I doubt there are many people out there who are not tempted by a fresh baked sweet doughnut!
Guess what? It is possible to actually eat one ( two or three…) of these and still get healthy nutrients! No nasty artficials, sweeteners, unpronounciable stuff to extend the shelf life to a maximum and way too many needless ingredients. My recipe only calls for simple whole natural foods that create a healthy sweet-gooey and happy-making doughnut!

Lately I try to incorporate as much apple cider vinegar in my diet as I can, so I had no hard time to decide of what the glaze would be all about. The dough is glutenfree, meaning it’s light and compatible for pretty much everybody ( sensitive or not)! The second glaze is just creamed coconut, which tastes so pure and smooth, and is perfect on its own. But to make it more fun it’s also a good base to mix in all kinds of fabulous spices, syrup, nut butters, cacao… endless possibilities. Either take the sweet tahini as a base or the pure coconut butter. Both work great but are very different in taste and texture!

I skip the facts part to get to your question which you are propably thinking about the whole time while reading – where is the recipe, spatula and doughnut pan so I can f i n a l l y start making these?!

Tadaa, here it is! You can thank me later!

Have fun – dipping, pouring, grazing, sprinkling & eating!

I made three different glazes, one with just the apple cider, one only made of coconut butter and then one with both glazes mixed! The mixed is by far my favourite – a slightly sweet coconut buttermilk taste. It is fun to play around and try many different variations, you can go wild by sprinkling it with seeds, nuts or chopped chocolate. Whatever you fancy! Make a box out of six different doughnuts and share it with someone you love!

makes 10 doughnuts

1 cup brown rice flour
1/2 cup oat flour, glutenfree

2 tbsp coconut flour
2 tbsp flax seeds, ground
2 tbsp raw cane sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
1/2 cup nut milk
3 tbsp coconut oil
3 tbsp maple syrup
1/4 cup applesauce, unsweetened
2 tsp vanilla extract/powder

Apple Cider Glaze
1 cup sweetener ( choose either powdered raw sugar, maple syrup, rice syrup…)
1/2 cup tahini ( or nut butter)
3-4 tbsp apple cider vinegar
pinch of salt

Coconut glaze
1/2 cup coconut butter ( not coconut oil)

+ chopped nuts/chocolate/seeds to garnish

Preheat your oven to 350 F.

In a large bowl, combine the flours, sugar, ground flax, baking powder/soda,
salt and cinnamon.

In a small bowl, combine the nut milk, oil, applesauce, maple syrup and vanilla. 
Whisk to fully combine.

Mix the liquid with the dry
ingredients. Fold it all together thoroughly.
Grease a doughnut pan with coconut oil and spoon the batter into it. Bake for 18 minutes. 
Gently remove the
doughnuts from the pan and let them cool.

In the meantime, make the glazes. 
In a small bowl, combine
together all of the glaze ingredients with a spoon until it becomes thick and smooth. 
Melt the coconut butter in a bowl with hot water so it is a runny liquid.
Take three bowls, one for each glaze individually and one with them mixed half-and-half.

Dip doughnuts into one of the glazes, or sprinkle some on top, press any chopped nuts/seeds
etc into the glaze if you like. 

They last 4 days ( if you withstand the temptation…ehem) preferably in the fridge, where the glaze can harden up a bit!


Many many doughnuts & love,