Gluten free chocolate glazed donuts that are also delicious and happen to be Paleo, too? Hello. Yes. I’ve been craving something sweet and indulgent to have with my Nespresso macchiato during weekend afternoons, and donuts came to mind. Could there be a donut out there made with no grains, no gluten and also able to satisfy my “bad treat” cravings? Maybe. I think these hit the spot!
These donuts are not fried, but baked. Plus, for all of us health nuts and enthusiasts out there, the main ingredient is almond flour (a friendly nut!)- not even a pinch of rice, potato, or tapioca. So it’s 100% paleo, and I’m okay with that! (And fewer ingredients make me VERY happy.)
For the donuts (makes around 8 in a medium-size donut pan)
- 2½ cups almond flour (I’m liking Honeyville)
- ½ tsp baking soda
- ½ tsp salt
- 6 tbsp maple syrup
- ¼ cup coconut oil
- 1 tbsp vanilla
- 1 tsp lemon juice
- 3 large eggs at room temperature
For the chocolate glaze:
- 1/4 melted coconut oil
- 2 oz vegan chocolate chips
- 1 tsp Stevia
- Sprinkles are not paleo! (But I couldn’t help myself for the pictures. Oops.)
Ready? This is my favorite part. Pour all ingredients in your blender, and mix them well, until the batter looks airy.
Pre-heat the oven at 350 degrees, then grease a donut pan. Pour the batter almost (but not really) to the rim, being careful not to cover the opening for the whole. Then hit the pan down against the countertop to release any air bubbles and make sure the donuts rise evenly and beautifully.
Once you have the donuts baking, prepare the glaze. Put the chocolate chips in a microwaveable-safe dish, add the coconut oil and the Stevia, and microwave for 2 minutes at 40% power. Once done, remove from the microwave and give it a good stir.
The donuts will bake for 10-12 minutes depending on your oven. After you are done, remove from the oven, and let them cool for five minutes before placing them on a cooling rack. Once the donuts are completely cold to the touch, glaze them and wait around 10 minutes for the glaze to set.