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.
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 has traditionally been valued as a food for friendly gut bacteria.
I’ve also added one of my favourite adaptogens into these donuts - Ashwagandha. Adaptogenic herbs are traditionally 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, 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 granulated monk fruit sweetener (or your preferred sweetener to taste) 2 tsp. Sun Potion Ashwagandha 2 tsp. 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 eggs 2 tbsp. coconut milk or nut milk ...for the cinnamon sugar 2 tsp. Ceylon cinnamon tiny pinch of salt 2 tbsp. granulated monk fruit sweetener (blitz in your blender until it resembles a powder; if you don’t have it, use another 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 |
Frequently Asked Questions
What does Ashwagandha do in this recipe?
Ashwagandha is an adaptogenic tonic herb traditionally used to support the body’s natural response to stress. Here it adds an earthy depth that pairs well with cinnamon, and it blends in without changing the texture of the donut.
Are these donuts gluten free?
Yes. They use coconut flour and cassava flour rather than wheat flour, so they are naturally gluten free and grain free.
Can I make these without a donut tin?
Yes — use a mini muffin tray lined with paper cups and bake for the same 10 minutes.
How much Ashwagandha is in each donut?
The recipe uses 2 teaspoons of Sun Potion Ashwagandha across six donuts, so roughly a third of a teaspoon each.
These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
