It's national donut day! 10 Pure Fresh Donuts recipes
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It's national donut day! 10 Pure Fresh Donuts recipes |
Almond Cake Donuts
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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:
- Preheat oven to 375°F. Generously grease and lightly flour donut pan.
- Using a standing mixer or electric hand mixer, beat eggs on medium speed for 1 minute.
- Add melted oil, milk, sugar, chia seeds and almond extract. Mix for 10 seconds.
- 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.
- Fill each donut well almost full. Bake 20 minutes for small or 45 minutes for large donuts.
- While the donuts are baking, prepare the Cranberry Glaze. Set glaze aside until you’re ready to use.
- Remove donuts from oven. Cool. Use fingers to loosen the sides of donuts from pan. Dip into prepared glaze.
- 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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Banana Donuts
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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:
- Preheat the oven to 375°F. Generously grease and lightly flour each donut well.
- Using a standing mixer or electric hand mixer, beat eggs on medium speed for 1 minute.
- Add the sugar, melted oil, milk, mashed banana, chia seeds and vanilla extract. Mix for 10 seconds.
- 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.
- Fill each donut well almost full. Bake 20 minutes for small or 45 minutes for large donuts.
- While the donuts are baking, prepare the Chocolate Chestnut Glaze. Set glaze aside until you’re ready to use.
- Remove donuts from oven. Cool. Use fingers to loosen the sides of donuts from pan. Dip into prepared glaze.
- 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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Café Latte Donuts
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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:
- Preheat oven to 375°F. Generously grease and lightly flour donut pan.
- Using a standing mixer or electric hand mixer, beat eggs on medium speed for 1 minute.
- Add sugar, melted oil, milk, coffee, chia seeds and vanilla extract. Mix for 10 seconds.
- 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.
- Fill each donut well almost full. Bake 20 minutes for small or 45 minutes for large donuts.
- While the donuts are baking, prepare the Café Latte Glaze. Set glaze aside.
- Remove donuts from oven. Cool. Use fingers to loosen the sides of donuts from pan. Dip into prepared glaze.
- 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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Chocolate Donuts
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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:
- Preheat the oven to 375°F. Generously grease each donut well..
- Using a standing mixer or electric hand mixer, beat eggs on medium speed for 1 minute.
- Add sugar, melted oil, milk and vanilla extract. Mix for 10 seconds.
- 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.
- Fill each donut well almost full. Bake 20 minutes for small or 45 minutes for large donuts.
- While donuts are baking, prepare Chocolate Caramel Glaze. Set glaze aside.
- Remove donuts from oven. Cool. Use fingers to loosen sides of donuts from pan. Dip into prepared glaze.
- 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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Gingerbread Donuts
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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:
- Preheat oven to 375°F. Generously grease donut wells.
- Using a standing mixer or electric hand mixer, beat eggs on medium speed for 1 minute..
- Add sugar, melted oil, milk, molasses, chia seeds and vanilla extract. Mix for 10 seconds.
- 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.
- Fill donut wells almost full. Bake 20 minutes for small or 45 minutes for large donuts.
- While donuts are baking, prepare Cashew Cream Cheese Glaze.
- Remove donuts from oven. Cool. Use fingers to loosen sides of donuts from pan. Dip into prepared glaze.
- Garnish with toppings. Allow to set. Serve immediately.
Store donuts in an airtight container for up to 2 days.
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Lemon Donuts
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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:
- Preheat oven to 375°F. Generously grease each donut well.
- Using a standing mixer or electric hand mixer, beat eggs on medium speed for 1 minute.
- Add sugar, melted oil, milk, lemon juice, lemon zest, chia seeds and vanilla extract. Mix for 10 seconds.
- 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.
- Fill donut wells almost full. Bake 20 minutes for small or 45 minutes for large donuts.
- While donuts are baking, prepare Lemon Custard Glaze. Set glaze aside.
- Remove donuts from oven. Cool. Use fingers to loosen sides of donuts from pan. Dip into prepared glaze.
- Garnish with selected toppings. Allow to set on a baking rack. Serve immediately.
Store donuts in an airtight container for up to 2 days
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Orange Cardamom Donuts
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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:
- Preheat oven to 375°F. Generously grease donut wells.
- Using a standing mixer or electric hand mixer, beat eggs on medium speed for 1 minute.
- Add sugar, melted oil, milk, orange juice, orange zest, chia seeds and almond extract.Mix for 10 seconds.
- 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.
- Fill each donut well almost full. Bake 20 minutes for small or 45 minutes for large donuts.
- While donuts are baking, prepare Sweet Orange Tahini Glaze. Set glaze aside.
- Remove donuts from oven. Cool. Use fingers to loosen sides of donuts from pan. Dip into prepared glaze.
- Garnish with selected toppings. Allow to set. Serve immediately.
Store donuts in an airtight container for up to 2 days.
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Pumpkin Donuts
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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:
- Preheat the oven to 375°F. Generously grease donut wells.
- Using a standing mixer or electric hand mixer, beat eggs on medium speed for 1 minute.
- Add sugar, melted oil, milk, pumpkin puree, chia seeds and vanilla extract. Mix for 10 seconds.
- 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.
- Fill each donut well almost full. Bake 20 minutes for small or 45 minutes for large donuts.
- While the donuts are baking, prepare the Pumpkin Glaze. Set glaze aside.
- Remove donuts from oven. Cool. Use fingers to loosen the sides of donuts from pan. Dip into prepared glaze.
- 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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Spiced Cider Donuts
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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:
- Preheat oven to 375°F. Generously grease donut wells.
- Warm Apple juice in small saucepan. Set aside.
- Using a standing mixer or electric hand mixer, beat eggs on medium speed for 1 minute.
- Add sugar, melted oil, milk, apple juice, chia seeds and vanilla extract. Mix for 10 seconds.
- 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.
- Fill each donut well almost full. Bake 20 minutes for small or 45 minutes for large donuts.
- While donuts are baking, prepare Chunky Caramel Apple Glaze.
- Remove donuts from oven. Cool. Use fingers to loosen sides of donuts from pan. Dip into prepared glaze.
- Garnish. Set on rack. Serve immediately.
Sweet Potato Donuts
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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:
- Preheat oven to 375°F. Generously grease donut wells.
- Using a standing mixer or electric hand mixer, beat eggs on medium speed for 1 minute.
- Add sugar, melted oil, sweet potato puree, milk, chia seeds and vanilla extract. Mix for 10 seconds.
- 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.
- Fill each donut well almost full. Bake 20 minutes for small or 45 minutes for large donuts.
- While the donuts are baking, prepare the Sweet Potato Glaze. Set aside.
- Remove donuts from oven. Cool. Use fingers to loosen the sides of donuts from pan. Dip into prepared glaze.
- 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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