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Cinilla Donuts

Updated: Dec 14, 2020

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.

Healthy version of donuts, healthy recipes, donuts, sugar free, low gluten, dairy free, guilt free donuts.
Functional Health Recipes - Healthy Donuts 'Cinilla'

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.

Cinilla Donuts


  • 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 cinnamon

  • pinch of salt

Wet Ingredients

  • 2 eggs

  • 250ml organic coconut milk

  • 3 tablespoons rice malt syrup

  • 3 tablespoons coconut oil, melted

  • 1 teaspoon organic vanilla extract

Cinnamon Glaze


  1. Preheat oven to 180 degrees.

  2. Lightly grease non-stick donut pan with coconut oil. (Alternatively use muffin tin)

  3. In a large bowl, combine dry ingredients.

  4. In another bowl, whisk wet ingredients until combined.

  5. Pour web ingredients into dry mix and stir until combined.

  6. Drop spoonful's of the donut mixture into the pan and spread evenly to fill holes. Bake for 8 - 10 minutes.

  7. Coat donuts with rapadura sugar & cinnamon mixture while warm.


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4 comentários

Functional Health
Functional Health
23 de mai. de 2019

I regularly substitute depending what I have at home :)


Jodee Monckton
Jodee Monckton
23 de mai. de 2019

Yes thanks. That does make sense. I just didn’t know if the difference in the sweeteners altered the texture at all.


Functional Health
Functional Health
23 de mai. de 2019

Hi Jodee,

Thank you! There are arguments both for and against rice malt syrup, I am aware there was a study done in the US that found arsenic in it which is concerning.

I use a rice malt syrup that is made from 100% organic brown rice and does not include inorganic arsenic from herbicides and pesticides. It is basically made through culturing rice and then cooked until it becomes a syrup. I like it as I find it provides me with a steady energy supply and does not cause any gastric distress. I also really like Rapadura sugar, you can use it as an alternative for all my recipes. Hope that helps!


Jodee Monckton
Jodee Monckton
23 de mai. de 2019

Hi, these recipes to very delicious and healthy but I'd like to ask about the Rice Malt Syrup. I remember Cyndi O'Meara saying that she wasn't happy with it. Have new developments come forward or what is an alternative for it to use in these recipes?


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