These baked gluten-free donuts with hints of ginger and cinnamon are perfect for cozy winter mornings or as a holiday treat. Enjoy without frosting or add a sweet eggnog glaze to amp up the seasonal flavor!
The holiday season is in full swing and I am loving it. Our tree is decorated, presents are wrapped and boyfriend and I are having fun with our 24 Days of Togetherness activities. The only thing keeping it from feeling 100% like Christmastime is the fact that it hasn’t snowed yet. We’re actually heading down to Florida next week for some family Disney fun, but I kind of hope we come back to a winter wonderland!
I love the holidays for all sorts of reasons, not the least of which is the food and flavors of the season. Pumpkin, peppermint, chocolate, cinnamon, eggnog…the list goes on and on. The smell of any one of those flavors triggers some seriously warm holiday memories, right?
The flavors of the holiday season is one of the reasons I love baking so much. Baking Christmas cookies with my mom was such a big deal–we would bake a whole variety of cookies and give them away as gifts to any and everyone. We made snicker doodles, chocolate chip, peanut butter blossoms, sugar cookies and more! Though we never (or rarely) made gingerbread man cookies, I did love the smell of gingerbread and decorating those cute gingerbread houses. I knew mine were never at risk of collapse due to nibbling because I’m simply not a gingerbread fan. That is, I thought I wasn’t a gingerbread fan…until I whipped up these gingerbread donuts.
Side note: As part of the many holiday celebrations Disney showcases, the resorts and hotels display incredible gingerbread houses and scenes this time of year. The Grand Floridian even has a life-size gingerbread house right in the lobby! I added the gingerbread house “tour” to our 24 Days of Togetherness activities, so we’ll be checking them out next week.
Okay, back to these donuts. You guys have a donut pan, yes? If not, what the heck are you doing with your life? I use this one(<—affiliate link) and love it. I haven’t messed around with actual donut makers yet, so I can’t say how those would work, but if you have experience with them please share! Anyway, the pan allows you to bake donuts instead of frying–win! My baked gingerbread donut recipe combines almond flour, baking powder, eggs, cinnamon and ginger to create fluffy donuts with a touch of sweetness. I used coconut sugar because I just happened to have it on hand, but brown sugar works too. The gingerbread donuts are delicious on their own, or you can dress them up with my dreamy eggnog glaze.
If you’re Team Eggnog (I know not everyone loves it), this glaze is going to be right up your alley! I only enjoy eggnog a few times a year and I’m kind of a snob about it, much preferring to make my own in order to limit the chemicals and additives often found in store-bought. If you don’t have the time for that, or it’s just easier to buy, I highly recommend choosing a good quality eggnog. It makes all the difference in taste and texture. This time around, I used Farm Friend brand from Whole Foods—so yummy! If you’re dairy-free, I’ve heard good things about the Califia Farms Almond Milk Holiday Nog too, but haven’t tried it yet myself.
Again, the gingerbread donuts are delish all on their own, but the sweet eggnog glaze definitely takes it up a notch. These are perfect for cozy holiday breakfasts, brunch parties or even dessert. I recently brought them to our Secret Santa exchange with friends and they were a big hit!
Read on for the recipe, let me know if you make them and share your favorite holiday flavors/treats in the comments below. Enjoy!
- 1 1/2 cups blanched almond flour
- 1 1/2 teaspoon baking powder
- 2 teaspoons ground ginger
- 1 1/2 teaspoon ground cinnamon
- 2 TBSP coconut sugar
- 1/2 teaspoon salt
- 2 TBSP coconut oil, melted
- 2 large eggs
- 2 teaspoons vanilla extract
- 1/2 cup unsweetened almond milk
- 1/2 cup powdered sugar
- 3 TBSP egg nog
- 1 teaspoon vanilla extract
- 1 TBSP coconut oil, melted
- Preheat oven to 350* F and grease donut pan (I use coconut oil to do this).
- Combine dry ingredients in a large bowl. In a separate bowl, mix together wet ingredients. Stir wet ingredients into dry until batter is formed.
- Pour batter into a pastry bag (or ziploc bag with corner snipped) and fill donut pan.
- Bake donuts for 25-30 minutes or until donuts begin to brown.
- Place on a rack to cool for a few minutes.
- To make glaze, stir eggnog, vanilla and coconut oil into bowl of powdered sugar.
- Dip half of donut into glaze and return to cooling rack to set.
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