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It's national donut day! 10 Pure Fresh Donuts recipes

It's national donut day! 10 Pure Fresh Donuts recipes

It's national donut day! 10 Pure Fresh Donuts recipes
It's national donut day! 10 Pure Fresh Donuts recipes

Almond Cake Donuts

Almond Cake Donuts
Almond Cake Donuts
Makes: 6 to 18 depending on donut pan used
Ingredients:
  • 6 whole eggs
  • 1/2 cup melted coconut oil (or melted butter/ghee)
  • 1/2 cup coconut sugar
  • 1/3 cup full fat coconut milk (or heavy cream)
  • 1 tablespoon chia seeds
  • 1 teaspoon gluten-free almond extract
  • 1 cup sifted almond flour
  • 1/2 cup sifted coconut flour
  • 1 teaspoon cream of tartar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon sea salt
Instructions:
  1. Preheat oven to 375°F. Generously grease and lightly flour donut pan.
  2. Using a standing mixer or electric hand mixer, beat eggs on medium speed for 1 minute.
  3. Add melted oil, milk, sugar, chia seeds and almond extract. Mix for 10 seconds.
  4. Add flours, cream of tartar, sea salt and ground cinnamon. Mix on medium speed until combined.
    Use a spatula to scrape down sides of the bowl. Mix again if needed.
  5. Fill each donut well almost full. Bake 20 minutes for small or 45 minutes for large donuts.
  6. While the donuts are baking, prepare the Cranberry Glaze. Set glaze aside until you’re ready to use.
  7. Remove donuts from oven. Cool. Use fingers to loosen the sides of donuts from pan. Dip into prepared glaze.
  8. Garnish with selected toppings and allow to set on a baking rack. Serve immediately.
Store donuts in an airtight container for up to 2 days.

Banana Donuts

Banana Donuts
Banana Donuts
Makes: 6 to 18 depending on donut pan used
Ingredients:
  • 6 whole eggs
  • 1/2 cup coconut sugar
  • 1/3 cup melted coconut oil (or melted butter/ghee)
  • 1/3 cup full fat coconut milk (or heavy cream)
  • 1 ripe banana, mashed
  • 1 tablespoon chia seeds
  • 1 teaspoon gluten-free vanilla extract
  • 1 cup sifted almond flour
  • 1/2 cup sifted coconut flour
  • 1 teaspoon cream of tartar
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon ground cinnamon
Instructions:
  1. Preheat the oven to 375°F. Generously grease and lightly flour each donut well.
  2. Using a standing mixer or electric hand mixer, beat eggs on medium speed for 1 minute.
  3. Add the sugar, melted oil, milk, mashed banana, chia seeds and vanilla extract. Mix for 10 seconds.
  4. Add flours, cream of tartar, sea salt and cinnamon. Mix on medium speed until combined.
    Use a spatula to push down batter. Mix again if needed.
  5. Fill each donut well almost full. Bake 20 minutes for small or 45 minutes for large donuts.
  6. While the donuts are baking, prepare the Chocolate Chestnut Glaze. Set glaze aside until you’re ready to use.
  7. Remove donuts from oven. Cool. Use fingers to loosen the sides of donuts from pan. Dip into prepared glaze.
  8. Garnish with selected toppings and allow to set on a baking rack. Serve immediately.
Store donuts in an airtight container for up to 2 days.

Café Latte Donuts

Café Latte Donuts
Café Latte Donuts
Makes: 6 to 18 donuts depending on donut pan used
Ingredients:
  • 6 whole eggs
  • 1/2 cup coconut sugar
  • 1/2 cup melted coconut oil (melted unsalted butter or ghee)
  • 1/3 full fat coconut milk (or heavy cream)
  • 1/3 cup brewed coffee
  • 1 tablespoon chia seeds
  • 1 teaspoon gluten-free vanilla extract
  • 1 cup sifted almond flour
  • 1/2 cup sifted coconut flour
  • 1 teaspoon cream of tartar
  • 1/2 teaspoon sea salt
  • 1 teaspoon ground cardamom
Instructions:
  1. Preheat oven to 375°F. Generously grease and lightly flour donut pan.
  2. Using a standing mixer or electric hand mixer, beat eggs on medium speed for 1 minute.
  3. Add sugar, melted oil, milk, coffee, chia seeds and vanilla extract. Mix for 10 seconds.
  4. Add flours, cream of tartar, sea salt and cardamom. Mix on medium speed until combined.
    Use a spatula to push down batter. Mix again if needed.
  5. Fill each donut well almost full. Bake 20 minutes for small or 45 minutes for large donuts.
  6. While the donuts are baking, prepare the Café Latte Glaze. Set glaze aside.
  7. Remove donuts from oven. Cool. Use fingers to loosen the sides of donuts from pan. Dip into prepared glaze.
  8. Garnish with selected toppings and allow to set on a baking rack. Serve immediately.
Store donuts in an airtight container for up to 2 days.

Chocolate Donuts

Chocolate Donuts
Chocolate Donuts
Serves: 6 to 18 donuts, depending on size of donut pan used
Ingredients:
  • 6 whole eggs
  • 1/2 cup coconut sugar
  • 1/2 cup melted coconut oil (or melted unsalted butter or ghee)
  • 1/2 cup full fat coconut milk (or heavy cream)
  • 1 teaspoon gluten-free vanilla extract
  • 1 cup sifted almond flour
  • 1/2 cup sifted coconut flour
  • 1/4 cup unsweetened cocoa powder
  • 1 teaspoon cream of tartar
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon ground cinnamon
Instructions:
  1. Preheat the oven to 375°F. Generously grease each donut well..
  2. Using a standing mixer or electric hand mixer, beat eggs on medium speed for 1 minute.
  3. Add sugar, melted oil, milk and vanilla extract. Mix for 10 seconds.
  4. To the egg mixture, add flours, cocoa powder, cream of tartar, sea salt and cinnamon. Mix on medium speed until combined.
    Use a spatula to scrape down sides of the bowl. Mix again if needed.
  5. Fill each donut well almost full. Bake 20 minutes for small or 45 minutes for large donuts.
  6. While donuts are baking, prepare Chocolate Caramel Glaze. Set glaze aside.
  7. Remove donuts from oven. Cool. Use fingers to loosen sides of donuts from pan. Dip into prepared glaze.
  8. Garnish with selected toppings and allow to set on a baking rack. Serve immediately.
Store donuts in an airtight container for up to 2 days.

Gingerbread Donuts

Gingerbread Donuts
Gingerbread Donuts
Serves: 6 to 18 donuts, depending on size of donut pan used
Ingredients:
  • 6 whole eggs
  • 1/2 cup coconut sugar
  • 1/2 cup melted coconut oil (melted unsalted butter or ghee)
  • 1/3 cup full fat coconut milk (or heavy cream)
  • 3 tablespoons unsulphured molasses
  • 1 tablespoon chia seeds
  • 1 teaspoon gluten-free vanilla extract
  • 1 cup sifted almond flour
  • 1/2 cup sifted coconut flour
  • 1 teaspoon cream of tartar
  • 2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon sea salt
Instructions:
  1. Preheat oven to 375°F. Generously grease donut wells.
  2. Using a standing mixer or electric hand mixer, beat eggs on medium speed for 1 minute..
  3. Add sugar, melted oil, milk, molasses, chia seeds and vanilla extract. Mix for 10 seconds.
  4. To egg mixture, add flours, cream of tartar, ground ginger, cinnamon, cloves, nutmeg and sea salt.
    Mix on medium speed until combined. Use spatula to scrape down sides of bowl. Mix again.
  5. Fill donut wells almost full. Bake 20 minutes for small or 45 minutes for large donuts.
  6. While donuts are baking, prepare Cashew Cream Cheese Glaze.
  7. Remove donuts from oven. Cool. Use fingers to loosen sides of donuts from pan. Dip into prepared glaze.
  8. Garnish with toppings. Allow to set. Serve immediately.
Store donuts in an airtight container for up to 2 days.

Lemon Donuts

Lemon Donuts
Lemon Donuts
Serves: 6 to 18 donuts, depending on size of donut pan used
Ingredients:
  • 6 whole eggs
  • 1/2 cup coconut sugar
  • 1/2 cup melted coconut oil (or melted unsalted butter or ghee)
  • 1/3 cup full fat coconut milk (or heavy cream)
  • 1/3 cup fresh lemon juice
  • 1 tablespoon fresh lemon zest
  • 1 tablespoon chia seeds
  • 1 teaspoon gluten-free vanilla extract
  • 1 cup sifted almond flour
  • 1/2 cup sifted coconut flour
  • 1 teaspoon cream of tartar
  • 1/2 teaspoon sea salt
Instructions:
  1. Preheat oven to 375°F. Generously grease each donut well.
  2. Using a standing mixer or electric hand mixer, beat eggs on medium speed for 1 minute.
  3. Add sugar, melted oil, milk, lemon juice, lemon zest, chia seeds and vanilla extract. Mix for 10 seconds.
  4. To egg mixture, add flours, cream of tartar and sea salt. Mix on medium speed until combined.
    Use a spatula to scrape down sides of the bowl. Mix if needed.
  5. Fill donut wells almost full. Bake 20 minutes for small or 45 minutes for large donuts.
  6. While donuts are baking, prepare Lemon Custard Glaze. Set glaze aside.
  7. Remove donuts from oven. Cool. Use fingers to loosen sides of donuts from pan. Dip into prepared glaze.
  8. Garnish with selected toppings. Allow to set on a baking rack. Serve immediately.
Store donuts in an airtight container for up to 2 days

Orange Cardamom Donuts

Orange Cardamom Donuts
Orange Cardamom Donuts
Serves: 6 to 18 donuts, depending on size of donut pan
Ingredients:
  • 6 whole eggs
  • 1/2 cup coconut sugar
  • 1/2 cup melted coconut oil (melted unsalted butter or ghee)
  • 1/3 cup full fat coconut milk (or heavy cream)
  • 1/3 cup fresh orange juice
  • 2 tablespoons fresh orange zest
  • 1 tablespoon chia seeds
  • 1 teaspoon gluten-free almond extract
  • 1 cup sifted almond flour
  • 1/2 cup sifted coconut flour
  • 1 teaspoon cream of tartar
  • 1/2 teaspoon sea salt
  • 1 teaspoon ground cardamom
Instructions:
  1. Preheat oven to 375°F. Generously grease donut wells.
  2. Using a standing mixer or electric hand mixer, beat eggs on medium speed for 1 minute.
  3. Add sugar, melted oil, milk, orange juice, orange zest, chia seeds and almond extract.
    Mix for 10 seconds.
  4. To egg mixture, add flours, cream of tartar, sea salt and cardamom. Mix on medium speed until combined.
    Use a spatula to scrape down sides of the bowl. Mix again.
  5. Fill each donut well almost full. Bake 20 minutes for small or 45 minutes for large donuts.
  6. While donuts are baking, prepare Sweet Orange Tahini Glaze. Set glaze aside.
  7. Remove donuts from oven. Cool. Use fingers to loosen sides of donuts from pan. Dip into prepared glaze.
  8. Garnish with selected toppings. Allow to set. Serve immediately.
Store donuts in an airtight container for up to 2 days.

Pumpkin Donuts

Pumpkin Donuts
Pumpkin Donuts
Serves: 6 to 18 donuts, depending on size of donut pan used
Ingredients:
  • 6 whole eggs
  • 1/2 cup coconut sugar
  • 1/3 cup melted coconut oil (melted unsalted butter or ghee)
  • 1/3 cup full fat coconut milk (or heavy cream)
  • 1/2 cup pumpkin puree
  • 1 tablespoon chia seeds
  • 1 teaspoon gluten-free vanilla extract
  • 1 cup sifted almond flour
  • 1/2 cup sifted coconut flour
  • 1 tablespoon pumpkin pie spice
  • 1 teaspoon cream of tartar
  • 1/2 teaspoon sea salt
Instructions:
  1. Preheat the oven to 375°F. Generously grease donut wells.
  2. Using a standing mixer or electric hand mixer, beat eggs on medium speed for 1 minute.
  3. Add sugar, melted oil, milk, pumpkin puree, chia seeds and vanilla extract. Mix for 10 seconds.
  4. To the egg mixture, add flours, cream of tartar, sea salt and pumpkin pie spice. Mix on medium speed until combined.
    Use a spatula to scrape down sides of the bowl. Mix again.
  5. Fill each donut well almost full. Bake 20 minutes for small or 45 minutes for large donuts.
  6. While the donuts are baking, prepare the Pumpkin Glaze. Set glaze aside.
  7. Remove donuts from oven. Cool. Use fingers to loosen the sides of donuts from pan. Dip into prepared glaze.
  8. Garnish with selected toppings and allow to set on a baking rack. Serve immediately.
Store donuts in an airtight container for up to 2 days.

Spiced Cider Donuts

Spiced Cider Donuts
Spiced Cider Donuts
Serves: 6 to 18 donuts, depending on size of donut pan used
Ingredients:
  • 6 whole eggs
  • 1/2 cup coconut sugar
  • 1/2 cup warm unfiltered apple juice
  • 1/3 cup melted coconut oil (or melted unsalted butter or ghee)
  • 1/3 cup full fat coconut milk (or heavy cream)
  • 1 tablespoon chia seeds
  • 1 teaspoon gluten-free vanilla extract
  • 1 cup sifted almond flour
  • 1/2 cup sifted coconut flour
  • 1 teaspoon cream of tartar
  • 1/2 teaspoon sea salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground allspice
Instructions:
  1. Preheat oven to 375°F. Generously grease donut wells.
  2. Warm Apple juice in small saucepan. Set aside.
  3. Using a standing mixer or electric hand mixer, beat eggs on medium speed for 1 minute.
  4. Add sugar, melted oil, milk, apple juice, chia seeds and vanilla extract. Mix for 10 seconds.
  5. To egg mixture, add flours, cream of tartar, sea salt, cinnamon and allspice. Mix on medium speed until combined.
    Use a spatula to scrape down sides of the bowl. Mix again.
  6. Fill each donut well almost full. Bake 20 minutes for small or 45 minutes for large donuts.
  7. While donuts are baking, prepare Chunky Caramel Apple Glaze.
  8. Remove donuts from oven. Cool. Use fingers to loosen sides of donuts from pan. Dip into prepared glaze.
  9. Garnish. Set on rack. Serve immediately.  
 

Sweet Potato Donuts

Sweet Potato Donuts
Sweet Potato Donuts
Serves: 6 to 18 donuts, depending on size of donut pan used
Ingredients:
  • 6 whole eggs
  • 1/2 cup coconut sugar
  • 1/2 cup sweet potato puree
  • 1/3 cup melted coconut oil (or melted unsalted butter or ghee)
  • 1/3 cup full fat coconut milk (or heavy cream)
  • 1 tablespoon chia seeds
  • 1 teaspoon gluten-free vanilla extract
  • 1 cup sifted almond flour
  • 1/2 cup sifted coconut flour
  • 1 teaspoon cream of tartar
  • 1/2 teaspoon sea salt
  • 1 teaspoon ground allspice
Instructions:
  1. Preheat oven to 375°F. Generously grease donut wells.
  2. Using a standing mixer or electric hand mixer, beat eggs on medium speed for 1 minute.
  3. Add sugar, melted oil, sweet potato puree, milk, chia seeds and vanilla extract. Mix for 10 seconds.
  4. To egg mixture, add flours, cream of tartar, sea salt and allspice. Mix on medium speed until combined.
    Use a spatula to scrape down sides of the bowl. Mix again.
  5. Fill each donut well almost full. Bake 20 minutes for small or 45 minutes for large donuts.
  6. While the donuts are baking, prepare the Sweet Potato Glaze. Set aside.
  7. Remove donuts from oven. Cool. Use fingers to loosen the sides of donuts from pan. Dip into prepared glaze.
  8. Garnish with selected toppings and allow to set on a baking rack. Serve immediately.
Store donuts in an airtight container for up to 2 days.



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