I really need to get over this phase…

source: Roost

To maximize cooking/waiting time, you should make the glaze first. Then while it is cooling and thickening you can make the donuts.

Cinnamon Butter Glaze (Makes enough to glaze 12 donuts)

1/4 cup ghee or butter
1/4 cup roasted, creamy almond butter
3 TBS honey
1 TBS ground cinnamon
1/2 tsp vanilla
In a small saucepan heat the butter until just melted on low heat. As soon as it is melted remove from from heat. Whisk in remaining ingredients until a smooth glaze forms. Pour into a bowl or cup and set aside. It will thicken as it cools which is ideal for the glaze to stick.

Pumpkin Spice Donuts (makes 12 donuts)

2 1/3 cup almond flour (I use Honeyville)
1/2 tsp salt
1/2 tsp baking soda
2 1/2 tsp ground cinnamon
1/2 tsp ground cloves
1 1/2 tsp ground nutmeg
1 1/2 tsp ground allspice
1 tsp ground ginger
4 eggs
1 cup puréed pumpkin (If you use pumpkin from a can the Farmer’s Market brand is without additives and there is no BPA in the can liner)
1/2 cup honey
1/2 cup ghee/butter/oil of choice
Preheat oven to 350F and grease your donut pan.

Mix almond flour, salt, baking soda, and spices in a bowl. Pour into a blender* Add wet ingredients and blend until smooth. You may need to to turn off blender, scrape sides with spatula and keep blending to ensure all the dry ingredients are mixed.

Pour batter into each donut mold, filling almost to the top. Place in the oven and bake for 15-20 minutes. Keep an eye on them to ensure they do not overbake!

Remove from oven and allow to cool in the pan for 5 minutes. Invert the pan to remove the donuts (they should slip out very easily) and cool on a cooling rack.

*Blending the batter creates a very smooth batter that can sometimes be difficult to achieve when working with nut flours.

To Serve

Using a spoon or cup pour glaze onto each donut. Serve and enjoy.


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