It’s taken me over two months to make good on my promise, but with these Gluten-Free Maple Baked Donuts with Maple Glaze, I finally have a donut recipe to share with you! National donut day was back in early June and always a little late to the party, I ended up sharing these Cauliflower Quinoa Tacos instead, with a promise to bring you a donut recipe in the not so far future. Apparently not so near either…sorry ’bout that.
Still, a promise is a promise and if you’re a fan of baked goods make with almond meal, then these Gluten-Free Maple Baked Donuts are for you! They have the texture of a cake donut, which happens to be my favorite, and are made using almond meal, tapioca starch, maple syrup, eggs and a little butter. The almond meal gives them a great nutty flavor with a dense, yet moist texture, making them almost pancake-like. And with the maple syrup and extract, they are all the more reminiscent of a tasty pancake.
While we don’t eat a gluten-free diet at the house, I love finding opportunities to make substitutes in baked goods to up their protein and nutrients as opposed to using a typical white or wheat flour. And with the use of maple syrup as the sweetener, they are not only gluten-free but also refined-sugar free.🙌🏻
Gluten-Free Maple Baked Donuts with Maple Glaze
Ingredients
- 3 cups almond flour
- 1 cup tapioca starch
- 2 Teaspoon baking powder
- 1 tsp cinnamon
- 1/8 tsp sea salt
- 1/2 cup maple syrup
- 1/2 cup unsalted butter melted
- 2 eggs
- 1 tbsp vanilla extract
- 1/2 tsp maple extract
- GLAZE:
- ¼ cup butter softened
- 1/2 tsp vanilla extract
- 1/2 tsp maple extract
- 2 tbsp organic powder sugar
- 2 tbsp maple syrup
- pinch of sea salt
Instructions
- Preheat the oven to 350ºF and lightly grease two non-stick donut pans {6 donuts per pan}.
- Add almond flour, tapioca starch, baking powder, cinnamon and sea salt, to medium bowl, whisk to combine and set aside.
- Add butter to separate bowl, melt in microwave, then add maple syrup and stir. Allow to cool slightly, then whisk in the eggs, one at a time, followed by vanilla and maple extract.
- Gradually add the dry ingredients to the wet ingredients and stir until well combined with no lumps.
- Spoon batter into each donut mould, filling approx 3/4 of the way full. I only have one donut pan so I baked these in two batches.
- Bake for 8-10 minutes or until golden on top and toothpick can be inserted and removed, coming out clean. Remove and add to cooling rack, cool completely before glazing.
- For the glaze, melt the butter in small sauce pan, add remaining ingredients, stir to combine, then remove from heat and allow to cool for a few minutes.
- Carefully dip each donut in the slightly cooled glaze, or use spoon to drizzle over each one. I prefer the dipping method, but the donuts are somewhat fragile, so definitely be careful if going this route!
Notes
Nutrition
Inspired by Get Inspired Everyday’s Vanilla Bean Glazed Honey Cake Doughnuts
