Have a treat — you deserve it! Indulge your sweet tooth with these naturally delicious doughnuts that contain no inflammatory agents like dairy or gluten. These doughnuts are made with superfood almond meal and topped with naturally sweet peaches and dries cornflower petals for a pretty, floral addition. Plus, if you want, you can swap out canned peach slices for canned plum or pear slices. What ever you choose, these delightful pastries are sure to bring smiles. To make our Peaches and Cream Gluten-Free, Dairy-Free Doughnuts, follow the recipe below.
For the Donuts
- 1/2 cup drained canned peach slices in natural juice
- 1/4 cup coconut cream
- 1 egg
- 1 teaspoon pure vanilla extract
- 1 1/2 cups almond meal (or ground almonds)
- 2 tablespoons stevia powder
- 1 teaspoon baking powder
- 1/3 cup dried peaches, chopped finely
- 2 tablespoons finely chopped pecans
- 1 tablespoon dried cornflower petals, optional
For the Peach Glaze
- 1/2 cup canned peach juice (see tips)
- 1/2 cup coconut milk powder
- 1 teaspoon cornflour
- 1/2 teaspoon pure vanilla extract
- Preheat oven to 350 degrees Fahrenheit. Grease a six-hole non-stick donut pan.
- Blend or process peaches, coconut cream, egg, and vanilla until smooth. Add almond meal, stevia, and baking powder; blend or process to combine. Spoon evenly into pan.
- Bake for 20 minutes or until a skewer inserted into the center of a donut comes out clean. Stand donuts in pan for 5 minutes. Turn top-side up onto a wire rack over a tray.
- Make peach glaze. Place all ingredients in a small heavy-based saucepan; whisk well until smooth. Bring to a simmer over high heat, whisking continuously until thick.
- Dip donuts in warm glaze; sprinkle with dried peach, pecans, and cornflower petals, if using. Cool on a wire rack.
This article originally appeared on our sister site, Women’s Weekly Food.