Chocolate-Glazed Doughnuts: Gluten-Free & Downright Nutritious

We rarely ever travel on holiday weekends. Crowds and sky-high prices just aren’t our style. Instead, we do local activities and even enjoy hobbies at home. And as you might have guessed, one of my favorite pastimes is picking up a new cookbook and adventuring an indulgent recipe or two – just for the fun of it. This weekend, it’s The Recipe Hacker Confidential by Diana Keuilian, and her amazing, gluten-free and paleo chocolate-glazed doughnuts.

Packed with over 100 recipes, The Recipe Hacker Confidential  is completely free of gluten, dairy, soy, and cane sugar. Most of the recipes, like these chocolate-glazed doughnuts, are even paleo-friendly. Here is what Diana has to say about them:

Do you have an open mind? An open mind hasn’t been calcified in its idea of how the world works. An open mind is willing to consider that a new way of doing something could be a better way. An open mind is a gift.

Children naturally have open minds. Their idea of the world is delightfully pliable. Isn’t this why you love spending time with the children in your life? The magic of possibility and wonder dances in their eyes.

This recipe for Chocolate-Glazed Doughnuts requires that you have an open mind. Forget your idea of what a doughnut is and open up to the possibility that maybe, just maybe, these baked, grain-free, lightly sweetened doughnuts are exactly what a doughnut should be.
Open your mind, my friend, open your mind . . .

And if you do end up swooning over these wholesome doughnuts, then I recommend trialing the Paleo Almond Joy Donuts recipe by my friend Chrystal at Gluten-Free Palate. She uses similar ingredients with a slightly different spin. Or you might like Sandi’s Healthy Breakfast Donuts over at Fearless Dining. They’re also gluten-free and made with nutritious goodies!

Special Diet Notes: Chocolate-Glazed Doughnuts

By ingredients, this recipe is dairy-free / non-dairy, gluten-free, grain-free, peanut-free, soy-free, vegetarian, and paleo-friendly.

5.0 from 1 reviews

Gluten-Free Chocolate-Glazed Doughnuts

 

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Prep time

20 mins

Cook time

15 mins

Total time

35 mins

 

This recipe is reprinted with permissions from The Recipe Hacker Confidential: Break the Code to Cooking Mouthwatering & Good-For-You Meals without Grains, Gluten, Dairy, Soy, or Cane Sugar by Diana Keuilian

Author: Diana Keuilian

Serves: 6 doughnuts

Ingredients

Grain-Free Doughnuts

• 1¼ cups blanched almond flour
• ¼ teaspoon baking soda
• 2 tablespoons coconut oil, melted
• 1 tablespoon maple syrup
• 10 drops liquid stevia
• ¼ teaspoon almond extract
• ½ teaspoon vanilla extract
• 1 teaspoon apple cider vinegar
• 2 eggs, at room temperature, separated

Chocolate Glaze

• ¾ cup unsweetened chocolate pieces
• 2 tablespoons raw honey
• 1 tablespoon coconut oil
• 20 drops liquid stevia

Garnish

• Rainbow coconut sprinkles

Instructions

For the Doughnuts

1. Preheat the oven to 350°F. Generously grease a 6-mold doughnut pan with coconut oil.
2. Combine the flour and baking soda in a medium bowl. In another medium bowl, combine the coconut oil, maple syrup, liquid stevia, almond extract, vanilla extract, vinegar, and egg yolks. Mix the dry ingredients into the wet.
3. In a stand mixer fitted with the whisk attachment or in a large bowl with a whisk, beat the egg whites until peaks form. Gently fold the egg whites into the batter.
4. Equally distribute the batter among the 6 doughnut molds. Smooth out the tops of each doughnut. Bake for 12 to 15 minutes, until lightly golden. Allow the doughnuts to cool before removing them from the pan and transferring to the fridge to chill.

For the Chocolate Glaze

1. In a double boiler, combine the glaze ingredients. Mix until smooth.
2. Pour the melted chocolate into a shallow dish and dip each chilled doughnut into the mixture.
3. Place the glazed doughnuts on a plate and sprinkle with Rainbow Coconut Sprinkles.
4. Chill in the fridge until the chocolate has set.

Notes

QUICK TIP: When stevia is used in conjunction with another wholesome sweetener, it’s possible to reduce calories while keeping a pleasant, sweet flavor— sans the stevia aftertaste. If you aren’t quite there yet and are still getting used to switching from refined sugars to wholesome sweeteners, then feel free to use my original recipe: 3 tablespoons maple syrup in lieu of the stevia for the doughnuts, and ¼ cup raw honey in lieu of the stevia for the glaze. But next time I know you’ll give the stevia a try . . . with an open mind.

Nutrition Information

Serving size: 1 doughnut Calories: 336 Fat: 24g Carbohydrates: 17g Sugar: 9g Sodium: 101mg Fiber: 3g Protein: 9g

3.5.3226