Cinnamon sugar donuts are a staple of the fall/winter season. It’s cold outside, but inside you get to snuggle up by the fire with a mug of hot apple cider with a side of a warm cinnamon sugar donut. mmmmmmm! I mentioned in a previous post that my husband and I have this awesome tradition called Fall Day. It’s a day that we do all of the fun things you can think of that are fall-related – apple picking, getting/carving pumpkins, making pumpkin seeds, sipping warm cider with a little whiskey, making apple pie remix, and of course, eating cinnamon sugar donuts.
The big problem with this tradition came when both my husband and I found out we both have sensitivities to gluten. Gluten is a protein found in wheat, barley and rye. It’s added to foods like bread to give elasticity to the dough a chewy finished texture, and added to foods like soups and sauces as a thickening agent. This meant we couldn’t eat those delicious fresh from the farm treats anymore…so sad!
For a couple years we had the Kinnikinnick brand of gluten-free cinnamon donuts, but they weren’t as delicious as the original. They were a bit dry. Finally we decided to make our own, and it was a very good idea! They turned out perfect. Not only were they tasty, but they also were made with real-food ingredients/not processed, contain no inflammation-causing grains or flours, and are much lower in sugar than most. Try them and let me know what you think!
- 1 cup almond flour
- 2 tablespoons coconut flour
- 2 tablespoons arrowroot flour
- 1/8 teaspoon sea salt
- 1/4 teaspoon baking soda
- 3/4 teaspoon cinnamon
- 2 tablespoons melted coconut oil
- 2 tablespoons maple syrup
- Small dash vanilla
- 1 egg
- 1/4 cup coconut sugar
- Water
- Preheat the oven to 375 degrees.
- In one medium bowl, stir together the dry ingredients, and in another medium bowl mix the wet ingredients with an electric mixer.
- Add the dry ingredients to the wet ingredients then blend with an electric mixer.
- Using a 1-tablespoon measure or ice cream scoop, scoop out the batter and roll into balls. You can either leave them like this, flatten them slightly to make cookies, or I used a chop stick to put a hole in the middle to form mini donuts. Up to you!
- Put them on a cookie sheet lined with parchment paper and bake for about 10 minutes.
- Add some water to a small bowl, and the coconut sugar to another small bowl.
- When the donuts are cooked, one at a time, dip the whole surface area of the top of them into the water, then press them firmly into the sugar and return sugar-side-up back to the cookie sheet.
- When all of the donuts have been coconut sugar, turn the oven to broil, and put them under the broiler for about 2-3 minutes to slightly melt the sugar.
