Description
These Gluten Free Gingerbread Donuts are a delicious paleo-friendly treat perfect for the holiday season. Made with almond and tapioca flour, warm spices, and a rich chocolate glaze, they offer a moist and flavorful donut option without gluten or grains.
Ingredients
Scale
Gingerbread Donuts
- 1 cup blanched almond flour (100g)
- ½ cup tapioca flour (65g)
- 1 tsp paleo baking powder
- ½ tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground nutmeg
- ¼ tsp salt
- 1 large egg
- ¼ cup avocado oil
- 2 Tbsp maple syrup
- 2 Tbsp molasses
- 1 tsp vanilla extract
- 3 Tbsp water
Chocolate Glaze
- 3 oz dark chocolate chips
- 2 tsp coconut oil
- ½ Tbsp molasses (optional)
- ¼ tsp ground cinnamon (optional)
- ¼ tsp ground ginger (optional)
Instructions
- Preheat and Prepare: Preheat your oven to 350 degrees F. Grease a silicone donut pan with avocado oil and place it on a baking sheet to catch any drips.
- Combine Dry Ingredients: In a medium-sized mixing bowl, whisk together the almond flour, tapioca flour, paleo baking powder, ground cinnamon, ground ginger, ground nutmeg, and salt until evenly mixed.
- Mix Wet Ingredients: Add the egg, avocado oil, maple syrup, molasses, vanilla extract, and water to the dry ingredients. Whisk the batter until smooth and well combined.
- Fill Donut Pan: Pour the batter evenly into the prepared donut pan, filling each cavity almost to the top.
- Bake the Donuts: Place the donut pan in the preheated oven and bake for 14 minutes, or until a toothpick inserted comes out clean and the donuts are lightly browned.
- Cool Donuts: Remove the donut pan from the oven and let the donuts cool in the pan for 5 minutes. Then transfer them to a wire cooling rack to cool completely.
- Make Chocolate Glaze: In a small saucepan over low heat, melt the dark chocolate chips and coconut oil together, stirring frequently to prevent burning. Once melted, remove from heat and stir in the molasses, ground cinnamon, and ground ginger if using.
- Dip and Set: Dip the cooled donuts into the chocolate glaze, coating them evenly. Optionally, add sprinkles on top. Place the glazed donuts in the refrigerator for a few minutes to allow the chocolate to set completely.
Notes
- For best accuracy, measure ingredients by weight using a kitchen scale, especially the flours.
- This recipe makes 6 donuts; adjust ingredients proportionally for more servings.
- Use a silicone donut pan for easy removal and even baking.
- If you prefer a sweeter glaze, add a little extra molasses to the chocolate mixture.
- Store leftover donuts in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 donut
- Calories: 220 kcal
- Sugar: 8 g
- Sodium: 110 mg
- Fat: 16 g
- Saturated Fat: 5 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 40 mg
