Everything about these Carob Doughnuts will have the world smiling. Baked, gluten-free and no refined sugar at all.
- 1 cup almond flour, super fine
- 1/4 cup The Australian Carob Co. Roasted or Raw Carob Powder
- 2 tbsps pure maple sugar
- 2 tsp baking powder
- 1/4 tsp salt
- 4 tbsps butter, melted
- 1/4 cup heavy cream
- 2 large eggs, beaten
- 2 large egg whites
- 1 tsp pure real vanilla extract
BAKING INSTRUCTIONS FOR CAROB DOUGHNUTS
Preheat the oven to 350 degrees F. Grease a doughnut pan well.
In a large bowl, stir together all the dry ingredients.
In a small bowl, whisk together the wet ingredients. Whisk the wet mixture into the dry mixture.
Transfer the batter evenly into the doughnut cavities, filling them 3/4 of the way. Bake for about 15-20 minutes, until dark golden brown.
Allow the doughnuts to cool until they are easy to remove from the pan.
FOR THE GLAZE
Follow the instructions on the Carob Glaze page.
When the doughnuts have cooled enough to easily remove from the moulds, transfer them to a rack or board (as shown in our photos). Carefully press the doughnut in the carob glaze mixture to coat. Repeat with the remaining doughnuts. Add your preferred toppings. Crushed walnuts or slivered almonds for example.