As a kid, my favorite place to visit was Carol Lee Doughnuts. It is a locally owned doughnut shop in Blacksburg, VA that has the most incredible doughnuts! Their Maple Glazed Doughnut was my all-time favorite, and after we moved back to the area, was such a treat to have occasionally. Just walking in the door, smelling the sweet smell, brought back so many childhood memories! So, when I was diagnosed with a wheat allergy 8 years ago, I was devastated. And yes, I literally cried!
I had not attempted to make gluten free doughnuts until a few months ago. I thought it would be impossible to recreate something so delicious using gluten free flours & unrefined sugar. Boy was I wrong! I have adjusted my lifestyle so much over the past 10 years and love making cleaner versions of the sweet treats that I love, without compromising the flavor. I now use honey, maple syrup, coconut sugar or sugar in the raw, as sweeteners instead of refined sugar.
I wanted to make baked doughnuts, so I bought a pan and started experimenting with gluten free & paleo recipes. I was lucky to have a dear friend visiting and she became my ultimate taste tester! I have to say, this is one of my absolute favorites! My friend had to eat hers in silence…it was THAT good!
*This recipe is adapted from Edible Perspective’s Maple Sea Salt Doughnut recipe.
1 c. Krusteaz Gluten Free All Purpose Flour
3 TBsp. Almond Flour
2 TBsp. Sugar in the Raw or Coconut Sugar
1 tsp. Baking Powder
Pinch of salt
1/4 tsp. Cinnamon
1/3 c. Almond Milk
1/4 c. Unsweetened Applesauce
3 1/2 TBsp. Pure Maple Syrup
2 TBsp. Coconut Oil, melted
2 Tsp. Vanilla
MAPLE PECAN GLAZE INGREDIENTS:
2 TBsp. Unsalted Butter
1/4 c. Pure Maple Syrup
1 tsp. Almond Milk
1/2 c. Powdered Sugar
1/2 c. Pecans, chopped
Preheat oven to 350 degrees. Grease 2 doughnut pans liberally with butter. Sift the all purpose flour, almond flour, sugar, baking powder, cinnamon & salt into a large bowl and mix to combine.
In another bowl, whisk the eggs. Add almond milk, applesauce, maple syrup, coconut oil & vanilla. Stir until combined.
Pour the wet ingredients into the dry ingredients and stir until just combined. *Be careful not to over mix or the doughnuts will be tough, stop mixing as soon as all of the flour is incorporated.
Using a tablespoon, spoon the mixture into the doughnut pans, until filled 2/3’s of the way full.
Bake for 18-20 minutes, until lightly golden brown and the top springs back to the touch.
Remove doughnuts to a plate and allow to cool for a few minutes.
To make the glaze: Place all of the ingredients, except the pecans, into a small saucepan. Over medium heat, stiring continuously until the glaze begins to thicken slightly, 5-6 minutes.
Remove from heat and drizzle on top of each doughnut, or dunk the doughnuts one by one into the glaze. Sprinkle with the chopped pecans while still warm.
Try not to eat them all!