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 to make a raw doughnut recipe!
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.
Racusor wrote on November 25, 2013
You know the main reason I guess , is hard cooking like that I mean is a lot of time and all the things that are needed as the ingridients . Have you ever thought in opening like a restaurant that maybe you could ship food in other countrys also hahah ? Joking probably would be too expensive but yes you have a gift , it takes lots of money and patience though. Yeah great recipes especially okey that’s it I will leave this site before I drool over my laptop hahah
Vanessa wrote on October 17, 2013
I am addicted to these!!! I sometimes use maple syrup and grind unsweetened coconut flakes when I don’t have coconut flour. My kids love them too and my husband thinks it tastes like cookie dough. Love love love it!
Yusha wrote on September 30, 2013
These are delicious!! I didn’t have a doughnut pan so I rolled them into balls and had 2-3 for breakfast over 3-4 days. Delicious!
marykays1 wrote on April 27, 2013
Thanks for the recipe. Just concocted my own the other day and wanted to see what others do, so Googled and up came yours.
Now mind you, I’m not 100% raw, but just so others know, the oats you buy in the store are like almonds, not truly raw. Like the other poster, I don’t much care for agave either so i use a combo of powdered stevia leaves and maple syrup.
And thanks for sharing. Love the pic.
Susan wrote on April 28, 2013
Mary…you can buy truly raw oats. I write about it quite a bit on the site. Steel cut and rolled oats are not raw. But they are available. http://www.rawmazing.com/raw-food-amazing-grain/ You can also buy raw almonds and cashews if you shop properly and carefully.
Sara wrote on April 3, 2013
For your recipes that call for “oats” any suggestions as to what I can use as a substitute?
Susan wrote on April 3, 2013
It completely depends on the recipe. If you don’t have a gluten problem, spelt flakes can be used in some circumstances. Cheers!
Danni wrote on March 28, 2013
Can I substitute the oat flakes for quinoa flakes?
Susan wrote on March 28, 2013
Do you mean use quinoa flakes in the recipe? I haven’t tried it and can’t even guess as to how they would behave in this recipe. Cheers!
Claudia wrote on March 23, 2013
Yummy! I know my kids will like this, looks and sounds delicious!
Earth Cafe wrote on March 14, 2013
Looks amazing! Glad we found you. Thanks for spreading the raw love!! 🙂
Amy Jo - Pure & Simple wrote on March 6, 2013
Whoa! These look DELICIOUS…and raw? Great recipe. I will be making these.