Cinnamon Doughnuts

Recipe by Amie Forster

Get into the festive spirit with these delicious Cinnamon Doughnuts!

Find all of our Christmas recipes here!

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  • Serves: 12
  • Prep: 10 minutes
  • Cook: 50 minutes
Metric | Imperial Measurement Conversions


1 ¼ Cups Gluten Free Plain Flour

¾ Cup Natvia

1 ¼ Tsp. Baking Powder

2 Tsp. Ginger

½ Tsp. Cinnamon

¼ Tsp. Salt

1 Large Egg

¼ Cup Almond Milk

3 Tbsp. Coconut Oil (melted)

3 Tbsp. Almond Butter



1 Can Coconut Milk (left in the fridge overnight)

4 Tbsp. Natvia

½ Tsp. Salt

1 Tbsp. Vanilla


  1. Pre-heat oven to 170 degrees C.
  2. Combine flour, Natvia, baking powder, cinnamon, ginger and salt in a bowl, set to one side. In a separate bowl or jug mix coconut oil, eggs, almond butter and almond milk. Add wet ingredients to dry ingredients and mix well.
  3. Add mixture to doughnut moulds using a piping bag to ensure they were all the same size. If you don’t have a doughnut mould just make circles on a baking tray. Pop in the oven for 20 minutes.
  4. Whilst the doughnuts are cooking you can start to make the glaze- Take coconut milk from the fridge and scoop out the hard part into a pan- DO NOT use the liquid part.
  5. Add Natvia and salt and bring to the boil on a high heat. Reduce heat and simmer for 30 minutes. Add vanilla, stir and take off the heat. Place in the fridge for 3-4 hours to harden again.
  6. Once the doughnuts are done, remove from the oven and leave to cool completely. Once cooled and the glaze has gone hard- glaze each doughnut. Store in an airtight container for up to 3 days.



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