Gluten Free Almond Cinnamon Doughnuts with Almond Honey Drizzle


Yay!  Doughnut and cider season is here – it’s officially autumn, so of course I have to share a DELICIOUS and easy (And of course, gluten free) doughnut recipe with you guys!  There’s no guilt with these guys, because they are pretty basic and healthy!  With just 5 ingredients, and the main one being almonds, you can feel good about putting these into your body…in moderation, of course…who am I kidding? Yes, I ate the whole batch in one sitting…don’t judge me.

The following pin links to a site that explains some of the health benefits of almond flour…which include all the health benefits of almonds, because well…almond flour is just ground up almonds!


The five health benefits listed in the article are as follows:

  1. Boosts heart health
  2. Helps discourage cancer formation
  3. Aids in managing blood sugar for diabetics
  4. Encourages healthy waistlines
  5. Improves energy levels

Guys…you get these health benefits…In. A. Doughnut.  Nuf said.  *drops mic*



For the doughnuts (makes 6-8 doughnuts)

  • 1 cup almond flour (I used Bob’s Red Mill Almond Meal/Flour)
  • 2-4 Tbsp. raw honey (depending on how sweet you want them – I used 4 Tbsp.)
  • 2 large eggs
  • 1/4 tsp. baking soda
  • 1/2 tsp. cinnamon

For the drizzle

  • 2 Tbsp. almond butter (I used crunchy, because it was all I had on hand, but I would suspect that smooth would also work nicely for a smoother drizzle)
  • 1 tsp. raw honey
  • 1/8 tsp. cinnamon
  • 2-4 Tbsp. almond milk (depending on how thin or thick you want your drizzle to be)


1.) Preheat the oven to 315 degrees.

2.) Add all the ingredients for the doughnuts to a medium mixing bowl, and stir until completely combined and smooth.


3.) Grease a doughnut tin with butter or olive oil (I just sprayed mine with olive oil spray). Spoon the batter into the doughnut tins so that each tin is about 1/2 the way full.  Place in the oven and bake at 315 degrees for 10-15 minutes until a toothpick comes out clean (a few crumbs are okay, but for the most part, clean).


4.) Allow to cool in the pan for 5-10 minutes, then gently flip the pan upside down.  The doughnuts should fall right out.  Transfer to a plate.


5.) While your doughnuts are cooling, add all of the ingredients for the drizzle in a small bowl, and stir to combine completely.  When the doughnuts are all cooled and transferred to a plate, use a spoon to drizzle the almond honey drizzle over the doughnuts, allowing it to run down the sides.


Dig in!!!  You’re going to LOVE these!


Happy Autumn, and enjoy! 🙂


Healthy Butternut Squash Doughnuts


Guys!!!  Autumn is HERE, and you know what that means???  It’s cider and doughnuts season!  Woo-Hooooo!!!  Now, you’re probably thinking, yeah, but that means a bunch of extra sugar and fat that will ultimately make me feel a bit like garbage.  Well, I have good news!  I came up with this amazingly delicious recipe for butternut squash doughnuts that are SUPER good for you!  And they go PERFECT with a nice cup of hot apple cider!  This means you get to enjoy the fall tradition of cider and doughnuts while nourishing your body in the process!  Added bonus?  They’re gluten free too, yeast free, and there is no refined sugar!

Oh, and did I mention that they also contain butternut squash, which means they have the health benefits, that the following pin points out, of butternut squash in a doughnut!


You can also replace the butternut squash puree with pumpkin to make a pumpkin doughnut.  It’s completely up to you!  Okay, let’s take a look at this recipe!


Ingredients – makes 8-10 doughnuts

  • 1 1/4 cup gluten free oat flour
  • 1 tsp. cinnamon
  • 1 tsp. baking powder
  • 1/2 tsp. sea salt
  • 1/2 tsp. baking soda
  • 4-5 packets of stevia
  • 1 egg
  • 1/4 cup unsweetened applesauce
  • 1/4 cup butternut squash puree
  • 1/3 cup plain greek yogurt
  • 1/4 cup plain almond milk
  • 1 tsp. alcohol free vanilla


1.) Preheat the oven to 350 degrees.  Sift together the dry ingredients (oat flour, cinnamon, baking powder, sea salt, baking soda, and stevia) in a large mixing bowl.


2.) Add the wet ingredients (egg, applesauce, butternut squash puree, yogurt, milk, and vanilla), and stir to combine completely.


3.) Very lightly spray a doughnut baking pan with olive oil.  Fill the doughnut tin with the batter, taking care not to fill it too full, and bake in the oven for 18-20 minutes at 350 degrees.  Keep an eye on them, so they don’t dry out.


4.) Allow to cool for about 5 minutes in the pan, then remove and allow to cool completely.




Nom, nom, nom!


A circle of goodness!  Enjoy! 🙂