Cinnamon Doughnuts

I decided to make some doughnuts yesterday for those of you who are celebrating Hanukah this weekend. These are as good if not better than the real doughnuts you get at the seaside, straight from a deep fat fryer! The middle stays perfectly soft while the outside goes all crispy and delicious – especially when you coat it in cinnamon coconut sugar.

Prep: 10 minutes

Cook: 15 minutes

Total: 25 minutes




  • 1½ cups Ground Almonds (135g)
    ¼ cup Buckwheat flour (20g)
    2½ teaspoon Cinnamon
    ½ cup Almond Butter (120g)
    ¼ cup Maple Syrup (50ml)
    ¼ cup Coconut Sugar (35g)
    1 tablespoon Coconut Oil
    ¾ cup Almond Milk (180ml)
    1 teaspoon Vanilla powder
  • Cinnamon Glaze

  • 2 tablespoon Coconut sugar
    2 teaspoon Cinnamon
    2 tablespoon Almond milk
    1 tablespoon Almond butter


  • Preheat the oven to 180 degrees celsius.

  • In a bowl, mix all of the doughnut ingredients together until they are fully combined.

  • Take a doughnut pan and grease with coconut oil and spoon the mixture into the pan. This mixture should make 6 doughnuts.

  • Place these in the oven for 17 minutes.

  • Moving onto the glaze, in a saucepan mix together the coconut sugar, cinnamon, almond butter and almond milk. Place this over a low heat and stir until this combines and you have a glossy glaze.

  • Take the doughnuts out of the oven and drizzle the glaze over them to cover them equally.

  • These are best served warm.

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