Description
These gluten free red velvet donuts are made with almond flour, baked in the oven and topped with a chocolate glaze.
Ingredients
Scale
Red Velvet Donuts
- 1/2 cup cubed cooked beets (90g)*
- 1 large egg
- 1/4 cup maple syrup
- 1/4 cup avocado oil
- 1 tsp vanilla extract
- 1 cup blanched almond flour (90g)
- 1/3 cup tapioca starch (41g)
- 1 Tbsp cacao powder
- 1 tsp baking powder
- 1/4 tsp salt
Chocolate Glaze
- 1/4 cup dark chocolate chips
- 1 tsp coconut oil
- 1 Tbsp almond butter
Instructions
- Preheat your oven to 350 degrees F.
- Make the batter by combining the cooked beets, egg, maple syrup, avocado oil and vanilla in a food processor. Blend until the beets are pureed, stopping here and there to scrape the sides if necessary.
- Add in the almond flour, tapioca starch, cacao powder, baking powder and salt. Blend again until the batter reaches a smooth consistency.
- Pour the donut batter into a silicone donut pan. Fill each slot nearly to the top, making six donuts.
- Place the donuts in your preheated oven and bake at 350 degrees for 20 minutes.
- After baking, remove the donuts from the oven and cool for 10 minutes in the baking pan before transferring them to a wire cooling rack.
- For the glaze, melt the chocolate and coconut oil. (I melted them on the stovetop, over low heat.) Once melted, mix in the almond butter.
- Dip each donut into the glaze, then place on a wire cooling rack or parchment-lined baking pan.
- Place the donuts in the fridge or freezer to set the glaze.
- Store the donuts in an airtight container in the fridge and enjoy within one week.
Notes
*You can use pre-cooked beets or cook them yourself. I cubed a beet and then steamed it in a steamer pot until tender.