Sunday, December 28, 2014

Baked Cinnamon Donuts

I didn't have a donut pan, but had bun pans that I use to make Gluten-free English Muffins. They worked great. I think you could use muffin pans as well and only fill them 1/2 way. 

1 cup Peggy's Gluten-Free flour mix
1 cup buckwheat flour
2 T ground flax seed
2 t baking powder
1 t baking soda
1/2 t salt
1/4 t nutmeg
1/2 t cinnamon 
1/4 cup coconut sugar (or whatever sugar you like)
1/2 cup unsweetened applesauce
1 cup vanilla coconut milk (or whatever milk you like - if you use plain milk, just add 1 t vanilla extract)

Topping mix:
2 T coconut sugar
1/2 t cinnamon 

Preheat oven to 180°C/355°F. 
Grease your donut pans and set aside. I use spray coconut oil.
In a large bowl combine flour, flaxseed, baking powder, baking soda, salt, nutmeg and cinnamon. 
In a medium bowl mix sugar,  applesauce, milk/vanilla. 
Pour wet ingredients into dry ingredients and mix until combined.  
Pour your mixture into your donut pan, filling each donut until it's around 3/4 full. 
Sprinkle your cinnamon sugar mixture over the top of each donut. 

Bake for 15 minutes or until a toothpick removes clean and the edges have browned. 
Mine made 8, but depending on what pan you use, it could be more.

*adapted from Southerninlaw's Healthy Baked Cinnamon Donut recipe

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