Cinnamon Maple Donuts

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I did not wake up today thinking that I would be finally pulling out my donut pan.

It is very cloudy and quite chilly out, which usually means I’m bundled up on the couch.


My tastebuds were screaming for a treat.
So, here we are. Cinnamon maple donuts and some lovely lighting from the clouds.

You will need:

  • 1 cup all-purpose gluten-free flour
  • 3/4 tsp baking powder
  • 3/4 tsp baking soda
  • 1 tsp cinnamon
  • pinch of salt
  • 1 egg (slightly beaten)
  • 1/3 cup almond milk + 1 tsp apple cider vinegar (mixed together to curdle for 15 mins)
  • 1 T grapeseed oil
  • 2 tsp lemon juice
  • 2 1/2 T grade b maple syrup
  • 1 tsp vanilla

for the topping:

  • 1 tsp cinnamon
  • mixed tsp of raw sugar and date sugar
  • 1 tsp melted coconut oil

Preheat oven to 400.
Mix the dry ingredients together in a large bowl.
Make a hole in the middle and pour in all of the wet ingredients.
Fold together.
Place the donut batter in a pastry bag or a ziploc bag with a corner cut off.
Fill a greased donut pan 3/4 of the way full.
Bake for 8-10 minutes or until golden brown.
Let cool on a wire rack.
Assemble the dry ingredients for the topping.
While the donuts are still warm, brush with coconut oil then dip in the topping.

Enjoy with your favorite coffee or tea!

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