I was inspired by the amazing Coco over at Roost to make gluten-free donuts for my sweet husband, who has been missing out on sweet pastry goods ever since he went gluten-free 2 years ago.
They key to g-free donuts is the magic of almond flour.
I adapted Coco's recipe slightly, so here goes:
1 1/4 cup almond flour
1/4 tsp salt
1/4 tsp baking soda
1 tsp nutmeg
1/2 tsp cinnamon
3 eggs (at room temperature)
1/4 cup ghee (or melted butter)
2 tbsp honey
1 vanilla bean (seeds scraped and pod composted)
Preheat oven to 350F and combine all the dry ingredients in a blender. Combine all week ingredients, and add to blender. Blend until smooth. Pour the mixture into your greased donut molds, filling them 3/4 of the way. Bake for 10 minutes, being careful not to overbake and make too dry.
We kept these bad boys plain, but you could frost them easily. Coco makes a great topping with dates, cinnamon, butter, hazelnuts, and unsweetened coconut. No you can't tell me these don't look tasty!
Adapted from Roost
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