Description
These Gluten Free Gingerbread Donuts are a delicious paleo-friendly treat, featuring warm spices like cinnamon, ginger, and nutmeg combined with a rich chocolate glaze. Perfectly moist and fluffy, these donuts offer a healthier alternative to traditional recipes without sacrificing flavor.
Ingredients
Scale
Gingerbread Donuts
- 1 cup blanched almond flour (100g)
- ½ cup tapioca flour (65g)
- 1 tsp paleo baking powder
- ½ tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground nutmeg
- ¼ tsp salt
- 1 large egg
- ¼ cup avocado oil
- 2 Tbsp maple syrup
- 2 Tbsp molasses
- 1 tsp vanilla extract
- 3 Tbsp water
Chocolate Glaze
- 3 oz dark chocolate chips
- 2 tsp coconut oil
- ½ Tbsp molasses (optional)
- ¼ tsp ground cinnamon (optional)
- ¼ tsp ground ginger (optional)
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350 degrees F. Grease a silicone donut pan generously with avocado oil and place it on top of a baking sheet for stability.
- Mix Dry Ingredients: In a medium-sized mixing bowl, combine all the dry ingredients including almond flour, tapioca flour, paleo baking powder, ground cinnamon, ground ginger, ground nutmeg, and salt. Stir well to distribute the spices evenly.
- Add Wet Ingredients: Add the egg, avocado oil, maple syrup, molasses, vanilla extract, and water to the dry ingredients. Whisk everything together until the batter is smooth and uniform.
- Fill Donut Pan: Pour the prepared batter evenly into the greased donut pan, filling each cavity almost to the top but leaving a little room for rising.
- Bake the Donuts: Place the donuts in the preheated oven and bake at 350 degrees F for 14 minutes until they are set and a toothpick inserted in the center comes out clean.
- Cool Donuts: Remove the pan from the oven and let the donuts cool in the pan for 5 minutes. Then carefully transfer the donuts onto a wire cooling rack to cool completely.
- Prepare Chocolate Glaze: Place the dark chocolate chips and coconut oil in a small saucepan. Melt over low heat on the stovetop, stirring frequently to prevent burning. Once melted, remove from heat and stir in the optional molasses, ground cinnamon, and ground ginger to enhance flavor.
- Dip Donuts: Dip the cooled donuts into the chocolate glaze, ensuring they are fully coated or coated as desired. Optionally, add sprinkles on top before the glaze sets.
- Set the Glaze: Place the glazed donuts in the refrigerator for several minutes to allow the chocolate to fully harden before serving.
Notes
- Measure ingredients by weight for the best accuracy and results, especially for the flours and spices.
- Use a silicone donut pan to ensure easy release without breaking delicate donuts.
- The optional spices in the glaze add extra warmth and complexity to the chocolate coating.
- You can substitute maple syrup with honey if preferred, keeping it paleo-friendly.
- Store leftover donuts in an airtight container in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 donut
- Calories: 210 kcal
- Sugar: 7 g
- Sodium: 110 mg
- Fat: 16 g
- Saturated Fat: 4 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 40 mg
