Thank you Nature’s Path for sponsoring this post.
I’ve held out on gingerbread recipes on the blog until NOW.
And this is a good recipe to kick off the gingerbread season with. I promise. These are worth making and sharing with the ones you love most (…except your dog. Don’t share these with your dog because chocolate).
I did share gingerbread pancakes on IG a couple weeks ago. I was getting a bit ahead of myself. I know. And not to be all judgment, but I’m more in love with these gingerbread donuts than those gingerbread pancakes.
These baked donuts.
I’m in love (per usual).
They’re soft and a bit doughy, but not gummy. And since I’m not a spicy gingerbread person, these are just filled with a hint of gingerbread flavor. The gingerbread flavor IS there, it’s just not gonna burn your mouth with gingerness. Which is good.
Since it’s nice to pair doughy baked goodness with a bit of crunch, these donuts are topped with Love Crunch Dark Chocolate & Red Berries Granola. For recipe testing, Nature’s Path sent me a couple bags of their Love Crunch granola about 2 months ago and then…I went through both bags of granola before I even used them to create a recipe with. So I had to go out and buy some more. It’s tasty.
AND for every bag of Love Crunch Granola sold, the equivalent is donated to a food bank as part of their Bite4Bite program.
It’s tasty on smoothies, in pb&j sandwiches, with milk, over yogurt, AND it’s most delicious swimming in a pool of almond butter glaze on top of a gingerbread donut.
Wanna try? You should try.
All the reasons you should try these donuts:
- It’s holiday time and gingerbread makes you feel festive.
- There’s no taste better than the taste of nostalgia (words of wisdom via Andie) and these donuts are bound to bring back memories of Christmas gingerbread cookie baking.
- The granola has dark chocolate chunks in it.
Gingerbread Baked Donuts with Granola Almond Butter Glaze
Yield: 6 donuts
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
1 cup oat flour
1/4 cup almond flour
1/4 cup brown sugar
1 1/2 teaspoons baking powder
1/2 teaspoon ginger
1/2 teaspoon cinnamon
1/2 teaspoon salt
1/4 cup applesauce
2 tablespoons ground flaxseed + 3 tablespoons water (aka flax egg)
3 tablespoons milk
3 tablespoons coconut oil, melted
2 tablespoons molasses
2 teaspoons vanilla
almond butter glaze
1/4 cup smooth almond butter
1-3 tablespoons milk
2/3 cup Love Crunch Dark Chocolate & Red Berries Granola
Preheat oven to 350ºF. In a small bowl, combine ground flaxseed with 3 tablespoons water. Set aside for ~5 minutes, until flax absorbs the water. In a separate bowl, combine all dry ingredients. Set aside. In yet another separate bowl, combine wet ingredients, including flax egg. Pour wet ingredients into dry and stir until just combined. Scoop batter into a sealable plastic bag and pipe into a greased donut pan. Bake for 15 minutes. Allow donuts to cool in the pan for 30 minutes before trying to remove them.
Meanwhile, make almond butter glaze by combining almond butter with 1-3 tablespoons milk. Depending on how thick your almond butter is, you may need more or less milk. Vigorously stir together milk and almond butter until thin and smooth. This should take about 2 minutes of some serious mixing skills. Dip the top of the donuts into the almond butter glaze and top with granola. Serve!
I've been keeping these in the fridge and eating them cold in the morning...likely because I'm weird and like baked goods cold. So good.
inspired by these maple donuts
how did I not take a bite picture!? Donuts were made for bite pictures.