If you struggle with numerous food intolerances, you know just how difficult it can be to find recipes free of seemingly…everything! These Cinnamon Sugar Donuts were created with the most simplistic, anti-inflammatory ingredients possible, without compromising on flavor.
You can enjoy these donuts knowing they’re doing your body good. They’re totally free of gluten, dairy, eggs, grains, and refined sugar! They’re truly the most allergy friendly donuts out there!
Growing up, I always looked forward to Sunday morning breakfasts. Every Sunday before church, my parents would bring home a dozen donuts fresh from the bakery. It was the best!
Of course back then, the health food industry was far from where it is now. Not only were healthy donut alternatives or recipes not readily available, but health education wasn’t nearly where it is today.
With diet culture being in full swing at the time, the emphasis was placed on staying under a particular daily caloric limit. Unfortunately, this most often replaced eating clean, nutrient-dense foods.
All of this to say, ignorance truly was bliss at the time. But had I known what I know today, I would have started my clean eating journey much earlier!
CONVENTIONAL DONUTS
An average donut holds very little nutritional value. In fact, most of them aren’t much more than highly-processed and deep fried bleached wheat flour, sugar, soy, dairy, and artificial flavors. Speaking practically, a donut is essentially a fried circle of sugar, and unhealthy fat.
We believe that everything we put into our bodies are either helping us, or harming us. All of the ingredients listed above are highly inflammatory, and don’t offer any benefit to the body. They’re detrimental to our health, and contribute to chronic inflammation and disease. Read more about chronic inflammation here.
That’s why when creating this donut recipe, I specifically sought out anti-inflammatory, nutrient-dense ingredients!
INGREDIENTS:
These donuts require minimal ingredients. They also offer SCD/AIP, as well as vegan options.
COCONUT FLOUR
To keep the ingredients gut-friendly, I chose coconut flour as the main dry ingredient in this recipe. Coconut flour is rich in fiber, easily digestible, and offers a subtle sweet flavor. It’s a great option for grain-free baking!
MAPLE SYRUP OR HONEY
Maple syrup and honey are both nutrient-dense sweetener options. They offer a natural alternative to refined cane sugar, and both are relatively low on the glycemic index. (Honey’s glycemic index is dependent on the type you choose).
GELATIN OR FLAXMEAL
Due to the high rate of egg intolerances, eggs are replaced with flax or gelatin eggs in this recipe. Gelatin offers impressive gut-healing benefits, while flax is great for balancing the hormones, among much more.
DATE SUGAR OR COCONUT SUGAR
These two sweeteners are both nutrient-dense, dry alternatives to refined cane sugar. They both have a low-glycemic index, and work great as cup-for-cup replacements in recipes.
PUMPKIN PUREE
Pumpkin gives this recipe the extra moisture it needs for it’s soft, chewy texture. It is also very beneficial in many ways. It is rich in vitamin A and C, antioxidants, fiber, potassium, and more.
RECIPE
While I would love to say these donuts taste just like Krispy Kreme, that’s just not possible. I want to remind you that while these Cinnamon Sugar Donuts are a delicious alternative to conventional donuts, they aren’t your traditional donut. Void of gluten, dairy, eggs, heavy starches, and refined sugar, they stand no chance at being the exact same.
Before we get into the recipe, you should expect a subtly sweet, moist, cake-like texture. It should leave your gut happy, and your sweet-tooth satisfied. They’re a great, light breakfast option!
When prepared ahead of time, it’s the perfect quick breakfast when you’re running out the door!
Now, let’s get into the recipe!
PrintCinnamon Sugar Donuts
- Prep Time: 15 Min.
- Cook Time: 30-40 Min.
- Total Time: 45-55 min
- Yield: 4-6 1x
Ingredients
Donut Batter
- 3/4 Cups Coconut Flour
- 6 Tbsp Maple Syrup or Honey
- 6 Tbsp Date sugar or Coconut Sugar
- 3/4 Cup Pumpkin Puree
- 2 tsp Cinnamon
- 1 tsp Himalayan Pink Salt
- 1 1/2 tsp Baking Soda
- 3 gelatin or flax eggs (see below)
Gelatin Eggs
- 6 TBSP hot water
- 3 TBSP tepid water
- 3 TBSP gelatin)
Flax Eggs
- 3 TBSP flax
- 9 TBSP water
Coating
- Approximately 4 Tbsp Date or Coconut Sugar
- Approximately 2 Tsp Cinnamon
*add more as desired
Instructions
-
Preheat oven to 350 f.
- Begin by preparing flax or gelatin egg *see below*
- Combine all dry ingredients, and mix well.
- Combine all wet ingredients (including gelatin or flax egg), and beat with an electric mixer until well combined.
- Place batter in a pastry bag (or a ziplock with the end snipped off).
- Grease donut pan with coconut or avocado oil.
- With pastry bag, pipe batter into the donut pan evenly.
- Grease the back of a spoon, and firmly pack the batter into the donut pan. *This is very important, and prevents crumbling*
- Place in the oven for 30-40 minutes, or until fork comes out clean.
- While waiting for the donuts to cool, mix the coating ingredients on a plate to coat donuts.
- Once donuts have completely cooled (this is very important), turn donut pan upside down, and remove from donut pan.
- Press into coating mixture until evenly coated.
- Serve cold, or heat in the microwave to serve. Both are delicious! Enjoy!
Gelatin Egg:
- Combine water in a bowl.
- With an electric mixer, begin mixing the water, and slowly sprinkling in the gelatin until all 3 Tbsp are well combined. If added slowly, there should be no chunks, and the mixture should be frothy.
Flax Eggs
- Combine flaxmeal and water.
- Place in the freezer for 5-10 minutes to gelatinize.
- Remove, and add into recipe.
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