Mini-Gluten Free Baked Buttermilk Donuts

★★★★★ 2 Reviews
EmilyJo avatar
By Jo Zimny
from Ithaca, NY

Not only are these Gluten Free, they are egg free, sugar free, and dairy free. These are different from your average fried donuts. They are more like dense cake. You have two choices of toppings, cinnamon and chocolate. I coated mine with a chocolate glaze that hardens when it cools. I included the recipe below for both toppings.

serves 12
prep time 20 Min
cook time 15 Min
method Bake

Ingredients

  • FOR THE DONUT
  • 1/2 c
    almond milk
  • 1/2 tsp
    cider vinegar
  • 3 Tbsp
    water
  • 1 Tbsp
    ground flax seed meal
  • 1/2 c
    xylitol
  • 2 tsp
    baking soda
  • 1/2 tsp
    salt
  • 1/2 tsp
    xanthan gum
  • 1/2 tsp
    ground cinnamon
  • 1/4 tsp
    ground nutmeg
  • 1 1/2 c
    gluten-free baking mix
  • 1/4 c
    almond flour
  • 1 Tbsp
    organic refined coconut oil, melted
  • FOR THE CINNAMON SUGAR COATING
  • 1/2 c
    powdered xylitol
  • 2 Tbsp
    arrowroot starch
  • 2 tsp
    ground cinnamon
  • FOR THE CHOCOLATE GLAZE THAT HARDENS AS IT COOLS
  • 2 Tbsp
    melted margarine or coconut oil
  • 2 Tbsp
    unsweetened cocoa
  • 2 Tbsp
    hot water
  • 1 c
    powdered xylitol
  • 2 Tbsp
    arrowroot starch
  • 1/2 tsp
    vanilla extract
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How To Make

  • 1
    FOR THE DONUTS:
  • 2
    Preheat the oven to 350'F. Lightly grease 6 or 8 donut molds. I have a 12 mini donut mold I like to use. Spray the molds lightly with oil. In a small bowl make the buttermilk by combining the almond milk and cider vinegar. In another small bowl, mix the ground flax seed meal and water. Allow to thicken up for about 5 minutes. In a large mixing bowl, sift together the Xylitol, baking powder, baking soda, salt, xanthan gum, cinnamon and nutmeg. Stir in the flax seed meal and buttermilk mixture. Gradually add the baking mix and almond flour and stir until the dry ingredients are completely incorporated but the dough is soft. (It's more like a thick gooey batter). Spoon the batter into donut molds and bake for 15-20 minutes or until the donuts are golden and firm. Remove the donuts and turn out on to a wire wrack to cool. FOR THE TOPPINGS: If using the cinnamon topping sift the cinnamon with the powdered xylitol and arrowroot starch. Brush the donuts with the melted coconut oil and sprinkle with the cinnamon Xylitol mixture. If using the chocolate glaze combine the melted coconut oil, cocoa and hot water. Blend in the powdered xylitol, arrowroot starch and vanilla. Put the mixture in a small bowl and dip the donuts in it and put on a tray and into the fridge to cool. Enjoy
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