Maple Tahini Glazed Baked Donuts

Maple Tahini Glazed Baked Donuts {Gluten-Free, Vegan, Refined Sugar-Free}

I shared a snippet of me eating one of these gluten-free, vegan, and refined sugar-free maple tahini glazed baked donuts a few weeks back on Instagram and Facebook, and have since then been getting contacted with the “where can I find this recipe” question nearly daily all over the place. Who knew this little glazed donut would be so popular! Well, actually I knew that — these are seriously delicious :). I’ve been meaning to share the recipe straight away, but I kept getting time-sensitive reader requested recipes streaming in and so I just kept on putting these on hold, thinking this will be the next recipe up…

Maple Tahini Glazed Baked Donuts {Gluten-Free, Vegan, Refined Sugar-Free}

And so it’s been almost three weeks and I’ve finally decided I NEED to make time to share this recipe. Because I know you need to make these :). After all, when’s the last time you had a freshly baked maple tahini glazed donut? I thought so. These donuts were just plain amazing, and made an especially wonderful side to a morning coffee…

Maple Tahini Glazed Baked Donuts {Gluten-Free, Vegan, Refined Sugar-Free}

P.S. This maple tahini glaze is a wonderful thing that does not necessarily require donuts — feel free to make it {can skip the oil/butter if using as a spread} and glaze everything with it. I’m pretty sure it’ll make most things in the world a {very big} tad better. Just saying ;)

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Maple Tahini Glazed Baked Donuts {Gluten-Free, Vegan, Refined Sugar-Free}

Maple Tahini Glazed Baked Donuts


  • Author: Audrey @ Unconventional Baker
  • Prep Time: 10 mins
  • Cook Time: 12 mins
  • Total Time: 22 minutes
  • Yield: 6 donuts

Description

A gluten-free, vegan, refined-sugar free recipe for warm, fresh maple donuts with a twist.


Ingredients

Wet Ingredients:

  • 5 tbsp unsweetened applesauce
  • 9 tbsp maple syrup
  • 1½ tbsp olive oil
  • 2 tsp pure vanilla extract
  • 1½ tsp lemon juice

Dry:

  • 7 tbsp brown rice flour
  • 5 tbsp tapioca starch
  • 4 tbsp sweet sticky rice flour {also known as glutinous rice flour/mochi/mochiko flour}
  • ½ tsp guar gum
  • 1½ tsp cinnamon
  • ⅛ tsp of each of the following: allspice, nutmeg
  • ½ tsp baking soda
  • dash of salt

Maple Tahini Glaze:

  • ¼ cup thick tahini
  • 2 tbsp softened non-dairy butter or coconut oil
  • 2 tbsp maple syrup
  • 1 tsp pure vanilla extract
  • dash of salt {unless using salted butter}

Instructions

  1. Preheat oven to 350F. Oil a 6 donut pan and set aside. Have a piping bag {or sturdy large ziplock bag} + pair of scissors handy.
  2. Mix all wet ingredients in a bowl. Add in all dry ingredients and mix to thoroughly combine. Let mixture stand for 1 minute.
  3. Transfer the batter into a large pipping bag {I set mine inside a tall glass for easier handling}. Cut off the tip and carefully pour the dough into the donut pan. Be careful when first snipping off the tip of the bag — the mixture will be runny, so you want to pipe with care.
  4. Bake in preheated oven for approximately 17-20 minutes, until a skewer inserted in the center comes out clean. Cool on a cooling rack.
  5. Prepare the glaze by blending all ingredients together {I used my magic bullet for this, but a small food processor, blender, or immersion blender would work just as well}.
  6. Once the donuts are completely cooled, dip each one into the glaze in the bowl {I put mine in upside down and then lifted the donuts up out of the bowl in a twisting motion}. If you want the glaze to harden a little, first make sure the donuts are completely cool and then place in the fridge for 15 mins after glazing, or enjoy straight away.

Notes

Note: if you use a sweetener other than maple, obviously you’ll lose the “maple” flavor in these donuts. They’ll still be great with whatever sweetener you use though.

You can replace the olive oil in the donut recipe with some more applesauce and they will still come out delicious, but they will not store well. So you’ll need to eat them all straight away. The oil helps to keep them moist, so I recommend leaving it in.

Store leftover donuts in the fridge.

Maple Tahini Glazed Baked Donuts {Gluten-Free, Vegan, Refined Sugar-Free}

Happy baking!

Audrey

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