LSL {Foodie Friday} - Cinnamon Roll Almond Flour Donuts

I have one more (loooong) week of this non-dairy nonsense. So I figured if I'm going thru it, well so are you! (ha!) This Foodie Friday I thought I would do donuts, but you know, the gluten-free, non-dairy version. Yeah, I didn't think it existed either. But I have spent a lot of time over the last week trying to find dairy-free recipes that I would actually like. Don't get me wrong, but a girl can only eat so many Annie's frozen vegan burritos until she is over it. (FYI, it's three for this little lady).

You know when you're not supposed to eat or do something it's all you want to do. Just try getting your nails done and not needing to scratch your nose. I bet ya can't. So when I knew donuts would be off limits, I needed wanted one bad. And, funny enough I don't think I've eaten a donut in years, but I had to have one. 

Enter this week's Foodie Friday...

Cinnamon Roll Almond Flour Donuts

via {Roost}

Donuts (makes 6 regular sized donuts OR 18 mini donuts)

Ingredients

1 1/4 cup almond flour

1/4 tsp salt

1/4 tsp baking soda

1 tsp nutmeg

1/2 tsp cinnamon

3 eggs

1/4 cup ghee/oil of your choice, melted

2 TBS honey

1 vanilla bean, seeds scraped and pod discarded (OR 1/2 tsp pure vanilla extract)

1.) Preheat oven to 350F.

2.) Whisk together all dry ingredients in a bowl. Transfer to a blender*

3.) Combine all wet ingredients (including the vanilla bean seeds) in a bowl. Add to the blender.

4.) Blend until batter is very smooth. Pour into greased donut molds (I used the regular and mini), filling them 2/3 the way.

5.) Bake for 12 minutes. DO NOT OVERBAKE or they will be dry. Air on the caution of under baking

* Blending the mixture results in a super smooth batter that can sometimes be difficult to achieve when working with nut flours.

Cinnamon Topping

1 cup of dates, pitted (about 8 medjool dates)

1 1/2 TBS cinnamon

2 TBS ghee/butter, melted

hazelnuts, chopped and toasted

unsweetened coconut 

1.) Place dates, cinnamon and ghee in a food processor and process until a thick, spreadable paste has formed. 

2.) Combine hazelnuts and coconut in a shallow bowl. Set aside.

Assembly

1.) Remove donuts from oven. While still warm spread a generous amount of cinnamon mixture atop the donut. 

2.) Roll in the hazelnut/coconut mixture.

3.) Enjoy!

Donuts can be stored in an air tight container at room temperature for 1 week.

YUM!

I hope you won't make fun of me when I eat three of these. They looks so very non-dairy delicious. What cravings do you get when you know they're off limits? Have any tips for me for keeping them in check? Really, I could use all the help I can get. 

Bon Appetit and Happy Weekend!

xo,
L