A while back, I bought a doughnut pan. It seemed like a good idea at the time. You could bake doughnuts (gluten free and healthy, of course) instead of frying them. Frying is a word that no longer exists in my vocabulary.
I put the pan in the cupboard and promptly forgot about it. That happens around here.
The other day, I was thinking about my raw doughnut hole recipe (one of my favorites) and how I would like to make it a little lighter. The current version has 2 cups of nuts and even though we know that the fat in plants is much healthier than other fats, it still is very calorie dense. I realized I could use my doughnut pan
I eliminated one cup of the Brazil nuts, added in some coconut flour and came up with a recipe I am very happy with. The addition of the orange ginger glaze makes these a perfectly delightful treat. And no dehydrator is needed!
You can find the doughnut pan here: doughnut pan
Raw Doughnuts with Orange Ginger Glaze
serves 10**
- 2 1/2 cups raw oat flour (made by grinding raw flaked oats)
- 1 cup brazil nuts, ground fine
- 1/4 cup raw, organic coconut flour
- 1/3 cup raw, organic agave nectar or liquid sweetener of choice
- 1/3 cup coconut oil, melted
- 1/4 cup coconut sugar
- 1 teaspoon cinnamon
- 1 teaspoon vanilla
1. Combine all ingredients in a large bowl.
2. Making one doughnut at a time, press firmly into doughnut pan. Tip pan over and tap gently to release doughnut. *
3. Top with Orange Ginger Glaze
Note: oat flours can differ greatly. If your dough is too dry, add a little moisture. Just note you want to be able to press these and mold them.
Orange Glaze
- zest from one orange
- 3 tablespoons orange juice
- 3 tablespoons raw coconut butter
(not coconut oil), softened - 2 tablespoons raw, organic agave nectar or liquid sweetener of choice
- 1 teaspoon freshly grated ginger
1. Whisk all ingredients together. Pour over doughnuts. Let set (this will take a couple of hours).
*Alternatively, roll into 1 1/2-inch balls and dip in orange glaze.
**This recipe makes 5 doughnuts but due to the size, one doughnut should be considered to be 2 servings.
{ 40 comments… read them below or add one }
These sound so good right now! I could go for one, or two, or three…love citrus in the winter
!
Looks yummy! Where do you can raw rolled oats? I’ve never seen any.
Looks yummy! Where do you get raw rolled oats? I’ve never seen any.
These look amazing. It might be time to take the plunge and get some coconut sugar to play with.
And I’m glad I’m not the only one who buys kitchen doodads and finds them obsolete almost straight away
I can barely keep up with myself.
I’m still horribly confused about the difference between coconut oil and coconut butter, despite having tried to nut it out. Can you sort me out once and for all?
Coconut butter has more coconut solids in it. Click on the link in the post and it will take you to the product. It is richer in flavor. Cheers!
These look really tasty!! I will be trying these out soon, for sure.
I can’t wait to make these, only problem is I am allergic to brazil nuts. Can you please tell me the best substitute for this nut. Thanks soooo much.
The doughnuts were delicious! Thanks, Susan!
Yup, definitely have to try this out as soon as my oats come in at the co-op!
Hi
These look so yummy ! Is there any flour to use instead of oats flour, I have allergies to oats..
Thanks !
Susan,
You might think I’m making this up but I’m not! When I opened your email this morning with these delicious looking donuts I wanted to make them. Then I said “oh, but I need a doughnut pan”. Then I thought “Don’t I have one?” Sure enough, I went into the cupboard and way back where no woman usually ventures was a brand new, still in the wrapper donut pan like yours only it’s a mini! Twelve of the cutest little donut molds. I got it at a garage sale more than a year ago. So, THANK YOU for waking up my memory this morning with such a delightful plan for breakfast.
Rawmazing is my favorite site of all…it’s the one that comes to mind when anyone asks me for a good recipe site. Thank you!
I do not use oats due to the possibility of a gluten cross contamination (even the so called “gluten free” oats have been cross contaminated in the past.)
What could I substitute the oats for?
Have you tried the certified, gluten free oats?
Very nice! I LIKE – how much?
I wish the raw food community would get the real inside info on how harmful agave nectar is. Even if it is harvested humanly, even if it’s raw or blue, it is still over 90% fructose which is processed by the liver and will go right to fat, not raising insulin too much, so that sounds good, but in reality it can lead to liver damage as much as HFCS. I know to substitute but get tired of promoting a recipe that has it in it to those who are new to raw foods.
If you don’t like agave, don’t use it. As you will note in the recipe, it says agave nectar or liquid sweetener of choice. You may also notice that there is a very small amount of agave in the recipes that I do. In this recipe, there is less than 1/3 a cup for 10 servings. An apple has more fructose than a tablespoon of agave. There is a lot of information out there that also states that agave does not deserve to be vilified as much as it has been. You can read more here: http://www.rawmazing.com/agave-hero-or-villain/ There are many studies cited there. I honestly don’t feel like getting in an argument about this. As I said, if you don’t like it, don’t use it.
I do not have a doughnut pan. Could I use this recipe and make doughnut holes with this recipe?
Am excited to try it for our next potluck.
Yes, there are directions for that in the recipe. Cheers!
OMG, Susan! I thought I had outgrown my need for sweets, but i can tell I’ll be making this very soon!!!
GOOD one, girl!!!!!
Oh wow, these look fabulous! I love that you’ve made them lighter with the oat and coconut flours too. I adore raw desserts but sometimes they can be a tad heavy with all the nuts.
Can’t use oats! Could I use more coconut flour or nuts? Or would it be way too dense?
I made these and they were Very DRY. I did not even add all the flour ( I used only 1 cup oat flour). The ratio of flour to Liquid is very “off” for the dryness of ground nuts, oat and coconut flour…. Please let me know if the measurements are correct
The liquid measurements are correct. Remember you are not dehydrating or cooking these. You are pressing them into a mold. You do want to make sure that your coconut oil is liquid when used. Cheers!
Great recipe. Like Sondra Weidman, I, too, found the mixture dry. But I added a bit more agave, and when things held together made donuts without the hole (I don’t have a donut pan). I put them in individual paper muffin cups. Thanks to Susan.
Thank you Susan, for all the great recipes and ideas! I refer tons of people to your website when they are seeking yummy recipes to make the transition to raw enticing! With this recipe I did find it a tad dry as well and had to drink water with it as it was quite “thick”. Did I do something wrong? I realized I missed the coconut sugar, but that shouldn’t be the difference, or would it?
These look so beautiful! I also bought mini-doughnut pans, used them once and stored them away. They’re under a stack of other pans… I’m incorporating more raw foods in my diet (including treats…) – looking forward to trying this and many of your other recipes.
Looks great! I will try this out, and if it works as well as it did for you I will be using it as a raw-food sample for my classes.
I can’t wait to try this, the pic looks yummy!
Thank you for the recipe. Could you please suggest GF substitute for the oat flour (that is not made from grains) that could do well in this recipe.
These are SO good! Ive made them twice already. Yum yum! I used 3 1/2 cups of leftover nuts from making milks (almond, brazil, etc.) and for the called for brazil nuts and as a sub for the oat flour (a nice gf option). I ran out of agave so i used honey this time and they were fabulous! My husband (a hard sell at times) couldn’t believe how yummy they were. Oh, also, i don’t have a donut pan so I used a measuring spoon (1 Tbsp) for cute little donut holes that my kids loved. The frosting was excellent too and i thnk lemon would be fun as well. This time they turned out so scrumptious we skipped the frosting altogether. Thanks for the awesome recipe!
These are beautiful. Can’t wait to try them. Love that they use oat flour and not straight up nuts.
Whoa! These look DELICIOUS…and raw? Great recipe. I will be making these.
Looks amazing! Glad we found you. Thanks for spreading the raw love!!
Yummy! I know my kids will like this, looks and sounds delicious!
Can I substitute the oat flakes for quinoa flakes?
Do you mean use quinoa flakes in the recipe? I haven’t tried it and can’t even guess as to how they would behave in this recipe. Cheers!
For your recipes that call for “oats” any suggestions as to what I can use as a substitute?
It completely depends on the recipe. If you don’t have a gluten problem, spelt flakes can be used in some circumstances. Cheers!
Thanks for the recipe. Just concocted my own the other day and wanted to see what others do, so Googled and up came yours.
Now mind you, I’m not 100% raw, but just so others know, the oats you buy in the store are like almonds, not truly raw. Like the other poster, I don’t much care for agave either so i use a combo of powdered stevia leaves and maple syrup.
And thanks for sharing. Love the pic.
Mary…you can buy truly raw oats. I write about it quite a bit on the site. Steel cut and rolled oats are not raw. But they are available. http://www.rawmazing.com/raw-food-amazing-grain/ You can also buy raw almonds and cashews if you shop properly and carefully.