Who doesn’t go NUTS for DoNUTS???? These yummy treats are not only dairy and gluten free but full of flavor. The cinnamon from the Betsy’s Best Gourmet Almond Butter gives these a wonderful flavor and even good to eat without the topping!
1½ cup all-purpose gluten free flour blend
⅓ cup light brown sugar
½ tsp baking soda
½ tsp baking powder
¾ tsp salt
2 T Betsy’s Best Gourmet Almond Butter with Cinnamon
⅓ C plain, coconut yogurt
¼ C coconut oil
¼ C almond or coconut milk
1 tsp vanilla extract
Coating- Cinnamon Sugar, powdered sugar or glazed:
1½ C granulated sugar
1 T ground cinnamon
¼ C coconut oil, melted
1/4 tsp vanilla
1 C powdered sugar
2 T almond or coconut milk
Preheat oven to 350°F. Grease a standard sized donut pan and set aside.
In a medium bowl, combine flour, sugar, baking soda, baking powder, and salt. In a separate bowl, combine egg, yogurt, coconut oil, almond milk, Betsy’s Best Gourmet Almond Butter and vanilla extract. Slowly pour the wet ingredients into the dry, mixing until just combined. Mixture will be slightly lumpy and thick.
Spoon batter into the donut molds, filling ¾ of the way to the top of the molds. Bake for 10-12 minutes. Allow to cool in the pan for 5 minutes before coating.
To make the cinnamon sugar, combine both ingredients in a shallow bowl. Using a small brush, brush each donut with the melted coconut oil, then dip each side into the sugar mixture. In a separate bowl you can add powdered sugar and brush the donut with coconut oil and coat in the powdered sugar. To glaze the donut, combine 3/4 c of powdered sugar with 2 T almond milk and 1/4 tsp vanilla and stir. Coat donut in glaze and set on plate to cool.
Yields 12 mini donuts
Brew a great cup of coffee and enjoy your gluten free and dairy free donuts. With the award winning taste of Betsy’s Best Gourmet Almond Butter with Cinnamon baked in this recipe is sure to be a hit.