Cinnamon Sugar Donuts with Maple Glaze
Yields: 12-14 donuts
- For the donuts:
- 5 medjool dates, pitted
- 1 tbsp water
- 2 eggs
- 1/4 cup unsweetened almond milk
- 1/4 cup maple syrup
- 2 tbsp coconut oil (melted)
- 2 tbsp almond butter
- 1 tsp vanilla
- 1/4 cup + 2 tbsp almond flour
- 1/4 cup coconut flour
- 2 tbsp coconut crystals
- 1/2 tsp baking soda
- 1/2 tbsp cinnamon
- 1/8 tsp sea salt
- For the glaze:
- 2 tbsp maple syrup
- 1/2 tbsp almond butter
- 1 tbsp coconut oil, melted
- *Additional coconut crystals for topping
Preheat oven to 350.
Grease donut pan with coconut oil (I used a mini donut pan, but a regular one would work fine, just increase baking time).
Begin by placing dates and 1/2 tbsp water in the microwave to soften for 30 seconds.
Remove from microwave, add other 1/2 tbsp water and mash to create a paste (should end up with about 1/4 cup of paste).
Combine date paste with the rest of the donut ingredients in a food processor until a smooth batter forms and all are well incorporated.
Spoon batter into donut pan, filling a little more than 3/4 of each hole.
Bake for 15 minutes.
While donuts are baking, prepare your glaze by whisking all ingredients together in a small bowl until the mixture is smooth.
When done, remove donuts from oven and allow to cool in pan for 10 minutes, then remove and cool on wire rack completely.
Once completely cool, dip the top of each donut into the glaze, then sprinkle with coconut crystals.
- Preparation time: 10 minutes
- Cook time: 15 minutes
- Total time: 25 minutes