Grain-Free Fall Spice Donuts
Ingredients
Donuts
- 4 large eggs
- ¼ cup butter - melted
- ¼ cup coconut milk (or other nut milk)
- ¼ cup date syrup (or sub honey)
- 1 tsp vanilla
- ½ cup almond or cashew flour
- ¼ cup coconut flour
- ½ tsp baking soda
- ¼ tsp salt
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground cloves
- ¼ tsp ground ginger
- ¼ tsp ground allspice
- coconut oil for pans
Cinnamon Glaze
- ½ cup Date Sugar (or sub honey)
- 1 tsp cinnamon
- 1 tsp vanilla
- ¼ cup almond milk (add more as needed)
- ½ tsp butter - softened
Instructions
Donuts
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Heat oven to 350F°
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Lightly oil two mini-donut pans with coconut oil
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Add eggs, melted butter, coconut milk, date syrup, and vanilla to a medium mixing bowl
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Add almond flour, coconut flour, baking soda, salt, and spices to mixing bowl
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Mix on low speed until everything is just combined
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Continue mixing on medium speed for one minute - until batter is smooth
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Fill donut pans so each is just about full. One large scoop will fill up one donut space
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Bake for 25 minutes - donuts should be just firm on top
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Cool in pans on wire rack for 10 minutes
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Carefully remove donuts from pans and cool completely on rack - 20 - 30 minutes
Cinnamon Glaze
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Add date sugar to small mixing bowl
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Stir in cinnamon
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Add vanilla
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Pour in half of the almond milk and stir to combine all dry ingredients
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Add the rest of the almond milk and stir briskly to combine
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Stir briskly until glaze starts to appear shiny
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Add more almond milk to reach your desired consistency
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When donuts are cool, put donuts one by one face down in the glaze and gently twist to coat
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Store donuts in refrigerator or freezer to solidify glaze
