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Gluten-free Mini Doughnuts with Cinnamon Glaze

septiembre 9, 2022

These easy, low-cal doughnuts are perfect to share with your sweet-toothed but health-conscious friends.


185ml (3/4 cup) unsweetened almond and coconut milk

60g (1/3 cup) coconut sugar

2 tbsp light extra virgin olive oil

2 tbsp maple syrup

1 tsp vanilla extract

1 egg, lightly whisked

80g brown rice flour

40g (1/3 cup) almond meal

2 tbsp arrowroot (tapioca flour)

1 tbsp coconut flour

1 tsp gluten-free baking powder

2 1/2 tsp ground cinnamon

1 tsp mixed spice

Natural sliced almonds, lightly toasted, to serve
Cinnamon glaze

60ml (1/4 cup) unsweetened almond & coconut milk

60ml (1/4 cup) maple syrup

1 tsp ground cinnamon

1 tsp coconut flour

1/2 tsp vanilla extract


Step 1
Preheat the oven to 180C/160C fan forced. Grease a 12-hole mini non-stick doughnut pan with oil. Place the milk, sugar, oil, maple syrup and vanilla in a small saucepan over low heat. Cook, stirring, for 3 minutes or until the sugar dissolves. Transfer to a bowl. Set aside for 6 minutes to cool.
Step 2
Add the egg and stir to combine. Add rice flour, almond meal, arrowroot, coconut flour, baking powder, cinnamon and mixed spice. Stir to combine. Spoon among prepared pans. Bake for 12 minutes or until a skewer inserted into a doughnut comes out clean. Cool in pan for 5 minutes. Transfer to a wire rack to cool completely.
Step 3
For the glaze, place all the ingredients in a small saucepan over medium-low heat. Bring to the boil, stirring occasionally. Reduce heat to low. Simmer for 3 minutes or until thickened. Strain into a bowl. Cool for 3 minutes. Dip doughnuts in glaze. Top with almonds.