Gingerbread Donuts

These Gingerbread Donuts with a cranberry glaze are gluten-free, vegan, and refined sugar-free.  A perfect holiday breakfast treat!

Ground Flaxseed Sorghum Flour Sweet Rice Flour Tapioca Flour Organic Cane Sugar Almond Milk Coconut Oil Cranberries Orange Zest


STEP 1: 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.

STEP 2: 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.

STEP 3: Place the cranberries, orange zest, and water in a small saucepan and bring to a simmer Stir often until the mixture reaches a jammy consistency, about 8-9 minutes.

STEP 3: Place the 1 cup of unrefined cane sugar in a blender. Blend on high to blitz your sugar into a powdery consistency. Add cranberry mixture and blend until smooth. Spoon over donuts.

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