Baked Raspberry Donuts
Servings: 12
Prep: 5 mins
Cook: 15 mins
Ingredients:
For the vegan and gluten-free option
▢ 2 1/2 cups gluten-free self-rising flour
▢ 1/2 cup agave nectar can substitute for pure maple syrup
▢ 1/4 cup coconut oil
▢ 1 cup milk of choice
▢ 1/4 cup raspberries
For the paleo and keto option
▢ 2 1/4 cups blanched almond flour
▢ 1/2 cup granulated sweetener of choice
▢ 4 large eggs
▢ 1 teaspoon baking powder
▢ 1 teaspoon apple cider vinegar
▢ 1/4 cup milk of choice
▢ 1/4 cup raspberries
For the sugar-free glaze
▢ 2 cups sugar-free powdered sugar
▢ 1 teaspoon vanilla extract
▢ 1-3 tablespoon milk of choice * See notes
Instructions:
For the vegan and gluten-free option
Preheat the oven to 180C/350F. Coat a 12-count donut pan with cooking spray and set aside.
Sift your flour into a large mixing bowl. Add the rest of the ingredients, except the raspberries, and mix until a thick dough remains. Fold through the raspberries.
Pour the donut batter into a large ziplock bag. Cut off one corner of the bag and pipe out the donut batter into the donut pan. Lightly wet your hands and shape them into the donut cavities. Do not overfill.
Bake for 12-15 minutes, or until just done, and a skewer comes out just clean. Allow cooling in the pan for 5 minutes, before transferring to a wire rack to cool completely.
Once cool, drizzle each donut in the sugar-free glaze.
For the paleo and keto option
Preheat the oven to 180C/350F. Coat a 12-count donut pan with cooking spray and set aside.
In a large mixing bowl, add your blanched almond flour and sweetener of choice and mix well. Set aside. In a separate mixing bowl, add the rest of your ingredients, except for the raspberries, and mix until combined. Add to your dry ingredients and mix until combined. Fold through the raspberries.
Pour the donut batter into a large ziplock bag. Cut off one corner of the bag and pipe out the donut batter into the donut pan. Lightly wet your hands and shape them into the donut cavities. Do not overfill.
Bake for 12-15 minutes, or until a skewer comes out clean. Allow cooling in the pan for 5 minutes, before transferring to a wire rack to cool completely.
Once cool, drizzle each donut in the sugar-free glaze.
For the sugar-free glaze
Combine your powdered sugar in a large mixing bowl.
Add 1 tablespoon of the milk and vanilla extract and mix well. Slowly add more milk, one teaspoon at a time, until a glaze remains.
Notes:
- Start with 1 tablespoon then gradually add more until a glaze texture remains.
Healthy Gluten Free Vegan Raspberry Donuts Recipe should be stored in the fridge and will keep well for up to 1 week. Donuts are freezer friendly and keep well for up to 2 months.
Nutritional Facts:
Serving: 1 Donut Calories: 80kcal Carbohydrates: 11g Protein: 1g Fat: 5g Fiber: 2 gVitamin A: 150IU Vitamin C: 3.3mg Calcium: 40mg Iron: 0.9mg
Recipe courtesy of TheBigMansWorld.com
me some donuts!
So I will have to see if she would like to make these one weekend. They do sound delicious & I mean… donuts are always a win.
