So this week I walked into Michaels for a new sharpie and walked out with a doughnut tin. It was on sale and I swear I just blacked out until I was mindlessly paying at the register and then it was too late. I’ve never been a huge doughnut fan with the exception of a hot and fresh Krispy Kreme, cause those things are gold, but I’ve seen so many recipes for healthy doughnuts recently I think my subconscious just wanted me to make them. I also am a sucker for literally anything with sweet potato in it and I liked the challenge of incorporating them into a baked good. So I did some research and concocted this recipe to be gluten free, dairy free and almost vegan. Let me also note that I don’t have the hugest sweet tooth so I make my deserts on the slightly sweet side. If you are down for something to cure your sugar craving maybe try adding a little bit more sugar. The glaze defiantly puts it a little more on the sweet side too.
- 1 cup gluten free flour
- 1/3 cup coconut sugar
- 3/4 tsp cinnamon
- 1/4 tsp ground ginger
- 1/4 tsp baking soda
- 1 tsp baking powder
- 2 tbs melted coconut oil
- 1/2 cup almond milk
- 1 egg (could use flax egg but I haven’t tried it)
- 1/2 cup sweet potato puree
- 1 tsp vanilla extract
For the almond butter glaze
- 1/4 cup smooth almond butter (or any other type of smooth nut butter)
- 2 tbs melted coconut oil
- 2 tbs honey or maple syrup
- Unsweetened coconut flakes to top
- First make the sweet potato puree, you can do this a head of time and store the puree for up to one week in the fridge. Poke holes in a small sweet potato, wrap in tin foil and bake in the oven at 400 degrees for about 30- 40 mins. You will know your potato is done when it is a little squishy from the outside. Let cool and remove skin. Put potato in a food processor and blend until mixture is smooth. If you have baked your sweet potato enough you might be able to just mash it into a puree but in order to insure no clumps in the batter blending in a food processor or blender is the way to go.
- Pre heat oven to 350 and spray doughnut tin with a non stick oil. I used coconut oil.
- Mix all dry (flour, sugar, cinnamon, ginger, baking soda, baking powder) ingredients in a large bowl and then in a separate bowl whisk together all wet ingredients (coconut oil, almond milk, egg, sweet potato puree, vanilla).
- Combine wet and dry ingredients and mix until smooth.
- Use a spoon to ladle the batter into doughnut tin.
- Bake for 9-11 minutes and let cool for 5 minutes before turning upside down on a cooling rack. It also helps to take a butter knife and go around the outside edges to release the doughnut from the pan.
Almond Butter Coconut Glaze
While doughnuts cool make the glaze. To make the glaze mix coconut oil, almond butter and honey in a small sauce pan on med low heat until well combined. Transfer to a bowl and let cool for a couple of minutes. Dip the doughnut face down into the mixture, and then quickly top with coconut flakes.