These Almond Clementine Breakfast Doughnuts were invented for a little boy’s Birthday. A friend had told me she wanted to do a fun game with her son’s party guests but she was concerned about the unhealthy amounts of sugar and overall unhealthy ingredients of store bought doughnuts so we decided to try our luck and try make a healthy version at home. These doughnuts are refined flour free and sweetened with maple syrup, in case you haven’t noticed yet, I am obsessed (!) with anything maple. Maple syrup, maple sugar, maple sweets, maple butter. You name it, I love it! I actually believe the maple tree is THE best thing about Canada and it almost (not quite, but almost) lets me forgive the country for its long harsh winters.
When I tried one of the baked doughnuts I immediately felt the urge to prepare myself a gigantic café au lait and this combo tasted like Sunday morning breakfast. Imagine eating these sitting on a bench next to a bay window. Magical!
The doughnuts are filled with protein and the clementine’s vitamin C help absorb the almond’s iron and boost our immune system. Ohhh, and guess what, they taste mapely! *bliss*
The most important part is to peel the clementines not only out of they peel but also their skin. This takes a while but is absolutely necessary, otherwise they taste very, very bitter. When citrus “skin” (not peel, skin) is baked it becomes bitter. Without the skin you taste the juicy, fresh, sweet flesh of the clementine every time you take a bite.
Almond Clementine Breakfast Doughnuts
- 2.5 cups almond flour
- 2 tsp baking powder
- 1 tsp vanilla extract
- 1/3 cup canned coconut milk
- 1/4 cup maple syrup
- 2 Tbsp melted coconut oil
- 2 eggs
- 4 g completely peeled clementines (about 245/ 16 oz)
Peel 4 clementines out of their peel and skin (as shown in the picture above).
Preheat oven to 350F (180C) .
Mix flour and baking powder until well combined.
In a separate bowl, mix together coconut oil, maple syrup, vanilla extract and eggs together. Make sure all wet ingredients are at room temperature as if not, the coconut oil may harden or the egg boil or something similarly weird.
Mix wet and dry ingredients only until just combined. Do not overmix. When there is still a little flour to mix under, add clementines and finish mixing batter.
Fill doughnut pan to the top.
Bake for 22 minutes.
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