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Grain Free Baked Cinnamon Sugar Donuts

By November 30, 2017Recipes

In an effort to share how relatable he is and that he doesn’t in fact eat all kale all the time, there is a story Mo shares when he first starts meeting with clients: When he used to Adventure Race, he would stop at Krispy Kreme and eat a dozen donuts, hot off the belt and chase it with a carton of milk, before all of his races. ***I am smiling as I type this*** I honestly wouldn’t put it past him to repeat this today!

Me? Well, I crave a good donut every six months or so – I’d honestly rather have a piece of cake. But when that craving hits — I. WANT. A DONUT! And I want it NOW!

I see all of these recipes on Pinterest of beautiful donuts – it just sounded too good to be true – you’re telling me that a grain free, BAKED donut can taste as good as a hot off the belt Krispy Kreme donut? Well no, not exactly… BUT, what I WILL tell you is you will feel AWESOME after you eat these and you won’t crave that Krispy Kreme anymore and you will actually have done your body some good by eating it – that’s right – you heard me – a donut that is good for you. I mean, no, there is no spinach in it! But – fiber from the flaxseed, anti-inflmmatory properties of the spices, blood-sugar lowering effects of the cinnamon and apple cider vinegar and healthy fats from the coconut milk which will help you ABSORB all of the above nutrients… AND this new, awesome grain free PALEO FLOUR!

See? How can you resist? MAKE THESE! And then freeze what you don’t eat and pull them out next time you get a craving for a Krispy Kreme. You’ll thank me later. You’re welcome. 🙂

Grain Free Baked Cinnamon Sugar Donuts

Makes 8 medium donuts…

Directions:

  • 2 cups Bob’s Redmill Paleo flour
  • 2 tbsp ground flaxseed
  • 2 tsp baking powder
  • 1 tsp baking soda
  • ½ tsp fine sea salt
  • ¼ tsp nutmeg
  • ¼ tsp allspice
  • ¼ tsp ground cloves
  • 1 tbsp ground cinnamon  + 2 tbsp for garnish
  • ¼ cup coconut sugar + ¼ cup for garnish
  • ½ cup unsweetened applesauce
  • 1 cup canned LIGHT coconut milk
  • 1 tsp apple cider vinegar
  • 1 tsp vanilla extract

Directions:

  • Preheat oven to 350 degrees F.
  • Spray donut pan with coconut oil cooking spray and set aside.
  • In a large bowl combine flour, flaxseed, baking powder, baking soda, salt, and spices.
  • In a medium bowl mix sugar,  applesauce, coconut milk, apple cider vinegar and vanilla.
  • Pour wet ingredients into dry ingredients and mix until combined.
  • Pour the mixture into your donut pan, filling each spot just to the top.
  • Bake for approx. 18 minutes or until a skewer removes clean and the edges have pulled in from the sides.
  • Let cool in the pan for another 5 minutes. Gently run a knife around each donut to loosen from the pan. Cover the pan with a piece of foil and flip over so that all donuts fall out. Set the pan aside.
  • Combine 2 tbsp cinnamon and ¼ cup coconut sugar in a small bowl and mix well to combine.
  • Lightly spray the top of each donut with a little coconut oil cooking spray and dunk into the cinnamon/sugar mixture until the top is coated. Set back onto foil, uncoated side down.
  • Store in an airtight container for up to 7 days on the counter, 15 days in the fridge or 3 months in the freezer.

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Grain Free Baked Cinnamon Sugar Donuts
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Instructions
  1. Preheat oven to 350 degrees F.
  2. Spray donut pan with coconut oil cooking spray and set aside.
  3. In a large bowl combine flour, flaxseed, baking powder, baking soda, salt, and spices.
  4. In a medium bowl mix sugar, applesauce, coconut milk, apple cider vinegar and vanilla.
  5. Pour wet ingredients into dry ingredients and mix until combined.
  6. Pour the mixture into your donut pan, filling each spot just to the top.
  7. Bake for approx. 18 minutes or until a skewer removes clean and the edges have pulled in from the sides.
  8. Let cool in the pan for another 5 minutes. Gently run a knife around each donut to loosen from the pan. Cover the pan with a piece of foil and flip over so that all donuts fall out. Set the pan aside.
  9. Combine 2 tbsp cinnamon and ¼ cup coconut sugar in a small bowl and mix well to combine.
  10. Lightly spray the top of each donut with a little coconut oil cooking spray and dunk into the cinnamon/sugar mixture until the top is coated. Set back onto foil, uncoated side down.
  11. Store in an airtight container for up to 7 days on the counter, 15 days in the fridge or 3 months in the freezer.
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