SCD Donuts
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Ingredients
1 egg white
2 TBSP ghee
3 eggs
⅓ cup honey
¼ tsp salt
2 tsp water
½ tsp baking soda
¼ tsp vanilla extract
¼ tsp apple cider vinegar
¼ tsp nutmeg powder
¼ tsp cinnamon powder
¼ tsp cardamom powder
3 cups almond flour
1 egg white
28 grams ghee
3 eggs
113 grams honey
¼ tsp (1.25 ml) salt
2 tsp (10 ml) water
½ tsp (2.5 ml) baking soda
¼ tsp (1.25 ml) vanilla extract
¼ tsp (1.25 ml) apple cider vinegar
¼ tsp (1.25 ml) nutmeg powder
¼ tsp (1.25 ml) cinnamon powder
¼ tsp (1.25 ml) cardamom powder
330 grams almond flour
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Instructions
- Preheat oven to 325°F (165°C or gas mark 3).
- Beat the 1 egg white until it is stiff. Set aside.
- In a separate bowl, mix together the ghee, 3 eggs, honey, salt, water, baking soda, vanilla extract, and apple cider vinegar, along with the nutmeg, cinnamon, and cardamom powders.
- Gently fold the egg white into this mixture.
- Finally, add in the almond flour which will thicken the batter and give it a more dense consistency.
- Transfer the batter to a pastry bag that has been fitted with a ½-inch (1.3-cm) tip. If you do not have a pastry bag, take a sheet of waxed paper and make into a closed cone shape. Secure it with tape if necessary. Then cut the bottom tip of the cone when you are ready to start squeezing out the donut batter into rounds.
- Pipe small donut shapes onto a sheet pan lined with parchment paper.
- Bake 15-20 minutes, or until golden brown and firm to the touch.
- Allow to cool and enjoy!
Nutritional Info
Storage
Notes
No more hunger pangs when you pass by those local donut shops. This SCD version is filled with enough sweet goodness that you will have to stop yourself from eating more than one. Wake your family up with these on school mornings – the kids will be jumping out of bed faster than you can imagine.
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