Recipe: The Best Gluten Free Baked Cinnamon Donuts

Soooo, I've had a donut pans for years... but the number of times I use it a year? Well... let's just say I could have counted that on one hand.... or maybe even one finger.

Why? Because usually donut recipes involve some kind of topping - and that involves dipping and mess and ingredients everywhere and I'm a simple kind of girl.

But this donut recipe? SO easy and SO good... All you've got to do is bake them and throw them into a bowl with cinnamon sugar, toss them around and off you go. No coating with butter or oil, no dipping, no fuss.

And you get the BEST gluten free baked donuts at the end of that (literally) 15 minute process.

And I know that the photos don't really show that they're covered in cinnamon sugar... but that's because I may or may not have stumbled and dropped them on the way out to photograph them... and I may or may not have photographed them straight out of the oven before the sugar even had a chance to stick....

But heeeeeeeeeeeeeyyyyyy. I promise they're good. 

If you have more patience than me, leaving them just a few minutes to cool down before dumping them in that sugar bowl again will give you baked doughnuts that are thoroughly covered in cinnamon sugar and absolutely delicious - but they'll also be delicious if you have no patience and have a reasonable amount of sugar on them as well 😛

But enough talking! You came here for the recipe, right?!

Let me share the recipe with you! >> 

The Best Gluten Free Baked Cinnamon Donuts Recipe

makes 8 small donuts that are gluten free, low fat, refined sugar free (optional), 

clean eating friendly (optional), nut free, dairy free and easy to make.

For the Donuts:

1 cup (120g) gluten free plain flour, sifted

1 tsp baking powder

1/4 tsp ground nutmeg

1/4 tsp ground cinnamon 

1 egg 

1 tbsp melted coconut oil, butter or neutral tasting oil (rice bran oil/vegetable oil) 

1/3 cup + 1 tbsp (75g) coconut sugar or brown sugar 

1/3 cup milk of your choice + 1/2 tsp apple cider vinegar (I used almond milk) 

To Coat: 

1/4 cup sugar (coconut sugar or caster sugar)

1 tsp ground cinnamon

• Preheat your oven to 220C/430F.
• Grease a donut tray and set aside. I use this donut pan (AU link here)
• In a mixing bowl, combine your egg, oil and sugar until smooth. Add in your sifted dry ingredients and stir through your milk mixture, stirring until everything is just combined.
• Spoon your mixture into your prepared donut pans, filling about 3/4 full. It will be quite thick but don't worry! Simply spread your mixture evenly with a wet spoon or spatula. 
• Once all of your mixture is in your tins and everything is smoothed, place your donuts into the oven for 8-10 minutes or until golden brown and cooked through. 
• Whilst your donuts are cooking, combine your 1/4 sugar with 1 tsp of ground cinnamon and set aside.
• Once your donuts are cooked cool enough for you to handle. Add them to your sugar mixture, pressing down so the sugar can stick to each side of the donut. Repeat until all of your donuts are coated and set aside an remaining sugar mixture to recoat your donuts later on. If you want a more generous first coating, you can brush your donuts with melted butter or coconut oil and then dip them into the sugar - I just don't like the mess. 
• Once your donuts have cooled, add them to the sugar mixture again for a second coating or enjoy them as is.
• These donuts are best fresh and warm but will keep for 2-3 days in an airtight container. The sugar topping will dissolve so you can keep your sugar mixture in an airtight container to re coat your donuts the next day. 

But tell me, 

If you were going to walk into a donut shop and pick ANY kind of donut, what would you pick? 

This is an imaginary donut shop so forget allergies. I'd definitely go for a cinnamon donut... or something chocolatey.  I was never a fan of glazed donuts though - unless it was the ones with icing on top (not like Krispy Kreme donuts).

    

   

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