Maple Glazed Donuts

I love donuts! Always have. But when I found out I was a Glu-tard (gluten intolerant) well that was the end of my love for donuts. It was easier to forget about them, then to keep hurting myself, trying to eat them.

I used to love the cinnamon dusted, the maple creams, the double chocolates. I mean this was a long time ago, when I was 16 that I last had them. So making this recipe excited me so much, I didn’t even get to the dehydration point. Thus decided to keep them as raw as they look here. Because they tasted delicious just the way they were.

screen-shot-2016-10-15-at-1-18-18-pm

So the recipe is as follows

1 cup soaked Buckwheat Grouts for about 20 mins (rinsed & drained)

3/4 cup of dates

1 tbs Almond Butter

2 tbs Mesquite

2 tbs Maple Syrup

1 tsn Vanilla

1/8 tsn Cinnamon

Blended in your food processor until the buckwheat has broken down to batter consistency.

If you have a dehydrator, then by all means dehydrate them, for atleast 6 hours.

Other wise I rolled them into little balls and squished them flat then poked a hole in the middle with my little finger, to make them look like baby donuts 🙂

Maple Glaze;

I used;

1/4 melted Cacao Butter

2 tbs Maple syrup

Blended in my tiny blender, transferred the mixture to a small bowl, and dipped the donuts, face down.

The mixture hardens quickly if your maple syrup is cold, be mindful of that.

Enjoy!

 

 

 

 

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