Gluten-free donuts with teff and buckwheat flour

This is my favorite donut recipe! I love the texture and taste of these, especially with a cinnamon-sugar coating. The ingredients are so healthy that I sometimes eat these gluten-free donuts as a breakfast. They won’t weigh you down or clog your stomach like regular donuts while still teleporting your taste buds to heaven!

The donuts are:

  • gluten-free but still fluffy
  • sugar-free with coconut blossom sugar
  • oil-free but still juicy
  • healthy but incredibly tasty

I hope these will be your new favorite donuts too! I have made them several times in different variations. For instance, you could add chocolate drops or some sliced rhubarb on top before baking. This is my standard recipe for donuts – feel free to add any variations you like!

 

About teff

Teff flour has many benefits. It’s not only gluten-free, but has also the capability to soak up water, so the dough gets extra fluffy and soft. In my experience, teff works similar to wheat flour but offers greater nutrition. Teff is an ancient grain that has been grown for millennia in Ethiopia and Eritrea. It has an earthy, sweet taste that blends perfectly with buckwheat flour.

 

About buckwheat

Buckwheat flour is a pseudo-grain and therefore also gluten-free. In addition to a variety of essential nutrients like iron and magnesium, it is also a really valuable source for fiber. It adds a nutty taste to the dough. I find that buckwheat works especially well as a wheat flour replacement in pancakes, donuts, waffles, and cakes. The texture turns out fluffy and not as sticky as other types of gluten-free flours. It is definitely my favorite flour and I always have it as a staple in my kitchen.

 

As always, if you remake this recipe, make sure to tag me on Instagram. You can use the hashtag #HealthyFairyFood or simply send me a picture of your remake. I love to see your recreations!

 

Now let’s get to the recipe:

 

Gluten-Free Donuts

healthy gluten-free donuts made with teff and buckwheat flour
Course: Breakfast
Servings: 6 donuts
Calories: 835kcal

Ingredients

  • 60 g buckwheat flour
  • 60 g teff flour
  • 1 Tbs shredded flaxseed
  • 1 Tbs coconut sugar
  • 1/4 tsp vanilla⁣
  • 1/2 tsp cinnamon
  • Pinch of salt⁣
  • 1 banana⁣
  • 120 g plant milk (I used almond)
  • 2 Tbs peanut butter (40g)
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 Tbs apple cider vinegar

Coating

  • cinnamon
  • raw cane sugar

Instructions

  • Preheat oven to 175C / 350F
  • Mash the banana with a fork.
  • Combine with plant milk, peanut butter, baking powder, baking soda and vinegar. Add the remaining ingredients and stir until evenly combined.
  • ⁣Fill into a silicone donut form and bake for 15-17 minutes. ⁣

Coating

  • Mix raw cane sugar (erithrytol / xylitol for sugar-free) with cinnamon in a shallow bowl.
  • Brush cooled-off donuts with plant milk using a silicone brush. Then immediately roll them around in the sugar-cinnamon mixture.
  • Serve with a cozy cup of tea and enjoy!

Nutrition

Serving: 1g | Calories: 835kcal | Carbohydrates: 135g | Protein: 27g | Fat: 26g | Saturated Fat: 4g | Sodium: 898mg | Potassium: 1260mg | Fiber: 22g | Sugar: 27g | Vitamin A: 76IU | Vitamin C: 10mg | Calcium: 391mg | Iron: 8mg

  • Medium

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