- Dense but springy - the perfect cake donut texture!
- Super quick and easy to make
- Substitute peanut butter if you don't have cashew butter
- Makes 12 donuts
Donuts
2 cups almond meal
3/4 teaspoon baking soda
1/2 teaspoon salt
3 tablespoons coconut oil, melted
3 tablespoons honey, melted
1/2 teaspoon SCD-safe vanilla extract
3 teaspoons apple cider vinegar
3 eggs
-Preheat oven to 180C/375F
-Melt coconut oil and honey in a small microwave safe bowl
-Mix all ingredients together in a large mixing bowl
-Divide batter evenly between 12 moulds in a donut pan (each one should be a little less than halfway full of batter)
-Bake for 15 minutes and allow the to cool before removing from the pan
Cashew Cinnamon Glaze
2 tablespoons cashew butter (or smooth peanut butter if you prefer!)
1 tablespoon honey
1 tablespoon coconut oil
1/2 teaspoon SCD-safe vanilla extract
1/4 teaspoon cinnamon
-Melt all ingredients together in a microwave-safe bowl
-When everything is melted, whisk until it's super smooth
-When donuts are completely cooled, dip them in halfway into the glaze
I was looking for something easy and near-vegan when my husband and I were wanting donuts (we don't eat them normally) and I found your amazing recipe. We are ok with eggs so this was perfect.
ReplyDeleteThis recipe is GOLD. I added pecans and chocolate on top because we do have chocolate once in a while and they're absolutely incredible. Better than any store bought donut we'd ever had before we stopped eating "useless foods".
I can't thank you enough for this. They are so easy and quick and I always have the ingredients on hand!
Jeannie :)
Hey Jeannie! My reply is SO LATE, but thank you so much for the comment. That makes my day! I've been so slack on the recipe development front since having a baby, but hopefully I'll get back into it and have some new recipe for you one day :)
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