I asked and you answered. You spoke and I listened! It doesn't matter how we put it, because soon doughnuts, #because. Here are some gluten free, dairy free and refined sugar free doughnut recipes that will satisfy the most epic cravings you may have. Feel free to use these recipes as a guide and mix and match your favourite flavour combinations.

Basic Cinnamon Doughnut

WHAT YOU’LL NEED

  • 1 1/4 cup blanched almond meal
  • 1/2 teaspoon baking powder
  • 3 tablespoons maple syrup or raw honey 
  • 1 teaspoon ground cinnamon
  • 1 teaspoon vanilla bean seed powder or seeds from 1 vanilla bean
  • 2 tablespoons coconut oil, melted
  • 1 teaspoon apple cider vinegar
  • 2 eggs, whites and yolks separated, at room temperature

HOW IT’S DONE

  1. Get started by preheating your oven to 180 and greasing a 6 hole doughnut mould pan with coconut oil.
  2. Combine the almond meal and baking powder in a bowl, then gradually add in the remaining ingredients, excluding the egg whites, until well combined and you’re left with a lovely dough. 
  3. In a seperate bowl, beat your egg whites until firm peaks form. 
  4. Now gently fold the egg whites into the batter.
  5. Equally distribute the batter between the 6 donut moulds. Bake for 12-15 minutes until lightly golden.
  6. Allow the donuts to cool, remove from pan and then chill in the fridge for half an hour before adding any icing or get straight into dusting with coconut cinnamon sugar. 

For cinnamon dusting

WHAT YOU’LL NEED

  • 1/4 cup granulated coconut sugar
  • 1/4 cup ground cinnamon

HOW IT’S DONE

  1. In a small hand held mixer or mortar and pestle, blitz the coconut sugar and ground cinnamon together until a fine dust is formed.
  2. Distribute this across a large plate or in a bowl and sprinkle across doughnuts or roll doughnuts through mixture. 

Cacao Doughnut with Coconut Frosting

This not only looks incredible but tastes phenomenal. A great way to incorporate some nutrient dense superfoods into your life in a moorish decadent way. 

WHAT YOU’LL NEED

For the cacao doughnuts

  • 3/4 cup blanched almond meal
  • 1/2 cup raw cacao powder
  • 1/2 teaspoon baking powder
  • pinch of pink salt
  • 3 eggs, at room temperature, separated
  • 3 tablespoons coconut oil, melted
  • 3 tablespoons maple syrup or raw honey
  • 1 teaspoon vanilla bean powder or seeds form 1 vanilla bean

For the coconut frosting

  • 1/4 cup coconut butter/ flesh/ paste, heated and melted to a pourable state
  • 1 teaspoon of vanilla bean powder or seeds scraped from 1 vanilla bean
  • 1 1/2 tablespoons water
  • 1 tablespoon maple syrup or raw honey
  • 2 tablespoons unsweetened desiccated coconut flakes or cacao nibs to garnish

HOW IT’S DONE

  1. Get started by preheating your oven to 180 degrees and lining a greasing a 6 hole doughnut pan with coconut oil.
  2. In a large bowl combine almond meal, raw cacao powder, baking powder and salt.
  3. In another bowl, separate your eggs and combine the yolks with remaining wet ingredients.
  4. Add your wet ingredients to the dry and using a spoon, stir until very well combined and you’re left with a nice batter.
  5. In another bowl beat egg whites with a hand held mixer until stiff peaks.
  6. Fold egg whites into batter until just combined.
  7. Pour your batter into your prepared donut pan and bake for 12 minutes or until firm on top and cooked through. Remove from pan and transfer to a wire rack to cool. This is the perfect time to get cracking on your icing. 
  8. Combine the melted coconut butter with water and maple syrup/honey and stir well until fully incorporated.
  9. Add in the vanilla bean and stir again.
  10. Spoon icing onto fully cooled donuts and top with desiccated coconut flakes or cacao nibs if desired. Transfer to the refrigerator for around 10 minutes to set.

For Lemon Frosting

WHAT YOU’LL NEED

  • 1/4 cup coconut butter/ flesh/ paste, heated and melted to a pourable state
  • 1 teaspoon of vanilla bean powder or seeds scraped from 1 vanilla bean
  • 1 1/2 tablespoons water
  • 1 tablespoon maple syrup or raw honey
  • Juice and zest of 2 lemons

HOW IT’S DONE

  1. Combine the melted coconut butter with water and maple syrup/honey and stir well until fully incorporated.
  2. Add in the vanilla bean, lemon juice and lemon zest and stir again.
  3. Spoon icing onto fully cooled donuts and top with more lemon zest if desired. Transfer to the refrigerator for around 10 minutes to set.

For Cacao Frosting

WHAT YOU’LL NEED

  • 1/4 cup coconut butter/ flesh/ paste, heated and melted to a pourable state
  • 1/4 cup raw cacao powder
  • 1 teaspoon of vanilla bean powder or seeds scraped from 1 vanilla bean
  • 1 1/2 tablespoons water
  • 1 tablespoon maple syrup or raw honey

HOW IT’S DONE

  1. Combine the melted coconut butter with the cacao powder, water, maple syrup/honey and stir well until fully incorporated.
  2. Add in the vanilla bean and stir again.
  3. Spoon icing onto fully cooled donuts and top with cacao nibs if desired. Transfer to the refrigerator for around 10 minutes to set.

Raspberry Chia Jam

WHAT YOU’LL NEED

  • 1 cup raspberries, fresh or frozen
  • 1 tablespoon maple syrup or raw honey
  • 2 tablespoons chia seeds

HOW IT’S DONE

  1. Combine all of the ingredients into a blender and blitz until smooth. You may need to add some water to help it combine. 
  2. Pour your jam into a saucepan and heat over medium heat until the mixture begins to bubble. Reduce the heat and whisk constantly until thickened, about 3-5 minutes. 
  3. Store in an airtight container in the fridge for up to 1 week.

NOTE: If you don't have a for processor, you can just heat the berries in a saucepan over low to medium heat, stir in the maple and chia seeds and using a whisk, mix and slightly crush the ingredients until you have reached your desired consistency.