Do you ever have those days when all you can think about is a donut? I’ve certainly been having one of those weeks. But as someone with coeliac disease and a ton of food intolerances, grabbing a donut from the local shop isn’t really an option. And honestly, even if it were, I prefer to know exactly what’s going into my body.
So, on one of those “I need a donut” days, I decided to quickly whip up a batch at home between work projects. There was just one problem: my ingredients were super limited.
INGREDIENTS
- 1 cup (100g) almond meal/flour
- 3 tbsp (65g) honey (or maple syrup, coconut nectar, or agave)
- 2 large eggs (100g)
- 2 tsp vanilla extract (optional)
- 1/4 tsp baking soda (updated 14/9/15 for coarser almond meal/flour)
INSTRUCTIONS
- Preheat your oven to 150°C/300°F.
- Grease your donut pan and set it aside.
- In a medium bowl, mix together all of the ingredients until smooth.
- Fill each donut cavity halfway with the batter.
- Bake for 10-15 minutes, keeping an eye on them. They’re ready when a skewer inserted into the center comes out clean. Be sure not to overcook them, or they may dry out!
- Let the donuts cool before removing them from the pan. Enjoy as-is or top them with your favorite toppings (stay tuned for more recipe ideas!).
- Store your donuts in an airtight container for 3-4 days, either at room temperature or in the fridge if you live in a humid climate. They’ll last longer in the fridge, but if it’s not too hot, room temperature works just fine.
NOTES
- For a sweeter donut, feel free to increase the honey to 1/4 to 1/3 cup. These donuts are lightly sweetened, so you can top them however you like!
