Healthy Cinnamon Roll Donuts (Gluten-free, Vegan option, No Refined Sugar)
Prep time: 10 minutes
Bake time: 10 minutes
Yields 10 mini donuts
1 cup Bob’s Red Mill 1-to-1 Gluten Free All-Purpose Flour
1 tbsp organic coconut flour
3 tbsp organic coconut sugar
2 tsp cinnamon
1 tsp baking powder
1/4 cup + 1.5 tbsp vanilla unsweetened almond milk
2 organic pasture-raised large eggs*
1 flax egg (1 tbsp flax seed meal combined with 2 tbsp water) or sub for another regular egg
2 tbsp coconut oil melted and cooled (or sub for organic no added sugar applesauce!)
1/2 tsp vanilla extract
For the Glaze:
1/4 cup Kite Hill Vanilla Almond Milk Yogurt (or sub for greek yogurt for a thicker icing, the almond milk yogurt creates more of a glaze)
1 tbsp pure organic maple syrup
Dash of cinnamon
*I have not tested subbing the two regular eggs for flax eggs, but one of my readers did and she said it turned out great!
Preheat oven to 350F and spray donut pans with coconut oil spray. These are the pans I use!
Create your flax egg by stirring together the flax meal and water in a small dish and set aside for at least 5 minutes.
Crack your 2 eggs in a small mixing bowl, whisk for about 7-10 seconds, then add in all other wet ingredients, including the flax egg when it has finished setting.
Add dry ingredients in a separate mixing bowl and combine thoroughly.
Pour the wet into the dry, and fold in.
Scoop batter into a ziplock bag then cut one corner so that it may act as a piping bag.
Pipe the batter into your donut pan, then bake in the preheated oven for about 10 minutes or until an inserted toothpick comes out clean.
While the donuts are baking, combine the ingredients for the glaze in a small dish.
When donuts are finished, let them cool completely (15-20 min) and then apply the glaze.