Nutritionist and GAPS (Gut and Psychology Syndrome) Practitioner Jordan Pie shares an adaptogenic donut recipe with us, inspired by her motto, "just because the ingredients change, doesn't mean the menu has to." In this delicious (sugar-free grain-free) recipe Jordan adds collagen and Ashwagandha - truly bringing these donuts to the next level!
I think freshly baked cinnamon donuts were probably a favorite for most people during their childhood. But unfortunately, most donuts are made from ingredients such as refined and processed wheat flour, vegetable oil and sugar, which are all quite heavy on the body. I love the saying ‘just because the ingredients change, doesn’t mean the menu has to.' So I decided to experiment in the kitchen and make cinnamon donuts using whole foods for a more nourishing option. The texture of these donuts is more similar to cake donuts rather than the chewy-doughy-kind because they’re gluten free, but I love them as they feel ‘lighter’ to eat. It’s too bad healthy, low carb donuts like this weren’t an option back then!
One of the key ingredients to this recipe is cinnamon. Not only does it taste and smell incredible, cinnamon has been traditionally valued for its aromatic qualities and natural plant compounds. It’s also a source of antioxidants, calcium, iron and manganese, and has been studied for its potential role in supporting balanced energy and wellness.
A second key ingredient is cassava flour which is naturally free from gluten, grains and nuts. It’s known for its resistant starch content, which can help nourish friendly gut bacteria and contribute to the production of short chain fatty acids like butyrate—compounds often associated with digestive balance.
I’ve also added one of my favourite adaptogens into these donuts - Ashwagandha. Adaptogenic herbs are used to support the body’s natural response to stress, and Ashwagandha has a long history of traditional use in Ayurvedic practices. It’s often associated with promoting relaxation, supporting restful sleep, encouraging balance in the immune system, and helping maintain focus and concentration.
IngredientsDonuts (makes 6) ¼ cup + 1 tbsp. coconut flour 2 tbsp. cassava flour 1 tbsp. collagen powder ⅓ cup Lakanto sweetener (or your preferred sweetener to taste) 2 tsp. Sun Potion Ashwagandha 2 tsp. organic Ceylon cinnamon 1 tsp. vanilla ½ tsp. baking powder 1 tsp. apple cider vinegar a good pinch of salt ¼ cup melted butter or ghee 3 large organic eggs 2 tbsp. coconut milk or nut milk ...for the cinnamon sugar 2 tsp. Ceylon cinnamon tiny pinch of salt 2 tbsp. Lakanto (blitz in your blender until it resembles a powder) (if you don’t have Lakanto use some form of granulated sweetener such as coconut sugar) |
Methodpreheat your oven to 180 C / 350 F Grease a donut tin really well (if you skip this step the doughnuts will stick and be very crumbly) If you don’t have a doughnut tray simply use a mini muffin tray instead and line it with mini muffin paper cups Add all the donut ingredients to your food processor and blitz until combined Carefully spoon the mixture into the donut (or mini muffin) tin evenly Place in the oven and bake for 10 minutes, or until golden brown Remove from the oven and allow them to cool for a few minutes Mix all of the cinnamon sugar ingredients together in a shallow bowl Carefully run a knife around the outside edges of the donuts and gently lift each one up and out of the tin Place the top of each donut (or mini muffin) into the powdered sugar (when they’re still warm this will easily stick to the top) Serve warm and enjoy |
