these donuts are perfect in their simplicity, as tradition demands it, they are cake-like, old-fashioned donuts.
After making my cinnamon chai crepes, I had a hankering for an old-fashioned donut. The spice combination used in the crepes, a mix of cinnamon, nutmeg, cardamom and ginger, to be sure– nothing fancy/pretty standard– somehow evoked these memories of old-fashioned donuts I used to absolutely adore/devour from Tim Horton’s (or whatever donut shop, I wasn’t picky when it came to eating donuts). Despite the fact that they were crepes. And thus, I knew the next recipe I wanted to devise: old-fashioned donuts.
I may have been a weird child in my affinity for old-fashioned donuts. I don’t know why, but there was something so satisfying and comforting about the cake-like texture of an old-fashioned. I enjoyed them plain just as much as I enjoyed them dipped in sugar.
The version I’ve recreated are plain, although I could see someone (myself, yourself, whoever!) coating them in a cinnamon-coconut mixture or cinnamon-coconut-sugar mixture if you can tolerate coconut sugar. Nonetheless, I really did want a sort of plain, no-frills, no-topping donut, that was still reminiscent in flavour to the classic, old-fashioned donut. And this is exactly what I’ve created. Shout out me.
I did base the ‘flavour profile’ for lack of a better word (it sounds kinda corny, admittedly) on the cinnamon chai crepes because I simply loved those cardamom-backed chai notes within the coconut flour batter. Thus, you’ll find these donuts also contain that earthy, chai flavour that is just so yummy.
They’re also made with coconut flour, and a handful of other ingredients you are surely familiar with by now if you’ve been following my blog and recipes for long enough: that is to say, eggs, honey, grape seed or coconut oil, baking soda and yogurt — a collection of ingredients you will often find scattered across many a recipe on GrainFreee.com!
These donuts are the perfect morning treat, while fulfilling an itch you might have for something carb-like, but still not being too sweet for you to start your day with. Alternately, these are a fantastic dessert and if you do want to sweeten things up there are options: you could always serve it with yogurt and honey; vanilla ice cream and strawberries (with a warm, slightly toasted donut– trust me); or you could try dipping it in some homemade fruit jam if you require a topping for your donut.
If you do try making these old-fashioned donuts, I’d love to know how they turn out! Drop me a comment below, or follow me/DM me on Instagram @grainfreee.
A few related recipes if you’re looking for some more donut inspo:
- CARAMEL DONUTS WITH CARAMEL SAUCE (coconut flour)
- GINGER SPICE DONUTS (coconut flour)
- APPLE PIE DONUTS (coconut flour)
old fashioned donuts: ingredients
- 1/3 cup coconut flour
- 1/3 cup grape seed oil
- 1/3 cup honey
- 1/2 tsp baking soda
- 2 tsp cinnamon
- 1 tsp cardamom
- 1 tsp nutmeg
- 1/3 cup yogurt
- 4 eggs
old fashioned donuts: how to
- Start by mixing your dry ingredients in a large bowl; coconut flour, all the spices, and baking soda.
- Once combined, add in oil, honey and yogurt, and continue to mix.
- Finally, whisk in eggs and combine everything well. Allow the batter to rest for five minutes.
- Spoon the batter into a prepared donut pan; I use a silicone donut mold these days for optimal results and ease of removal once they’ve cooled down. Spoon approximately 2 + 1/2 tbsp of batter per donut or 3/4 full, depending on your donut pan.
- Bake in a preheated oven at 350 for 25-30 minutes. Allow to cool completely before popping out of tray. Store in an airtight container in fridge or freezer.
baked old fashioned donuts (grain free, scd diet)
Ingredients
- 1/3 cup coconut flour
- 1/3 cup grape seed oil
- 1/3 cup honey
- 1/2 tsp baking soda
- 2 tsp cinnamon
- 1 tsp cardamom
- 1 tsp nutmeg
- 1/3 cup yogurt
- 4 eggs
Instructions
- Start by mixing your dry ingredients in a large bowl; coconut flour, all the spices, and baking soda.
- Once combined, add in oil, honey and yogurt, and continue to mix.
- Finally, whisk in eggs and combine everything well. Allow the batter to rest for five minutes.
- Spoon the batter into a prepared donut pan; I use a silicone donut mold these days for optimal results and ease of removal once they've cooled down. Spoon approximately 2 + 1/2 tbsp of batter per donut, or 3/4 full, depending on your donut pan.
- Bake in a preheated oven at 350 for 25-30 minutes. Allow to cool completely before popping out of tray. Store in an airtight container in fridge or freezer.