Inspired by a baked good we found in Barcelona, these donuts are gluten-free, dairy-free and vegan. Topped with raw cacao icing and a ginger-turmeric drizzle, they not only contain nutrition, but pack an anti-inflammatory punch! Very low in sugar, these not-so-sweet treats can be eaten for breakfast or a snack without that blood sugar spike.
With every new city we traveled, I became just as good at locating the local juice bar as I did the most popular tourist attraction. I was determined to continue my healthy eating habits, at least for breakfast, which is my most favorite meal of the day. Friends back home would ask how I could resist all the pastries and croissants, but I needed real food fuel first thing in the morning.
Flax & Kale is a cafe I had heard about even before leaving the states. Looking at the menu, I couldn’t wait to go once we arrived in Barcelona. I would be celebrating my birthday there, and was already imagining my celebratory brunch.
Aside from the acai bowls, green smoothies, raw juices and salads, their healthy homemade bakery offered delicious delicacies free of gluten and dairy, with vegan options as well. We ordered the ginger-turmeric donut one morning (since we went multiple times!) and it was not only beautiful, but tasty too.
I knew I wanted to recreate the recipe once returning home. I stayed away from making it with just almond flour however, because highly nut-based foods can be irritating to the digestive tract. Balancing it out with a couple other gluten-free flours, I was able to keep them allergen-free!
Donuts with Raw Cacao and Ginger-Turmeric Topping
- 1/2 cup brown rice flour
- 1/2 cup almond flour
- 1/2 cup tapioca starch
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp cinnamon
- 1/8 tsp sea salt
- 1/2 cup nut milk (I used homemade cashew milk)
- 1/4 cup coconut nectar (any other liquid sweetener will do)
- 1 tsp vanilla
- 1/2 tsp apple cider vinegar
- 3 Tbl unsweetened organic apple sauce
- 2 Tbl melted coconut oil
Preheat oven to 350 degrees.
In a large bowl, add dry ingredients (brown rice flour through sea salt) and blend. Add wet ingredients to medium bowl and beat until combined. Add wet into dry and mix until batter is formed. Pour into oil-sprayed donut pan and bake 15 minutes or until toothpick comes out clean. Allow to cool then store in fridge overnight.
Make the icing the next day:
- 1/2 cup + 2 Tbl melted coconut butter divided
- 1 heaping tablespoon raw cacao powder
- 1 inch cube ginger grated
- 1/2 tsp Gaia Golden Milk
In a medium bowl, add 1/2 cup of the melted coconut butter and cacao powder and stir until liquefied. In a small ramekin, add remaining coconut butter, ginger and golden milk powder. Place parchment paper under wire rack and dip cooled donuts into cacao icing and then drizzle with ginger turmeric “sauce.” Allow to set on wire rack. Store in the fridge and enjoy!!