I have found myself obsessing over the lovely date caramel that I made last week – eating it on pancakes, waffles, and cereal. So, I decided to make a glaze out of it for another donut recipe! It’s time for another donut! I mean really, when is it NOT time for a donut?!! The month of February is a fun month of desserts and treats, so I want to give you plenty of healthy options that you can make for your family and friends. You will LOVE these donuts! They are perfectly moist and sweet with just the right amount of crunch. I have to admit that I ate four of these right in a row because they are that good! No guilt here. I just wish I had another one of these to nibble on right now! Stay tuned for more healthy, yummy treats coming your way!
1 1/2 cups gluten-free flour blend of choice
1/4 cup coconut palm sugar
1 tablespoon baking powder
1 teaspoon ceylon cinnamon
3/4 teaspoon xanthan gum or guar gum
1 tablespoon flaxseed meal mixed with 3 tablespoons boiling water (let sit and “gel” for 5 minutes)
1 cup almond milk or other dairy free milk
2 small bananas, mashed
1 teaspoon vanilla
1/2 cup chopped pecans
*I use a non-stick donut pan, which doesn’t require any greasing. There are several brands on the market.
Preheat oven to 325 degrees F. In a large bowl, mix the dry ingredients. In a seperate bowl, mix the flaxseed “egg” mixture, almond milk, mashed bananas, and vanilla. Slowly stir the wet ingredients into the dry ingredients and mix until smooth. Fold in the chopped pecans. Place about 1/4 cup batter in each donut spot in donut baking pan. Bake for 12-15 minutes. Cool donuts in pan for 5-10 minutes and remove. Glaze donuts by placing a dollop of caramel glaze on each donut and swirl around making sure to get plenty of glaze on each one!
Salted Caramel Glaze
1 cup date caramel
good dash of sea salt and ceylon cinnamon
1 tablespoon pure maple syrup
2 – 4 tablespoons almond or other dairy free milk
Place date caramel in a small saucepan over low heat. Whisk in the rest of the ingredients. Heat through.