A fall twist on donuts! Chai-spiced, baked gluten-free donuts have that taste that will remind you of that warm cup of chai you like to enjoy on those cold mornings.
Total Prep Time: 15-25 minutes Serves: 12
*Remember to buy organic and avoid your food allergies when making this recipe! If you do not know what your food allergies are get them tested soon!
INGREDIENTS:
Chai-Spiced, Baked Gluten-Free Donuts Ingredients
2 organic eggs (or egg substitute, or 1 duck egg)
2 cups gluten-free flour
2 teaspoons aluminum-free baking powder
1/2 teaspoon aluminum-free baking soda
1/2 teaspoon sea salt
1/2 cup xylitol
2 teaspoons organic cinnamon
1/2 teaspoon organic ground ginger
3/4 teaspoon organic nutmet
1/2 teaspoon organic ground cardamom
1 cup brewed, unsweetened chai tea, cooled
4 tablespoons coconut oil, melted
2 teaspoons organic vanilla extract
Chai Glaze Ingredients
1/2 cup powdered xylitol
2 tablespoons coconut oil, melted
1/2 teaspoon organic cinnamon
1/8 teaspoon organic ground ginger
1/8 teaspoon organic nutmeg
1/8 teaspoon organic ground cardamom
1 tablespoon + 2 teaspoons brewed, unsweetened chai tea, cooled
“Sugar” Topping Ingredients
3 tablespoons xylitol
1/2 teaspoon organic cinnamon
1/4 teaspoon organic ground ginger
1/8 teaspoon organic nutmeg
1/8 teaspoon organic ground cardamom
2 teaspoons coconut oil, melted
DIRECTIONS:
Preheat oven to 375 degrees. (You can also use a cake pop maker instead of an oven!)
Grease donut pan (if needed).
In a large bowl, whisk together flour, baking soda, baking powder, salt, xylitol, cinnamon, ginger, nutmeg, and cardamom.
In a small bowl, mix eggs (or egg substitute), chai tea, coconut oil, and vanilla extract.
Pour wet ingredients into dry ingredients, and mix well. Don’t over mix.
Using a piping bag (or large Ziploc bag), pipe mixture into donut pan cavity.
Bake for 10 minutes.
Remove from oven and let pan sit for a few minutes before removing donuts.
Remove donuts from pan and place on cooling rack.
While donuts cool, add powdered xylitol, cinnamon, ginger, nutmeg, and cardamom in small bowl for glaze, and mix together.
Add melted coconut oil and chai tea, and mix until everything is combined into a liquid glaze.
When donuts have cooled, dip tops into glaze, and repeat.
Place donuts back on cooling rack for excess glaze to drip off and for it to firm up. (Place parchment paper under the rack to catch the drips!)
If you want the “sugar” topping instead of the glaze, in a small bowl combine xylitol, cinnamon, ginger, nutmeg, and cardamom.
When donuts have cooled, brush tops with a little of the melted coconut oil and dip each one into the “sugar” topping until top is coated, and repeat.
Recipe Notes:
Coconut flour will聽NOT work in this recipe. If you’re making the vegan version, the batter will be very thick. That’s okay! Just pipe it into the pan as-is.
Coconut sugar can be used instead of xylitol in the donut batter, they will just be a little darker.
A piping bag is recommended for getting batter into the pan. If you don’t have a piping bag, use a large Ziploc bag and snip off the end to stand in for a piping bag. If you don’t have either, carefully spoon batter into each donut cavity.
It’s best to eat the donuts the same day they were made. If you have leftovers, refrigerate them but know that the glaze may melt into the donut if kept for too long!
