Updated: Oct 11, 2019
As you may have noticed, I love to overhaul popular refined or processed foods to make a healthier alternative. I focus on quality, real food ingredients, making them gut friendly, anti-inflammatory, nutrient dense without sacrificing taste.
This is my healthy twist on cinnamon donuts, they have a cake-like texture that melts in your mouth. You can also experiment with different toppings and glazes! Enjoy these donuts without the deep fried vegetable oils and insulin spike regular donuts can give.
I am a big fan of Rapadura sugar, it is a unrefined cane sugar which is dried at low temperatures to maintain nutritional properties and there is no other processing involved, unlike other sugars that can be highly processed, refined and bleached. I buy my Rapadura sugar here.
I N G R E D I E N T S
1 cup spelt flour
1/2 cup coconut flour
1/2 cup almond meal
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 cup rapadura sugar
1 teaspoon ceylon cinnamon
pinch of seaweed salt
250ml organic coconut milk
3 tablepoons rice malt syrup
3 tablespoons coconut oil, melted
1 teaspoon organic vanilla extract
2 teaspoon cinnamon
1/3 cup rapadura sugar, grind until fine
M E T H O D
Preheat oven to 180 degrees.
Lightly grease non-stick donut pan with coconut oil. (Alternatively use muffin tin)
In a large bowl, combine dry ingredients.
In another bowl, whisk wet ingredients until combined.
Pour web ingredients into dry mix and stir until combined.
Drop spoonfuls of the donut mixture into the pan and spread evenly to fill holes. Bake for 8 - 10 minutes.
Coat donuts with rapadura sugar & cinnamon mixture while warm.