Nut butter is my go-to lately; I’m seriously putting it in everything. It’s crazy how many different things you can put it in to instantly make your breakfast/dessert taste 10X better! This week I was really craving a good doughnut for whatever reason, and found this recipe on the Peachy Palate. It looked scrumptious, so of course I had to try it out! This weekend I messed up a little and had some dairy at this cute little French restaurant here in Charlotte and it did not settle well with my body…at all. So, my treats definitely need to stay gluten/dairy-free for a little while longer. I am TOTALLY fine with this if they are as yummy as these doughnuts though. HOLY MOLY. 

I don’t know if it’s where I have relocated, or if it’s because I’m around yummy food all day at work, but I have been extremely hungry these past 2 weeks. I have been craving sweets like every 2 hours. It’s quite annoying, and I have yet to figure out why it’s happening. I probably do need to cut down on my sugar intake still, even though I am consuming mostly natural sugars, I feel that sweet foods tend to make me hungrier throughout the day. I’ve also had to eat super early every morning, so that is probably a factor as well. 

I love finding clean recipes like this to make whenever I am having those sweet cravings but don’t want to ruin this process of healing my body. I have 2 products that I used to make this recipe delicious but still maintain a healthy balance. Purely Elizabeth granola is my new favorite granola right now, and the Maple Walnut flavor makes a perfect addition to this recipe! I also love Betsy’s Best nut butters, and I use the almond butter for this glaze, which is TO DIE FOR. Both of these brands use natural ingredients to make their butters taste delicious and unique!

I really could eat the almond butter glaze on these doughnuts by the spoonful. It is absolutely delicious. I’ve even thought about making a jar of it to add to smoothies, pancakes, lattes….oh it would be good in/on pretty much anything. 

Maple Almond Butter Doughnuts (Grain-Free and Dairy-Free)
 
These baked doughnuts are light, sweet, and scrumptious. A fluffy doughnut, topped with a warm and nutty glaze, sprinkled with some almonds and granola. The perfect breakfast treat.
Serves: 6 doughnuts
Ingredients:
Dougnuts-
  • 4 large eggs
  • ¼ C. organic unrefined coconut oil
  • ¼ C. unsweetened almond milk, warmed
  • ¼ C. organi maple syrup
  • 2 tsp vanilla extract
  • ½ C. organic coconut flour
  • 1 tsp. cinnamon
  • ½ tsp baking soda
  • pinch of Himalayan/sea salt
  • pinch of Stevia (optional)
Glaze-
  • 2 T. smooth organic/natural almond butter (I used Betsy's Best Almond Butter)
  • ⅓ C. organic maple syrup
  • 2 T. melted organic coconut oil
  • 2 T. full fat organic coconut milk
  • 1 tsp. vanilla extract
  • pinch of Himalayan/sea salt
  • pinch of Stevia (optional)
  • 2 T. chopped almonds for topping
  • 2 T. granola for topping (I used Purely Elizabeth Maple Walnut)
Instructions:
Doughnuts-
  1. Preheat oven to 350 degrees F. Spray a doughnut pan/ molds with a non-stick spray (I like the Trader Joe's coconut oil spray).
  2. Whisk together eggs, maple syrup, warm milk and vanilla extract. Whisk in melted coconut oil (it should be just warmed, not too hot.
  3. Sift the coconut flour, baking soda and cinnamon in to the egg mix.
  4. Using a spoon, fill your oiled pan with mixture, ⅔ of the way full.
  5. Bake in the preheated oven for 10 -12 minutes, or until baked through. (They shouldn't be too brown).
  6. Allow to cool for 3 minutes before gently removing from your donut pan and allowing to cool on a wire rack for 5-10 more minutes.
For the Glaze-
  1. Place maple syrup in a non stick pot, bring to the boil and simmer for 8 minutes until it thickens and becomes a dark color. Still simmering over low heat, stir in almond butter and melted coconut oil.
  2. Once combined stir in coconut milk, vanilla extract, salt, and Stevia (optional, to taste).
  3. Remove from the heat and one at a time gently place the smoother surface area of the doughnut into the glaze.
  4. Return to your wire rack and sprinkle with chopped almonds and granola. Enjoy!

If you get a chance to try this delicious recipe, make sure to tag me on Instagram @adancersplate or #embraceyourplate so that I can see your yummy photos!