Great donut recipe with a very tasty lemon glaze!
Ingredients for donuts:
- 3/4 cup almond meal
- 1 cup gluten-free baking blend
- 2 packets Aloha vanilla protein powder (reserve 1 Tablespoon for icing)
- 1/2 teaspoon salt
- 1/3 teaspoon baking soda
- 2 teaspoons ground ginger
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground cloves
- 1 tablespoon stevia powder (1:2 stevia to sugar ratio)
- 3 large eggs
- 1/3 cup coconut oil
- 3 tablespoons unsulphured blackstrap molasses
- 1 teaspoon vanilla extract
Ingredients for glaze:
- 2 tablespoons coconut milk
- 1 tablespoon coconut butter
- 2 teaspoons fresh lemon juice
- 1 tablespoon Aloha vanilla protein powder
- 1 tablespoon stevia powder (1:2 stevia to sugar ratio)
- 2 tablespoons lemon zest
Instructions:
- Preheat oven to 350 F degrees.
- In medium bowl, mix together almond meal, gluten-free baking blend, protein powder (2 packets minus 1 tablespoon), baking soda, salt, ginger, cinnamon, cloves and stevia power, making sure there are no clumps.
- In another bowl whisk together eggs; whisk in molasses, coconut oil and vanilla. Mix together these wet ingredients with dry ingredients until well-combined, but not over-stirred.
- Spoon batter (or use piping bag) into 12-count mini donut pan, filling approximately 2/3 full. Bake in 350 F degree oven for approximately 12 minutes, or until turning golden brown.
- Remove donuts to baking rack to cool completely.
- Meanwhile, mix together coconut milk, coconut butter, remaining 1 tablespoon protein powder, lemon juice and stevia. Drizzle over cooled donuts and sprinkle with lemon zest.
- Makes 12 mini donuts.
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