Cinnamon Sugar Frosted Donuts

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These donuts are either saving me or wrecking me. I’m a self-pronounced doughnut lover. It’s the one food I can’t seem to say no to. Unless I’m doing a month challenge-then I seem to stay on track, but otherwise, donuts get to me.

I’ve wanted to create a donut I can enjoy without the guilt. I didn’t want to sacrifice in flavor though. If you’ve read some of my previous posts, you know how important flavor is to me. I am not willing to eat healthy the rest of my life if that means I can’t enjoy my food.

I teamed up with Anthony’s Goods to use their flours in this recipe. The brown rice flour and the almond flour both are just as fine as regular flour. The advantage here is these donuts don’t have that grainy nutty texture I’m so used with other almond flours. It’s more like a smooth “cakey” texture-just what I was hoping for!

Be prepared to want to eat all the donuts once you try these. My mom tried these yesterday and after one bite said, “I want to eat five more!” Thankfully, this is a great cheat if you have a sweet tooth.

So without further ado, here’s the recipe. Enjoy!

Cinnamon Sugar Frosted Doughnut

Prep Time: 10 minutes

Cook Time: 12 minutes

Total Time: 22 minutes

Yield: 16 donuts

Serving Size: 1 donut

Calories per serving: 314.2

Fat per serving: 21.7 g

Saturated fat per serving: 10.7 g

Carbs per serving: 29.6 g

Protein per serving: 3.72 g

Fiber per serving: 1.573 g

Sugar per serving: 18.9 g

Sodium per serving: 176.8 mg

Ingredients

    For The Frosting:
  • 3 T butter, softened
  • 1/3 cup coconut sugar
  • 1/2 tsp cinnamon

Instructions

  1. Preheat the oven to 375° and grease a doughnut pan.
  2. Using a medium mixing bowl, stir together your dry ingredients first. That would be the brown rice flour, the almond flour, the baking powder, the salt, the cinnamon, the nutmeg, and the tapioca starch.
  3. Add in the butter, vanilla, maple syrup and egg.
  4. Once mixed in well, scoop your batter into piping bad, or a sandwich ziplock bag. If you use the sandwich bag, cut a hole in the bottom corner.
  5. Pipe the batter into the doughnut pan.
  6. Bake for 10-12 minutes.
  7. While they cook, make the frosting. Add all ingredients to a small bowl and stir with a spatula until completely smooth. It should be slightly thick.
  8. Allow to cool completely before frosting the doughnut.
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**These are not strict paleo because they call for brown rice flour. You can definitely enjoy these after a 30 day challenge though!

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