Description
These Gluten Free Gingerbread Donuts are a paleo-friendly treat featuring almond and tapioca flours, warm spices, and a rich chocolate glaze. Perfectly moist with a cozy gingerbread flavor, they're an ideal holiday or year-round snack that’s gluten-free and deliciously satisfying.
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 Fahrenheit. Grease a silicone donut pan thoroughly with avocado oil and place it on a baking sheet for stability during baking.
- Mix Dry Ingredients: In a medium-sized mixing bowl, combine the blanched almond flour, tapioca flour, paleo baking powder, ground cinnamon, ground ginger, ground nutmeg, and salt to distribute the spices evenly.
- Add Wet Ingredients: Into the dry mixture, add the egg, avocado oil, maple syrup, molasses, vanilla extract, and water. Whisk the batter until it becomes smooth and well-incorporated with no lumps.
- Pour Batter into Pan: Evenly pour the smooth batter into the prepared silicone donut pan cavities, filling each about three-quarters full to allow room for rising.
- Bake Donuts: Place the pan in the preheated oven and bake the donuts at 350 degrees Fahrenheit for 14 minutes until they are firm 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 transfer the donuts carefully to a wire rack to cool completely before glazing.
- Make Chocolate Glaze: In a small saucepan over low heat on the stovetop, melt the dark chocolate chips with coconut oil, stirring frequently to prevent burning.
- Flavor the Glaze: Once melted and smooth, remove from heat and stir in the optional molasses, ground cinnamon, and ground ginger for added depth of flavor.
- Glaze Donuts: Dip the cooled donuts into the warm chocolate glaze, coating them evenly. Optionally, add sprinkles on top before the glaze sets.
- Set the Glaze: Place the glazed donuts in the refrigerator for a few minutes to allow the chocolate to fully harden before serving.
Notes
- For best accuracy and results, weigh ingredients when possible using a kitchen scale, especially flours and spices.
- Use a silicone donut pan for easy removal and even baking.
- The optional spices in the glaze enhance the gingerbread flavor but can be omitted if preferred.
- Avocado oil works well for greasing and adds a subtle, neutral flavor.
- Store donuts in an airtight container in the refrigerator; best consumed within 2-3 days.
Nutrition
- Serving Size: 1 donut
- Calories: 220 kcal
- Sugar: 8 g
- Sodium: 120 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 35 mg
