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    Maple Glazed Donuts

    June 1, 2015 By Meagan Fikes 10 Comments

    Maple Glazed Donuts

    I have a couple of rules when it comes to donuts.  I'm a little obsessed with them so I take this pretty seriously.

    In order of importance:

    1. Everybody deserves a donut - even those of us who can't eat gluten.
    2. Donuts must be fried, never baked.
    3. If you see a "donut" covered with cinnamon and sugar, it's not a donut.  Donuts are glazed.  That cinnamon sugar coating is just somebody's idea of a mean joke and they're trying to fool you.  Don't let anyone ever trick you out of your real donut.
    4. Cake "donuts" are not donuts; they're glazed cake.  Don't fall for that one either.  I think these donuts have the consistency of a Chinese donut.  Those things are awesome (minus the granulated sugar coating).
    5. Sundays are donut days.
    6. The correct spelling is "donut", not "doughnut".  (I don't actually know.  I just made that up but my blog = my rules.)

    I love my Sunday donuts!  We used to pick them up from a place down the street but that's unfortunately not an option for me anymore.  More recently, Lenny's been picking up his donut there while I keep some store-bought gluten free donuts in the freezer for myself.  It works but they definitely don't leave me feeling great and they aren't maple glazed - my favorite kind!  These use maple butter as a glaze which is just maple syrup heated until it becomes a spreadable consistency when cooled, just like the process for making candies.  It's pretty much the best invention ever.  If you can't find it in a store like I did, here is maple butter on Amazon.

    A while back, I bought a donut pan and tried making donuts several times but they never tasted right.  Then I realized why: they weren't fried!  Donuts should always be fried (see rule #2).  I love frying foods so these were particularly fun to make.  I think the best part about making these is that my best friend (don't worry, she's equally obsessed with donuts - she's cool) came by and made these with me.  She thinks these need crumbled bacon on them.  I think she's a genius.

     

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    Maple Glazed Donuts

    Maple Glazed Donuts

    • Prep Time: 25 mins
    • Cook Time: 6 mins
    • Total Time: 31 mins
    • Yield: 6 donuts 1x
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    Ingredients

    • ¼ C melted lard or coconut oil, plus extra for frying
    • 2 eggs
    • 3 Tbsp honey
    • 1 mashed banana, preferably not over-ripened.
    • 1 tsp vanilla extract
    • ¼ C coconut flour
    • 2 C almond flour
    • ¾ C tapioca starch
    • 1 tsp baking soda
    • ½ tsp nutmeg
    • pinch of salt
    • ½ C maple butter
    • optional topping ideas: shredded coconut, pecans, or crumbled bacon.

    Instructions

    1. Use a mixer to combine ¼ C melted coconut oil or lard, eggs, honey, mashed banana, and vanilla extract.
    2. Sift the dry ingredients (almond flour, tapioca starch, coconut flour, baking soda, nutmeg, and salt) into the wet ingredient mixture. Use the mixer to combine until you get a dough. The dough will be pretty sticky and wet but firm enough to form into donuts.
    3. Dust a work surface with tapioca starch. Transfer the dough to your work surface and dust a little more starch on top of that to make the dough easy to handle.
    4. Divide the dough into 6 equal chunks. Form these into balls then slightly flatten with your hand.
    5. Use a knife to cut X's into the middle of each donut then push dough from the center of the X outward to form the donut holes.
    6. Heat ¼ inch of coconut oil or lard in a medium to large skillet. Allow the oil to heat to 275ºF for best results.
    7. Place the donuts in the hot oil and once they are lightly browned, flip. Each batch of donuts should cook about 2 minutes. I cooked mine in 3 batches but the number of batches really depends on the size of your skillet.
    8. Place donuts on a cooling rack to dry.
    9. When donuts are cool enough to handle, put maple butter in a bowl and microwave for a few seconds until it's just barely runny. Mine took about 10 seconds to get there from room temperature.
    10. Dip donuts in maple butter and whatever toppings make you happy. I like mine plain. Return the donuts to cooling rack to allow the glaze to dry.

    Did you make this recipe?

    Tag @eatsomethingdelicious on Instagram and hashtag it #eatsomethingdelicious

     

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    Reader Interactions

    Comments

    1. Darcie

      June 01, 2015 at 8:56 am

      These were SO good!!! I had so much fun making them with you (and taste testing!) I do think my idea of crumbled bacon on top is a delectable idea, now I want a donut! Why can't I just live down the street from you?!

      Reply
    2. JoAn

      October 31, 2016 at 6:52 pm

      I know .... Your blog your rules .... But I love cinnamon sugar donuts. MMMMM. I am so excited to try these! I miss having donuts. I'm definitely sprinkling mine with coconut sugar and cinnamon. Thanks for sharing your recipe.

      Reply
      • Meagan Fikes

        October 31, 2016 at 7:12 pm

        Haha I completely forgot I wrote out my rules until I read your comment! Definitely dress them up however you like. Coconut sugar makes everything better ;)

        Reply
        • Courtney

          April 11, 2020 at 12:28 pm

          Can these be made ahead, and if so should they be refrigerated? How long would they keep in the fridge? (Not that we wouldn’t eat them all in a day!)

          Reply
          • Meagan Fikes

            April 11, 2020 at 2:31 pm

            Hi Courtney! I did save some of these for later when I made them but I’m trying to remember what I did. It’s been a long time because I later developed an allergy to bananas so I can’t make the recipe anymore. They have the best texture fresh but if you need to make them ahead of time, leave off the glaze and store in the fridge in an airtight container so they don’t dry out. When you’re ready to serve them, reheat them until warm (serving them too hot or cold could make them hard or dry) then dip the tops in the maple butter. Taking those steps before serving shouldn’t take much time at all and I think it’s the best way to go about serving them if you made them in advance. By the way, I have experimented a lot more with frying things lately and I’ve been getting the best results using non-hydrogenated shortening (by Spectrum). I will probably go through and update some recipes to use this but just wanted to give you the tip!

            Reply
            • Courtney

              April 14, 2020 at 1:23 pm

              Meagan,

              Thank you!! We did store them in the fridge overnight and enjoyed them SO MUCH!! They taste so close (yet better) than the crazy-unhealthy cake donuts my hubby and I remember from before we cleaned up our eating. What a treat! Thank you for the recipe and the tips! (I had made them before we exchanged comments and used a combination of ghee, avacado oil and lard, because that’s what we had, and it worked great :)

            • Courtney

              April 14, 2020 at 1:30 pm

              Coconut oil, ghee and lard, not avacado oil

            • Meagan Fikes

              April 14, 2020 at 5:09 pm

              I’m so glad it worked out for you! Thanks for trying the recipe :) I don’t think I’ve ever fried anything in ghee although I used to cook with it. I bet that added a great flavor to the donuts

      • Arielle

        December 21, 2019 at 3:51 pm

        Is there an alternative to honey? (preferably not maple syrup or agave)

        Reply
        • Meagan Fikes

          December 21, 2019 at 3:59 pm

          Hi Arielle. I haven’t tried it but I think there should be enough moisture in the dough to use a granulated white or maple sugar instead. Would either of those work for you? Keep in mind that if you remove the honey, there might not be enough acid to activate the baking soda (unless the banana does anything - I don’t know). Try about 1.5-2 teaspoons of baking powder instead if you decide to take out the honey.

          Reply

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    About Meagan

    About Meagan

    I started out with a passion for creating unique recipes and decorating cakes. In June of 2012, I discovered I was not only severely gluten intolerant but also, many of the foods I was eating I simply couldn't include in my diet anymore. Fortunately, my love for trying new recipes, ingredients, and cooking methods made re-learning how to cook seem more like a fun challenge than an unfortunate circumstance. I'm so happy to say that my dietary restrictions haven't stopped me from doing what I love. I hope you enjoy these recipes as much as I do.

    Some links on this site are affiliate links which means that if you make a purchase at one of these links, I may receive a small commission at no additional cost to you. I only link to products and services I personally recommend and believe will benefit my readers. These links help to cover some of my blogging expenses. I appreciate your support!

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    eatsomethingdelicious

    eatsomethingdelicious
    She’s finally here 🥰 Erika Claire Fikes was b She’s finally here 🥰
Erika Claire Fikes was born January 24th, 2022 at 1:35pm. 7lb 9 oz, 19 inches.
    Not really a new recipe but I shared my sons 4th b Not really a new recipe but I shared my sons 4th birthday cake on the blog today. Also wrote a recap on everything that’s been going on for the past year since I would normally write about it in my blog posts but haven’t written anything! I don’t know when I’ll be back on there. I’ve only had time for site maintenance and I really miss blogging but I’ll be back on once things slow down. The link to the new post is in my profile!
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#glutenfree #dairyfree #cakedecorating #foodallergies #celiacdisease
    I almost didn’t make this into a casserole becau I almost didn’t make this into a casserole because the sauce and pasta combined made a delicious side dish on their own! @beldolcefood #sponsored my most recent blog post and provided me with their new gluten free fusilli and penne to try out. I used the fusilli in this recipe and the sauce is a creamy, cheesy enchilada sauce made from just 3 ingredients.
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I ended up adding taco meat, fire roasted tomatoes, corn, black beans, and dairy free cheese to make a taco noodle casserole. Then we ate it all and I made it again! This is one of those recipes that will be going in our regular meal rotation.
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This is a pretty versatile recipe. It can be made vegan just by leaving out the meat and it’s just as good. And as I said earlier, the pasta with just the sauce makes a really good side dish. You can also top it with whatever you like such as cilantro, jalapeños, sour cream, scallions, or salsa.
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The recipe and details on @beldolcefood new gluten free pasta is linked in my profile:
@eatsomethingdelicious
Let me know if you try it!
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#glutenfree #dairyfree #glutenfreefacility #pasta #casserole #beldolce #foodallergies #f52grams #foodbloggerpro #celiac #glutenintolerant #eatsomethingdelicious
    I’ll just say it - I’m one of those bloggers t I’ll just say it - I’m one of those bloggers that makes cakes for their blogs “birthdays”. Or uses the blog birthdays as an excuse to make yet another cake recipe....yeah, that’s probably more accurate.
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Definitely felt like I needed a good excuse for this one because it’s my fifth variation of gooey butter cake! However, my site is seven years old so maybe I should have had seven gooey butter cakes ready to go? Guess I’d better get caught up before year eight 😉
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Anyways, I really enjoyed this carrot cake variation of gooey butter cake. The cake layer/crust swaps out the yellow cake mix with spice cake mix and I added in some shredded carrots and raisins. I kept the “gooey” top layer the same except that I topped it with a sprinkle of cinnamon and additional raisins before baking.
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If you want to try the recipe, the link is in my profile: @eatsomethingdelicious
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#gooeybuttercake #foodallergies #glutenfree #dairyfree #foodbloggerpro #baking #celiac #f52grams #f52sweets #glutenintolerant #carrotcake
#glutenfreelife #eatsomethingdelicious
    Couldn’t decide which to use on his birthday inv Couldn’t decide which to use on his birthday invites so got a big trifold card and used almost all of them 😅 This is the first time he’s cooperated (sort of) for his “milestone block” photos since he learned to roll over so it’s been a long time!
    Here are a few last minute treat ideas! The carame Here are a few last minute treat ideas! The caramel stuffed crispy rice treats recipe is written below. The other recipes (gooey butter cookies, salted caramel turtles, and pumpkin snickerdoodles) can be found at the link in my bio!
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CARAMEL STUFFED CRISPY RICE TREATS
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INGREDIENTS
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• ¼ C dairy free butter, divided
• 4 C mini marshmallows (regular and vegan both work), divided
• 6 C gluten free rice cereal *see notes*
• 1 tsp vanilla extract, divided
• 10-11 oz dairy free chewy caramels
• 11.25 oz can sweetened condensed coconut milk
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DIRECTIONS
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1. Melt 2 tablespoons of the dairy free butter in a medium sauce pan over medium-low heat. Add 2 cups of marshmallows and stir until they are melted with no lumps.
2. Remove from heat and stir in ½ tsp of vanilla then gently fold in 3 cups of cereal until it is well-combined with the marshmallows.
3. Using wet hands, press this mixture evenly into the bottom of a 7x11 inch casserole dish and set aside.
4. Unwrap the caramels and add them along with the sweetened condensed coconut milk to a small saucepan over medium-low heat. Stir often to avoid burning. Once this has turned to a completely smooth sauce, pour over the cereal layer.
5. Make your top cereal layer by repeating steps 1 and 2. Distribute this evenly over the caramel layer and pat down with wet hands.
6. Once the treats have cooled down, they will firm up and hold their shape when cut. Cut into squares and serve.
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NOTES
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• Potential allergens contained in this recipe may vary due to brands of ingredients used, product reformulations, etc. Please verify that all your ingredients are safe for you to consume and always be mindful of allergen cross contamination while cooking.
• Double check that the cereal you use is gluten free. At least one brand carries 2 different versions of rice cereal and only one is GF.
• Don't make both cereal layers in one large batch then divide it up. The top layer will cool and firm up before you can layer it on which will make the caramel seep out when you press it down.
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