My assistant Lindsay gave me a baby cakes mini doughnut maker for my birthday and I finally got the chance to use it over the holidays. It was incredibly easy to use and made the most delicious little gluten free treats. They were a HUGE hit in my house and made for a delicious guilt free treat!
Mini Cinnamon Doughnuts
- 1 cup GF flour mix
- 3 Tablespoons coconut flour
- 1 teaspoon baking powder
- 3/4 teaspoon baking soda
- 1/4 teaspoon sea salt
- 1/2 cup + 2 Tablespoons coconut sugar (Sucanat or organic cane sugar) OR 1/4 cup + 1 Tablespoon agave, honey or pure maple syrup
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ground cinnamon
- *1 egg or 1/4 cup egg whites or 1/4 cup egg replacement
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon apple cider vinegar
- 2 Tablespoons unsweetened applesauce
- 2 Tablespoons coconut oil (or oil of your choice)
- 1/2 cup almond milk (or milk of your choice)
For sugar topping:
- 2 teaspoons ground cinnamon
- 3 Tablespoons coconut sugar or organic cane sugar
- Mix together in a bowl or on a plate – for dipping the freshly baked doughnut
- Preheat oven to 350 degrees Fahrenheit. Spray mini doughnut pan well so they don’t stick.
- Measure and mix dry ingredients in one bowl and whisk with a fork. In a separate bowl, whip the egg, vanilla, vinegar and coconut oil (softened) together. Then add the milk. Pour the liquid ingredients into the dry and mix together with a spoon or spatula only. Spoon about a teaspoon per doughnut, filling them approximately 3/4 full. Smooth slightly with your finger. You want to clearly see the center post. Bake for 10 minutes. Immediately turn upside down on a rack and they should tumble out. If you want the kiss of sugar on top, dip of sprinkle them with the sugar/cinnamon while they are still moist from the oven and set back on the rack (cinnamon side up). Delicious served warm. Cover well and they’ll stay yummy for at least two days. Ours never last beyond that. =)
- Makes 34 – 36 mini doughnuts