healthy eating my way (allergy friendly)



Chewy cinnamon and almond butter doughnuts, covered in a yummy cinnamon, maple syrup and almond buttter glaze.

Serves: 12 mini doughnuts, or 6 large once.



Raw Almond Butter Doughnuts

1 1/3 cups (135 gr) oats

200 gr (12- 14 ) Medjool dates

3 Tbsp (cinnamon) maple syrup

1 cup (200 gr) almond butter

1 tsp vanilla bean powder

3 Tbsp water

1 small teaspoon cinnamon


Cinnamon Almond Butter Glaze

4 Tbsp almond butter

2 Tbsp butter

1/2 tsp vanilla bean powder

1/2 tsp cinnamon

2 Tbsp cacao powder

2 Tbsp liquid coconut oil

( I added 2 tbsp water  optional)


The doughnut:

  1. Blend the oats in the blender( I used my Vitamix) or food processor until they are roughly grounded.  Not dust.
  2. Add the dates, and process until combined with the oats.
  3. 3Add the remaning ingredients, and  pulse until the ingredients stick together  in a dough- like- substance.
  4. Press the doughnuts in the doughnut pan ( or if like me that don’t have that: form them as best you can into little circles).
  5. Stick the tray in the fridge for about 15 minutes.
  6. Remove the doughnuts from the. pan.


The glaze:

  1. Place almond butter, vanilla bean powder, maple syrup, cacao and cinnamon in the blender and stir until combine.
  2. Add the coconut oil (and water) and stir until combined.
  3. Place the doughnuts top- side-down in the glaze, lift gently and put on you parchment paper.
  4. Place tray in the freezer for about 2 hrs….or like I did…made them the night before.

They will keep in the freezer for 5- 6 hrs. Defrost 4-5 minutes before eating.

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