So, I am not going to lie, I’m pretty obsessed with the idea of healthy doughnuts. Make them grain-free and throw in ingredients that are actually nourishing as well as tasty? Yes. The other thing I love about this particular recipe is that’s so versatile! You can literally swap out ingredients to fit your taste buds (as you’ll see in my sub suggestions).
Oh, and just in case the idea of getting a doughnut mold or cutting DIY holes is intimidating — I get it, trust me! — you can actually convert the batter into cupcakes, a cake, or even waffles. No joke! Cheers to a happy, warm, snuggly hygge-filled festive season.
As doughnuts are a traditional food for Hanukkah, this recipe comes just in time to indulge healthfully throughout the festival of lights.
The recipe calls for unsweetened applesauce, and if you want to make it yourself, here’s how: Place two organic chopped-up apples in a pan with one cup of boiling water, one tablespoon of lemon juice and one pitted date. Simmer on high for 15 minutes, then pour into a blender or food processor to make into sauce. Voila!
- 1 cup blanched almond flour
- ⅓ cup coconut flour
- 3 eggs at room temperature (or flax or chia eggs if vegan)
- ¾ cup unsweetened applesauce
- ⅓ cup melted coconut oil
- 3 tbsp tahini (or any nut butter)
- ½ tsp baking powder
- 3 tbsp monk fruit sweetener
- 1 tsp vanilla
- 1 tsp cinnamon
- ½ tsp nutmeg
- 2 tbsp ginger powder
- ⅛ tsp Himalayan salt
- ½ cup melted coconut butter
- 3 tbsp maple syrup
- 2 tbsp coconut oil
- 2 tbsp boiling water (add dash more if the glaze feels too thick)
- 1 tbsp lemon juice
- 1 thump fresh ginger, peeled
- ½ tsp beet powder (optional color boost!)
- Rose petals to garnish (optional — can also garnish with cacao nibs, freeze-dried raspberries, lemon rind, or coconut sugar)
- Preheat oven to 350 degrees and grease your doughnut pan (or cake tin, cupcake mold etc.) with coconut oil. (You want to ensure it’s very well greased as grain-free recipes have a tendency to be a little sticky!)
- Mix all dry ingredients together in a large mixing bowl
- In a separate bowl beat the eggs, adding in the remaining wet ingredients as you go.
- Pour the wet mix onto the dry, and mix mix mix.
- Using a spoon or piping bag, scoop the batter into your doughnut mold, filling each mold to the halfway point.
- Bake for 20 minutes on the top shelf.
- Allow doughnuts to cool down for about five to 10 minutes before removing them from the mold.
- A perfect time to make the glaze (see below).
- Place doughnuts on a cooling rack
- GLAZE away by either drizzling the glaze on top or spreading with a spoon/spatula — and then immediately sprinkle with whatever garnish you want.
- Store whatever you don’t eat in an airtight container in the refrigerator for a week, or freeze for future noshing.
- Melt the coconut butter using a double boiler method, or by placing the glass jar in a bowl of boiling water for five minutes while you make a cup of tea! Ommm.)
- Combine the melted coconut butter with all remaining ingredients and either blend in your food processor or blender if using fresh ginger
- How’s the color? Want to make it pink? Add ½ tsp hibiscus, beet, or freeze-dried raspberry powder. For purple, use 1 tsp freeze-dried blueberry powder, for green, use matcha. If you want the color to really stand out use monk fruit instead of maple for the sweetener — I used maple, hence the pink/orange hue.