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You are here: Home / Contributors / Contributor - Desserts / Gluten Free Paleo Baked Doughnuts

Gluten Free Paleo Baked Doughnuts

July 22, 2015 By Jenna Shaughnessy 6 Comments

gluten free paleo baked dougnuts

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!

gluten free paleo baked doughnuts

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.

gluten free paleo baked doughnuts

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!

 

Gluten Free & Paleo Baked Doughnuts
2015-07-21 21:00:53
Yields 6
The best baked doughnut you'll ever have!
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Prep Time
15 min
Prep Time
15 min
For the doughnuts
  1. 1 1/4 cup blanched almond flour
  2. 1/4 teaspoon baking soda
  3. 3 tablespoons pure maple syrup (Grade A, organic if possible)
  4. 1/4 teaspoon pure almond extract
  5. 1/2 teaspoon pure vanilla extract
  6. 2 tablespoons coconut oil, melted (organic, if possible)
  7. 1 teaspoon apple cider vinegar
  8. Whites of 2 large eggs (organic, if possible)
For the glaze
  1. 1/2 cup very dark chocolate (73% cocoa)
  2. 1/4 cup unsweetened chocolate (100% cocoa)
  3. 2 tablespoons coconut oil
Instructions
  1. Preheat oven to 350 degrees F. Grease your 6-mold doughnut pan with coconut oil.
  2. Combine all the ingredients except for the egg whites.
  3. Beat the egg whites until thick and fluffy. Firm peaks will form.
  4. Gently fold the egg whites into the batter. Do not over-mix.
  5. 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).
  6. Allow the doughnuts to cool, remove from the pan and refrigerate for 30 minutes.
  7. Meanwhile, make the glaze.
  8. 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.
  9. Place the ingredients for the glaze in the bowl. Stir gently until fully melted.
  10. Dip each chilled doughnut into the chocolate mixture. Chill for at least 30 minutes until the glaze hardens.
Notes
  1. Make this recipe dairy free by using Enjoy Life chocolate for the 73% content. 100% cocoa chocolate is already naturally dairy free.
By Jenna Shaughnessy
Adapted from Diana Keuilian, realhealthyrecipes.com
Adapted from Diana Keuilian, realhealthyrecipes.com
My Suburban Kitchen https://www.mysuburbankitchen.com/
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Filed Under: Contributor - Desserts, Gluten Free, Paleo, Recipes, Special Diet Tagged With: baked donuts, Breakfast, breakfast recipes, chocolate, donuts, easy donuts, gluten-free cooking, gluten-free recipes, paleo recipes, recipes in under 30 minutes

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Comments

  1. Leslie says

    July 22, 2015 at 11:12 am

    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 CastleMy Profile

    Reply
    • Jenna Shaughnessy says

      July 22, 2015 at 5:40 pm

      Thanks Leslie! They really are good…I ate all of them lol ๐Ÿ˜‰

      Reply
  2. Carly aka mummy says

    July 27, 2015 at 4:44 pm

    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)My Profile

    Reply
    • Jenna Shaughnessy says

      July 27, 2015 at 5:09 pm

      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! ๐Ÿ™‚

      Reply
  3. Tara Siudy (Little Miss Dexterous) says

    July 28, 2015 at 10:50 pm

    Looks so YUMMY! Pinning and sharing!
    Tara Siudy (Little Miss Dexterous) recently posted…Pickled Dilly Green BeansMy Profile

    Reply
    • Jenna Shaughnessy says

      July 29, 2015 at 3:43 pm

      Thanks for sharing, Tara!!

      Reply

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About Me

Hi, I'm Shannah! Welcome to My Suburban Kitchen, where you'll find tons of recipe ideas including family friendly dinners, sinfully delicious desserts and even Paleo and Whole30 recipes. I love spending time in our kitchen and also share little glimpses of my life as a wife to one awesome Mathlete and working mom to 2 cute kids! I hope you'll grab a seat at our table and enjoy your time in the kitchen with us.

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