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.
Melanie wrote on April 22, 2014
Hi Susan,
I was just wondering if you think there is any substitutes for oat flour? By the way, I love your beautiful blog with all of your raw recipes; they are all so tasty looking.
Stephannie wrote on March 6, 2014
These look amazing! I was thinking I may soak the oats then dehyrate them before I make the oat flour. Do you think that would even work?
Jo McLean wrote on February 16, 2014
I’ve made this recipe six times in the last year using the mini donut pan.
It’s one of our favorite desserts.
The donuts turn out perfect every time and freeze very well.
At first, I didn’t care for agave until I discovered the Ojio
brand.
Thank you, Susan.
Miss Murdestone wrote on February 10, 2014
You’re my Goddess!!!!!!!!!
Teisha wrote on January 24, 2014
Where do you buy your raw flaked oats?
Susan wrote on January 24, 2014
Hi, Teisha, There is a link in the post. Cheers!
Susan wrote on January 16, 2014
Pack them in tighter and push on an edge to get them out. Mine came out just like in the picture. Cheers!
Aslana wrote on January 16, 2014
Looks good in theory so after spending 20 on donut pans, I find out they don’t pop out too well and then you have to play-doh them back together again. Anyone have any luck letting these babies to get out in one piece? My dough is soft and pliable just right, but I think they’ll fall apart anyway at some point. Maybe putting them in the refrigerator will harden it up and keep them together. I hope the glaze is more like a glue. Anyone have any suggestions? I also see the alternative balls option, I have small volcano donuts from reforming them.
Carol McKenzie wrote on December 29, 2013
Just made these and now, happily, have breakfast for a couple days. I had difficulty getting the nuts ground fine enough, so they’re a bit on the crumbly, nutty side of the equation (just got a new food processor and I’m not quite sure it and I get along yet).
Regardless of my fumbling, they are delicious. And the glaze is heaven. Thanks!