Cinnamon Donuts

Donuts are such a beloved food for so many so here’s a fun, delicious and clean donut recipe you can enjoy with friends and family. These Cinnamon Donuts are baked, not fried, and made with the cleanest possible ingredients. They’re a great treat to make for children’s lunchboxes or to serve to family and friends. You can also make extra and freeze them to defrost and warm when the event or mood strikes!

Cinnamon has the highest antioxidant strength of all the food sources and is several hundred times more potent than any fruit or vegetable. It is particularly good for helping diarrhea, nausea, vomiting, indigestion, flatulence, and arthritis. Cinnamon is known to help prevent and shorten the duration of the flu as well to eliminate congestion and mucus from the body. It is also very beneficial for lowering cholesterol and to help regulate blood sugar. It is known to help increase circulation and contains anti-clotting compounds which makes it highly beneficial for helping to prevent strokes and coronary artery disease.

Cinnamon Donuts

Ingredients:
1 cup gluten-free oat flour
1/2 cup almond flour
1/2 tsp aluminium-free baking powder
1/2 tsp baking soda
1/4 tsp sea salt
1 tsp cinnamon
1/3 cup coconut sugar
1 tsp alcohol-free vanilla extract
1 tsp lemon juice
1 tbsp maple syrup
1/2 cup unsweetened almond milk

Directions:
Preheat oven to 350F.

Add the oat flour, almond flour, baking powder, baking soda, sea salt, cinnamon and coconut sugar to a medium-sized mixing bowl and whisk until uniform.

In a small jug, mix together the vanilla, lemon juice, maple syrup and unsweetened almond milk.

Pour on top on the dry ingredients and stir with a spatula until mixed. The batter should be very thick but pourable - add a bit more oat flour if needed. If the mixture if too thick then add a bit more almond milk.

Place the batter in a piping bag or zip-lock bag with the corner cut off. Pipe into a non-stick donut pan and bake for 12-14 minutes. Cool completely in the pan before serving.

Find out more undiscovered properties of healing foods and how they support the liver, check out my NY Times bestselling book, Liver Rescue.

This item posted: 19-Oct-2019

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