Remember those days of summer? Like when the CNE was around and you could walk around in a tank top and the air wouldn’t hurt your face? Nope, neither do I since it feels like it was ages ago. That’s why I decided to bring summertime back with this recipe. If you have ever been to the CNE, you would have definitely tried some of Tiny Tom’s infamous donuts that melt in your mouth and literally create an instant addiction because they are just THAT good. Well, I’ve created a made over version (obviously), without any added sugar or guilt. At just 55 calories per mini donut, you can enjoy these babies in the comfort of your own home, by the fireplace dreaming of summer. That $20 mini donut pan from Wal-Mart was one of the best investments I’ve ever made.
You can thank me later fitfam! Hope you enjoy these as much as I did.
Makes 14 mini donuts
1 tsp apple cider vinegar
2/3 cup unsweetened almond milk (I used almond/coconut blend)
1 tsp pure vanilla extract
2 tbsp melted coconut oil
1 cup spelt or kamut flour (I used kamut)
1 1/2 tsp baking powder
1/3 cup stevia or calorie free sweetener of choice
1/4 tsp Himalayan pink salt
Xylitol Sugar-Free Powdered Sugar to coat the donuts (directions below)
In a large bowl, combine all ingredients and stir well. Preheat a donut maker (or your oven to 350F if using a donut pan), pour into the donut pan. Bake 8 minutes in the oven or 2-3 minutes in the donut maker (the light will turn off automatically when ready).
Powdered sugar: Put 1/4 cup xylitol and 1 tsp arrowroot(optional but prevents clumps) in a blender and blend until it turns into powdered sugar! Pour the powdered sugar into a deep bowl, then dip the doughnuts into the bowl once cooled to coat them. Enjoy!