Gluten-Free Baked Donuts

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Gluten-Free Donuts

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1/2 cup almond milk

1/2 teaspoon cider vinegar

3 tablespoons water

1 tablespoons ground flaxseed meal

1/2 cup organic cane sugar

2 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon xanthan gum

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1 1/2 cups Gluten-Free All Purpose Flour (I used Red Mill)

1/4 cup almond flour

1 tablespoon organic refined coconut oil, melted

Cinnamon Sugar Coating

1/2 cup organic cane sugar

2 teaspoons ground cinnamon

Instructions:

Preheat oven to 350 degrees.  Lightly grease 6 or 8 donut molds with cooking spray.

In small bowl, make “buttermilk” by combining the almond milk and cider vinegar.  In another small bowl, mix together the water and flaxseed meal and allow to thicken for 3 to 5 minutes.

In a large mixing bowl, whisk together 1/2 cup organic cane sugar, baking powder, baking soda, salt, xanthan gum, cinnamon, and nutmeg.  Stir in the flaxseed mixture and the “buttermilk” mixture.  Gradually add the baking mix and almond flour and stir until the dry ingredients are thoroughly combined but the dough is still soft.  Spoon the dough into donut molds and bake 15 to 20 minutes, or until donuts are golden and firm.  Remove the donuts from the oven and turn out onto cooling racks to cool.

In a small bowl, mix together cinnamon-sugar mixture by combining sugar and cinnamon.

Brush the donuts with melted coconut oil and coat donut with cinnamon-sugar mixture.  Serve immediately.

Serves about 6 to 8.

Recipe Adapted from Allergy-Free Desserts