Gingerbread Cake Donuts with Cranberry Glaze (Gluten-Free, Vegan

• Vegetarian
• Gluten free

• Produce

  • 1 cup Cranberries, fresh
  • 1 tsp Ginger, ground
  • 1/4 tsp Orange, zest

• Refrigerated

  • 3/4 cup Almond milk, unsweetened
  • 1 Flax egg

• Condiments

  • 1/4 cup Molasses

• Baking & Spices

  • 1 cup Almond flour/meal
  • 1 1/2 tsp Baking powder
  • 1 1/2 cup Cane sugar, organic unrefined
  • 3/4 tsp Cinnamon, ground
  • 1 pinch Cloves, ground
  • 1/2 tsp Salt
  • 1 pinch Salt
  • 1/2 cup Sorghum flour
  • 1/4 cup Tapioca flour
  • 1 tsp Vanilla extract, pure
  • 1/4 cup White rice flour, sweet

• Oils & Vinegars

  • 1/4 cup Coconut oil

• Nuts & Seeds

  • 1 Coconut, unsweetened

• Liquids

  • 1/4 cup Water

Found on saltedplains.com

Description

Ingredients

• For donuts:
• 1 flax egg (1 tablespoon flaxseed meal + 3 tablespoons warm water, allow to sit a few mins)
• ½ cup sorghum flour
• 1 cup almond flour/meal
• ¼ cup tapioca flour
• ¼ cup sweet white rice flour
• 1½ teaspoons baking powder
• ½ teaspoon salt
• ½ cup organic unrefined cane sugar
• 1 teaspoon ground ginger
• ¾ teaspoon ground cinnamon
• pinch of ground cloves
• ¼ cup melted coconut oil, cooled
• ¾ cup unsweetened almond milk
• ¼ cup molasses
• 1 teaspoon pure vanilla extract
• For glaze:
• 1 cup fresh cranberries
• ¼ teaspoon orange zest
• ¼ cup water
• 1 cup organic unrefined cane sugar
• pinch of salt
• unsweetened shredded coconut, optional

Directions

• Preheat oven to 350 degrees Fahrenheit. Grease a 6-cavity nonstick donut pan with coconut oil (if you have two pans, even better!).
• In a small bowl, prepare your flax egg and set aside.
• In a large bowl, combine sorghum flour, 1 cup almond flour, tapioca flour, sweet white rice flour, baking powder, salt, sugar, and spices. Add coconut oil, almond milk,molasses, and vanilla extract, stirring to combine.
• Spoon donut batter into cavities of donut tray, filling ¾ of the way full. Bake for 19-21 minutes or until you start to see edges and tops turn a golden brown. Remove from oven and allow donuts to remain in pan for 3-5 minutes. Using a knife to loosen edges, carefully remove donuts from pan and allow to cool the rest of the way on a wire rack.
• While donuts are cooling, place the cranberries, orange zest, and water in a small saucepan and bring to a simmer over low heat. Stir often, crushing berries as they begin to soften, doing so until the mixture reaches a jammy consistency, about 8-9 minutes. Some of the berries may pop open due to heat, so be careful, and feel free turn heat down a bit to avoid this. Set aside to cool.
• Place the 1 cup of unrefined cane sugar in a blender. Blend on high to blitz your sugar into a powdery consistency. Once the cranberry mixture has cooled considerably, add it to the blender along with a pinch of salt. Blend until smooth.
• Place a sheet of parchment paper underneath your donuts on the wire rack. Using a spoon, drizzle the cranberry glaze over your donuts. Sprinkle shredded coconut on top of donuts if desired.