Over the holidays, I wanted to get creative with my baking. As a celiac, it's been a while since I've had a good donut - but I daresay, these home-made gluten-free donuts were delicious! The matcha added a beautiful green hue and unique, creamy flavour!
Matcha is bursting with health benefits. It's full of antioxidants, aids in concentration, can have a significant effect on fat oxidation and it detoxifies, alkalizes, oxygenates the body.
Oh, and if you're looking to make a great holiday treat in a rush - look no further. These took less than 20 minutes to whip up!
FOR THE DONUTS:
- 1 cup 1-to-1 gluten-free flour
- 1/3 cup coconut sugar
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1 tbsp ground flax seed
- 1 large egg (vegan option: sub 1 flax egg)
- 1 teaspoon vanilla extract
- 1/4 cup + 2 tablespoons coconut oil
- 1/4 cup + 2 tablespoons dairy-free milk
- 1 teaspoon apple cider vinegar
2 tsp - 1tbsp Amoda Classic Matcha Powder (quantity depends on flavour and colour preferences)
FOR THE MATCHA COATING:
For the donuts:
- Preheat oven to 425°F. Grease one six-serving donut pan; set aside. If you don’t have a donut pan, use the tin foil method - take a muffin tin, roll tin foil balls and place the the centre of each empty muffin cup to make the donut hole.
- In a large mixing bowl, mix the flour, coconut sugar, baking powder, cinnamon, and salt.
- Add the egg, vanilla, oil, dairy-free milk, and vinegar and stir until combined.
- Spoon the batter into the prepared donut pan - filling each donut well about 2/3 full. The batter should not cover the centre of the donut well where the hole will go.
- Bake for 10-12 minutes or until the donuts rise and set.
- Remove from oven and let cool for 5 minutes.
- Remove donuts from the pan and set aside. You may need to use a spoon or a rubber spatula to loosen them if they stick.
For the matcha coating:
- In a separate small mixing bowl, combine icing sugar, milk and matcha.
One at a time, dip the tops of your donuts into the coating - or, spread coating on top with spatula. Option to flip them and coat the bottoms. Optional: Dust icing sugar on top, for a powdered matcha donut.
Store donuts in an airtight container at room temperature for up to 3 days.
*For the matcha glaze, you may need to add more icing sugar depending on thickness. If the glaze is too watery, it won't dry and stick to the donuts properly.
Enjoy! Let us know what you think of your Matcha Donuts!