i think this is another great Valentine's treat so I made them for my Valentine. He's really getting spoiled this year!
Gingerbread Cake Donuts with Cranberry Glaze
1 egg OR 1 flax egg (1 tablespoon flaxseed meal + 3 tablespoons warm water, allow to sit a few mins)
½ cup buckwheat flour
1 cup almond flour
¼ cup arrowroot powder
¼ cup coconut flour
1½ teaspoons baking powder
½ teaspoon salt
½ cup organic unrefined coconut palm sugar
1 teaspoon ground ginger
¾ teaspoon ground cinnamon
pinch of ground cloves
¼ cup melted coconut oil, cooled
¾ cup unsweetened almond milk
¼ cup organic unsulphured molasses
1 teaspoon pure vanilla extract
1 cup fresh cranberries
¼ teaspoon orange zest
¼ cup water
1 cup organic unrefined coconut palm sugar
pinch of salt
unsweetened shredded coconut, optional
Preheat oven to 350 degrees Fahrenheit. Grease a 6-cavity nonstick donut pan with coconut oil. If you don’t have 2 pans, re oil them for your second batch. In a small bowl, prepare your flax egg and set aside.
In a large bowl, combine sorghum flour, 1 cup almond flour, tapioca flour, sweet white rice flour, baking powder, salt, sugar, and spices.
In a separate bowl add coconut oil, almond milk, molasses, and vanilla extract and egg stirring to combine. Pour into dry ingredients and stir until combined.
Spoon donut batter into cavities of donut tray, filling ¾ of the way full. Bake for 18 minutes. Or until a toothpick inserted, comes out clean. Remove from oven and allow donuts to remain in pan for 3-5 minutes. Using a knife to loosen edges, carefully remove donuts from pan and allow to cool the rest of the way on a wire rack.
While donuts are cooling, place the cranberries, orange zest, and water in a small saucepan and bring to a simmer over low heat. Stir often, crushing berries as they begin to soften, doing so until the mixture reaches a sticky consistency, about 8-9 minutes. Set aside to cool.
Place the sugar in a blender. Blend on high to powdery consistency. Once the cranberry mixture has cooled considerably, add it to the blender along with a pinch of salt. Blend until smooth.
Place a sheet of parchment paper underneath your donuts on the wire rack. Using a spoon, drizzle the cranberry glaze over your donuts. Sprinkle shredded coconut on top of donuts if desired.
Note: for the donuts pictured above, I used leftover cranberry sauce instead of the glaze.