Cinnamon Glazed Coconut Doughnuts

Disclaimer: This post is contributed by Planning With Kids partner Pureharvest.






Preheat the oven to 180 degrees Celsius.
Lightly oil a mini doughnut pan or mini muffin tray.

For the doughnuts

  1. In a medium sized bowl cream together the coconut oil and rice malt syrup. Once smooth, add in the egg, vanilla and milk and mix until combined (it will look a little lumpy). Add the flour and salt and mix until the mixture is nice and smooth.
  2. Spoon mixture into a piping bag and pipe into the doughnut mould. If you don’t have a doughnut mould you can use a mini muffin tray.
  3. Bake in the oven for 8-10 minutes.

For the glaze

  1. While your doughnuts are cooling, prepare the cinnamon glaze. In a small saucepan combine the rice malt syrup, coco quench and coconut oil. Place on a low – medium heat for about 1 minute or until the coconut oil is completely melted.
  2. Add the cinnamon and arrowroot powder, ensuring that you are whisking continuously until the mixture begins to thicken.
  3. Once thickened, cook for another 1-2 minutes, remove from heat and allow to cool slightly.
  4. Spoon the glaze over the doughnuts (this bit can be quite messy so we suggest placing some baking paper underneath).


More great recipes like this on the Pureharvest blog:

200 chove tahini sauce

Chive and tahini sauce