From the moment I saw this incredible (dairy and gluten-free!) recipe from Brooke Meredith of A Conscious Collection, I wanted to share it with the JSHealth Community. Who doesn’t love freshly baked donuts? And be sure to check out her tip for the perfect reheat – bake them on a weekend and you can look forward to a special “treat yourself” breakfast on Monday and Tuesday too!
Ingredients
- 1 + 3/4 cup almond meal
- 1/2 cup arrowroot flour
- 2 teaspoons baking soda
- 2 large free range eggs
- 1/2 cup almond milk
- 1/2 cup rice malt syrup
- 1/2 tsp vanilla bean powder
- 1 teaspoon cinnamon
- pinch of sea salt
- 2 tablespoons coconut oil
- 1 tablespoon maple syrup
- Cinnamon sugar ingredients:
- 3/4 cup coconut sugar
- 1 teaspoon cinnamon
Method
- Prepare you donut tin by spraying it coconut oil. Preheat the oven to 180 degrees celsius.
- In a large bowl, place the almond meal, arrowroot flour, bicarb soda, vanilla, salt and cinnamon and combine.
- In a separate bowl whisk the eggs, milk, rice malt syrup, maple syrup and softened coconut oil together until runny.
- Transfer the wet mixture into the dry and whisk by hand until mixture is well combined and resembles a cake mixture.
- Transfer mixture to donut tray and bake for 6-8 minutes. They cook extremely quickly to keep watch.
- Remove from oven and lay on a baking tray to cook. Roll them in your coconut sugar mixture and enjoy!
Notes:
- Best eaten with in 2-3 days.
- Heat them in the microwave then roll them in the cinnamon sugar to get that warm cinnamon donut affect.