Well, I had a win and a loss today with these gingerbread mini donuts. I still don’t completely understand how almond flour works. So, you’ll see in one of the photos my gluten free test with almond flour, while it is so good, wouldn’t come out of the pan ????. I’ll have to try this one another day again. I can’t stand it when modifications don’t work out! So- here are my gingerbread donuts with a maple brown sugar glaze. Yum!!
One thing I love about these mini donuts is even though they aren’t perfectly healthy, the size is small enough, it’s ok! The link for for the pan I use is here.
Here’s the recipe:
3/4 cup whole wheat flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon ground ginger
1/2 teaspoon cinnamon
1 tablespoon molasses
2 tablespoon honey
3 tablespoons unsweetened almond milk, or your milk of choice
1 tablespoon canola oil
1 teaspoon vanilla
Preheat oven to 350°.Mix dry ingredients in small bowl. Set aside. Mix wet ingredients in larger bowl.
Combine the 2 and mix only until combined. Don’t overmix! This is really important in most batters, but especially in whole wheat ones! I spread the batter into the mini donut pan with a disposable pastry bag, it’s so much simpler than trying to spoon it in.
These will bake really quickly, the cavities are small. I think mine took about 5 minutes, maybe a little less. They are wheat, so you’ll want to underbake just a tiny bit.
Remove from pan within a few minutes of taking from oven. .
Once cooled, the glaze was simple-
1/4 cup nonfat Greek yogurt
1 tablespoon Maple syrup
2 tablespoons brown sugar
Mix well and dip donuts in. I also topped mine with chopped walnuts. The combo of gingerbread, maple and walnuts is the dreamiest ????.