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. Remember to buy organic and avoid your food allergies when making this recipe! If you do not know your food allergies, get them tested soon!

Total Prep Time: 15-25 minutes Serves: 12

INGREDIENTS:

Chai-Spiced, 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 nutmeg
• 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:

1. Preheat oven to 375 degrees Fahrenheit. (You can also use a cake pop maker instead of an oven!)
2. Grease the donut pan (if needed).
3. In a large bowl, whisk together flour, baking soda, baking powder, salt, xylitol, cinnamon, ginger, nutmeg, and cardamom.
4. In a small bowl, mix eggs (or egg substitute), chai tea, coconut oil, and vanilla extract.
5. Pour wet ingredients into dry ingredients and mix well. Don’t over-mix.
6. Using a piping bag (or large Ziploc bag), pipe the mixture into the donut pan cavity.
7. Bake for 10 minutes.
8. Remove from oven and let the pan sit for a few minutes before removing the donuts.
9. Remove donuts from pan and place on cooling rack.
10. While the donuts cool, mix the powdered xylitol, cinnamon, ginger, nutmeg, and cardamom in a small bowl for the glaze.
11. Add melted coconut oil and chai tea and mix until it comes together as a liquid glaze.
12. When the donuts have cooled, dip the tops into the glaze and repeat.
13. Place the donuts back onto the cooling rack for excess glaze to drip off and to firm up. (Place parchment paper under the rack to catch the drips!)
14. If you want the “sugar” topping instead of the glaze, combine xylitol, cinnamon, ginger, nutmeg, and cardamom in a small bowl.
15. When the donuts have cooled, brush the tops with a little of the melted coconut oil, dip each one into the “sugar” topping until the top is coated, and repeat.

Recipe Notes:

• Coconut flour will 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 replace xylitol in the donut batter; the donuts will be slightly darker.
• We recommend a piping bag for getting the 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!