In case you haven’t figured it out already, we love doughnuts at Honeyville! And when you look at all the different Doughnut posts we’ve done, from Coconut Flour Doughnuts to just plain Homemade Doughnuts, it’s easy to see why. They’re delicious! I often catch myself scrolling through the pages of our Honeyville online store, looking at the various products and asking myself: “I wonder if I could make doughnuts out of that?”
While I haven’t yet mastered the freeze dried strawberries doughnut (and I emphasize yet), one combination I have found is our Blanched Almond Flour and doughnuts! Enjoy this delicious, and gluten free, addition to our Honeyville Doughnut family!
Ingredients:
1 1/4 cup Honeyville Blanched Almond Flour
1 tsp Nutmeg
1/4 tsp Salt
1/4 tsp Baking Soda
1/2 tsp Chef Tess Wise Woman of the East Spice
6 Tbsp Honeyville Powdered Whole Eggs
1/4 cup Unsalted Butter, Melted
2 Tbsp Honey
1/2 tsp Vanilla
Topping (Optional):
1/2 cup Sugar
1 tsp Chef Tess Wise Woman of the East Spice
1 stick of Butter, melted
Directions:
Preheat Oven to 350 degrees.
In a large mixing bowl, sift Almond Flour, Nutmeg, Salt, Baking Soda, and Wise Woman of the East Spice together.
In a separate bowl, combine Vanilla, Butter, Honey, and Powdered Whole Eggs and whisk together.
Combine dry and wet ingredients and mix until batter is smooth.
Pour batter into a lightly greased doughnut pan.
Bake at 350 degrees for 10 minutes.
While doughnuts are baking, make topping by mixing Sugar and Wise Woman of the East Spice in a small bowl, then melting butter in a separate bowl.
Once doughnuts are done baking, remove from tray and dip each doughnut in the melted butter, then in the sugar, spice blend, and place on a cooling tray. The topping is optional, but does add a lot of flavor and taste to these doughnuts.
Try this recipe for quick after-school snacks or even on-the-go breakfasts! Or maybe you’re like me, and anytime is a good time for doughnuts!
