Description
These Gluten Free Gingerbread Donuts are a delicious paleo-friendly treat perfect for the holiday season or anytime you crave a warm, spiced dessert. Made with almond and tapioca flours, they are topped with a rich chocolate glaze infused with cinnamon and ginger, providing a perfect blend of flavors and textures.
Ingredients
Scale
Gingerbread Donuts
- 1 cup blanched almond flour (100g)
- ½ cup tapioca flour (65g)
- 1 tsp paleo baking powder
- ½ tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground nutmeg
- ¼ tsp salt
- 1 large egg
- ¼ cup avocado oil
- 2 Tbsp maple syrup
- 2 Tbsp molasses
- 1 tsp vanilla extract
- 3 Tbsp water
Chocolate Glaze
- 3 oz dark chocolate chips
- 2 tsp coconut oil
- ½ Tbsp molasses (optional)
- ¼ tsp ground cinnamon (optional)
- ¼ tsp ground ginger (optional)
Instructions
- Preheat Oven: Preheat your oven to 350 degrees Fahrenheit. Grease a silicone donut pan lightly with avocado oil and place it on a baking sheet for stability.
- Mix Dry Ingredients: In a medium-sized mixing bowl, combine all the dry ingredients for the donuts: almond flour, tapioca flour, paleo baking powder, ground cinnamon, ground ginger, ground nutmeg, and salt. Stir until well mixed.
- Add Wet Ingredients: Mix in the wet ingredients, including the egg, avocado oil, maple syrup, molasses, vanilla extract, and water. Whisk the batter until it becomes smooth and fully combined.
- Fill Donut Pan: Pour the batter evenly into the prepared donut pan, filling each cavity almost to the top for nicely shaped donuts.
- Bake Donuts: Place the pan in the oven and bake at 350 degrees Fahrenheit for 14 minutes until the donuts are cooked through and spring back lightly when touched.
- Cool Donuts: Remove the donuts from the oven and let them cool in the pan for 5 minutes. Then transfer them carefully to a wire cooling rack to cool completely.
- Prepare Chocolate Glaze: In a small saucepan, melt the dark chocolate chips and coconut oil over low heat, stirring frequently to prevent burning.
- Add Flavor to Glaze: Once melted, turn off the heat and stir in optional ingredients—molasses, ground cinnamon, and ground ginger—to enhance the glaze's flavor.
- Dip Donuts: Dip the cooled donuts into the chocolate glaze to coat the tops. Optionally, decorate with sprinkles if desired.
- Set Glaze: Place the glazed donuts in the refrigerator for a few minutes to allow the chocolate to firm up fully before serving.
Notes
- For best accuracy, measure ingredients by weight when possible using a kitchen scale.
- You can substitute avocado oil with another neutral oil such as melted coconut oil if preferred.
- Ensure the batter is smooth and lump-free for even baking and texture.
- Allow donuts to cool completely before glazing for better chocolate adherence.
- Store glazed donuts in the refrigerator to keep the chocolate glaze set and fresh.
Nutrition
- Serving Size: 1 donut
- Calories: 220 kcal
- Sugar: 7 g
- Sodium: 150 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 35 mg
