By Dana Silvestri, HCTP October 2018 Accelerated
Made without gluten, dairy, or refined sugar, these doughnuts are calling your name!
INGREDIENTS
Doughnuts
- 1 cup almond flour
- 1 egg
- 1/2 cup natural peanut butter
- 1/4 cup maple syrup
- 1 teaspoon pure vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- Dash of cinnamon
Glaze
- 1/4 cup coconut oil
- 1/4 cup maple syrup
- 3 tablespoons cacao powder
- Dash of almond milk
INSTRUCTIONS
For the doughnuts
- Preheat oven to 350°F and spray doughnut pan with nonstick cooking spray.
- Place all dry ingredients in a medium bowl and mix until combined. Add wet ingredients and mix until smooth.
- Fill each cup in doughnut pan 3/4 full with batter. Bake for 13–16 minutes or until edges are golden brown.
For the glaze
- Add all ingredients to a bowl. If coconut oil needs melting, microwave for about 10–15 seconds. Mix until smooth.
- Once doughnuts have cooled, dip top of each doughnut in glaze.
- Eat and enjoy! Store in airtight container for up to three days.
Dana Silvestri is a Crohn’s disease fighter and expert. She develops recipes and shares tips to help make living with IBD easier. Find more from Dana on Instagram!
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Preheat oven to 350°F and spray doughnut pan with nonstick cooking spray. Place all dry ingredients in a medium bowl and mix until combined. Add wet ingredients and mix until smooth. Fill each cup in doughnut pan 3/4 full with batter. Bake for 13–16 minutes or until edges are golden brown. For the glaze
Add all ingredients to a bowl. If coconut oil needs melting, microwave for about 10–15 seconds. Mix until smooth. Once doughnuts have cooled, dip top of each doughnut in glaze. Eat and enjoy! Store in airtight container for up to three days.", "prepTime": "", "cookTime": "", "totalTime": "", "recipeYield": "" }