A cake-type donut recipe, using only healthy ingredients for a gluten-free, dairy-free and refined sugar-free yummy snack.

As most of you who know my family well are aware, Grant and the kids LOVE donuts.  Me, well, I can take or leave them.  But one day Grant and Abby came home after shopping with a baking tray for donuts, so obviously I needed to find a gluten-free baked donut recipe.  This one works well – it produced ‘cake’ donuts, which I actually prefer to any other type, but still not really the normal donut taste and texture that ‘normal’ people get to eat.  But, give them a go and let me know what you think!

I made up some sort of glaze for these, with cocoa powder, maple syrup and coconut cream, added some sprinkles and shredded coconut, and, well, when I brought them to a ladies night recently, everyone loved them!

Print

Healthy donuts

Prep Time 10 minutes
Cook Time 15 minutes

Ingredients

  • 2 ripe bananas
  • 3/4 cup almond milk
  • 1 tsp vanilla extract
  • 150 g maple syrup
  • 2 cups oat flour
  • 1/2 tsp nutmeg
  • 1 tsp cinnamon
  • 1/2 tsp cornstarch
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 2 tbs cocoa powder

Instructions

  1. Preheat oven to 325F.
  2. Mash bananas until smooth in a food processor and add almond milk, vanilla and maple syrup. Blend until very smooth.
  3. Combine all other ingredients in a separate bowl.
  4. Add dry to wet ingredients and mix until just combined.
  5. Spray a donut pan with non-stick spray and fill 2/3 full with batter.
  6. Bake for 12 minutes. Allow to sit in pan for 5 minutes before cooling on a cooling rack.
  7. Use any sort of frosting or glaze you wish, once fully cooled.