Real Recipes From Real Home Cooks ®
Glazed Maple Rhubarb Donuts
INGREDIENTS
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For the Maple Rhubarb Puree (makes 1 cup):
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2 cups chopped rhubarb
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2½ tablespoons maple syrup
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½ tablespoon arrowroot starch
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For the Donuts:
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⅔ cup brown rice flour
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⅔ cup white rice flour
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⅔ cup arrowroot starch
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1½ tablespoons baking powder
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½ teaspoon xanthan gum
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¼ teaspoon fine sea salt
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⅔ cup maple rhubarb puree
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¾ cup non-dairy milk (I used homemade almond milk)
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⅓ cup coconut sugar
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2 tablespoons coconut oil, melted
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1 teaspoon vanilla extract
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For the Rhubarb Glaze:
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¼ cup maple rhubarb puree
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⅓ cup powdered coconut sugar (simply process coconut sugar in a high speed blender for 1 minute, or until it’s a super fine texture)
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Optional toppings for a little crunch:
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unsweetened coconut flakes
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chopped nuts
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