Cinnamon oven baked donuts – these gluten free donuts made with buckwheat flour as so much healthier than their fried counterpart and delicious too.
Today has been absolutely manic, almost to the point that I’m glad the day is over and I’m looking forward to bedtime.
Okay so I’m being extreme with my thoughts, it wasn’t that bad, but I did have one of those days where it seemed rather busy yet unproductive.
I spent most of my day braiding and preparing my meals like I always do, days in advance for work. FYI I will share some tips with you very soon, so stay tuned.
In the late afternoon I decided to make some cinnamon oven baked gluten free donuts because I hadn’t eaten donuts in what feels like centuries.
I still can’t believe it myself, donuts are a favourite past time treat of mine.
There was a short period of time in my life where I would habitually nibble on donuts, it was quite embarrassing when I think about it. They were my guilty pleasure, an unfavourable craving of mine, one that I wasn’t prepared to give up.
Eventually I must have built up some type of resistance and loathed the taste of them. Fast forward a few years and here I am showcasing my very own recipe in this funky donut tray.
This recipe uses nut milk, my personal choice is coconut milk – click here for the recipe.
***This recipe has been updated using buckwheat flour insteadPrint
Cinnamon oven baked gluten free donuts
- Prep Time: 10 mins
- Cook Time: 15 mins
- Total Time: 25 mins
- Category: Dessert
- 1 cup of organic gluten free buckwheat flour
- 1 1/2 tsp of baking powder
- 1/4 tsp of baking soda
- 1/8 tsp of himalayan pink salt
- 1 tsp of cinnamon
- 1/2 tsp of nutmeg
- 1/3 cup of coconut palm sugar (or maple, coconut nectar)
- 1/3 cup of coconut milk (or other nut milk, see link above for homemade recipe)
- 1 small egg
- 1 tbsp of coconut oil (and extra for the donut pan)
- 1 tsp of vanilla powder
- For cinnamon sugar
- 1 tsp of cinnamon
- 1/4 cup of coconut palm sugar for dusting
- Pre heat oven on gas mark 4/350F/180C
- Coat the donut pan with coconut oil so that the mixture won’t stick
- Combine the flour, spices, vanilla, baking soda, baking powder, palm sugar and pink salt in a large bowl and stir thoroughly.
- In a separate bowl add the milk, egg and coconut oil together and whisk briskly for a few seconds.
- Fold the wet ingredients into the dry ingredients, and combine thoroughly. I used my immersion blender to ensure the batter was smooth not lumpy
- Fill the donut tray until half full and place in the oven for 15 minutes depending on cooker (mine were perfect around 10-11 minutes.
- Insert a toothpick to determine readiness, if it’s cooked, it should come out without the batter on the pick. If not return to the oven to cook a little longer.
- Once cooked remove pan from oven, and set aside for 5 minutes to cool, and then move to wire rack.
- Roll donuts in cinnamon sugar whilst warm and store on wire rack
Use whisk or immersion blender to blend the batter
Once in oven, check towards the end of cooking time, so air doesn’t cause donuts to collapse.
Make sure to grease pan to omit sticking