Serves a Party of 6
The holidays not only brought us appreciation and gratitude for our new home in Oregon, but they also brought over a foot of snow, so aside from bundling up and hiking around in it, we cozied up in the kitchen and celebrated with these lovely gingerbread donuts.
Starting with a homemade oat flour spiced with organic cinnamon and ground ginger, we threw together a quick gluten-free batter filled with organic coconut sugar, flaxseed meal, molasses, agave syrup, organic vanilla extract, oat milk, and avocado oil to be stirred, transferred to a donut pan, and baked to perfection at 375 degrees for just 10 minutes.
When it was done baking, I knew it wouldn’t be the same without a garnish, so I sprinkled on some powdered sugar and dropped down a whole squad of pomegranate seeds to not only make for one photogenic set of donuts, but probably one of the most comforting sweets I’ve woke up to in quite a while.
This is the kind of stuff that makes me thrive this time of year – it’s an excellent excuse to gather your loved ones and serve them delightful treats like this and enjoy the beauty of keeping the healthy alternatives alive.
Ingredients:
- 2 Cups of Rolled Oats
- 1/2 Cup of Coconut Sugar
- 2 Tablespoons of Ground Flaxseed
- 1 Teaspoon of Baking Powder
- 1 Teaspoon of Ginger Powder
- 1 Teaspoon of Cinnamon
- Pinch of Salt
- 1 and 1/2 Cups of Oat Milk
- 1 Teaspoon of Vanilla Extract
- 1 Teaspoon of Molasses
- 1 Teaspoon of Agave Syrup
- 2 Tablespoons of Avocado Oil
- 1/4 Cup of Powdered Sugar
- 1 Pomegranate (optional)
Preheat the oven to 375 degrees.
Add the 2 cups of rolled oats to a blender and pulse until you have a fine flour.
Whisk the dry ingredients in a large bowl including your oat flour, coconut sugar, ground flaxseed, baking powder, ginger, cinnamon, and pinch of salt.
In a seperate bowl, stir together the wet ingredients like the oat milk, vanilla extract, molasses, agave syrup, and just 1 tablespoon of avocado oil – you’ll need the rest for later!
Combine the wet and dry ingredients and stir.
Using the other tablespoon of oil, I used my fingers to lightly grease the donut pan.
Add about 1/4 cup of batter to each donut in the donut pan, then bake them for 10 minutes.
Allow them to cool for at least 5 or so minutes, then pop them out carefully and sprinkle down the powdered sugar.
I used a pomegranate that I needed to use up and it paired perfectly with these guys, but feel free to switch it up with your favorite fruits or some berries and have yourself a gingerbread donut day!
Plant Sugar Kitchen 