It’s national donut day! 10 Pure Fresh Donuts recipes

• 6 whole eggs
• 1/2 cup coconut sugar
• 1/2 cup melted coconut oil (melted unsalted butter or ghee)
• 1/3 cup full fat coconut milk (or heavy cream)
• 3 tablespoons unsulphured molasses
• 1 tablespoon chia seeds
• 1 teaspoon gluten-free vanilla extract
• 1 cup sifted almond flour
• 1/2 cup sifted coconut flour
• 1 teaspoon cream of tartar
• 2 teaspoons ground ginger
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon sea salt

1. Preheat oven to 375°F. Generously grease donut
   wells.
2. Using a standing mixer or electric hand mixer, beat
   eggs on medium speed for 1 minute..
3. Add sugar, melted oil, milk, molasses, chia seeds
   and vanilla extract. Mix for 10 seconds.
4. To egg mixture, add flours, cream of tartar, ground
   ginger, cinnamon, cloves, nutmeg and sea salt.
   Mix on medium
   speed until combined. Use spatula to scrape down sides of bowl. Mix again.
5. Fill donut wells almost full. Bake 20 minutes for
   small or 45 minutes for large donuts.
6. While donuts are baking, prepare Cashew Cream Cheese
   Glaze.
7. Remove donuts from oven. Cool. Use fingers to loosen
   sides of donuts from pan. Dip into prepared glaze.
8. Garnish with toppings. Allow to set. Serve
   immediately.

Lemon Donuts

Lemon Donuts

• 6 whole eggs
• 1/2 cup coconut sugar
• 1/2 cup melted coconut oil (or melted unsalted butter or
  ghee)
• 1/3 cup full fat coconut milk (or heavy cream)
• 1/3 cup fresh lemon juice
• 1 tablespoon fresh lemon zest
• 1 tablespoon chia seeds
• 1 teaspoon gluten-free vanilla extract
• 1 cup sifted almond flour
• 1/2 cup sifted coconut flour
• 1 teaspoon cream of tartar
• 1/2 teaspoon sea salt

1. Preheat oven to 375°F. Generously grease each donut
   well.
2. Using a standing mixer or electric hand mixer, beat
   eggs on medium speed for 1 minute.
3. Add sugar, melted oil, milk, lemon juice, lemon
   zest, chia seeds and vanilla extract. Mix for 10 seconds.
4. To egg mixture, add flours, cream of tartar and sea
   salt. Mix on medium speed until combined.
   Use a spatula to scrape
   down sides of the bowl. Mix if needed.
5. Fill donut wells almost full. Bake 20 minutes for
   small or 45 minutes for large donuts.
6. While donuts are baking, prepare Lemon Custard Glaze. Set
   glaze aside.
7. Remove donuts from oven. Cool. Use fingers to loosen
   sides of donuts from pan. Dip into prepared glaze.
8. Garnish with selected toppings. Allow to set on a
   baking rack. Serve immediately.

Orange Cardamom Donuts

Orange Cardamom Donuts

Ingredients:

• 6 whole eggs
• 1/2 cup coconut sugar
• 1/2 cup melted coconut oil (melted unsalted butter or ghee)
• 1/3 cup full fat coconut milk (or heavy cream)
• 1/3 cup fresh orange juice
• 2 tablespoons fresh orange zest
• 1 tablespoon chia seeds
• 1 teaspoon gluten-free almond extract
• 1 cup sifted almond flour
• 1/2 cup sifted coconut flour
• 1 teaspoon cream of tartar
• 1/2 teaspoon sea salt
• 1 teaspoon ground cardamom

Instructions:

1. Preheat oven to 375°F. Generously grease donut
   wells.
2. Using a standing mixer or electric hand mixer, beat
   eggs on medium speed for 1 minute.
3. Add sugar, melted oil, milk, orange juice, orange
   zest, chia seeds and almond extract.
   Mix for 10 seconds.
4. To egg mixture, add flours, cream of tartar, sea
   salt and cardamom. Mix on medium speed until combined.
   Use a
   spatula to scrape down sides of the bowl. Mix again.
5. Fill each donut well almost full. Bake 20 minutes
   for small or 45 minutes for large donuts.
6. While donuts are baking, prepare Sweet Orange Tahini
   Glaze. Set glaze aside.
7. Remove donuts from oven. Cool. Use fingers to loosen
   sides of donuts from pan. Dip into prepared glaze.
8. Garnish with selected toppings. Allow to set. Serve
   immediately.

Store donuts in an airtight container for up to 2 days.

↚

Pumpkin Donuts

Pumpkin Donuts

Serves: 6 to 18 donuts, depending on
size of donut pan used

Ingredients:

• 6 whole eggs
• 1/2 cup coconut sugar
• 1/3 cup melted coconut oil (melted unsalted butter or ghee)
• 1/3 cup full fat coconut milk (or heavy cream)
• 1/2 cup pumpkin puree
• 1 tablespoon chia seeds
• 1 teaspoon gluten-free vanilla extract
• 1 cup sifted almond flour
• 1/2 cup sifted coconut flour
• 1 tablespoon pumpkin pie spice
• 1 teaspoon cream of tartar
• 1/2 teaspoon sea salt

Instructions:

1. Preheat the oven to 375°F. Generously grease donut
   wells.
2. Using a standing mixer or electric hand mixer, beat
   eggs on medium speed for 1 minute.
3. Add sugar, melted oil, milk, pumpkin puree, chia
   seeds and vanilla extract. Mix for 10 seconds.
4. To the egg mixture, add flours, cream of tartar, sea
   salt and pumpkin pie spice. Mix on medium speed until combined.
   Use a spatula to scrape down sides of the bowl. Mix again.
5. Fill each donut well almost full. Bake 20 minutes
   for small or 45 minutes for large donuts.
6. While the donuts are baking, prepare the Pumpkin Glaze. Set glaze aside.
7. Remove donuts from oven. Cool. Use fingers to loosen
   the sides of donuts from pan. Dip into prepared glaze.
8. Garnish with selected toppings and allow to set on a
   baking rack. Serve immediately.

Store donuts in an airtight container for up to 2 days.

↚

Spiced Cider Donuts

Spiced Cider Donuts

Serves: 6 to 18 donuts, depending on
size of donut pan used

Ingredients:

• 6 whole eggs
• 1/2 cup coconut sugar
• 1/2 cup warm unfiltered apple juice
• 1/3 cup melted coconut oil (or melted unsalted butter or
  ghee)
• 1/3 cup full fat coconut milk (or heavy cream)
• 1 tablespoon chia seeds
• 1 teaspoon gluten-free vanilla extract
• 1 cup sifted almond flour
• 1/2 cup sifted coconut flour
• 1 teaspoon cream of tartar
• 1/2 teaspoon sea salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground allspice

Instructions:

1. Preheat oven to 375°F. Generously grease donut
   wells.
2. Warm Apple juice in small saucepan. Set aside.
3. Using a standing mixer or electric hand mixer, beat
   eggs on medium speed for 1 minute.
4. Add sugar, melted oil, milk, apple juice, chia seeds
   and vanilla extract. Mix for 10 seconds.
5. To egg mixture, add flours, cream of tartar, sea
   salt, cinnamon and allspice. Mix on medium speed until combined.
   Use a spatula to scrape down sides of the bowl. Mix again.
6. Fill each donut well almost full. Bake 20 minutes
   for small or 45 minutes for large donuts.
7. While donuts are baking, prepare Chunky Caramel Apple
   Glaze.
8. Remove donuts from oven. Cool. Use fingers to loosen
   sides of donuts from pan. Dip into prepared glaze.
9. Garnish. Set on rack. Serve immediately.  

 ↚

Sweet Potato Donuts

Sweet Potato Donuts

Serves: 6 to 18 donuts, depending on
size of donut pan used

Ingredients:

• 6 whole eggs
• 1/2 cup coconut sugar
• 1/2 cup sweet potato puree
• 1/3 cup melted coconut oil (or melted unsalted butter or
  ghee)
• 1/3 cup full fat coconut milk (or heavy cream)
• 1 tablespoon chia seeds
• 1 teaspoon gluten-free vanilla extract
• 1 cup sifted almond flour
• 1/2 cup sifted coconut flour
• 1 teaspoon cream of tartar
• 1/2 teaspoon sea salt
• 1 teaspoon ground allspice

Instructions:

1. Preheat oven to 375°F. Generously grease donut
   wells.
2. Using a standing mixer or electric hand mixer, beat
   eggs on medium speed for 1 minute.
3. Add sugar, melted oil, sweet potato puree, milk,
   chia seeds and vanilla extract. Mix for 10 seconds.
4. To egg mixture, add flours, cream of tartar, sea
   salt and allspice. Mix on medium speed until combined.
   Use a
   spatula to scrape down sides of the bowl. Mix again.
5. Fill each donut well almost full. Bake 20 minutes
   for small or 45 minutes for large donuts.
6. While the donuts are baking, prepare the Sweet Potato Glaze. Set
   aside.
7. Remove donuts from oven. Cool. Use fingers to loosen
   the sides of donuts from pan. Dip into prepared glaze.
8. Garnish with selected toppings and allow to set on a
   baking rack. Serve immediately.

Store donuts in an airtight container for up to 2 days.