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Gluten-free mini doughnuts with cinnamon glaze
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Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
40 minutes
Share these guilt-free, homemade low-cal doughnuts with your sweet-loving, health-conscious pals.
Ingredients:
  • 185ml (3/4 cup) unsweetened almond and coconut milk
  • 60g (1/3 cup) coconut sugar
  • 36.40 gm light extra virgin olive oil
  • 54.00 gm maple syrup
  • 4.40 gm vanilla extract
  • 1 egg, lightly whisked
  • 80g brown rice flour
  • 40g (1/3 cup) almond meal
  • 20.00 gm arrowroot (tapioca flour)
  • 11.20 gm coconut flour
  • 4.00 gm gluten-free baking powder
  • 6.25 gm ground cinnamon
  • 2.50 gm mixed spice
  • Natural sliced almonds, lightly toasted, to serve
  • 60ml (1/4 cup) unsweetened almond & coconut milk
  • 60ml (1/4 cup) maple syrup
  • 2.50 gm ground cinnamon
  • 2.80 gm coconut flour
  • 2.20 gm vanilla extract
Instructions:
  • Preheat the oven to 180C/160C fan forced. Grease a 12-hole mini non-stick doughnut pan with oil. In a small saucepan over low heat, combine milk, sugar, oil, maple syrup, and vanilla. Cook and stir for 3 minutes until the sugar dissolves. Transfer the mixture to a bowl and let it cool for 6 minutes.
  • Crack the egg into the mixture and gently stir until well combined. Incorporate the rice flour, almond meal, arrowroot, coconut flour, baking powder, cinnamon, and mixed spice, and mix thoroughly. Spoon the batter into the prepared pans. Bake for 12 minutes or until a skewer inserted into a doughnut comes out clean. Let them cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
  • To make the glaze, combine all the ingredients in a small saucepan and gently bring to a boil over medium-low heat. Stir occasionally. Lower the heat and let it simmer for 3 minutes until it thickens. Strain the glaze into a bowl and let it cool for 3 minutes. Dip the doughnuts in the glaze and sprinkle with almonds for a delicious finish.

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