Peaches and Cream Donuts

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Steal some time and give this great donut recipe a try…


Ingredients for the donuts:

dry ingredients
    • 1 cup whole wheat pastry flour (or gluten-free flour blend)
    • 1/3 cup coconut sugar
    • 1 1/2 teaspoons Ener-G Egg Replacer
    • 1 teaspoon baking powder
    • 1/4 teaspoon cinnamon
    • 1/2 teaspoon salt
wet ingredients
    • 3/4 cup almond milk
    • 1 teaspoon apple cider vinegar
    • 1 tablespoon butter, melted
    • 1 teaspoon vanilla extract
  • 1 large peach or 2 donut peaches, diced small
  • for the glaze
  • 1/2 cup powdered xylitol or sugar
  • 1/2 teaspoon vanilla extract
  • 1-3 tablespoons almond milk



  1. Preheat the oven to 350. Lightly grease or spray a donut pan with oil.
  2. Mix the almond milk and apple cider vinegar together and let curdle for about 10 minutes.
  3. In a large bowl, whisk together the dry ingredients. In a medium bowl, mix together the curdled almond milk with the other wet ingredients. Add the wet mixture to the dry and mix until just combined.
  4. Evenly sprinkle the diced peach bits in the wells of the donut pan. Transfer the batter to a pastry bag fixed with a wide tip or a large plastic bag with the corner cut off. Squeeze the batter into each of the donut forms, covering the peach pieces. Fill each form to about 2/3 of the way full.
  5. There will be leftover batter. You can either use it on a second pan (I made mini donuts with the leftover batter), save it and reuse the first pan, or mix in more diced peaches and pour into a muffin tin and bake as muffins. Your choice.
  6. Bake the donuts in the preheated oven for 10-14 minutes (depending on your oven) or until they are a light golden brown while still soft and springy. Let them rest in the donut pan for about 3-5 minutes before transferring to a cooling rack.
  7. While the donuts are cooling, make your glaze. Mix together the powdered xylitol/sugar with the vanilla in a bowl. Add the almond milk in 1/2 tablespoon increments until your desired consistency is reached. Once the donuts are cool, dip the tops (the part with the donut chunks) lightly into the glaze, one by one.


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