Ready to try your hand at the famous healthy donuts? Here’s what you will need:
A donut pan or mini donut pan (or bake these as muffins or mini-muffins)
4 packets (1 teaspoon) stevia powder, or 1/2 cup stevia baking substitute
¾ cup white or brown rice flour*
⅓ cup garbanzo bean flour
¾ cup tapioca flour*
1½ tsp. baking powder
½ tsp. xanthan gum (optional – the donuts will hold together fine without it, but it gives a chewier texture)
½ tsp. salt
⅛ tsp. baking soda
⅓ cup coconut oil, plus more to grease the donut pans
6 Tbsp. unsweetened applesauce
2 teaspoons vanilla extract
½ cup + 2 Tbsp. hot water
* to make these donuts even healthier but a little denser, substitute 1½ cups ground oats for the rice and tapioca flour
Preheat the oven to 350. In a medium bowl, whisk together the stevia, flours, baking powder, xanthan gum, salt, and baking soda. Add the coconut oil, applesauce, vanilla, and hot water, and stir to combine.
Grease donut pans with coconut oil (don’t forget the inner part!) and fill each section with donut batter. If you overfill your pans, your donuts will have “muffin tops” (not as cute as it sounds), so only add just enough batter to barely reach the top of each donut indentation.
Bake for 20-25 minutes or until the tops have browned. DO NOT UNDERBAKE or your donuts will be soggy and dense instead of fluffy and cake-like.
Cool on a wire rack for 10 minutes and glaze as desired. The 5-ingredient vegan caramel sauce recipe is here.