Guilt-free, nutritious, naturally sweetened donuts prepared with freshly grated carrots. This irresistible oven-baked treat is also top 8 free so go ahead and make them for anyone that avoids gluten, eggs, dairy, soy, nuts or peanuts!
1 cup homemade hemp milk*
1 tablespoon fresh lemon juice
1 tablespoon ground flax
1/4 cup coconut oil, softened or melted
1 teaspoon pure vanilla extract
1 generous cup finely grated carrots (loosely packed)
1-1/2 cups oat flour
1 cup buckwheat flour
1/2 cup sunflower seed flour**
1/2 cup coconut palm sugar
2 teaspoons baking powder***
1 teaspoon baking soda***
1/2 teaspoon sea salt
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
Organic maple sugar powder (optional)****
- Preheat oven to 350 degrees F.
- Grease one 6-cavity donut pan and one 12-cup mini muffin pan with a little coconut oil.
- To start blend 1-1/4 cups of water with 1/3 cup of hemp seeds in a high-speed blender to make hemp milk.
- Transfer the homemade milk to a measuring cup or small bowl. You can also pass the milk through a fine strainer or nut mesh bag to remove any larger unwanted bits.
- Add lemon juice to milk and let sit while you prepare the other ingredients.
- To a small bowl add ground flax, coconut oil, vanilla extract and mix. Let sit for 5 minutes.
- To a large mixing bowl, sift all flours and remaining dry ingredients and mix well.
- Add flax mixture, milk, carrots to the large bowl and mix until all ingredients are well combined.
- Divide mixture in both the donut and muffin pan. Don’t overfill. The donut pan should be filled to the edge but not over, the mini muffins will be a little less than the edge.
- Bake the minis for 15-18 minutes and the large donuts for 20-22 minutes*****.
- Cool in pan for 10 minutes.
- Remove all donuts from pans and dip each one (the smooth underside works great) in some maple sugar powder.
- Place each donut on a rack until completely cooled and enjoy!
* I did not test this recipe with other plant-based kinds of milk.
** Use a spice/coffee grinder to transform organic raw sunflower seeds into a fine flour. If you are not allergic to nuts, almond meal flour works great as a substitute for the seed flour.
*** Aluminum-free, corn-free, gluten-free.
**** I’m sure powdered coconut palm sugar could be substituted, but I haven’t tried it!
***** The edges will brown a bit and the tops should spring back up when gently pressed down.
Best enjoyed once cooled and the same day! Transfer any leftovers to the refrigerator for up to 3 days. Once refrigerated the texture will change and become a little more firm but they are still amazing!
IMPORTANT: If you are following a strict gluten-free diet please make sure your ingredients are certified gluten-free. If you’re baking for someone avoiding top allergens, make sure your products are labelled egg-free, dairy-free, nut-free, etc.