Almond Flour Donuts with Cinnamon or Chocolate Frosting (Gluten-free, dairy-free, refined sugar-free)
Monday July 9, 2012
When I went to make these donuts for my gluten and lactose intolerant friend, I needed almonds (ground almonds are my favourite gluten free flour). Unfortunately the almonds live far back in the depths of my baking supply cupboard. Its a dangerous place that cupboard. One wrong move and you're toast.
Obviously since I'm incredibly graceful as well as tactful (insert sarcastic tone of voice here), I tried to grab my jar without removing any other contents from the cupboard. I'm pretty sure I woke up my entire house when the entire contents came crashing down on me- it sounded kinda like charging rhinos.
So my good friend S came to the cottage last weekend to enjoy the sunshine away from civilization. Obviously I made these for her because why should she miss out on snack time? AND she is a nurse and helps save peoples lives and it's the least I could do. I APPRECIATE YOU S.
This recipe is from the amazing blog Roost. I made a few minor changes but this recipe was AMAZING as is. They are baked donuts so if you were expecting a fat-laden sugar-rush (were you really expecting that from me? You must be on the wrong site.) these are not for you. They are more like a flavourful cake-donut/muffin but made in a super adorable donut pan (I made some mini ones but they didn't make it to the photo). I am dying to use the frosting as a cake filling next.
P.S - I realize that the actual definiton of a donut says they are deep fried. These are not. Let's break ALL the rules.
Recipe: Almond Flour Donuts with Cinnamon or Chocolate Frosting (Gluten-free, dairy-free, refined sugar-free)
Ingredients:
1 1/4 cup ground almonds
1/4 tsp salt
1/4 tsp baking soda
1 tbsp cinnamon
1/4 tsp nutmeg (optional)
1 tbsp orange zest (optional)
3 eggs
1/4 cup coconut oil (or sunflower oil)
2 tbsp honey
2 tsp vanilla extract
Cinnamon Frosting:
1 cup medjool dates (pitted) ~8 dates
2 tbsp coconut oil
1 1/2 tbsp cinnamon
Garnish (optional):
1/2 cup unsw. coconut
1/4 cup chopped toasted hazelnuts
candied orange peel (this would be delicious on the chocolate frosted ones!)
Chocolate Frosting:
sub 1/4 cup cocoa powder for the cinnamon and add:
1 tbsp honey
1-2 tbsp water (if too thick)
Method:
Preheat the oven to 350 degrees F and grease a 6-donut donut pan with coconut oil. Set aside.
In the bowl of a food processor, grind 1 cup of almonds (if you don’t have any almond flour on hand). Measure out 1 1/4 cups of almond flour and mix in the salt, baking soda, cinnamon and nutmeg. Put back into the food processor.
Mix together the eggs, coconut oil, honey and vanilla in a bowl and add to the dry ingredients in the food processor. Mix to create a smooth batter (it will be quite liquidy).
Pour the prepared batter into the donut pan (fill 2/3 way full). Bake in the oven for 10-12 minutes (don’t overbake or they will be dry!). Let cool for 5 minutes before removing from pan.
Meanwhile, prepare the frosting: in the food processor, combine all the ingredients and mix until the dates are pureed and very smooth. If the mixture is not spreadable, add 1 tbsp water. While the donuts are still warm, spread the frosting overtop of the donuts and leave or dip into the coconut and hazelnut mixture.
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1/4 tsp salt
1/4 tsp baking soda
1 tbsp cinnamon
1/4 tsp nutmeg (optional)
1 tbsp orange zest (optional)
3 eggs
1/4 cup coconut oil (or sunflower oil)
2 tbsp honey
2 tsp vanilla extract
Cinnamon Frosting:
1 cup medjool dates (pitted) ~8 dates
2 tbsp coconut oil
1 1/2 tbsp cinnamon
Garnish (optional):
1/2 cup unsw. coconut
1/4 cup chopped toasted hazelnuts
candied orange peel (this would be delicious on the chocolate frosted ones!)
Chocolate Frosting:
sub 1/4 cup cocoa powder for the cinnamon and add:
1 tbsp honey
1-2 tbsp water (if too thick)
In the bowl of a food processor, grind 1 cup of almonds (if you don’t have any almond flour on hand). Measure out 1 1/4 cups of almond flour and mix in the salt, baking soda, cinnamon and nutmeg. Put back into the food processor.
Mix together the eggs, coconut oil, honey and vanilla in a bowl and add to the dry ingredients in the food processor. Mix to create a smooth batter (it will be quite liquidy).
Pour the prepared batter into the donut pan (fill 2/3 way full). Bake in the oven for 10-12 minutes (don’t overbake or they will be dry!). Let cool for 5 minutes before removing from pan.
Meanwhile, prepare the frosting: in the food processor, combine all the ingredients and mix until the dates are pureed and very smooth. If the mixture is not spreadable, add 1 tbsp water. While the donuts are still warm, spread the frosting overtop of the donuts and leave or dip into the coconut and hazelnut mixture.
