Baked Cinnamon Sugar Mini Doughnuts
Guys, did you catch my segment on CTV Morning Live yesterday? If you did, I hope you enjoyed the demo but if not, here's the link in case you want to check it out (I think you do):
Ok, are you craving mini doughnuts now? Maybe you love the idea of mini doughnuts but over did it at Stampede ... you're not alone! So how do you cure that craving without deep diving into a bucket of doughy fried doughnuts? It's actually pretty simple, you make these wellth approved baked cinnamon mini doughnuts. They taste like the real deal and I promise you will experience no feelings of guilt after one, two.... errr 5!
Hope you enjoy!
what you'll need:
For the Doughnuts
1 tablespoon ground flax seeds
3 tablespoons water
3/4 cup Bob's Red Mill Gluten free all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 cup coconut sugar
1/2 cup unsweetened non-dairy milk (I used almond)
3 tablespoons coconut oil, melted
1 teaspoon vanilla
1 tsp ground cinnamon
For the cinnamon sugar coating
3/4 cups coconut sugar
2 tsp ground cinnamon
1/2 cup coconut oil, melted
Preheat oven to 375°F.
Grease your doughnut pan (if needed).
Prepare your flax egg by whisking together ground flax seeds and water. Set aside to thicken (approximately 6-8 minutes).
In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon and coconut sugar.
In a small bowl, mix the plant milk, melted coconut oil, vanilla, and flax egg together.
Pour wet ingredients into dry ingredients and mix until incorporated.
Using a spoon, pour the mixture into each of the individual doughnut moulds. Careful to fill it only 3/4 of the way to the top.
Bake for 10-12 minutes.
Remove from oven and let the pan sit for a few minutes before removing the doughnuts.
Remove the doughnuts from the pan and place on a cooling rack.
While the doughnuts are cooling, make the cinnamon sugar coating:
Melt the coconut oil.
Add the coconut sugar & cinnamon to a small bowl. Stir to combine.
When the doughnuts have fully cooled, dip the tops of each doughnut into the coconut oil, then dip the top into the cinnamon sugar mixture. Repeat with all the doughnuts.