![]() Almond meal is a much coarser ground, and will not yield good results. I have had great success with both Honeyville brand and finely ground blanched almond flour. Blanched almonds are simply almonds that have had their skins removed. They do contain some additional allergens, so here is all the ingredient information I can provide:Īlmond flour: As in any Paleo recipe I write, the only almond flour that will work as described in the recipe is a finely ground, blanched almond flour. Since these donuts are Paleo, they're already grain-free and dairy-free. ![]() I'll edit this if (okay, when) I buy that little machine. But now, of course, I feel that I must make cake pops. Plus, you can use it to make miniature cupcakes, donuts or cake pops.Īlthough I haven't made cake pops since my blog posts looked like this. If I were to buy it again, I would buy this Babycakes multi-treat baker (affiliate link, but shop around for sure) since it's oddly less expensive than the just-donut-maker. I have a tendency to do that since I love “tidying up.” I'm beginning to suspect that I gave it away. But I seem to have misplaced it.Īnd it's not like I live in a huge house where that makes any sense. I have the Babycakes donut maker, and I got mine at Kohl's year ago (with a coupon! on sale!). For even more discussion about donut pans, see my recipe for gluten free apple cider donuts. I've actually rid my kitchen of any and all other donut pans since they seem to bake only heartache. The only donut pans that I like are the nonstick ones made by Wilton, like this 6-cavity nonstick donut pan(affiliate link-feel free to shop around). And then it looks more like a ring than a donut. When the raised center is too short, the only way to make a donut with an actual hole that goes all the way through the donut is to fill the well no more than halfway through. The biggest problem I've had is that the center of each well has a very short raised center. I feel like I've bought every sort of donut pan there is, and most have been awful. For nine other gluten free donuts recipes, come on over! The donuts really don't need the glaze though. If you don't like the taste of coconut sugar, you won't like the glaze! The coconut sugar glaze has a strong flavor, as the sugar itself is quite flavorful. ![]() Dip the tops of the cooled donuts in the glaze and allow them to sit until the glaze is set. Place the ground sugar in a small bowl and add water by the half-teaspoonful, stirring until you have a very thickly pourable glaze. To make the lighter-colored glaze, simply grind coconut palm sugar in a blender or food processor with about 1 tablespoon arrowroot per cup of sugar until it has nearly the consistency of confectioners' sugar. In most of the photos here, the glaze you see is a really simple one. I believe heating some honey with a bit of water mixed with arrowroot powder would make a great glaze, but I haven't gotten the proportions quite right just yet. I have been unable to recreate the exact same glaze ever since. I originally posted this recipe in 2013, and I had made a perfectly simple honey glaze that looked and tasted great. Almond flour baking leads to really filling treats like these bakery style almond flour muffins, and that's what makes it perfect for school breakfasts. I have a tendency to step up the Paleo baking in January, and most of it is for make-ahead breakfasts like these donuts and my Paleo breakfast cookies. They're packed with all the good fat you need to keep you going all morning long. These plain Paleo donuts and moist and tender, and just sweet enough. I really like the low-carb, high-energy-ness of Paleo baked goods for early morning school breakfasts. The perfect breakfast or after school snack! Super satisfying Paleo donuts are the right way to start your day eating grain-free.
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