I recently discovered that I live exactly 5.5 miles from one of Honeyville Farms four locations. I've actually known known it for awhile but had not put together that they carry the made-famous-by-healthy-blogs almond flour that far surpasses Bob's Red Mill. Yes, I know. I can't believe I just said that. I really do love most all of Bob's products but the almond flour is so grainy that the package should read almond meal. I now refuse to buy the stuff based on my maracon-making experiences alone.
In protest of the terrible almond meal, I've tried making my own. Baking or dehydrating and/or blanching and removing the skins and pulverizing them in my food processor for what feels like an hour. All that work and I can't even get them more finely ground than Bob does, I'll give him that. But baking with grainy almond meal just makes life difficult, plain and simple. And that's where Honeyville comes in.
Their almond flour is so finely ground that it incorporates better and therefore does not leave a coarse texture in your baked goods. Not only does that open the doors to many more applications but it means less tears and less cussing at your food processor. Oh, and some delicious gluten- free cinnamon roll donuts.
It's still winter, thank goodness. And it's actually cold right now. So that means continued liberal uses of cinnamon and freshly ground nutmeg. These donuts fall into the cake donut category but they are going to be better than any cake donut you've had from the donut shop. They set up light and fluffy and ridiculously moist. Not to mention, each donut has 11 grams of protein. Even more if you count the chopped almonds garnish. Crazy, right?! The amazing protein to carb ratio will keep the blood sugar from spiking. No sugar high, no sugar crash. Translation: these yummy donuts will not make you fat. Yes, that it all that matters.
Part of the protein contribution is from a sweet & creamy maple almond glaze. I LOVE this almond glaze recipe. Amazingly, it behaves exactly like a glaze (thick and creamy and sets up stiff) without needing any powdered sugar or starches to thicken. It's great on these donuts but you could most definitely make extra and keep it in your fridge for your next baked goods or even just to take a spoonful of in the afternoon (or morning or evening or all of the above) when you need a pick-me-up.
Gluten-Free Cinnamon Roll Donuts
3 T. butter or coconut oil
1/3 c. honey
1 t. vanilla extract
2 c. almond flour (if you hadn't guessed it yet, I recommend Honeyville brand)
1/2 t. baking soda
1 t. cinnamon
pinch ground cloves
pinch fresh ground nutmeg
1/2 t. salt
Preheat oven to 350F.
Combine butter, honey, and vanilla in a small saucepan and melt over low heat. Set aside to cool. In the bowl of a stand mixer fitted with the paddle attachment, beat eggs on medium until light and fluffy. Turn the mixer down to low and slowly drizzle cooled mixture in. Add remaining ingredients (almond flour, baking soda, cinnamon, cloves, nutmeg, and salt) and mix on medium speed until mixture is well-combined. The resulting batter will be a thick paste, like brownie batter.
Grease medium-sized donut molds and fill 2/3 with the batter. Bake 14-16 minutes (rotating the pan halfway through) to slightly golden and a toothpick comes out clean. Allow to cool fully before removing from molds. Top with Protein-Packed Almond Glaze and chopped almonds.
Protein-Packed Maple Almond Glaze
1/2 c. creamy almond butter
1/4 c. maple syrup
1 t. maple or vanilla extract (optional)
1/2 t. salt
2 T. coconut milk (can sub your milk of choice but it's important that it be full fat)
1-2 t. hot water
In the bowl of a food processor, combine almond butter, maple syrup, extract, salt, and coconut milk and puree until well combined, about 1-2 minutes. The mixture will be a thick paste at this point but should be emulsified. Turn back on high and with the machine running, slowly pour in hot water until mixture loosens to a glaze consistency. You may need to add more or less water depending on the thickness of the almond butter you use. Just make sure the glaze is runny enough to dip or drizzle your donuts.
For dipping: pour glaze into a shallow bowl and invert donuts into mixture, coating well. Transfer to a cooling rack to set.