Baked Christmas donuts with maple icing – gluten free, wheat free, dairy free, refined sugar free and clean.
Can you believe Christmas is only 4 weeks away? I don’t know about you but I feel like most of this year has been a blur. I like to reflect back on what I’ve done, learnt or achieved and these are just a few things that stand out for me.
I started camping this year and absolutely love it. It makes me so happy.
I learnt how to disconnect from technology and live in the moment. What a truly beautiful thing.
Creating my e-cookbook has taken over my life for most of this year but it’s also made me a much more confident cook.
My photography skills have improved dramatically.
I’ve learnt to be less stubborn and more humble.
I use facebook much less than I used to and don’t care about FOMO (fear of missing out). Once again, this relates back to living in the moment, in reality and not thinking what photo I can upload or status/check in updates.
It won’t be long until I head over to New Zealand to see my sister and her family for Christmas and NYE so I will be taking some time off from my blog to really “live in the moment” with my loved ones. My dad will be over there as well and I’m taking the opportunity to tick off a bucket list item: Go fishing with dad like we used to when I was a little girl.
Until that time, however, it’s full speed ahead with my recipes.
I’ve done a massive amount of sweet taste testing this year for my e-cookbook and one of the things I learnt to make was baked donuts which feature in the cookbook. In the meantime, (and before I have to return these borrowed donut pans to my friend) I wanted to whip up some Christmas donuts – old school style. I’ve taste tested the newer generation of donuts and I’m not a fan. Too bread like for me. Give me old school style any day, the way they were made at Donut King.
These baked Christmas donuts with maple icing have Christmas spices in them such as ground ginger, cinnamon, nutmeg and allspice. I’ve used a mixture of flours and starches (almond meal/flour, brown rice flour and arrowroot starch) to give a slightly less cakey donut. Although they’re still somewhat cakey, they are soft, light and taste just gorgeous with roasted, chopped pistachio nuts and goji berries. For even more decadence, add some chopped clean or raw chocolate.
The maple icing is very simple to make and enhances the flavour of the donuts. Oh it’s just gorgeous! I’m relatively new to using maple syrup in my sweet recipes and I love that it’s such a beautiful tasting unrefined sweetener.
Seriously, I’ve just eaten half the batch (that’s 6 donuts, folks) in order to make sure these are as scrumptious as can be. I don’t have any other taste testers on hand to relinquish the task to. I’m yet to continue on with my chocolate e-cookbook recipes and my poor stomach is saying “enough!!!!”
“Sigh”. The things I do….
In my experimentation with these donuts, I found that using honey instead of coconut sugar gave a less compact, more cakey type of donut. It also adds slightly more volume to the cake batter (but is delicious nonetheless). If you find that after baking, you have a bit of “excess donut” around the edges or in the middle where the hole is meant to be, simply trim it. I use a pair of clean scissors to gently cut around the edge of the donut and i pick out the middle to make the whole bigger
Another thing that will increase the volume of your donut mixture is using extra large eggs. I use large eggs normally in all my baking but only extra large were available this last time I made the donuts and thus I needed to trim them. No biggie, but just letting you know.
As with all my baking, the way I measure my flours and starches is to fill the cup, tap a few times on the bench top to settle the contents, refill and then level off with a knife.
Also, just a side note – beware of fake maple syrup out there. It’s horrible (and made up of addictive, refined white sugar). You will know it’s fake because it will say “flavoured” or “flavour” on the front and of course reading the ingredients on the back will reveal all.
The most cost effective place to purchase pure maple syrup is Coles for around $6.30 followed by Woollworths. Otherwise you will find it in most supermarkets and of course health food stores.
The arrowroot starch not only adds lightness to baked goods but it acts as a thickening agent in sauces, glazes and icing hence which is why I’ve used it in the maple icing. It acts like icing sugar.
If you don’t have maple syrup you could perhaps use honey instead for the icing. I have not tried this myself, however (yet).
Oh, how could I forget? Where to get donut pans from? Good question. You can borrow from a friend like I did or you can buy them online. These borrowed pans were purchased from Fishpond and are Wilton brand 6 cavity donut pans Otherwise you can try the 6 cavity silicone donut pans. Single pans sell for under $25 each. Another place to try is kitchen warehouse for a 6 cup pan (deeper holes than the 6 cavity pans). These are the most cost effective at $19.95 RRP per pan but are currently on sale for $15.95 plus $9.95 shipping fee.
Don’t feel obligated to buy 2 pans. You can save money by using 1 pan at a time. At around 10 minutes baking time, the 2nd lot of batter can wait if it must.
So now that I’ve rambled on, what are you waiting for? Give these a try – they are super easy to make!
Love, Tash x
Here’s an overview on what to do
Why this is so good for you
Almonds alkalize the body (good for fighting inflammation), nourish the nervous system, provide good brain function, build strong bones and teeth, provide healthy fats which aids in weight loss, reduce risk of heart disease and help protect against diabetes.
Brown rice helps prevent diabetes, helps prevent coronary heart disease, helps prevent Alzheimer’s Disease, helps prevent constipation and colitis,helps prevent colon cancer, breast cancer and leukemia, helps prevent anxiety and depression and helps prevent insomnia.
Arrowroot helps prevent neural-tube defects and other congenital malformation in offspring, helps regulate heart rate and blood pressure, aids in fat metabolism in the body, aids in digestion and regulates bowel movement, can relieve nausea and replaces nutrients that are lost due to diarrhea and vomiting.
Eggs are high in protein (which helps you keep full) and most of the nutrients are found in the yolk. Eggs help prevent macular degeneration and prevent cataracts, blood clots, stroke, heart disease and breast cancer; promote the growth of healthy hair and nails; and aid in the brain development of a growing foetus.
Vanilla aids digestion, regulates blood sugar, reduces nervous tension, helps prevent PMS and keeps the heart strong.
Himalayan salt contains all of the 84 elements found in your body. It is anti aging, increases hydration, promotes blood sugar health, prevents muscle cramping, strengthens bones, lowers blood pressure, improves circulation, helps expel toxins from the body, helps reduce acid reflux and helps the intestines absorb nutrients.
Coconut oil speeds up metabolism, reduces the risk of heart disease, reduces the risk of diabetes, improves digestion, increases immune strength, is anti-bacterial, anti-viral, anti-fungal and anti-parasitic, prevents osteoporosis, prevents stroke and helps prevent the onset of Alzheimer’s disease.
Coconut sugar is a natural, unrefined sweetener that’s not addictive like refined white sugar. It aids in digestive health and is low GI so it won’t spike your blood sugar levels and make you feel lethargic later on.
Ginger inhibits inflammation, helps relieve pain, relieves nausea, boosts immunity, reduces risk of heart attack, helps prevent and treat fatty liver disease and helps relieve gastrointestinal irritation.
Cinnamon is anti-clotting, helps treat candida, helps reduce blood sugar levels, protects against heart disease, reduces risk of colon cancer, provides cold and flu relief, helps fight against bacterial and fungal infections and helps prevent Alzheimer’s Disease.
Nutmeg helps relieve pain, soothes indigestion, detoxifies the body, helps reduce insomnia, strengthens the immune system, improves blood circulation, improves digestive health and helps reduce the risk of Alzheimer’s Disease.
Allspice increases circulation, improves mood, boosts the immune system, lowers inflammation, helps relieve pain from arthritis, gout and muscle aches; promotes healthy digestion, stimulates regularity and reduces the risk of strokes and heart attack.
Maple syrup helps prevent arthritis, inflammatory bowel disease, heart disease and strengthens the immune system and is not addictive like normal sugar.
* Recipe can be halved to make 6 donuts.
- 4 free range or organic eggs
- 1/2 cup almond milk (or milk of choice)
- 2 teaspoons vanilla
- 1 cup almond flour (ground almonds)
- 1/2 cup arrowroot starch (or tapioca starch)
- 1/2 cup brown rice flour
- 4 tablespoons coconut sugar (or other granulated sweetener or honey)
- 1 tablespoon gluten free baking powder
- Pinch of fine pink Himalayan salt
- 1 tablespoon plus 1 teaspoon ground ginger
- 1 tablespoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1/2 teaspoon allspice (softer version of clove)
- 1/2 cup pure maple syrup
- 2 tablespoons melted coconut oil
- 1 cup arrowroot starch (or tapioca starch)
- 2 tablespoons roasted pistachio nuts, chopped
- 1 tablespoon goji berries, chopped
- About 4 - 5 squares of clean or raw chocolate, chopped
- Ginger, for dusting
- Preheat oven to 140 degrees C. Grease donut pan/s.
- Blitz wet ingredients in a blender for 20 seconds or until frothy. Add dry ingredients and blitz for 10 seconds or until well combined.
- Divide mixture between trays and bake for about 10 minutes or until an inserted skewer comes out clean. Cool completely before icing. Top with pistachios, goji berries, chocolate and a sprinkling of ground ginger (or cinnamon).
- Gently heat maple syrup and coconut oil in a small saucepan (do not boil). Whisk through arrowroot, breaking up any lumps. Remove from heat and allow to cool. Ice donuts.