Prep 20 mins
Bake 12 mins
Makes 8 donuts, Serves 8
Here is another sweet obsession I can blame my grandpa for! Donuts always bring back memories of quality time with my grandpa. We always had to keep our trips to the donut shop quiet because he was a diabetic and we knew grandma would lose her mind if she got word. Grandma was a fiery Sicialian and went from 0-60 in seconds;) I’m confident grannie would approve of these detoxed donuts and both granny and gramps are smiling down right now knowing there is a diabetic safe option for many people’s favorite morning treat. This recipe can be tweaked in infinite ways to create any flavored donut your family loves. Play with flavor extracts in the frosting and superfood powders for coloring. If cinnamon/sugar cake donuts are your thing, simply brush the warm donuts with melted vegan butter or coconut oil and dip them in cinnamon and sugar. Pictures show both Whole-Grain and Grain-Free donuts (and dough), You can use any extra dough to make a few donut holes using a small muffin tin.
Directions:
Preheat the oven to 400 degrees. Grease donut pans well.
Mix all dry ingredients well then add wet ingredients and use a hand mixer to blend until well incorporated. Let the dough sit for a few minutes to absorb all the moisture. Pack each donut mold most of the way full and smooth the tops. Bake for 11-14 minutes (I baked both Whole-Grain and Grain-Free equal time) and remove when edges are golden. Cool on a rack for at least 10 minutes before removing the donuts from the baking tray and completely cooling on a rack.
Make the glaze by whisking all ingredients together and add superfood powder for color if desired. Thin down the glaze with HOT water a little at a time until it has a drippy consistency. Dip each cooled donut into the glaze and place on the rack to harden for a couple hours before storing covered in the fridge for up to 5 days or freezing for longer term storage. *For best taste, texture and health benefits, refrigerate all Detox Desserts overnight before indulging.
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