Cinnamon Roll Almond Flour Donuts

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This morning I woke to the cheerful tenor of a young sparrow. Whole heartedly it sang, the staccato of notes pirouetted through the air and into my bedroom. Resisting the urge to burrow further into the sheets I slowly rose from my slumber with hopes of a lazy morning and a sweet breakfast.

After a complete FAIL while attempting to create a grain free cinnamon roll recipe I was left with the right flavors but wrong texture. I played around with various ideas and finally came up with a spongy, cake-like donut, baked not fried. A treat in every way but one that doesn't make you feel guilty.

The crumb is light, bursting with nutmeg and vanilla. The date sweetened spread sings of cinnamon while the toasted hazelnuts add a subtle crunch. A simple morsel that will put even the most exciting bowl of cereal to shame.

I wish you all a pleasant week full of sparrow serenades and sweet mornings. Now if you will excuse me I am off to enjoy my third donut of the day. Shh, it will be our little secret.

Donuts (makes 6 regular sized donuts OR 18 mini donuts)

  • 1 1/4 cup almond flour
  • 1/4 tsp salt
  • 1/4 tsp baking soda
  • 1 tsp nutmeg
  • 1/2 tsp cinnamon
  • 3 eggs
  • 1/4 cup ghee/oil of your choice, melted
  • 2 TBS honey
  • 1 vanilla bean, seeds scraped and pod discarded (OR 1/2 tsp pure vanilla extract)
  1. Preheat oven to 350F.
  2. Whisk together all dry ingredients in a bowl. Transfer to a blender*
  3. Combine all wet ingredients (including the vanilla bean seeds) in a bowl. Add to the blender.
  4. Blend until batter is very smooth. Pour into greased donut molds (I used the regular and mini), filling them 2/3 the way.
  5. Bake for 10 minutes. DO NOT OVERBAKE or they will be dry.

* Blending the mixture results in a super smooth batter that can sometimes be difficult to achieve when working with nut flours.

Cinnamon Topping

  • 1 cup of dates, pitted (about 8 medjool dates)
  • 1 1/2 TBS cinnamon
  • 2 TBS ghee/butter, melted
  • hazelnuts, chopped and toasted
  • unsweeted coconut 
  1. Place dates, cinnamon and ghee in a food processor and process until a thick, spreadable paste has formed. 
  2. Combine hazelnuts and coconut in a shallow bowl. Set aside.

Assembly

  1. Remove donuts from oven. While still warm spread a generous amount of cinnamon mixture atop the donut. 
  2. Roll in the hazelnut/coconut mixture.
  3. Enjoy!

Donuts can be stored in an air tight container at room temperature for 1 week.