
Triple Berry Glazed Gingerbread Donuts (Gluten Free)
Recipe by Kailee Walters for Wyman’s
Ingredients:
Donuts:
- 2 eggs
- 1/3 cup maple syrup
- 1/4 cup (58g) whole milk yogurt
- 1 + 1/2 tbsp olive oil
- 1 tsp apple cider vinegar
- 1 + 1/2 cup (160g) oat flour
- 1 cup (112g) almond flour
- 1/2 cup (75g) brown sugar
- 1 + 1/2 tsp vanilla
- 1 +1/2 tsp ginger
- 1 tsp baking powder
- 1/2 tsp cloves
- 1/2 tsp nutmeg
- 1/2 tsp baking soda
- 1/2 tsp sea salt
Glaze:
- 1/4 cup hot water
- 2/3 cup (60g) powdered sugar (2/3 cup cane sugar blended into a powder will work!)
- 1/4 cup frozen berries
Instructions:
- Heat the oven to 350F
- In a bowl, mix the dry ingredients completely
- In a separate bowl, whisk the wet ingredients until mostly smooth
- Combine the dry ingredients into the wet
- Grease the donut pan to ensure your donuts don’t stick!
- Add the donut batter to a ziplock bag. Snip just enough of the end in order to squeeze the batter into the donut spaces
- Fill the donut spaces a little over halfway
- Bake for 15-18 minutes
- Heat the berries in the microwave for about 1 minute to soften them
- Mix the warm berries, hot water and powdered sugar in a medium sized bowl
- Once the donuts are completely cooled, dip them into the glaze and allow to cool completely on a drying rack
- Feel free to drizzle more of the glaze once the first layer dries or even double glaze if you’re feeling very berry!