Raw Orange Ginger Glazed Doughnuts

by Susan on February 6, 2013

Raw Doughnuts @Rawmazing.com

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 to make raw doughnuts!

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! 

Raw Doughnuts @Rawmazing.com

Raw Doughnuts @Rawmazing.com

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.


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{ 60 comments… read them below or add one }

Amy @FragrantVanillaCake February 6, 2013 at 6:11 pm

These sound so good right now! I could go for one, or two, or three…love citrus in the winter :)!


Judy February 6, 2013 at 6:20 pm

Looks yummy! Where do you can raw rolled oats? I’ve never seen any.


Judy February 6, 2013 at 6:21 pm

Looks yummy! Where do you get raw rolled oats? I’ve never seen any.


Nikki, Eating Vibrantly February 6, 2013 at 6:37 pm

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?


Shelly March 19, 2015 at 10:31 pm

I read an article that said “think of peanut oil vs. peanut butter”. That cleared it up for me. :)


Susan February 6, 2013 at 9:27 pm

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!


Crystal February 6, 2013 at 10:13 pm

These look really tasty!! I will be trying these out soon, for sure.


alana February 6, 2013 at 10:22 pm

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.


Rose Roesch February 7, 2013 at 12:12 am

The doughnuts were delicious! Thanks, Susan!


Heather February 7, 2013 at 6:02 am

Yup, definitely have to try this out as soon as my oats come in at the co-op!


Norma February 7, 2013 at 6:50 am

These look so yummy ! Is there any flour to use instead of oats flour, I have allergies to oats..

Thanks !


Doris February 7, 2013 at 11:04 am

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!


Gina February 7, 2013 at 11:52 am

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?


Susan February 7, 2013 at 12:19 pm

Have you tried the certified, gluten free oats?


Zach February 7, 2013 at 12:29 pm

Very nice! I LIKE – how much?


Brynda Bechtold February 7, 2013 at 12:40 pm

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.


Susan February 7, 2013 at 12:45 pm

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.


peaceweaver February 7, 2013 at 2:13 pm

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.


Susan February 7, 2013 at 2:17 pm

Yes, there are directions for that in the recipe. Cheers!


Patricia Robinett February 7, 2013 at 3:37 pm

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!!!!!


Emma February 7, 2013 at 4:17 pm

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.


Gina February 7, 2013 at 5:50 pm

Can’t use oats! Could I use more coconut flour or nuts? Or would it be way too dense?


Sondra Weidman February 9, 2013 at 11:14 am

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


Susan February 9, 2013 at 11:51 am

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!


ben February 12, 2013 at 11:43 am

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.


Shannon February 14, 2013 at 1:49 am

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?


Annie February 14, 2013 at 12:20 pm

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.


Debbie @ Healthy, Not Crazy February 14, 2013 at 6:14 pm

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.


Mary February 14, 2013 at 9:55 pm

I can’t wait to try this, the pic looks yummy!


Ana February 16, 2013 at 10:20 am

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.


Deanna February 26, 2013 at 9:34 pm

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!


Wendy March 3, 2013 at 11:27 pm

These are beautiful. Can’t wait to try them. Love that they use oat flour and not straight up nuts.


Amy Jo - Pure & Simple March 6, 2013 at 6:41 pm

Whoa! These look DELICIOUS…and raw? Great recipe. I will be making these.


Earth Cafe March 14, 2013 at 11:33 pm

Looks amazing! Glad we found you. Thanks for spreading the raw love!! :-)


Claudia March 23, 2013 at 11:30 am

Yummy! I know my kids will like this, looks and sounds delicious!


Danni March 28, 2013 at 3:00 pm

Can I substitute the oat flakes for quinoa flakes?


Susan March 28, 2013 at 3:03 pm

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!


Sara April 3, 2013 at 5:20 pm

For your recipes that call for “oats” any suggestions as to what I can use as a substitute?


Susan April 3, 2013 at 5:44 pm

It completely depends on the recipe. If you don’t have a gluten problem, spelt flakes can be used in some circumstances. Cheers!


marykays1 April 27, 2013 at 8:36 pm

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.


Susan April 28, 2013 at 11:42 am

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.


Yusha September 30, 2013 at 8:02 am

These are delicious!! I didn’t have a doughnut pan so I rolled them into balls and had 2-3 for breakfast over 3-4 days. Delicious!


Vanessa October 17, 2013 at 11:35 pm

I am addicted to these!!! I sometimes use maple syrup and grind unsweetened coconut flakes when I don’t have coconut flour. My kids love them too and my husband thinks it tastes like cookie dough. Love love love it!


Racusor November 25, 2013 at 2:09 pm

You know the main reason I guess , is hard cooking like that I mean is a lot of time and all the things that are needed as the ingridients . Have you ever thought in opening like a restaurant that maybe you could ship food in other countrys also hahah ? Joking probably would be too expensive but yes you have a gift , it takes lots of money and patience though. Yeah great recipes especially okey that’s it I will leave this site before I drool over my laptop hahah


Carol McKenzie December 29, 2013 at 5:51 pm

Just made these and now, happily, have breakfast for a couple days. I had difficulty getting the nuts ground fine enough, so they’re a bit on the crumbly, nutty side of the equation (just got a new food processor and I’m not quite sure it and I get along yet).

Regardless of my fumbling, they are delicious. And the glaze is heaven. Thanks!


Aslana January 16, 2014 at 7:20 pm

Looks good in theory so after spending 20 on donut pans, I find out they don’t pop out too well and then you have to play-doh them back together again. Anyone have any luck letting these babies to get out in one piece? My dough is soft and pliable just right, but I think they’ll fall apart anyway at some point. Maybe putting them in the refrigerator will harden it up and keep them together. I hope the glaze is more like a glue. Anyone have any suggestions? I also see the alternative balls option, I have small volcano donuts from reforming them.


Susan January 16, 2014 at 7:22 pm

Pack them in tighter and push on an edge to get them out. Mine came out just like in the picture. Cheers!


Teisha January 24, 2014 at 1:23 pm

Where do you buy your raw flaked oats?


Susan January 24, 2014 at 1:32 pm

Hi, Teisha, There is a link in the post. Cheers!


Miss Murdestone February 10, 2014 at 11:36 am

You’re my Goddess!!!!!!!!!


Jo McLean February 16, 2014 at 4:30 pm

I’ve made this recipe six times in the last year using the mini donut pan.
It’s one of our favorite desserts.
The donuts turn out perfect every time and freeze very well.
At first, I didn’t care for agave until I discovered the Ojio
Thank you, Susan.


Stephannie March 6, 2014 at 9:28 pm

These look amazing! I was thinking I may soak the oats then dehyrate them before I make the oat flour. Do you think that would even work?


Melanie April 22, 2014 at 10:09 am

Hi Susan,
I was just wondering if you think there is any substitutes for oat flour? By the way, I love your beautiful blog with all of your raw recipes; they are all so tasty looking.


Lindsey July 7, 2014 at 10:53 am

Wow I didn’t even know that raw doughnuts were possible! And even looking so similar….yum!


Lori February 5, 2015 at 5:58 pm

These look amazing. Can you use a different type of nut? Cashews or almonds are usually what I can get my hands on the quickest!!


RawLes February 13, 2015 at 6:41 pm

I’m new to the amazing world of raw and this is my #1 go to site for inspiration, ideas and recipes. Thanks for helping make my transition RAWmazing!


Shelly March 19, 2015 at 10:51 pm

I also am new to eating raw and am enjoying your recipes, photos, and your writing! I made the doughnuts today and they were delicious, but I had trouble with the glaze. How do you manage to get the coconut butter, being in solid form, to mix with the orange juice? I tried a whisk, and had small chunks of the coconut butter floating in the orange juice. Although it tasted great, it was not at all the consistency of a glaze. Thanks so much!


Susan March 19, 2015 at 10:55 pm

You just need to soften it. Cheers!


Denessa March 21, 2015 at 9:20 am

I made these today, but I don’t have a donut pan, so I pressed the dough into lines muffin tins! Made 12! The coconut oil glaze turned out perfect once I gently melted it to clear oil and I used my magic bulletin blender to mix it. It’s in the fridge firming up now. Thanks for the great recipe!


Cassie March 26, 2015 at 4:08 pm

My family and I are slowing getting meat out of diet,, so we are new at this,,,,any suggestions for us,,,thank you


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