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.
Heather wrote on February 7, 2013
Yup, definitely have to try this out as soon as my oats come in at the co-op!
Rose Roesch wrote on February 7, 2013
The doughnuts were delicious! Thanks, Susan!
alana wrote on February 6, 2013
I can’t wait to make these, only problem is I am allergic to brazil nuts. Can you please tell me the best substitute for this nut. Thanks soooo much.
Cara wrote on May 13, 2015
http://www.foodsubs.com/Nuts.html
I am also allergic to brazil nuts. I haven’t tried this recipe yet, but there is info on subbing nuts out. Cheers!
Crystal wrote on February 6, 2013
These look really tasty!! I will be trying these out soon, for sure.
Susan wrote on February 6, 2013
Coconut butter has more coconut solids in it. Click on the link in the post and it will take you to the product. It is richer in flavor. Cheers!
Nikki, Eating Vibrantly wrote on February 6, 2013
These look amazing. It might be time to take the plunge and get some coconut sugar to play with.
And I’m glad I’m not the only one who buys kitchen doodads and finds them obsolete almost straight away 🙂 I can barely keep up with myself.
I’m still horribly confused about the difference between coconut oil and coconut butter, despite having tried to nut it out. Can you sort me out once and for all?
Shelly wrote on March 19, 2015
I read an article that said “think of peanut oil vs. peanut butter”. That cleared it up for me. 🙂
Judy wrote on February 6, 2013
Looks yummy! Where do you get raw rolled oats? I’ve never seen any.
Judy wrote on February 6, 2013
Looks yummy! Where do you can raw rolled oats? I’ve never seen any.
Amy @FragrantVanillaCake wrote on February 6, 2013
These sound so good right now! I could go for one, or two, or three…love citrus in the winter :)!