Description
These Gluten Free Gingerbread Donuts are a delicious paleo-friendly treat, flavored with warming spices like cinnamon, ginger, and nutmeg, and topped with a rich chocolate glaze. Perfect for a festive snack or breakfast, they are made with almond and tapioca flours for a tender, gluten-free crumb.
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 and Prepare Pan: Preheat your oven to 350 degrees F. Grease a silicone donut pan thoroughly with avocado oil and place it on a baking sheet for stability.
- Mix Dry Ingredients: In a medium-sized mixing bowl, combine 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: Add the egg, avocado oil, maple syrup, molasses, vanilla extract, and water to the dry ingredients. Whisk all together until the batter is smooth and fully combined.
- Fill Donut Pan: Pour the batter evenly into the greased donut pan cavities, filling each about ¾ full for proper rise and shape.
- Bake Donuts: Place the pan in the preheated oven and bake for 14 minutes until the donuts are puffed and a toothpick inserted comes out clean.
- Cool Donuts: Remove the donuts from the oven and let them cool in the pan for 5 minutes. Then carefully transfer them to a wire cooling rack to cool completely.
- Prepare Chocolate Glaze: In a small saucepan over low heat, melt the dark chocolate chips together with the coconut oil, stirring frequently to avoid burning.
- Add Flavor to Glaze: Once melted and smooth, remove from heat and stir in optional molasses along with cinnamon and ginger to enhance the glaze’s flavor.
- Glaze Donuts: Dip each cooled donut into the chocolate glaze, allowing excess to drip off. Optionally, sprinkle with holiday sprinkles or chopped nuts for decoration.
- Set the Glaze: Place the glazed donuts in the refrigerator for a few minutes until the chocolate glaze is firm and set before serving.
Notes
- Use a kitchen scale for accurate measurement especially for flours and spices to ensure best texture and flavor.
- Silicone donut pans help in easy removal without breaking the delicate donuts.
- For a sweeter glaze, increase the molasses or add a little honey if not strictly paleo.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Customize the spice level by adjusting cinnamon, ginger, and nutmeg to your preference.
Nutrition
- Serving Size: 1 donut
- Calories: 210 kcal
- Sugar: 8 g
- Sodium: 130 mg
- Fat: 16 g
- Saturated Fat: 4 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 35 mg
