Saturday, September 21, 2013
Grain-Free Cinnamon-Chai Mini Donuts
One of the hardest parts of eating grain free, I think, is when it comes to desserts - I've been really missing having the occasional donut, so I figured it was time to try making some. I'd bought a mini-donut pan awhile back but didn't try using it until today. It worked very nicely!
This is a very basic recipe - as I've mentioned before, when I try new things, I like to work it out as a basic, 'master' recipe and then think of variations. My inclination, honestly, was to shake them up while hot in some cinnamon-sugar, but it's been so long since we've even used granulated sugar (even rapadura) that I didn't have any on hand. Some sort of frosted spread, a sprinkling of nuts - these would jazz these up nicely.
But meanwhile, there are lovely cakelike little bites just as they are - I had to take this picture very quickly before they got devoured. I've no idea how long they keep - these will be eaten long before they risk getting stale.
Cinnamon-Chai Mini-Donuts (Grain-Free)
(makes about 18 mini donuts)
1 1/3 cups blanched almond flour
1/4 tsp. salt
1/4 tsp. baking soda
1 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. ground cloves
3 eggs, whisked
1/4 coconut oil or ghee, melted
2 Tblsp. honey or maple syrup
1/2 tsp. vanilla extract
Into a blender, combine flour, salt, baking soda and spices. Pulse to combine. Add eggs, oil, honey and vanilla. Blend for a couple minutes so that the batter is very smooth. Stop and use a spatula if needed to ensure all the almond flour is thoroughly moistened.
Grease a mini-donut pan and pour the batter into each mold 2/3 of the way full. Bake for 10 minutes at 350F. Turn out of pan onto a rack to cool.