Paleo Doughnuts

Healthy Breakfast Doughnuts

Flourless Cinnamon Bun DoughnutsHealthy Flourless Cinnamon Bun Breakfast Doughnuts

Serves 10
Made with NO butter, oil, flour (grains, if you go the paleo option!) or sugar, these healthy flourless baked cinnamon bun breakfast doughnuts are naturally gluten free, vegan, dairy free, sugar free and come with a tested paleo option!
For the original option
  1. 2 cups gluten free oat flour (gluten free oats ground into a flour)
  2. 1/2 cup granulated sweetener of choice (I used a stevia blend, monk fruit sweetener)
  3. 1 T baking powder
  4. 1 T Saigon cinnamon
  5. pinch sea salt
  6. 1 cup milk of choice (I used unsweetened coconut milk)
  7. 1 flax egg (can sub for 1 large egg if not vegan)
  8. 1 tsp vanilla extract
  9. 6 T drippy almond butter (can sub for any nut butter)
For the paleo option
  1. 3/4 cup coconut flour, sifted
  2. 1 cup almond flour, sifted
  3. 1/2 tsp baking soda
  4. 1 T cinnamon
  5. 4 large eggs, lightly whisked
  6. 1/2 cup milk of choice (I used unsweetened coconut milk)
  7. 3 T drippy almond butter
  8. 1/2 cup honey (can sub for pure maple syrup)
For the protein frosting
  1. 3 scoops vanilla protein powder (see recommendations above)
  2. 1-2 T granulated sweetener of choice (optional)
  3. 1-2 T nut butter of choice (optional)
  4. Milk, to thin out batter
For the cinnamon coconut butter frosting
  1. 4-6 T coconut butter, melted
  2. 2 T granulated sweetener of choice
  3. Dairy free milk, to thin out
For the original option
  1. Preheat the oven to 350. Grease a 12 count doughnut pan or muffin pan with oil/butter/cooking spray and set aside.
  2. In a large mixing bowl, add the dry ingredients and mix well.
  3. In a small bowl, whisk the milk, vanilla extract and egg/flax egg. Pour into the dry mixture. Add the melted nut butter and mix very well until a batter is formed.
  4. Transfer the batter to the greased doughnut pan. Bake for 20-30 minutes, or until golden brown on top and a toothpick comes on clean. Remove from oven and let sit in the pan for 5 minutes before transferring to a wire rack to cool completely. Once cooled, frost.
For the paleo option
  1. Preheat the oven to 350. Grease a 12 count doughnut pan or muffin pan with oil/butter/cooking spray and set aside.
  2. In a large mixing bowl, add the dry ingredients and mix well.
  3. In a small bowl, whisk the milk and eggs together. In a seperate bowl, melt your nut butter with honey and combine both into the dry mixture. Mix until a very thick batter is formed.
  4. Transfer to greased doughnut pan and bake for 25-30 minutes, or until cooked through. Remove from oven and let sit for 5 minutes before transferring to a cooling rack. Once cooled, frost.
To make the frosting
  1. Combine all the ingredients and using a tablespoon, add milk until a relatively batter is formed. Drizzle over the doughnuts, one at a time. For the cream cheese one, allow to sit at room temperature until it softens. Mix with granulated sweetener and cinnamon. Spread over each doughnut.
Notes
  1. Doughnuts are best kept refrigerated and are also freezer friendly. If you choose to freeze, omit frosting and only frost before consumption.
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