Recipe Modifications

I absolutely love this donut recipe because of how versatile it is. I have made chocolate, pumpkin, almond poppyseed, chocolate pumpkin donuts, and even savory waffle biscuit donuts. Toppings be as simple as nothing, cinnamon sugar, a vanilla glaze, chocolate ganache, maple frosting; dusted with sprinkles, or, one of my personal favorites, crushed nuts like peanuts or toasted pecans.

I will usually use either avocado or sunflower oil….

Often, I replace 1/4 of the GF flour with almond meal, being careful not to add too much, or topping it off with a tablespoon of starch (e.g., tapioca, or potato)…

Brown sugar can be replaced with coconut sugar or less processed cane (or beet) sugar (let’s be honest, beets radicalized the sugar demands of the past! yay beets!)