Your whole food, plant-based life.

Raw Orange Ginger-Glazed Doughnut Recipe

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.

 

Raw Doughnuts @Rawmazing.com

 

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 a raw doughnut recipe!

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

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67 Comments

  1. Gina wrote on February 7, 2013

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

    Reply
  2. Emma wrote on February 7, 2013

    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.

    Reply
  3. Patricia Robinett wrote on February 7, 2013

    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!!!!!

    Reply
  4. peaceweaver wrote on February 7, 2013

    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.

    Reply
    • Susan wrote on February 7, 2013

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

      Reply
  5. Brynda Bechtold wrote on February 7, 2013

    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.

    Reply
    • Susan wrote on February 7, 2013

      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.

      Reply
  6. Zach wrote on February 7, 2013

    Very nice! I LIKE – how much?

    Reply
  7. Gina wrote on February 7, 2013

    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?

    Reply
    • Susan wrote on February 7, 2013

      Have you tried the certified, gluten free oats?

      Reply
  8. Doris wrote on February 7, 2013

    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!

    Reply
  9. Norma wrote on February 7, 2013

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

    Thanks !

    Reply

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