I’ve had a sweet tooth for as long as I can remember. I like to attribute it to my Grandmother and our Swedish heritage. Keeping that in mind, let me say it was a bit odd the other day to remember that I hadn’t really had anything sweet in over 2 weeks. That must be some sort of record for me. As a baker and blogger, I’ve usually got a lot lying around, but for the past couple of weeks my focus hasn’t really been on sweets.
I figured it was time to indulge in a little something, so I made doughnuts. I don’t ever get to eat doughnuts because (a) I hate traditional glazed doughnuts and (b) having a gluten sensitivity pretty much takes away the option. I decided to make this batch special since a certain holiday is coming up in which you may or may not want to indulge in sweets and chocolate things. The cocoa and cayenne in the doughnuts pair really well with the almond butter glaze and the red sprinkles (red sea salt). If you aren’t a fan of salty and sweet, simply leave off the salt. If you want to get really fancy, you can replace it with actual sprinkles.
Since I know the issue might come up, you can still bake this recipe without a doughnut pan. To make “doughnut holes” simply use a mini muffin pan and fill the molds up half way. They will be just as good and possibly even cuter since no one can resist anything in miniature form.
Almond Butter Glazed Chocolate Chili Doughnuts
recipe notes: If you are sensitive to chili peppers, you can leave the cayenne out and up the cinnamon. Once the doughnuts are glazed, they are best eaten on the same day. Un-glazed, they will last several days in an airtight container.
for the doughnuts
- 60g millet flour
- 40g tapioca flour
- 20g buckwheat flour
- 25g unsweetened cocoa powder
- pinch of sea salt
- 1/4 tsp psyllium husk or xanthan gum
- 1/4 tsp baking soda
- 1/4 tsp ground cinnamon
- small pinch of cayenne pepper
- 80g coconut milk
- 60g unsweetened applesauce or pumpkin puree
- 1 tsp apple cider vinegar
- 100g grade B maple syrup
for the glaze
- 60g whole cane powdered sugar
- 20g raw almond butter
- 15g coconut milk
- 20g grade B maple syrup
- red sea salt (for the tops of the doughnuts, optional)
for the donuts:
Preheat your oven to 325 degrees and grease two doughnut pans. Combine the coconut milk, applesauce, apple cider vinegar, and maple syrup in a bowl. Whisk the ingredients until smooth. In a separate bowl, combine the remaining ingredients. Add the dry ingredients to the wet and whisk until a smooth, thick batter forms. Carefully fill the doughnut molds roughly 1/2 to 2/3 full. You should be able to fill between 8 to 10 molds. Tap the pans on the counter a few times, then place them in the preheated oven. Bake the doughnuts for 15 minutes until the sides pull away from the pans and the tops spring back when touched. Cool the doughnuts in the pan for a couple of minutes, then invert the pans onto a cooling rack. Let the doughnuts cools until you are ready to glaze them. Makes 8-10 doughnuts.
for the glaze:
Whisk together all of the ingredients until smooth and thick. Either drizzle the glaze over the doughnuts, or dunk them into the glaze. If using, sprinkle some red sea salt over the glaze while it is still wet. Let the glaze harden, then enjoy!