Do you know a good recipe?

We’d love to hear about your favorite dishes, and how you prepare them. E-mail us with your recipes and let us know your secrets!

Submit a recipe

Doughnuts with Caramel Glaze

Share/print: fb twit pint print

Recipe by Valerie Piccitto

These gluten-free & vegan doughnuts will satisfy your sweet tooth without any guilt! Simple, whole food ingredients make these doughnuts a much healthier alternative. They are moist and cake-like in texture with warm spices including cinnamon and nutmeg. The caramel glaze adds just the right amount of sweetness.

For about 10 doughnuts

 

Ingredients

  • 1 cup of all purpose gluten-free flour flour
  • 1/3 cup of coconut sugar
  • 1 tsp of baking powder
  • 1/4 tsp of baking soda
  • 1 tsp of cinnamon
  • a pinch of nutmeg
  • 1/4 tsp of salt
  • 1 egg or flax egg
    • Combine 1 tbsp of ground flax with 3 tbsp of hot water. Stir & let stand 5 minutes.
  • 1/4 cup + 2 tbsp of plant-based beverage
  • 1/4 cup of coconut yogurt
  • 3 tbsp of coconut oil
  • 1 1/2 tsp of vanilla extract
  • caramel sauce (for glazing)
  • 1-2 tbsp of turbinado sugar (optional)

Instructions

  1. Preheat oven to 350°F.
  2. Grease a doughnut pan with coconut oil and set aside.
  3. If using flax egg, prepare it now so it has time to gel up.
  4. In a large bowl, combine dry ingredients: gluten-free all-purpose flour, coconut sugar, baking powder, baking soda, cinnamon, nutmeg and sea salt.
  5. In a smaller bowl, combine wet ingredients: egg, milk, yogurt, coconut oil and vanilla extract. Add wet ingredients to dry and stir until fully combined.
  6. Using a spoon, carefully portion batter out into doughnut pan.
    • {Don’t fill them too high or they’ll rise over the doughnut hole and look more like little cakes}.
  7. Bake in the oven for 9-10 minutes or until a toothpick inserted into them comes out clean.
  8. In the meantime, prepare the caramel sauce.
  9. Once the doughnuts are cooked, use a cooling rack to cool them down slightly before glazing.
  10. Once the sauce is ready, dip doughnuts into it and then place them back on the cooling rack to allow the glaze to harden.
    • {PRO TIP: place parchment paper underneath the cooling rack, it will catch caramel drips}.
  11. Optional: sprinkle doughnuts with a little turbinado sugar to finish them off.
    • These will keep refrigerated for 3-4 days.
Share/print: fb twit pint print

Do you know a good recipe?

We’d love to hear about your favorite dishes, and how you prepare them. E-mail us with your recipes and let us know your secrets!

Submit a recipe