Almond Joy Whole Grain Donuts

By Kathy_Hester

The chocolate glaze is made with grain-sweetened chocolate chips with almond extract, coconut milk, and a touch of agave nectar.

The base of the donut is whole wheat pastry flour and almond meal. It’s sweetened with a combination of stevia and agave. You can make them gluten-free by subbing your favorite gluten-free flour mix.

Don’t have a fancy shmancy donut pan? Use a mini muffin pan instead. Don’t want to make a glaze? These are great all by themselves too!

Ingredients

• wet ingredients:
• 2/3 cup unsweetened So Delicious coconut milk (or other non-dairy milk)
• 1 tablespoon agave nectar
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract
• 1/4 teaspoon apple cider vinegar
• 1/4 teaspoon stevia (Nu-Stevia brand)
• dry ingredients:
• 2/3 cup whole wheat pastry flour (you can use gluten-free flour mix instead)
• 1/3 cup almond meal
• 1/4 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• glaze ingredients:
• 3 tablespoons grain sweetened chocolate chips
• 2 teaspoons unsweetened coconut milk (or other non-dairy milk)
• 1 teaspoon almond extract
• 1/2 teaspoon agave nectar, optional

Preparation

Step 1

Pre-heat the oven to 350 degrees. Mix the wet ingredients in one bowl and the dry in another. Spray your mini donut pan with a little oil so they will be easier to get out.

Then add the dry ingredients into the wet and mix just until it’s mixed. Divide the batter between the 12 donut molds. Bake in pre-heated oven for 10 minutes.

Let them cool for 5 to 10 minutes, then carefully remove. If you don’t wait they will stick and break in half, so be warned!

Make the glaze:
Melt the chocolate (on the stove or in the microwave). Add the other ingredients and mix thoroughly.

Dip cooled donuts into the glaze. Top with shredded coconut and sliced almonds if desired.