Hi everyone! This is Jenna from Wife in Progress here to share one of my favorite not-so-sinful recipes. Seriously, these baked doughnuts are SO GOOD that I had eaten one before I could even begin to photograph them. No kidding!
I’ve been on a food journey of sorts since my son was born last November. When he was 2 months old we realized that he was allergic to MANY foods – dairy, eggs, soy, wheat and corn to name a few. Because I was nursing, I had to cut all these foods out of my diet. And you know what? I felt so much better for it. Less bloating, more energy and clearer skin were some of the amazing side effects! And so, even though I am no longer nursing, I try to eat foods that are wheat-free and as minimally processed (i.e. natural!) as possible.
The recipe for these baked doughnuts is super quick to whip up. They cook in about 8 minutes, the doughnut itself turns out very moist and fluffy and that chocolate glaze is heaven!
Trust me when I tell you that these gluten free & paleo baked doughtnuts are BETTER than any of the deep fried, calorie-laden doughnuts you’ll find at the store.
Try a batch and let me know what you think. I know you’ll be impressed!
- 1 1/4 cup blanched almond flour
- 1/4 teaspoon baking soda
- 3 tablespoons pure maple syrup (Grade A, organic if possible)
- 1/4 teaspoon pure almond extract
- 1/2 teaspoon pure vanilla extract
- 2 tablespoons coconut oil, melted (organic, if possible)
- 1 teaspoon apple cider vinegar
- Whites of 2 large eggs (organic, if possible)
- 1/2 cup very dark chocolate (73% cocoa)
- 1/4 cup unsweetened chocolate (100% cocoa)
- 2 tablespoons coconut oil
- Preheat oven to 350 degrees F. Grease your 6-mold doughnut pan with coconut oil.
- Combine all the ingredients except for the egg whites.
- Beat the egg whites until thick and fluffy. Firm peaks will form.
- Gently fold the egg whites into the batter. Do not over-mix.
- Put batter into a piping bag (or a freezer bag with the corner cut) and pipe into the doughnut molds. Bake 8 - 12 minutes until lightly golden (8 minutes on a convection oven, 12 minutes for a regular oven).
- Allow the doughnuts to cool, remove from the pan and refrigerate for 30 minutes.
- Meanwhile, make the glaze.
- Create a double-boiler (bain marie). Fill a saucepan with a few inches of water and place on a medium heat. Put a bowl (or smaller saucepan) on top. It should not be touching the water.
- Place the ingredients for the glaze in the bowl. Stir gently until fully melted.
- Dip each chilled doughnut into the chocolate mixture. Chill for at least 30 minutes until the glaze hardens.
- Make this recipe dairy free by using Enjoy Life chocolate for the 73% content. 100% cocoa chocolate is already naturally dairy free.
I love donuts and my sweet tooth is trying to kick my butt today! Yum, these look good!
Leslie recently posted…Want To Build A Sand Castle
Thanks Leslie! They really are good…I ate all of them lol 😉
Wow how nice do these look?! My son is allergic to cow’s milk and soya too and although we are slowly reintroducing it back into his diet, he can’t have large quantities and as I have been trying the keto/clean eating diet, this would be perfect!! YUM #mixitupmondays
Carly aka mummy recently posted…Mummy Makes Lunch (low carb)
Carly, thanks for your comment! I hope all goes well with introducing those foods back into your son’s diet! My little man is 8 months old now and the doctor is going to have us start reintroducing at 11 months, hopefully! Fingers crossed for both of them! 🙂
Looks so YUMMY! Pinning and sharing!
Tara Siudy (Little Miss Dexterous) recently posted…Pickled Dilly Green Beans
Thanks for sharing, Tara!!