Honesty Hour: I am married to a donut fanatic. We all know that traditional store-bought donuts are not the healthiest, but because I love my hubby so much, I want him to have his cake and eat it too. How? Enter the most delicious, cakey (his favorite), flavorful and ta-da – healthy – donut there ever was! I know you’ve seen plenty of paleo/gluten-free/grain-free donut recipes floating around the IG or the interwebs, but trust me when I say I have cracked the code for the most perfect texture. These delicious doughy gems are light and fluffy, yet cakey, but not crumbly, and have just the right amount of moisture.
Next, my hubby’s favorite flavors in all desserts are maple and butter pecan, so I pretty much combined the two a la the caramel (plus, that’s my favorite dessert topping, shhh). The caramel pecan flavor is UNREAL and on point. And with the use of just a leetle bit of 100% maple syrup, you can feel really good that you are not eating refined sugars. If you wanted something a little lower on the glycemic index, you could definitely use agave nectar or liquid stevia, but I really wanted the maple flavor. A little goes a long way!
Finally, these are made with almond flour so they are low carb and high in the kind of fat you want in your diet. I absolutely love baking with almond flour and here’s why: (1) it’s taste is sweet, rich and buttery; (2) it requires hardly any supplemental ingredients unlike other gluten-free flours (read: no anthem gum, cornstarch or potato flakes here); (3) it is highly nutritious due to its high amount of vitamins, minerals, “good” fat and antioxidants; (4) it’s incredibly high in protein (approx 21 grams per 100 grams of flour); and (5) its nutritional make-up lends to an incredibly satiating meal, so it is great for staving off hunger.
You don’t have to have celiac’s disease or a gluten-intolerance to use almond flour. It is a wholesome food I encourage you to explore! I’m certain if you make these donuts, you will be hooked for life! 🙂
Caramel Pecan Paleo Donuts
Donut Dry Ingredients
- 1 cup almond flour
- 2 Tbsp. tapioca starch
- 1 Tbps. cinnamon
- 1/2 tsp. aluminum-free baking soda
- 1/8 tsp. salt
- 1/4 cup chopped raw pecans
Donut Wet Ingredients
- 1/4 cup 100% pure maple syrup
- 2 whole pasture raised eggs
- 1 tsp. pure vanilla extract
- 1/2 cup (about 8 dates) packed *medjool dates *Medjool dates are softer, but if you only have regular dates, be sure to soak them in warm water.
- 1/4-1/2 cup warm water
- 1/2 tsp. salt
- 1 Tbsp. pure maple syrup optional
- 3/4 cup chopped raw pecans
Preheat oven to 325 and grease a 6-donut pan.
2. In a medium size bowl combine all donut dry ingredients except for chopped pecans.
3. In a separate larger bowl, whisk together maple syrup, eggs and vanilla until combined.
4. Slowly add in dry ingredients to wet ingredients.
5. Mix in 1/4 cup chopped pecans.
6. Pour evenly into 6-donut pan and bake for 10 minutes or until toothpick comes out clean. You don't want to dry them out, so take out at 10 and check. The kitchen will smell fragrant, which is a great way to tell these are done.
7. Meanwhile, while the donuts are baking make the glaze.
8. In a blender or food processor combine medjool dates, 1/4 cup warm water, salt and maple syrup (optional). Blend until combined and add additional cup of water if you don't yet have a glaze/icing like consistency. The larger and/or harder your dates, the more water you will need, but not too much, so add more water slowly.
9. Once donuts have cooled, dip in glaze (pour glaze in a bowl and dip donuts in face down) or spread glaze on donuts with a rounded knife or spoon.
10. Similarly, once glazed, dip donuts in bowl of chopped pecans or sprinkle chopped pecans all over donuts.
11. These are best served warm, but can easily be stored in fridge or counter (your preference!) for up to one week!
Ya’ll, these donuts are delicious and I highly encourage you to make them! I will be enjoying one with my coffee for the next few days, unless of course my hubby eats them all!