Gluten Free Cinnamon Sugar Donuts
Who doesn't love donuts? These gluten free donuts are baked and then tossed in cinnamon sugar. Diary free, refined sugar, and nut free.
Servings 8 donuts
Ingredients
Donuts
- 3/4 cup + 2 Tbsp 1:1 gluten free flour
- 1/2 cup tigernut flour or almond flour
- 1/4 tsp cinnamon
- 1/4 tsp salt
- 1 tsp baking powder
- 1/4 cup olive oil melted butter should work too
- 1/4 cup maple syrup
- 1/4 cup yogurt of choice
- 1 egg
- 1 tsp vanilla extract
Cinnamon Sugar Coating
- 1/4 cup melted coconut oil
- 1/2 cup coconut sugar
- 1-2 tsps cinnamon
Instructions
- Preheat oven to 350F.
- Sift together the flours and then whisk in the cinnamon, salt, and baking powder.
- In a separate bowl, beat together the oil, maple syrup, yogurt, egg, and vanilla extract.
- Add the dry to the wet and stir to combine.
- Grease a donut pan then pipe the batter into the pan. You will get 8-10 donuts (so you may have to bake in batches if you only have one pan, or you can make donut holes with the remaining batter).
- Bake the donuts for 14-16 minutes until a toothpick comes out clean. Let cool for 10 minutes in the pan before flipping the donuts out.
- While donuts cool, combine your sugar and cinnamon in a ziplock bag. The amount of cinnamon really depends on your preference. I like to start with 1 tsp and add if desired.
- When donuts are cool enough to handle, brush one with the melted coconut oil then place it in the bag of cinnamon sugar. Close the bag and toss the donut until fully coated. Remove to a wire rack and repeat with the remaining donuts.
- These donuts taste best fresh, but will last for a couple days at room temperature.