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These gluten-free donuts are the perfect choice for cold winter mornings or served as a sweet treat with coffee or tea. As a child, I always chose the sour-cream donut that was quite similar in texture to these donuts. The texture of the sour cream donut is more of a cake-like texture and rarely contains any icing. It is often topped with powdered sugar or sometimes even left bare.
Why These Gluten-Free & Dairy-Free Donuts Are A Great ‘All-In-One’ Option
With these donuts being more cake-like, they are able to be used in numerous ways. As a result, they can be used in loaf-based cakes, layered cakes, muffins, french toast, or even cupcakes. For this recipe, I recommend dusting them with your favorite icing, maple syrup, honey, or powdered sugar.
If you’ve ever made regular, gluten-based donuts you’ll know the importance of not overmixing the dough. With gluten-free donuts, there is no need to worry about overmixing due to the absence of gluten. I have linked a few of the products I’ve used below, specifically the gluten-free flour and this donut baking tray.
Gluten-Free & Dairy-Free Donuts
- 2 tbsp maple syrup
- ¼ cup coconut oil
- 1/2 cup coconut milk
- 1/4 vanilla bean
- 1 egg
- 1/4 cup packed ground macadamia nuts finely ground
- ¼ tsp salt
- 1/3 cup Oat flour
- 1 cup all purpose gluten free flour
- 1/2 cup almond meal
- 1 tbsp baking powder
- 1/4 tsp baking soda
- 1/4 cup light brown sugar (or coconut sugar) (must be organic to be vegan)
- Heat your oven to 350.
- Start off by combining all of your dry ingredients and pulsing your macadamia nuts in a food processor to create a ground mixture. Proceed to add the macadamias into your wet mixture as they contain a great deal of oils, contributing to the wet ingredients.
- Next, sift your dry ingredients into a bowl.
- Mix your dry ingredients thoroughly with a wooden spoon.
- In a separate bowl, combine all of your wet ingredients (except your egg) and mix thoroughly. You’ll want to make sure your coconut oil is in liquid form. I like to keep the mixture in a metal bowl & leave it on a warm stovetop.
- Using an electric mixer, start creating peaks with your liquid ingredients, adding your egg.
- Next, add in your dry ingredients in small incremients. The mixture should appear to be quite cakey. You do not want it to appear too thin.
- Let sit for 10 minutes and you will see the mixture rise slightly.
- Next, grease your donut pan with a small amount of coconut oil.
- Using a piping bag, or a plastic bag with a small hole made in the corner, pipe the mixture into the donuts. DO NOT OVER-FILL (this will create uneven & unpleasant looking donuts!)
- Fill each donut form with your mixture. (I like to form the batter with my hands into small little logs to help create an even mixture.)
- Cook at 350 for 10-12 minutes
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