Raw Orange Ginger-Glazed Doughnut Recipe
A while back, I bought a doughnut pan. It seemed like a good idea at the time. You could bake doughnuts (gluten free and healthy, of course) instead of frying them. Frying is a word that no longer exists in my vocabulary.
I put the pan in the cupboard and promptly forgot about it. That happens around here.
The other day, I was thinking about my raw doughnut hole recipe (one of my favorites) and how I would like to make it a little lighter. The current version has 2 cups of nuts and even though we know that the fat in plants is much healthier than other fats, it still is very calorie dense. I realized I could use my doughnut pan
I eliminated one cup of the Brazil nuts, added in some coconut flour and came up with a recipe I am very happy with. The addition of the orange ginger glaze makes these a perfectly delightful treat. And no dehydrator is needed!
You can find the doughnut pan here: doughnut pan
Raw Doughnuts with Orange Ginger Glaze
MAKES 5, TWO SERVING DOUGHNUTS
Doughnuts
- 2 1/2 cups raw oat flour (made by grinding raw flaked oats)
- 1 cup brazil nuts, ground fine
- 1/4 cup raw, organic coconut flour
- 1/3 cup raw, organic agave nectar or liquid sweetener of choice
- 1/3 cup coconut oil, melted
- 1/4 cup coconut sugar
- 1 teaspoon cinnamon
- 1 teaspoon vanilla
- Combine all ingredients in a large bowl.
- Making one doughnut at a time, press firmly into doughnut pan. Tip pan over and tap gently to release doughnut. *
- Top with Orange Ginger Glaze
Note: oat flours can differ greatly. If your dough is too dry, add a little moisture. Just note you want to be able to press these and mold them.
Orange Glaze
- zest from one orange
- 3 tablespoons orange juice
- 3 tablespoons raw coconut butter
(not coconut oil), softened - 2 tablespoons raw, organic agave nectar or liquid sweetener of choice
- 1 teaspoon freshly grated ginger
- Whisk all ingredients together. Pour over doughnuts. Let set (this will take a couple of hours).
*Alternatively, roll into 1 1/2-inch balls and dip in orange glaze.
**This recipe makes 5 doughnuts but due to the size, one doughnut should be considered to be 2 servings.
Michelle Cantu wrote on April 19, 2015
Susan,
Wow! Thank you again. You did it hands down, my husband said he will never look at another doughnut the same again. I bought the “mini” doughnut pan and the doughnuts turned out so cute!
Susan wrote on April 20, 2015
Michelle, I am so glad you like them! Cheers!
Cassie wrote on March 26, 2015
My family and I are slowing getting meat out of diet,, so we are new at this,,,,any suggestions for us,,,thank you
Denessa wrote on March 21, 2015
I made these today, but I don’t have a donut pan, so I pressed the dough into lines muffin tins! Made 12! The coconut oil glaze turned out perfect once I gently melted it to clear oil and I used my magic bulletin blender to mix it. It’s in the fridge firming up now. Thanks for the great recipe!
Shelly wrote on March 19, 2015
I also am new to eating raw and am enjoying your recipes, photos, and your writing! I made the doughnuts today and they were delicious, but I had trouble with the glaze. How do you manage to get the coconut butter, being in solid form, to mix with the orange juice? I tried a whisk, and had small chunks of the coconut butter floating in the orange juice. Although it tasted great, it was not at all the consistency of a glaze. Thanks so much!
Susan wrote on March 19, 2015
You just need to soften it. Cheers!
RawLes wrote on February 13, 2015
I’m new to the amazing world of raw and this is my #1 go to site for inspiration, ideas and recipes. Thanks for helping make my transition RAWmazing!
Lori wrote on February 5, 2015
These look amazing. Can you use a different type of nut? Cashews or almonds are usually what I can get my hands on the quickest!!
Lindsey wrote on July 7, 2014
Wow I didn’t even know that raw doughnuts were possible! And even looking so similar….yum!