Gluten-Free, Sun-Butter Baked Donuts

Healthy Baked Donut Recipe using any nut butter
or in this instance, Sunflower-Butter!
These are dairy-free, gluten-free, no added oil or
refined sugar!

So easy to put together… And they bake in 18 minutes!
A lot faster than going to the donut shop…From ingredients
you likely have on hand right now.

Glazed Baked Donuts

You can make this sunflower butter donut recipe with
any nut butter alternative to peanut butter or tahina,
and without a donut pan if you don’t have one;
or you can pick up a pan, usually under ten bucks,
on Amazon, at Target.com  or Walmart, in craft stores
like Michaels, in grocery stores or some department
stores, or at World Market or Bed Bath Beyond.

The donuts in the photos were made in a 6-donut pan
These gluten-free homemade sunflower butter donuts
are so delicious! And easy to make! 

Prep 7 mins – Bake 18 mins
Total Time: 27 minutes
Yield: 6 large, or 20 mini donuts

Ingredients

1/4 cup + 2-3 tbs. non-dairy milk of choice 
1 1/2 tsp white or apple cider vinegar
3 1/2 tbs. nut butter (sunflower, peanut, almond,
cashew, or whole tahina) 
1/2 cup pure maple syrup, agave, or molasses,
1/4 tsp pure vanilla extract
3/4 cup (gluten oat flour
1/4 cup tapioca
1/2 tsp

xanthan gum)
or any flour 
1 tsp baking powder
1/4 tsp salt

INSTRUCTIONS:

For the donuts:
Preheat oven to 350 F. Grease a donut pan and dust
it with flour or powdered sugar. If not easily stir-able,
gently heat sunflower butter until soft. Stir together first
five ingredients, being sure to completely break up the
nut butter so there are no clumps.

Stir in dry ingredients to form a smooth batter,
spoon into pan compartments, and bake 18
minutes.

Let sit a few minutes before going around the
sides with a spatula and popping out.

Glaze
If desired, refrigerate, then drizzle
2 tbsp dark or white chocolate on top melted
slowly with a tsp of coconut oil.

To glaze them with Nut Butter Glaze:
Stir together
1/4 cup chips: chocolate, vanilla, etc melted with
1 tsp coconut oil
2 tbsp nut butter
1/8 tsp pure vanilla extract, and a tiny pinch
sea salt.
Glaze makes enough for all 6 donuts with a
little left over.

Top with sprinkles or crushed nuts.

I prefer to shake mine in a bag with a mix of 1/3 cup
powdered raw sugar (that I grind for a few pulses in
my coffee grinder) and a teaspoon of cinnamon.
Store loosely covered out overnight – The flavor is even
better the next day!
Leftover donuts can also be frozen.