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.