Gluten-Free Gingerbread Maple Glazed Donuts

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It’s that time of year again! These Gingerbread Maple Glazed (Gluten-free & Dairy Free) donuts taste like Christmas, and are an irresistible addition to your holiday menu. Baked to perfection, these donuts offer a friendly nostalgia reminiscent of Gramdma’s kitchen.

Made with simple ingredients, a donut tin, and a half hour, you can have some fresh donuts ready for your afternoon coffee!

Why You Will Love These Donuts:

• Firstly, they taste AMAZING! As someone who is not a huge fan of donuts particularly because they don’t taste authentic, these ones passed my test of DELICIOUS!
• Second, they are made with Gluten-free flour which means less BLOAT and digestive issues (leaving more room for Christmas dinner!).
• With simple ingredients these donuts are VERY easy to make, allowing for kids of all ages to bake too!
• Additionally, you can tweak a few ingredients to adjust them to your taste!
• As well, I substituted Coconut Sugar for Brown to reduce the ‘refined sugar.
  
  

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Gingerbread Belongs with Christmas

I don’t know about you, but I do not believe I have passed a Christmas in my life without some sort of “Gingerbread”. So, when the holidays approach, Black Strap Molasses and Organic Cinnamon are at the top of my shopping list. I love the smell of Christmas spices floating through our Homestead Kitchen.


And if you didn’t know, Gingerbread itself has a fascinating history! You can read more about it HERE.

Healthy Ingredients

• “Bob’s Red Mill 1-to-1 All Purpose Flour“. I love this particular flour for Gluten free baking because it is less grainy than Almond flour and reacts very similar as regular wheat flour in recipes.
• Coconut Sugar is an excellent replacement for conventional refined sugar. You could also use date sugar as an option!
• I love baking with farm-fresh eggs from our Chickens, but if you do not have any of your own, chances are your local farm does! If you are “egg-free’ you can use a “Ground Flax” slurry using 1 tbsp flaxseed to 3 tbsp water as a replacement.
• Unsweetened Almond Milk is a wonderful dairy replacement for the icing.
• I always try to make sure my Baking Powder is “Aluminum-Free”. Yep. Who knew we had to be THAT careful to ensure our food was free of added toxins.
  
  

Make it!

This sweet recipe does not take hardly any time to make, but it be such a fun surprise for your kiddos or coffee time with your sweetie! Make sure you have a Wilton Donut Pan on hand! Makes donuts healthier and SUPER simple!

I also LOVE love LOVE my sweet wooden teaspoons for all my baking! You can find them for $10 or less HERE!

Gingerbread Donut Ingredients:

• 2 Cup Gluten Free Flour of Choice (I prefer Bob’s Red Mill 1-to-1 All Purpose)
• 1 Cup Coconut Sugar
• 2 Eggs
• Add 1 1/2 Cup Melted Coconut Oil
• 1/4 Cup Blackstrap Molasses (OPT OUT IF YOU PREFER LESS CRUMBLE!)
• 1 Tsp PURE Vanilla Extract (HERE is an EASY Recipe to make your own!)
• A rounded 1 tsp Organic Cinnamon
• 1/2 tsp Ground Ginger
• 1/4 tsp Ground Nutmeg
• 1/4 tsp Xanthan Gum *Optional (This is a great ingredient to add a bit more “chewiness” in case you prefer a less crumbly cake donut).

I personally love a very ‘cakey’ style donut (it’s actually the ONLY kind of donut I like!). These are very similar in texture to a Coffee cake! If you prefer something a little chewier or a less crumbly consistency, go ahead and add the *optional Xanthan Gum!

Maple Glaze

• 2 Cups Powered Sugar (You can make a powered sugar from Coconut sugar. Follow the instructions for the powdered sugar I used in my Chocolate Paleo frosting recipe)
• 2 Tbsp PURE maple syrup
• 1 Tbsp Unsweetened Almond Milk
• 1 tsp PURE vanilla extract (If you do not have any at home, you can make some yourself using our Homestead’s 2 Ingredient recipe!)
• Pinch of Sea Salt (Optional)

Be sure to add as much MAPLE SYRUP as you prefer, dusting in some extra powdered sugar if it gets too ‘runny’.

First prepare the Icing!

• Add 2 cups of Powdered sugar to a bowl.
• Mix in the maple syrup and Unsweetened Almond milk.
• Blend until smooth and set aside for glazing.

Gingerbread Donut Instructions

• Begin by pre-heating the oven to 350 degrees Fahrenheit.
• Blend together flour, baking powder and spices and set aside.
• Next, add coconut sugar to a separate bowl and stir in the melted coconut oil. Mix until well combined. Add in the eggs and blend thoroughly.
• Add the 1/4 cup of Blackstrap Molasses and stir until the consistency is like a liquid ‘taffy’.
• Next pour in Vanilla Extract.
• Finally blend together the Dry ingredients with the liquid ingredients and blend until all ingredients are well combined.
• Grease donut tin with leftover melted coconut oil.
• Pour batter into donut moulds evenly and Bake at 350 degrees for 6-8 minutes of until lightly golden around the edges.
• Remove from oven and cool for five minutes before gently removing from pan.
• Dip donuts into the prepared icing and serve warm or after cooled in fridge or freezer.
• Store up to three days in a sealed container in the fridge.

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