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 inflammatory. 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 healthier 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 contains antimicrobial and anti-fungal properties, it’s rich in antioxidants, calcium, iron and manganese and has been found to help with blood sugar regulation.
A second key ingredient is cassava flour which is naturally free from gluten, grains and nuts. It also has some pretty incredible gut health benefits because of its resistant starch content. The main reason why resistant starch is so beneficial is that it feeds the friendly bacteria in your colon, and turns it into important short chain fatty acids, such as butyrate which helps to reduce inflammation. Resistant starch also improves insulin sensitivity, reduces harmful bacteria and balances blood sugar levels.
I’ve also added one of my favourite adaptogens into these donuts - Ashwagandha. Adaptogenic herbs can be used to improve and help strengthen the body’s response to stress, enhance its ability to cope with anxiety and fight fatigue in a slow and gentle way without jolts or crashes. Some of the other health benefits Ashwagandha has includes: reduces inflammation, it’s sleep inducing, contains anti-cancer properties, acts as a potent antioxidant to boost the immune system and boosts brain function and improves concentration and memory to name a few.
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)
preheat 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