Trust me when I say you’d never know these donuts were free of grains, gluten, and refined sugar! I used a mixture of almond meal and coconut flour, and they are sweetened with a touch of maple syrup. Instead of using butter or unhealthy oils for moisture, I used coconut oil – one of my favorite ingredients. The chocolate/blood orange glaze combo is perfection!
I really enjoy re-creating baked goods into healthier treats and using flour alternatives. You don’t feel sick or get that awful sugar crash like you would with sugar-laden, butter filled, white flour baked goods. These have so much protein too! Definitely a treat you don’t have to feel bad about eating.
Also, I’m obsessed with using cacao powder lately. It is such a great addition to smoothies, healthier baked goods, and I even add it to plain Greek yogurt with berries and a few drops of stevia for a guilt-free breakfast or dessert. It actually tastes like pudding.
Chocolate Donuts with Blood Orange Glaze (paleo, grain-free, gluten-free)
- For the donuts:
- 2 T. almond meal
- 1/4 c. coconut flour
- 1/4 c. cacao powder (can also use unsweetened cocoa powder)
- 1/4 tsp. salt
- 1/4 tsp. baking soda
- 4 large eggs
- 1/2 c. coconut oil, melted and cooled
- 3 T. maple syrup
- 1 tsp. vanilla
- For the glaze:
- 1 c. powdered sugar
- 1 T. almond milk
- juice of 1 blood orange
Preheat oven to 350℉. In a medium bowl, whisk together the almond meal, coconut flour, cacao powder, salt, and baking soda. Add eggs, coconut oil, and maple syrup and whisk until thoroughly incorporated and no lumps remain. Don't overmix.
Spray a donut pan with nonstick spray or coconut oil. Fill each well 1/2 way with batter. Bake for 15-18 minutes until a toothpick inserted comes out clean. Let cool for several minutes, then remove from pan and place on cooling rack.
Make the glaze. Combine sugar, almond milk, and blood orange juice in a medium bowl and whisk to combine. If it needs more liquid, add a tablespoon of almond milk at a time until it reaches desired consistency. Once donuts are completely cooled, drizzle with glaze and eat!
Adapted from this recipe.