Cinnamon Spice Doughnuts with Chocolate-Ginger Glaze

I have noticed lately a correlation between the lack of sunshine in Victoria and my desire to consume baked goods. This could be dangerous for a number of reasons, but I am determined have my cake and eat it too, without sabotaging any of my health goals. In this case, the most delicious, cakey, cinnamon spice doughnuts with chocolate-ginger glaze. If you omit the chocolate glaze, this recipe is completely gluten free, dairy-free and sugar free. It is suitable for the Specific Carbohydrate Diet, and the Paleo diet. If you replace the coconut palm sugar with xylitol (a sugar made from birch trees), it is also suitable for those with diabetes, insulin resistance, and PCOS. 

I adapted the recipe from this wonderful blog.

2 cups almond flour
¼ tsp baking soda
¼ tsp salt
2 tsp ground cinnamon
1 tsp ground cloves
1 tsp ground nutmeg
3 eggs
1/3 cup coconut oil, melted
½ cup coconut palm sugar
¼- ½ cup almond millk (depending on thickness of batter)

Chocolate Glaze (omit if you want a completely sugar free treat):
Organic dark or semi-sweet chocolate chips, melted
Crystallized ginger (I washed as much of the sugar off the ginger pieces as possible), chopped

1. In a bowl, mix all the dry ingredients except the palm sugar.
2. In a separate bowl mix the wet ingredient, starting with ¼ cup almond milk and including the coconut palm sugar as well. Blend with an immersion blender*.
3. Add the wet ingredients to the dry and blend again. If the batter is too thick add a bit more almond mlk and blend again.
4. Pour into a greased doughnut baking tin and bake at 350 degrees for 15-17min.
5. Remove doughnuts and let cool.
6. Glaze with melted chocolate and top with chopped crystallized ginger.
*If you don’t have an immersion blender you can do this in a high speed food processor or omit altogether and mix by hand, although the consistency will be slightly heavier and less cakey.


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