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.
Wendy wrote on March 3, 2013
These are beautiful. Can’t wait to try them. Love that they use oat flour and not straight up nuts.
Deanna wrote on February 26, 2013
These are SO good! Ive made them twice already. Yum yum! I used 3 1/2 cups of leftover nuts from making milks (almond, brazil, etc.) and for the called for brazil nuts and as a sub for the oat flour (a nice gf option). I ran out of agave so i used honey this time and they were fabulous! My husband (a hard sell at times) couldn’t believe how yummy they were. Oh, also, i don’t have a donut pan so I used a measuring spoon (1 Tbsp) for cute little donut holes that my kids loved. The frosting was excellent too and i thnk lemon would be fun as well. This time they turned out so scrumptious we skipped the frosting altogether. Thanks for the awesome recipe!
Ana wrote on February 16, 2013
Thank you for the recipe. Could you please suggest GF substitute for the oat flour (that is not made from grains) that could do well in this recipe.
Mary wrote on February 14, 2013
I can’t wait to try this, the pic looks yummy!
Debbie @ Healthy, Not Crazy wrote on February 14, 2013
Looks great! I will try this out, and if it works as well as it did for you I will be using it as a raw-food sample for my classes.
Annie wrote on February 14, 2013
These look so beautiful! I also bought mini-doughnut pans, used them once and stored them away. They’re under a stack of other pans… I’m incorporating more raw foods in my diet (including treats…) – looking forward to trying this and many of your other recipes.
Shannon wrote on February 14, 2013
Thank you Susan, for all the great recipes and ideas! I refer tons of people to your website when they are seeking yummy recipes to make the transition to raw enticing! With this recipe I did find it a tad dry as well and had to drink water with it as it was quite “thick”. Did I do something wrong? I realized I missed the coconut sugar, but that shouldn’t be the difference, or would it?
ben wrote on February 12, 2013
Great recipe. Like Sondra Weidman, I, too, found the mixture dry. But I added a bit more agave, and when things held together made donuts without the hole (I don’t have a donut pan). I put them in individual paper muffin cups. Thanks to Susan.
Sondra Weidman wrote on February 9, 2013
I made these and they were Very DRY. I did not even add all the flour ( I used only 1 cup oat flour). The ratio of flour to Liquid is very “off” for the dryness of ground nuts, oat and coconut flour…. Please let me know if the measurements are correct
Susan wrote on February 9, 2013
The liquid measurements are correct. Remember you are not dehydrating or cooking these. You are pressing them into a mold. You do want to make sure that your coconut oil is liquid when used. Cheers!