It has been a heart jumping joy to be able to eat donuts again.

I’ve been gluten free for 13 years now, and I think I’ve tried just one box of GF donuts in that time. So it’s been a long, long stretch of donut-less barren breakfasts, until a few months ago when I came across a recipe that has been so much fun to tweak. Thank you, PrimalPalate.com, for your inspiration. I’ve developed this lovely recipe, a nip and a tuck, omission and addition here and there, using eggs, and – delightedly, a vegan version that I am especially loving now that it appears I am sensitive to eggs as well. Made with healthy coconut oil, too…

These donuts are gluten free, grain free, refined sugar free and low glycemic (unless you can’t resist the optional glaze on the lavender tangerine variation) – plus – vegan! I am happy with the use of psyllium powder to replace the eggs – having tried ground flax as well as chia seed, too. At this 4900 foot Colorado altitude, it provides the best texture to my tastes – as well as the tastes of my Colorado Cottage Foods customers who are giving the big thumbs up. 🙂

I most recently baked in Paonia, Colorado – one of my extra special happy places – at the Edesia Community commercial Kitchen with overflow days at a friend’s house. What fun to bake and share with love.

And so now, without further ado – the recipes! My newest version (not included here) is lemon with dried blueberries – I’m most excited. If you don’t have time to bake, and live in northern Colorado – give me a call! These recipes are those being offered through my Colorado Cottage Foods certification.

Almond Flour Baked Donuts – basic recipe
Makes 6

1 c. finely ground almond flour
1/3 c. tapioca flour
1 1/2 tsp. aluminum free baking powder
1/4 tsp. Himalayan pink sea salt
1 quality egg from happy chickens
1/4 c. coconut sugar, or for a liquid sweetener – 1/4 c. maple syrup
1/3 c. half & half or flax milk
optional 1 tsp. almond extract, or vanilla, or orange as the mood strikes
1 1/2 tbsp. coconut oil, melted

Preheat oven to 375 degrees. Generously grease doughnut pan with room temperature coconut oil.

In a large mixing bowl, combine dry ingredients. Whisk until thoroughly blended and all lumps in flours and sugar are dispersed. In a smaller mixing bowl, add the eggs, maple syrup, extract if using, and milk. ((If baking vegan donuts, pour the milk and optional extracts into bowl. And please note! In the vegan recipe below, the amount of milk is doubled from this recipe!)) Whisk liquids until smooth.

Pour the wet ingredients into the dry, whisking quickly to a smooth batter. Add melted coconut oil to the batter, whisking quickly again until all ingredients are combined evenly. Pipe batter into prepared donut pan with a pastry bag fitted with a large round tip, or fashion a bag from a ziplock bag by cutting one corner off about 3/4 inch. Fill the molds about 3/4 full.

Bake donuts for 11-12 minutes, then check. Egg version usually takes about 15-16 minutes in my oven. I’ve found the vegan donuts are best after 18-20 minutes bake time. They should be golden brown around the edges and a slightly firm springiness when touched. Remove from oven, immediately invert on  wire rack. Cool slightly before rolling in coconut sugar blends, or completely before glazing.

Vegan Version
Adjusting the liquid and dry ingredients and adding psyllium powder for a plant based binder.
Makes 6.

1 1/3 c. almond flour
1 tsp. tapioca flour
2 tsp. baking powder
¼ tsp. salt
1 tbsp. psyllium powder
¼ c. coconut sugar
1 tea bag Tazo organic chai
½ tsp. each cinnamon, ginger, cardamom
2/3 c. unsweetened flax milk
1 ½ tbsp. melted coconut oil

Follow directions above.

Best enjoyed within a day, or two at the most – should you need to be concerned with such things!

Lavender and Tangerine Glazed Donuts
Or sprinkle a little powdered sugar over and call it good. Makes 6. *Make them vegan by altering with the recipe above.

1 c. finely ground almond flour
1/3 c. tapioca flour
1 1/2 tsp. aluminum free baking powder
1/4 tsp. salt
2 tsp. lavender buds
2 tsp. tangerine zest, minced
1 egg
1/4 c. coconut sugar, or for a liquid sweetener – 1/4 c. maple syrup
2/3 c. half & half or flax milk
1 1/2 tbsp melted coconut oil

Follow above recipe, adding the lavender buds and tangerine peel in with the dry ingredients.

Optional toppings:

Coconut blossom sugar: place a few tablespoons in a shallow bowl and toss donuts to coat. Sprinkle with additional lavender buds and tangerine zest if desired.

Tangerine glaze: This gives that sugary quality we remember from donuts of yore, yet the finished baked donuts of this recipe are pretty porous in texture – perhaps keep this in mind when choosing how to adorn. That is, it takes a few dunkings or repeated drizzlings to achieve a thick glazed surface. My tastes are definitely in the opposite direction of giving cane sugar more prominence in my diet. I prefer just a dusting of powdered sugar, or, better yet, a roll in coconut sugar.

1 c. organic powdered sugar
2 tbsp. fresh tangerine juice

Vegan Coconut Chai Donuts with Spiced Coconut Sugar

Makes 6. See first recipe to adapt for an egg version 🙂

1 1/3 c. almond flour
1 tsp. tapioca flour
2 tsp. baking powder
¼ tsp. salt
1 tbsp. psyllium powder
¼ c. coconut sugar
1 tea bag Tazo organic chai
½ tsp. each cinnamon, ginger, cardamom
2/3 c. unsweetened flax milk
1 ½ tbsp. melted coconut oil

Garnish:
1/3 c. coconut sugar
¼ tsp. each cinnamon, ginger, cardamom
Additional garnish:
Almond stuffed date rolled in toasted coconut

This next variation gave me exceptional tingles – as I’m a lover of traditional Mexican cuisine, I took a leap and adore the results:

Mexican Mole` Spiced Donuts with Chocolate, Mesquite Honey Coconut Oil Glaze, Roast Salted Pepitas and Serrano Chili Shavings
6 count

Easy to switch to egg version, see first recipe for recipe.

1 1/3 c. almond flour
1 tsp. tapioca flour
2 tsp. baking powder
¼ tsp. salt
1 tbsp. psyllium powder
¼ c. coconut sugar
2 tbsp. Mexican mole spice
½ tsp. cinnamon
2/3 + 2-3 tbsp unsweetened flax mik
1 ½ tbsp. melted coconut oil

For glaze:
2 tbsp. organic coconut oil
1 tbsp. organic cocoa
2 tbsp. mesquite honey (I used Trader Joe’s)

Mix well in stove proof bowl, set briefly on warm burner to bring to drip –able thick glaze. Letting set a few minutes allows flavors to blend.

Make a dozen donuts! With eggs!
2 c. finely ground almond flour
2/3 c. tapioca flour
3 tsp. aluminum free baking powder
1/2 tsp. sea salt
2 free range eggs
1/2 c. coconut sugar, or for a liquid sweeterner, 1/2 c. maple syrup
1 tsp. vanilla extract
3/4 c. flax, almond, or coconut milk (or goat or cow’s)
3 tbsp. organic coconut oil, melted (I recommend an unfiltered oil for full coconut flavor and fragrance)

(Same directions) Preheat the oven to 375 degrees. Grease doughnut pans with room temperature coconut oil.

In a large mixing bowl, combine dry ingredients. Whisk until thoroughly blended and all lumps in flours and sugar are dispersed. In a smaller mixing bowl, add the eggs, pure maple syrup, extract if using, and milk. If baking vegan recipes, the milk and possible extracts will be poured into bowl.Whisk ingredients until smooth.

Pour the wet ingredients into the dry, whisking quickly to a smooth batter. Add melted coconut oil to the batter, whisking until all ingredients are combined evenly. Pipe batter into prepared donut pan with a pastry bag fitted with a large round tip, or fashion a bag from a ziplock bag by cutting one corner off about 3/4 inch. Fill the molds about 3/4 full.

Bake the donuts for 12 minutes, then check. They should be golden brown around the edges and a slightly firm springiness when touched. Egg version usually takes about 15-16 minutes in my oven. I’ve found the vegan donuts are best after 18-20 minutes bake time. Remove donuts from oven, immediately invert on  wire rack. Cool slightly before rolling in coconut sugar blends, or completely before glazing.

Best enjoyed within a day, or two at the most – should you need to be concerned with such things!