…the first were of course of the chocolate variety, gluten free and just as incredible in terms of the unique texture but I decided ultimately it was more important to share these wonders! The glaze totally stole the show.
The donuts themselves are pretty awesome. Not a cake consistency, denser, heartier, a little bit of chew…I’ll be honest, it’s been a hell of a long time since I had a standard deep fried donut. The texture is never going to be the same with a baked donut, especially one that is 100% grain free but these are pretty darn amazing all the same.
Who needs muffins when you can have donuts!!! I see copious rounds being baked over the coming weeks, I’ve a fair few flavour combinations I want to experiment with. A chocolate paleo one is of course impossible to not be drawn to…
Glazed and coated in powdered coconut sugar perhaps?
Ok so maple syrup isn’t technically paleo but it can easily be subbed for raw honey. I reckon if you buy a good quality maple syrup you could let it pass…I’ll leave that one up to you.
These disappeared within 24 hours with a helping hand from my mum, dad and I most definitely may have eaten 3.5 of them singlehandedly…
There is something so incredibly novel about eating homemade donuts. They just look so pretty, unique and perfect. Unlike muffins that can end up looking a little rustic, cookies that are odd sizes and random shapes, crumbly in parts…
I get even more excited about the potential flavour combinations and toppings. Opportunity to offer more sweetness, texture and pops of wonderfulness to delight your taste buds.
What’s your all time favourite donut? Ever tried to recreate a healthier version at home?
Almond Maple Cinnamon Donuts
Prep Time: 10 minutes
Cook Time: 10 minutes
Keywords: bake dessert snack gluten-free paleo almond meal almond extract coconut oil honey
Ingredients (6 doughnuts)
- 4 large eggs
- 1/4 cup (55g) unrefined coconut oil
- 1/4 cup (60ml) unsweetened almond milk warmed
- 1/4 cup (60ml) maple syrup
- 2 tsp vanilla extract
- 1/2 cup (56g) coconut flour
- 1 tsp cinnamon
- 1/2 tsp baking soda
- Pinch of Himalayan/Sea salt
- 2 tbsp smooth all natural almond butter
- 1/3 cup (80ml) maple syrup
- 2 tbsp (28g) melted coconut oil
- 2 tbsp full fat coconut milk
- 1 tsp vanilla extract
- Pinch of Himalayan/Sea salt
- 2 tbsp chopped almonds for sprinkling
For the Doughnuts
Preheat oven to 180C (350F).
Whisk together eggs, maple syrup, warm milk and vanilla extract. Whisk in melted coconut oil (it should be warm, not hot!).
Sift the coconut flour, baking soda and cinnamon in to the egg mixture.
Using teaspoons place the mixture in to your doughnut pan (I made six in a standard Wilton donut pan.
Bake in the preheated oven for 10 -12 minutes.
Allow to cool for 3 minutes before gently removing from your donut pan and allowing to cool on a wire rack.
For the Glaze
Place maple syrup in a non stick pot, bring to the boil and simmer for 8 minutes until it thickens and becomes darker in colour. Still simmering over low heat, stir in almond butter and melted coconut oil.
Once combined stir in coconut milk and vanilla extract and salt.
Remove from the heat and one at a time gently place the smoother surface area (the bottom side in terms of how they baked in the pan). Return to your wire rack and sprinkle with chopped almonds.
Store donuts in a seal tight container for up to days or freeze for up to one month.