Baked Glazed Donuts (grain-free/sugar-free/dairy-free option)
The short story: donuts, healthy, 1 bowl, 30 minutes max to your mouth.
Longer version: Donuts have to be one of the all-time yummiest splurges. They aren’t just at specialty donut shops, they’re staring at you from every grocery store bakery you pass. Their smell wafts out to welcome you. Heaven forbid you go to the grocery (with kids or without!) in the early morning! Children love them; I think because of the hole in the middle – it’s a perfect handle. I love them no matter what shape they are. Donuts are always a treat. You know, someone at the office went out for donuts because it’s Friday or the church breakfast has them with coffee or Mama is under the weather or gone somewhere and Daddy “does breakfast” for the kids, you get the idea.
Conventional donuts also happen to be one of the most nutrient-lacking, bad ingredient-packing little treats you can find. To add insult to injury let’s say you are diabetic, gluten intolerant, you are trying to lose weight or just be healthy in general but you. would. still. love. a. donut! There is not a good commercial alternative to be found. Sad.
But it doesn’t have to be so! You can make them quickly and easily at home! You don’t need a deep fryer or even a little gadget cooker made for making mini-donuts. All you need is a donut pan. If you don’t already own one (two! four!) donut pans – make this a priority in your budget! Think of the yummy treats just waiting on the other side of that less-than-ten-dollar purchase – priceless!
Okay, if you’re being a whiny kid and just want the donut recipe, scroll on down. But if you want to know why these particular ingredients are in my recipe and what they do (or don’t do) and how to tweak it up to fit your needs then keep reading and earn your treat…
This is a very healthy alternative to the conventional donut. Let’s talk about the grain-free part: this recipe uses low-glycemic, protein-rich blanched almond flour from Honeyville Grain - my all-time favorite almond flour because it yields a soft moist crumb every time. To bring it up a notch to that soft doughy, dreamy texture of a donut I’ve replaced half of the almond flour in my usual recipe with arrowroot flour (or tapioca flour would work the same as well).
The arrowroot and tapioca starch flours are made from the tuber vegetable roots and are naturally gluten and grain-free. These flours will add a few carbs to the total recipe but this recipe is still pretty low-carb over-all compared to the conventional type.
A plus to using some occasional tuber starches like this is that they act as prebiotics. We all try to get good probiotics into our diet by fermented foods and supplements but those live little critters have to eat! If you have NO carbs in your diet <ever> then the pro (good) biotic (life) bacteria have nothing to eat and they die – without having benefitted your body. A small amount of resistant starch acts as a prebiotic and feeds the probiotic so that they grow and are happy to multiply. This makes everybody happy; your gut bacteria, your hormones and you (when you eat these donuts).
Please note, if you are in a serious weight loss effort, are dealing with a candida issue, on a specific carbohydrate diet or need to be on a very low-carb or ketogenic diet right now – use all almond flour and no arrowroot, the donuts will still be mouth-wateringly delicious, just a little cakier. Another option is that you could replace a part of the arrowroot or almond flour with a protein powder (whey or a vegetarian version). It will keep the carbs lower but you will get a donut that’s a bit drier in texture, not quite as downey soft. No problem if you’re a dunker. Still a huge treat!
As far as the sweeteners go, I prefer to use a combination of natural, no-sugar sweeteners, that are not artificial sweeteners. The two we are using in this recipe are both zero on the glycemic scale. They are stevia (made from an herb plant) and erythritol (made from naturally fermented sugar alcohols).
The dairy free part of this recipe is optional and can be made either way!
My favorite fat to bake with is coconut oil. That often requires having to melt the oil and let it cool before adding it to a recipe. It’s worth doing but I’ve found a little trick that helps if you’re in a pinch. Have you heard of MCT oil? It stands for Medium Chain Triglycerides. MCT’s are comprised of primarily caprylic and capric fatty acids portions of coconut oil. It is naturally liquid at room temperature so when I’m short on time for melting and cooling whole coconut oil, I use it as a substitute.
So, we’re going to recap here: donut = treat. Donuts, of course, are not intended to be an everyday breakfast choice but as far as donuts go these are pretty healthy fare! These are seriously lower glycemic and lower carb than their white flour and white sugar counterparts. They have good fats instead of bad hydrogenated artificial fat sources. Deliciousness factor = very high. We do not sacrifice taste and texture for healthy here. This is a true treat!
As far as difficulty, this recipe is also a treat; one bowl, only about 30 minutes from start to finish. You could even mix the wet ingredients and store in the fridge overnight and mix the dry ingredients and leave sealed on the counter, the next morning blend together and bake. That would bring it down to a total of about 20 minutes. Just enough time to scramble some free-range eggs, set the table and pour the raw milk.
Did you think I would skip the glaze? Not a chance – this is a treat, not a compromise. For a quick and easy but mostly delicious (completely sugar-free) glaze see below! You may notice that the pic above does not show any glaze – that’s because we got all up in a donut frenzy and forgot to take another shot before we ate them
My favorite almond flour is from Honeyville Grain – where I get the best grain-free items! Click on their affiliate link on the left of the page to order almond flour plus many of the ingredients I bake with.
So, let me know – are you a dunker or not? If so, what do you like to dunk your donuts in? When you make these please come back here and let me know! Also, don’t forget to share the yummy with all your friends you socialite, you!
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