Maple Glazed Donuts (using Almond Cow pulp)

Easy and delicious these moist donuts are a hit with the entire family. Just mix everything in one large bowl.

I love recipes that you can mix everything in one bowl. It makes clean up even easier.

Using an ice cream scoop I divide the batter up in the donut pan and smooth out with a small offset spatula. You can also use a piping bag if you prefer.

The finished product is messy and gooey. Enjoy!

Maple Glazed Donuts

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Maple Glazed Donuts

Author: Martha Saunders

Easy and delicious these paleo donuts are a hit with the entire family.

IngredientsUSMetric

• Donut pan
• 1 cup almond flour
• 1/4 cup coconut flour
• 1/4 cup almond/cashew pulp (if not using pulp increase the almond flour by this amount)
• 1/4 cup coconut sugar
• 1/2 tsp sea salt
• 1/2 tsp baking soda
• 2 large eggs
• 1/4 cup full fat coconut milk
• 1/4 cup maple syrup
• 2 Tbsp coconut oil, melted
• 1/2 tsp vanilla
• 1 tsp cinnamon

Maple Glaze

• 1/2 cup raw cashews
• 1/4 cup maple syrup
• 2 Tbsp coconut butter
• 2 Tbsp almond milk, use whatever milk you prefer
• 1 Tbsp tapioca flour

Instructions

1. Preheat oven on 350 degrees and oil a donut pan.
2. Combine all ingredients in large bowl. Stir well until combined. I use a medium ice cream scoop and do 2 ½ scoops for each donut. Smooth out with spatula.
3. Bake for 19-20 minutes until toothpick comes out clean.
4. While the donuts cool make the glaze.
5. Glaze: In a high-speed blender combine all ingredients except the tapioca flour. Blend well until smooth. Then add the tapioca flour and blend another 30 seconds. Pour into a shallow bowl and carefully invert the donuts to dip into the glaze. Let sit for a few minutes to set. Will keep up to 3 days in an airtight container.

Notes

I bake these for 20 minutes then turn the oven off and let them sit in the oven for another minute. I find this really helps them be a little firmer. But if you want them  super soft then remove them as soon as the toothpick comes out clean.