Yes, you read correctly. These tasty little treats are so good for you, you can eat them for breakfast! I’ve made them several times for special “breakfast” occasions and my kids think I’m letting them indulge in the sugar laden version. I’ll let them keep thinking that! *wink, wink*
Not only are these incredible donuts full of flavor, but they are vegan, gluten-free, protein-rich, AND processed sugar-free…they pack a special diet punch!
1 1/4 cup almond flour
1/4 tsp salt
1/4 tsp baking soda
1/4 tsp nutmeg
1/2 tsp cinnamon
4 1/2 tsp egg replacer
1/2 cup warm water
1/4 cup oil of your choice (I have used melted coconut oil or grape seed oil)
2 TBS honey
1 vanilla bean, seeds scraped and pod discarded (OR 1/2 tsp pure vanilla extract)
Preheat oven to 350F.
Whisk together all dry ingredients in a bowl. Transfer to a blender*
Combine all wet ingredients (including the vanilla bean seeds) in a bowl. Add to the blender.
Blend until batter is very smooth. Pour into greased donut molds (I used a mini-bundt cake pan and only filled them about 1/3), filling them 2/3 the way.
Bake for 15-18 minutes or until a toothpick comes out clean.
* Blending the mixture results in a super smooth batter that can sometimes be difficult to achieve when working with nut flours.
1 cup of dates, pitted (about 8 medjool dates)
1 1/2 TBS cinnamon
2 TBS coconut oil, melted
Water as needed
hazelnuts or walnuts, chopped and toasted
Place dates, cinnamon and ghee in a food processor and process until a thick, spreadable paste has formed. Add water 1 Tbs. at a time as needed.
Combine hazelnuts and coconut in a shallow bowl. Set aside.
Remove donuts from oven. While still warm spread a generous amount of cinnamon mixture atop the donut.
Roll in the hazelnut or walnut/coconut mixture.
Makes 6 regular OR 18 mini donuts. Donuts can be stored in an air tight container at room temperature for 1 week.
I adapted this recipe from a dairy version that can be found at www.roostblog.com. Thanks!