Baked Cinnamon Coconut Sugar Dusted Donuts

​I’m hesitant to call these “healthy” and prefer to stay well clear of calling anything “clean” but these are a little more macro friendly than your standard donut! Made with simple ingredients, baked in a donut tray, soft, light, a little doughy, and beautifully cinnamon!

If you do want to give these a little protein boost I’d opt for adding some protein icing on the side for dunking! Just mix a little of your favourite whey protein with some water to a thick icing consistency. 

Preparation Time - 10 minutes
Cooking Time - 12 minutes
Servings - 6

Ingredients

• 140g gluten free all purpose flour; my favourite is Bob’s Red Mill 1:1
• 1 tsp baking powder
• ¼ tsp baking soda
• 1 tsp cinnamon
• 80g raw cane sugar or coconut sugar
• 2 tbsp (14g) milled flaxseed + 6 tbsp (90 ml) water
• 28g coconut oil, melted
• 180ml unsweetened almond milk, warm
• 1 tsp vanilla extract
• 30g raw cane or coconut sugar for dusting

Directions

1. Preheat oven to 180C (350F).
2. Mix together flax and water in a small bowl and set to one side for 10 minutes until “eggy”.
3. Mix together flour, baking powder, soda and cinnamon in a bowl.
4. In a separate bowl or jug combine coconut oil, sugar, almond milk and vanilla. Add the flax “eggs” once ready.
5. Add wet to dry and use a whisk to combine to combat any potential lumps.
6. Spoon batter into greased donut pan. Bake for 12 minutes. Allow to cool for 5 minutes in the pan before removing.
7. Once cool, place sugar for coating in a bowl, press donuts bottom side down aka the side that was in the pan. Serve with this side up.
8. These will keep in a seal tight container at room temperature for 2 to 3 days.

*I use the a Wilton Donut Pan.

Enjoy!

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Michelle Hunt

With a passion for creating delicious, lower-calorie and macro-friendly everyday foods that we love, Michelle is the owner behind the beautiful Instagram page, Peachy Palate (@peachypalate). .

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