One of the most exciting purchases I've made in a while was this donut baking mold. But man was it hard to find. Most people gave me puzzled looks when asked if they sold them - clearly not on top of the donut trend. I was thinking about making holiday-themed donuts of some sort but I knew my first try at these wouldn't be perfect and so I went with a traditional cinnamon and nutmeg recipe made from almond flour. I'll admit mine didn't turn out the prettiest of donuts - each batch turned out differently than the next, so cohesively golden they are not. But they make the best breakfast. I think I'm gonna have to try gingerbread donuts next.
Gluten-Free Classic Donuts from Lemon Drops Foodie
makes 6 donuts
Donuts
1 1/4 cups almond flour
1/4 tsp salt
1/4 tsp baking soda
1/2 tsp ground nutmeg
1 tsp ground cinnamon
3 eggs
1/4 cup butter, melted
2 tbsp honey
1/2 tsp vanilla extract
Cinnamon/Sugar Topping
1/4 cup butter, melted
1/4 cup granulated sugar
1 tbsp ground cinnamon
1. Preheat oven to 350ºF
2. Grease a donut pan (6 regular sized donuts) with cooking spray
3. In a food processor, combine all donut ingredients until smooth
4. Divide batter into prepared donut pan
5. Bake for 12 minutes
6. Remove from oven and let donuts cool in pan for 10 minutes
7. Run a knife around the edges of donuts and then remove gently from pan
8. Pour butter into a flat bottomed bowl
9. Combine sugar and cinnamon in another flat bottomed bowl
10. Dip warm donuts in butter then in cinnamon/sugar mixture
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