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Fluffy Grain-Free Mini Donuts with Pastel Glaze Recipe

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4.2 from 7 reviews

Fluffy Grain-Free Mini Donuts with Pastel Glaze are a delightful, healthy treat perfect for those avoiding grains. Made with cassava, tapioca, and tigernut flours and sweetened naturally with maple syrup and applesauce, these mini donuts deliver soft, airy bites. Finished with customizable pastel-colored glazes using natural fruit and matcha extracts, these donuts are visually appealing and delicious.

Ingredients

Donuts

  • ½ cup olive oil
  • ¼ cup unsweetened applesauce
  • ¼ cup maple syrup
  • 2 tsp pure vanilla extract
  • ½ cup Bob’s Red Mill cassava flour
  • ½ cup Bob’s Red Mill tapioca starch
  • 1 cup tigernut flour
  • ½ tsp sea salt
  • 1 tsp baking soda
  • 2 TBSP roasted carob powder (optional, for chocolate donuts)
  • 1 gelatin egg (made with 1 TBSP gelatin powder + 2 TBSP apple cider vinegar + ½ cup hot water)

Pastel Glaze

  • ½ cup palm shortening, almost melted
  • 2 TBSP maple syrup
  • 1 TBSP Bob’s Red Mill tapioca starch
  • Pinch of sea salt

For Pink, Lavender, and Green Food Coloring

  • 1 cup water (divided)
  • ½ cup blueberries or blackberries (for lavender)
  • ½ cup strawberries or raspberries (for pink)
  • ¼ tsp matcha powder (for green)

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a mini donut pan thoroughly with oil to ensure the donuts do not stick, even if the pan claims to be non-stick.
  2. Combine Wet Ingredients: In a medium-sized bowl, whisk together the olive oil, unsweetened applesauce, maple syrup, and pure vanilla extract until smoothly combined.
  3. Mix Dry Ingredients: In a large bowl, sift together cassava flour, tapioca starch, tigernut flour, sea salt, baking soda, and roasted carob powder if making chocolate donuts.
  4. Create Batter Base: Make a well in the center of the dry ingredients and pour in the wet mixture. Stir gently until partially combined.
  5. Prepare Gelatin Egg: In a small bowl, combine gelatin powder with apple cider vinegar. Then add hot water and whisk briskly with a fork until the gelatin is frothy and completely dissolved.
  6. Incorporate Gelatin Egg Into Batter: Fold the gelatin egg into the batter. This addition loosens the batter and improves the donuts’ texture.
  7. Fill Donut Pan: Transfer the batter into piping bags or a ziplock bag with a corner cut off. Pipe the batter evenly into the greased mini donut cavities.
  8. Bake Donuts: Place the pan on the middle rack of the preheated oven and bake for 10 minutes. If making chocolate donuts, reduce baking time to 8.5-9 minutes to prevent dryness.
  9. Cool Donuts: Remove the donuts and let cool for at least 10 minutes in the pan. Use a knife to loosen the edges carefully, then invert donuts onto a cooling rack to cool completely before glazing.

Notes

  • Be sure to grease the mini donut pan well to prevent sticking, even if non-stick pans are used.
  • The gelatin egg helps with structure since these donuts are grain-free and do not use traditional eggs.
  • Adjust baking time slightly depending on whether you include carob powder for chocolate flavor.
  • The pastel glaze uses natural plant-based colors made from fruits and matcha for a healthier alternative to artificial dyes.
  • For best results, allow donuts to cool completely before applying the glaze.

Find it online: https://marthatasty.com/fluffy-grain-free-mini-donuts-with-pastel-glaze-recipe/