Description
These Gluten Free Gingerbread Donuts are a delicious paleo-friendly treat featuring almond and tapioca flours and warm spices. Topped with a rich dark chocolate glaze infused with cinnamon and ginger, they make a perfect holiday-inspired snack or dessert that’s free from gluten and grain-free.
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 bowl, combine the almond flour, tapioca flour, paleo baking powder, cinnamon, ginger, nutmeg, and salt. Stir well to evenly distribute the spices and baking powder.
- Add wet ingredients: To the dry mixture, add the egg, avocado oil, maple syrup, molasses, vanilla extract, and water. Whisk the batter until it becomes smooth and well combined without lumps.
- Fill donut pan: Pour the batter into the greased donut pan, filling each cavity evenly.
- Bake donuts: Place the pan in the preheated oven and bake the donuts at 350 degrees for 14 minutes until they are cooked through and a toothpick comes out clean.
- Cool donuts: Remove the pan from the oven and let the donuts cool in the pan for 5 minutes. Then transfer them carefully onto a wire rack to cool completely.
- Prepare the glaze: In a small saucepan on low heat, melt the dark chocolate chips together with the coconut oil, stirring frequently to prevent burning.
- Add flavor to glaze: Once melted, remove the pan from heat and stir in the molasses, cinnamon, and ginger to enhance the glaze’s flavor. These are optional but recommended for extra spice.
- Dip and chill: Dip the cooled donuts into the chocolate glaze, allowing excess to drip off. Optionally top with sprinkles of your choice. Place the dipped donuts in the fridge for a few minutes so the chocolate can fully set.
Notes
- For best and consistent results, measure ingredients by weight using a kitchen scale when available.
- Use a silicone donut pan for easy removal and even baking.
- Donuts can be stored in an airtight container in the refrigerator for up to 3 days.
- For a vegan version, substitute the egg with a flax egg, though texture may differ slightly.
- The chocolate glaze can be customized with different spices or omitted for a simpler finish.
Nutrition
- Serving Size: 1 donut
- Calories: 250 kcal
- Sugar: 7 g
- Sodium: 120 mg
- Fat: 18 g
- Saturated Fat: 5 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 40 mg
