Pure

Fresh Donuts
30+ Mix & Match Gluten-free, Grain-free, Dairy-free Recipes
By Lori Miller
All rights reserved. No part of this publication maybe reproduced or distributed in any
form or by any means, electronic or mechanical, or stored in a database or retrieval
system, without prior written permission from the publisher.
This e-book is for educational purposes only. The publisher and author of this recipe book
is not responsible in any manner for any adverse effects arising directly or indirectly as a
result of the information provided in this book.
ISBN: 978-0-692-23413-6
Copyright © 2015 Lori Miller
This book is dedicated to my Little Mamita, who has always been my rock
 Table of Contents
Introduction
Donuts
Almond Cake Donuts
Banana Donuts
Café Latte Donuts
Chocolate Donuts
Gingerbread Donuts
Lemon Donuts
Orange Cardamom Donuts
Pumpkin Donuts
Spiced Cider Donuts
Sweet Potato Donuts
Glazes
Blood Orange Glaze
Blueberry and Lavender Glaze
Café Latte Glaze
Cashew Cream Cheese Glaze
Chocolate and Chestnut Glaze
Chunky Caramel Apple Glaze
Cinnamon Sugar Dust
Cranberry Glaze
Lemon Custard Glaze
Mango Cream Glaze
Maple Glaze
Orange Tahini Glaze
Orange Velvet Glaze
Pineapple Custard Glaze
Powdered Sugar
Pumpkin Glaze with Sweet and Spicy Pepitas
Raspberry Velvet Glaze
Salted Chocolate and Caramel Glaze
Strawberry Cream Glaze
Strawberry Gel Glaze
Sweet Peanut Butter Glaze
Sweet Potato Glaze
Substitutions and Tips for Baking
Introduction
You’ve seen them all over social media. Those big bold and bright flavorful doughnuts.
I fell in love with, and I mean deep in love with the incredible roundies from Dough
Doughnuts when I first saw them in New York, so for the past year I’ve been dedicated to
creating gluten-free, grain-free, and dairy-free versions of bright flavors… and here are
the results…Pure Fresh Donuts… my healthier versions of gluten-free, grain-free, dairy-
free enjoyment.
As a Private Gluten-free Chef working in California, I’ve always prioritized tasty and
nourishing meals giving very little attention to desserts, so developing donuts was a
serious challenge, yet very unforgettable experience for me. I truly hope you enjoy my
creations.
Have fun, and Thank you for giving me the chance to share my donut recipes with you!
~Lori
Donuts
Almond Cake Donuts
Makes: 6 to 18 depending on donut pan used
Ingredients:

6 whole eggs
1/2 cup melted coconut oil (or melted butter/ghee)
1/2 cup coconut sugar
1/3 cup full fat coconut milk (or heavy cream)
1 tablespoon chia seeds
1 teaspoon gluten-free almond extract
1 cup sifted almond flour
1/2 cup sifted coconut flour
1 teaspoon cream of tartar
1 teaspoon ground cinnamon
1/2 teaspoon sea salt

Instructions:

1. Preheat oven to 375°F. Generously grease and lightly flour donut pan.
2. Using a standing mixer or electric hand mixer, beat eggs on medium speed for 1
minute.
3. Add melted oil, milk, sugar, chia seeds and almond extract. Mix for 10 seconds.
4. Add flours, cream of tartar, sea salt and ground cinnamon. Mix on medium
speed until combined.
Use a spatula to scrape down sides of the bowl. Mix again if needed.
5. Fill each donut well almost full. Bake 20 minutes for small or 45 minutes for
large donuts.
6. While the donuts are baking, prepare the Cranberry Glaze. Set glaze aside until
you’re ready to use.
7. Remove donuts from oven. Cool. Use fingers to loosen the sides of donuts from
pan. Dip into prepared glaze.
8. Garnish with selected toppings and allow to set on a baking rack. Serve
immediately.

Store donuts in an airtight container for up to 2 days.

Banana Donuts
Makes: 6 to 18 depending on donut pan used
Ingredients:

6 whole eggs
1/2 cup coconut sugar
1/3 cup melted coconut oil (or melted butter/ghee)
1/3 cup full fat coconut milk (or heavy cream)
1 ripe banana, mashed
1 tablespoon chia seeds
1 teaspoon gluten-free vanilla extract
1 cup sifted almond flour
1/2 cup sifted coconut flour
1 teaspoon cream of tartar
1/2 teaspoon sea salt
1/2 teaspoon ground cinnamon

Instructions:

1. Preheat the oven to 375°F. Generously grease and lightly flour each donut well.
2. Using a standing mixer or electric hand mixer, beat eggs on medium speed for 1
minute.
3. Add the sugar, melted oil, milk, mashed banana, chia seeds and vanilla extract.
Mix for 10 seconds.
4. Add flours, cream of tartar, sea salt and cinnamon. Mix on medium speed until
combined.
Use a spatula to push down batter. Mix again if needed.
5. Fill each donut well almost full. Bake 20 minutes for small or 45 minutes for
large donuts.
6. While the donuts are baking, prepare the Chocolate Chestnut Glaze. Set glaze
aside until you’re ready to use.
7. Remove donuts from oven. Cool. Use fingers to loosen the sides of donuts from
pan. Dip into prepared glaze.
8. Garnish with selected toppings and allow to set on a baking rack. Serve
immediately.

Store donuts in an airtight container for up to 2 days.

Café Latte Donuts
Makes: 6 to 18 donuts depending on donut pan used
Ingredients:

6 whole eggs
1/2 cup coconut sugar
1/2 cup melted coconut oil (melted unsalted butter or ghee)
1/3 full fat coconut milk (or heavy cream)
1/3 cup brewed coffee
1 tablespoon chia seeds
1 teaspoon gluten-free vanilla extract
1 cup sifted almond flour
1/2 cup sifted coconut flour
1 teaspoon cream of tartar
1/2 teaspoon sea salt
1 teaspoon ground cardamom

Instructions:

1. Preheat oven to 375°F. Generously grease and lightly flour donut pan.
2. Using a standing mixer or electric hand mixer, beat eggs on medium speed for 1
minute.
3. Add sugar, melted oil, milk, coffee, chia seeds and vanilla extract. Mix for 10
seconds.
4. Add flours, cream of tartar, sea salt and cardamom. Mix on medium speed until
combined.
Use a spatula to push down batter. Mix again if needed.
5. Fill each donut well almost full. Bake 20 minutes for small or 45 minutes for
large donuts.
6. While the donuts are baking, prepare the Café Latte Glaze. Set glaze aside.
7. Remove donuts from oven. Cool. Use fingers to loosen the sides of donuts from
pan. Dip into prepared glaze.
8. Garnish with selected toppings and allow to set on a baking rack. Serve
immediately.

Store donuts in an airtight container for up to 2 days.

Chocolate Donuts
Serves: 6 to 18 donuts, depending on size of donut pan used
Ingredients:

6 whole eggs
1/2 cup coconut sugar
1/2 cup melted coconut oil (or melted unsalted butter or ghee)
1/2 cup full fat coconut milk (or heavy cream)
1 teaspoon gluten-free vanilla extract
1 cup sifted almond flour
1/2 cup sifted coconut flour
1/4 cup unsweetened cocoa powder
1 teaspoon cream of tartar
1/2 teaspoon sea salt
1/2 teaspoon ground cinnamon

Instructions:

1. Preheat the oven to 375°F. Generously grease each donut well..

2. Using a standing mixer or electric hand mixer, beat eggs on medium speed for 1
minute.
3. Add sugar, melted oil, milk and vanilla extract. Mix for 10 seconds.
4. To the egg mixture, add flours, cocoa powder, cream of tartar, sea salt and
cinnamon. Mix on medium speed until combined.
Use a spatula to scrape down sides of the bowl. Mix again if needed.
5. Fill each donut well almost full. Bake 20 minutes for small or 45 minutes for
large donuts.
6. While donuts are baking, prepare Chocolate Caramel Glaze. Set glaze aside.
7. Remove donuts from oven. Cool. Use fingers to loosen sides of donuts from
pan. Dip into prepared glaze.
8. Garnish with selected toppings and allow to set on a baking rack. Serve
immediately.

Store donuts in an airtight container for up to 2 days.

Gingerbread Donuts
Serves: 6 to 18 donuts, depending on size of donut pan used
Ingredients:

6 whole eggs
1/2 cup coconut sugar
1/2 cup melted coconut oil (melted unsalted butter or ghee)
1/3 cup full fat coconut milk (or heavy cream)
3 tablespoons unsulphured molasses
1 tablespoon chia seeds
1 teaspoon gluten-free vanilla extract
1 cup sifted almond flour
1/2 cup sifted coconut flour
1 teaspoon cream of tartar
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/2 teaspoon sea salt

Instructions:

1. Preheat oven to 375°F. Generously grease donut wells.

2. Using a standing mixer or electric hand mixer, beat eggs on medium speed for 1
minute..
3. Add sugar, melted oil, milk, molasses, chia seeds and vanilla extract. Mix for 10
seconds.
4. To egg mixture, add flours, cream of tartar, ground ginger, cinnamon, cloves,
nutmeg and sea salt.
Mix on medium speed until combined. Use spatula to scrape down sides of
bowl. Mix again.
5. Fill donut wells almost full. Bake 20 minutes for small or 45 minutes for large
donuts.
6. While donuts are baking, prepare Cashew Cream Cheese Glaze.
7. Remove donuts from oven. Cool. Use fingers to loosen sides of donuts from
pan. Dip into prepared glaze.
8. Garnish with toppings. Allow to set. Serve immediately.

Store donuts in an airtight container for up to 2 days.

Lemon Donuts
Serves: 6 to 18 donuts, depending on size of donut pan used
Ingredients:

6 whole eggs
1/2 cup coconut sugar
1/2 cup melted coconut oil (or melted unsalted butter or ghee)
1/3 cup full fat coconut milk (or heavy cream)
1/3 cup fresh lemon juice
1 tablespoon fresh lemon zest
1 tablespoon chia seeds
1 teaspoon gluten-free vanilla extract
1 cup sifted almond flour
1/2 cup sifted coconut flour
1 teaspoon cream of tartar
1/2 teaspoon sea salt

Instructions:

1. Preheat oven to 375°F. Generously grease each donut well.

2. Using a standing mixer or electric hand mixer, beat eggs on medium speed for 1
minute.
3. Add sugar, melted oil, milk, lemon juice, lemon zest, chia seeds and vanilla
extract. Mix for 10 seconds.
4. To egg mixture, add flours, cream of tartar and sea salt. Mix on medium speed
until combined.
Use a spatula to scrape down sides of the bowl. Mix if needed.
5. Fill donut wells almost full. Bake 20 minutes for small or 45 minutes for large
donuts.
6. While donuts are baking, prepare Lemon Custard Glaze. Set glaze aside.
7. Remove donuts from oven. Cool. Use fingers to loosen sides of donuts from
pan. Dip into prepared glaze.
8. Garnish with selected toppings. Allow to set on a baking rack. Serve
immediately.

Store donuts in an airtight container for up to 2 days.

Orange Cardamom Donuts
Serves: 6 to 18 donuts, depending on size of donut pan
Ingredients:

6 whole eggs
1/2 cup coconut sugar
1/2 cup melted coconut oil (melted unsalted butter or ghee)
1/3 cup full fat coconut milk (or heavy cream)
1/3 cup fresh orange juice
2 tablespoons fresh orange zest
1 tablespoon chia seeds
1 teaspoon gluten-free almond extract
1 cup sifted almond flour
1/2 cup sifted coconut flour
1 teaspoon cream of tartar
1/2 teaspoon sea salt
1 teaspoon ground cardamom

Instructions:

1. Preheat oven to 375°F. Generously grease donut wells.

2. Using a standing mixer or electric hand mixer, beat eggs on medium speed for 1
minute.
3. Add sugar, melted oil, milk, orange juice, orange zest, chia seeds and almond
extract.
Mix for 10 seconds.
4. To egg mixture, add flours, cream of tartar, sea salt and cardamom. Mix on
medium speed until combined.
Use a spatula to scrape down sides of the bowl. Mix again.
5. Fill each donut well almost full. Bake 20 minutes for small or 45 minutes for
large donuts.
6. While donuts are baking, prepare Sweet Orange Tahini Glaze. Set glaze aside.
7. Remove donuts from oven. Cool. Use fingers to loosen sides of donuts from
pan. Dip into prepared glaze.
8. Garnish with selected toppings. Allow to set. Serve immediately.

Store donuts in an airtight container for up to 2 days.

Pumpkin Donuts
Serves: 6 to 18 donuts, depending on size of donut pan used
Ingredients:

6 whole eggs
1/2 cup coconut sugar
1/3 cup melted coconut oil (melted unsalted butter or ghee)
1/3 cup full fat coconut milk (or heavy cream)
1/2 cup pumpkin puree
1 tablespoon chia seeds
1 teaspoon gluten-free vanilla extract
1 cup sifted almond flour
1/2 cup sifted coconut flour
1 tablespoon pumpkin pie spice
1 teaspoon cream of tartar
1/2 teaspoon sea salt

Instructions:

1. Preheat the oven to 375°F. Generously grease donut wells.

2. Using a standing mixer or electric hand mixer, beat eggs on medium speed for 1
minute.
3. Add sugar, melted oil, milk, pumpkin puree, chia seeds and vanilla extract. Mix
for 10 seconds.
4. To the egg mixture, add flours, cream of tartar, sea salt and pumpkin pie spice.
Mix on medium speed until combined.
Use a spatula to scrape down sides of the bowl. Mix again.
5. Fill each donut well almost full. Bake 20 minutes for small or 45 minutes for
large donuts.
6. While the donuts are baking, prepare the Pumpkin Glaze. Set glaze aside.
7. Remove donuts from oven. Cool. Use fingers to loosen the sides of donuts from
pan. Dip into prepared glaze.
8. Garnish with selected toppings and allow to set on a baking rack. Serve
immediately.

Store donuts in an airtight container for up to 2 days.

Spiced Cider Donuts
Serves: 6 to 18 donuts, depending on size of donut pan used
Ingredients:

6 whole eggs
1/2 cup coconut sugar
1/2 cup warm unfiltered apple juice
1/3 cup melted coconut oil (or melted unsalted butter or ghee)
1/3 cup full fat coconut milk (or heavy cream)
1 tablespoon chia seeds
1 teaspoon gluten-free vanilla extract
1 cup sifted almond flour
1/2 cup sifted coconut flour
1 teaspoon cream of tartar
1/2 teaspoon sea salt
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice

Instructions:

1. Preheat oven to 375°F. Generously grease donut wells.

2. Warm Apple juice in small saucepan. Set aside.
3. Using a standing mixer or electric hand mixer, beat eggs on medium speed for 1
minute.
4. Add sugar, melted oil, milk, apple juice, chia seeds and vanilla extract. Mix for
10 seconds.
5. To egg mixture, add flours, cream of tartar, sea salt, cinnamon and allspice. Mix
on medium speed until combined.
Use a spatula to scrape down sides of the bowl. Mix again.
6. Fill each donut well almost full. Bake 20 minutes for small or 45 minutes for
large donuts.
7. While donuts are baking, prepare Chunky Caramel Apple Glaze.
8. Remove donuts from oven. Cool. Use fingers to loosen sides of donuts from
pan. Dip into prepared glaze.
9. Garnish. Set on rack. Serve immediately.
Sweet Potato Donuts
Serves: 6 to 18 donuts, depending on size of donut pan used
Ingredients:

6 whole eggs
1/2 cup coconut sugar
1/2 cup sweet potato puree
1/3 cup melted coconut oil (or melted unsalted butter or ghee)
1/3 cup full fat coconut milk (or heavy cream)
1 tablespoon chia seeds
1 teaspoon gluten-free vanilla extract
1 cup sifted almond flour
1/2 cup sifted coconut flour
1 teaspoon cream of tartar
1/2 teaspoon sea salt
1 teaspoon ground allspice

Instructions:

1. Preheat oven to 375°F. Generously grease donut wells.

2. Using a standing mixer or electric hand mixer, beat eggs on medium speed for 1
minute.
3. Add sugar, melted oil, sweet potato puree, milk, chia seeds and vanilla extract.
Mix for 10 seconds.
4. To egg mixture, add flours, cream of tartar, sea salt and allspice. Mix on medium
speed until combined.
Use a spatula to scrape down sides of the bowl. Mix again.
5. Fill each donut well almost full. Bake 20 minutes for small or 45 minutes for
large donuts.
6. While the donuts are baking, prepare the Sweet Potato Glaze. Set aside.
7. Remove donuts from oven. Cool. Use fingers to loosen the sides of donuts from
pan. Dip into prepared glaze.
8. Garnish with selected toppings and allow to set on a baking rack. Serve
immediately.

Store donuts in an airtight container for up to 2 days.

Glazes
Blood Orange Glaze
This glaze tastes delicious with my Gingerbread, Almond, Chocolate, Sweet Potato,
Banana, Lemon and Cider donuts.
Makes enough to glaze: 6 large to 18 small donuts
Prep Time: 10 minutes
Ingredients:

1 cup fresh blood orange juice, from 4 fresh blood oranges

2 tablespoons maple syrup
1 tablespoon unflavored gelatin powder
1 tablespoon fresh blood orange zest

Instructions
Zest 1 tablespoon of orange zest before juicing. Set fresh zest aside.
Heat 1/2 cup of the fresh orange juice in a small saucepan. In a high speed blender
(preferably a Vitamix) combine remaining 1/2 cup fresh orange juice, maple syrup, and
unflavored gelatin powder. Pour in warm orange juice. Blend on high setting for 1 minute.
Use hopper or a spatula to scrape ingredients down the side of the container. If necessary,
blend again. Pour glaze into a shallow bowl. Allow glaze to sit for 10 minutes. Stir
aggressively with a small whisk until smooth. Dip donuts. After 10 minutes, repeat dip.
Garnish with fresh orange zest. Allow donuts to set on a stainless cooling rack.
Store any leftover donuts in an air-tight container for up to 2 days. Refrigerate during the
summer months.
Blueberry and Lavender Glaze
This Blueberry and Lavender Glaze works very well with my Banana, Almond Cake,
Gingerbread, Lemon, and Cider donuts.
Makes enough to glaze: 6 large or 18 small donuts
Prep Time: 10 minutes
Ingredients

1/2 cup fresh or frozen blueberries (defrost, drain, and pat dry if using frozen)
1/3 cup soaked raw unsalted cashews (or raw unsalted sunflower seeds) *see
note
1/4 cup melted coconut oil (or unsalted melted butter or ghee)
3 tablespoons maple syrup or raw honey
2 teaspoons fresh lemon juice
2 teaspoons dried lavender buds

* Note: For creamier and smoother results, soak cashew nuts or sunflower seeds for a
minimum of 2 hours. Drain well.
Instructions
Combine blueberries, raw cashews (or sunflower seeds), melted oil, maple syrup, and
lemon juice in a high speed blender (preferably a Vitamix). Blend on high setting for 1
minute. Use a hopper or spatula to scrape ingredients down the side of the container. If
necessary, blend again. Pour glaze into a shallow bowl. Dip donuts. After 10 minutes,
repeat dip. Garnish with dried lavender buds or your choice toppings. Allow donuts to set
on a stainless cooling rack.
Store any leftover donuts in an air-tight container for up to 2 days. Refrigerate during the
summer months.
Café Latte Glaze
This glaze also tastes delicious on my Almond Cake, Chocolate, Banana, and Gingerbread
donuts.
Makes enough to glaze: 6 large or 18 small donuts
Prep Time: 15 minutes
Ingredients

1/2 cup strong brewed coffee

1/2 cup raw unsalted cashews (or raw unsalted sunflower seeds)
3 tablespoons maple syrup (or raw honey)
2 tablespoons melted coconut oil (melted unsalted butter or ghee)
1/4 cup sliced almonds for garnish (optional)

Note: This glaze tastes best when made with melted unsalted butter or ghee
Instructions
Place coffee, unsalted raw cashews (or sunflower seeds), maple syrup, and melted oil
(butter or ghee) in a high speed blender (preferably a Vitamix). Blend on high setting for 1
minute. Use a hopper or spatula to scrape ingredients down the side of the container. If
necessary, blend again. Pour glaze into a shallow bowl. Dip donuts. After 10 minutes,
repeat dip and garnish with sliced almonds. Allow donuts to dry on a stainless cooling
rack.
Store any leftover donuts in an air-tight container for up to 2 days. Refrigerate during the
summer months.
Cashew Cream Cheese Glaze
This Cashew Cream Cheese Glaze goes fabulously well with my Gingerbread, Sweet
Potato, Pumpkin, Lemon, Chocolate, Cider, and Almond Cake donuts.
Makes enough to glaze: 6 large or 18 small donuts
Prep Time: 10 minutes
Ingredients

1/2 cup soaked raw unsalted cashews (or raw unsalted sunflower seeds) *see
note
1/3 cup melted coconut oil (or unsalted melted butter or ghee) *tastes best when
made with butter or ghee
1/4 cup fresh lemon juice
3 tablespoons maple syrup or raw honey
1/2 teaspoon sea salt

* Note: For creamier and smoother results, soak cashew nuts or sunflower seeds for a
minimum of 2 hours. Drain well.
Instructions
Combine unsalted raw cashews (or sunflower seeds), maple syrup, melted oil, and lemon
juice in a high speed blender (preferably a Vitamix). Blend on high setting for 1 minute.
Use a hopper or spatula to scrape ingredients down the side of the container. If necessary,
blend again. Pour glaze into a shallow bowl. Dip donuts. After 10 minutes, repeat dip.
Garnish with your choice toppings. Allow donuts to set on a stainless cooling rack.
Store any leftover donuts in an air-tight container for up to 2 days. Refrigerate during the
summer months.
Chocolate and Chestnut Glaze
My Chocolate and Chestnut Glaze goes fabulously well with my Banana, Café Latte,
Gingerbread, Sweet Potato, Pumpkin, Chocolate, Cider, and Almond Cake donuts.
Makes enough to glaze: 6 large or 18 small donuts
Prep Time: 10 minutes
Ingredients

1 cup (5 oz package) boiled and peeled chestnuts

1/4 cup maple syrup (or raw honey)
1/4 cup full fat coconut milk (or heavy cream)
6 tablespoons melted coconut oil (or melted unsalted butter or ghee) * tastes best
when made with butter/ghee
2 tablespoons cocoa powder

Instructions
Combine chestnuts, maple syrup, coconut milk, melted oil (or butter/ghee) and cocoa
powder in a high speed blender (preferably a Vitamix). Blend on high setting for 1 minute.
Use a hopper or spatula to scrape ingredients down the side of the container. If necessary,
blend again. Pour glaze into a shallow bowl. Dip donuts. After 10 minutes, repeat dip.
Garnish with chocolate shavings, berries, nuts, or your choice toppings. Allow donuts to
set on a stainless cooling rack.
Store any leftover donuts in an air-tight container for up to 2 days. Refrigerate during the
summer months.
Chunky Caramel Apple Glaze
This magnificent glaze goes well with my Cider, Almond Cake, Banana, Chocolate, and
Gingerbread donuts.
Makes enough to glaze: 6 large to 18 small donuts
Prep Time: 10 minutes
Ingredients:

1/2 cup coconut sugar

1/4 cup full fat coconut milk (or heavy cream)
1/4 cup melted coconut oil (or melted unsalted butter or ghee) *tastes best with
unsalted butter or ghee
1/3 cup raw unsalted cashews
2 granny smith apples, peeled and small diced

Instructions
Combine coconut sugar, coconut milk, and coconut oil in a small saucepan. Whisk
continuously for 5 minutes, and bring ingredients to a boil over medium heat, or until
caramel is thick enough to coat the back of a wooden spoon. Pour caramel into a high
speed blender. Add cashews. Blend on high speed until creamy. Pour into a clean bowl.
Add diced apples and stir to coat. Spoon caramel apple mix over donuts. Allow donuts to
set on a stainless cooling rack.
Store any leftover donuts in an air-tight container for up to 2 days. Refrigerate during the
summer months.
Cinnamon Sugar Dust
This Cinnamon Sugar is perfect on all of my donuts! Enjoy by itself or on any of the
glazed donuts.
Makes enough to glaze: 6 large or 18 small donuts
Prep Time: 10 minutes
Ingredients

1 tablespoon melted coconut oil (or melted unsalted butter or ghee)

3 tablespoons coconut palm sugar (or 100% Birch Tree Sugar or Xylitol)
2 tablespoons ground cinnamon

Instructions
Brush warm donuts with melted oil or butter. Sprinkle Cinnamon Sugar on donuts. Allow
donuts to set on a stainless cooling rack.
Store any leftover donuts in an air-tight container for up to 2 days. Refrigerate during the
summer months.
Cranberry Glaze
This sweet puckery glaze tastes great with my Sweet Potato, Pumpkin, Cider, Orange,
Gingerbread, Lemon and Almond Cake donuts.
Makes enough to glaze: 6 large to 18 small donuts
Prep Time: 10 minutes
Ingredients:

1 cup unsweetened cranberry sauce + 2 tablespoons of water

2 tablespoons maple syrup or raw honey
1 tablespoons unflavored gelatin powder

Instructions
Heat 1/2 cup of the cranberry sauce and water in a small saucepan. In a high speed blender
(preferably a Vitamix) combine remaining 1/2 cup cranberry sauce, maple syrup, and
unflavored gelatin powder. Pour in warm cranberry sauce. Blend on high setting for 1
minute. Use hopper or a spatula to scrape ingredients down the side of the container. If
necessary, blend again. Pour glaze into a shallow bowl. Allow glaze to sit for 10 minutes.
Stir aggressively with a small whisk until smooth. Dip donuts. After 10 minutes, repeat
dip. Garnish with fresh orange zest, sliced almonds, etc. Allow donuts to set on a stainless
cooling rack.
Store any leftover donuts in an air-tight container for up to 2 days. Refrigerate during the
summer months.
Lemon Custard Glaze
My Cider, Orange Cardamom, Banana, Gingerbread, Almond Cake and Lemon donuts
pair deliciously with this Lemon Custard Glaze.
Makes enough to glaze: 6 large or 18 small donuts
Prep Time: 10 minutes
Ingredients

3/4 cup fresh squeezed lemon juice

3/4 cup soaked raw unsalted cashews (or raw unsalted sunflower seeds) *see
note
3 tablespoons maple syrup (or raw honey)
3 tablespoons melted coconut oil (or melted unsalted butter or ghee) *tastes
better when made with butter or ghee

* Note: For creamier and smoother results, soak cashew nuts or sunflower seeds for a
minimum of 2 hours. Drain well.
Instructions
Combine lemon juice, raw cashews (or sunflower seeds), maple syrup and melted oil in a
high speed blender (preferably a Vitamix). Blend on high setting for 1 minute. Use a
hopper or spatula to scrape ingredients down the side of the container. If necessary, blend
again. Pour glaze into a shallow bowl. Dip donuts. After 10 minutes, repeat dip. Garnish
with your choice toppings. Allow donuts to set on a stainless cooling rack.
Store any leftover donuts in an air-tight container for up to 2 days. Refrigerate during the
summer months.
Mango Cream Glaze
My Mango Cream Glaze goes wonderfully with my Orange, Cider, Chocolate, Almond
Cake, Banana, and Lemon donuts.
Makes enough to glaze: 6 large or 18 small donuts
Prep Time: 10 minutes
Ingredients

1 cup fresh or frozen mango chunks (defrost, drain, and pat dry if using frozen)
1/3 cup soaked raw unsalted cashews (or raw unsalted sunflower seeds) *see
note
2 tablespoons maple syrup (or raw honey)
3 tablespoons melted coconut oil (or melted unsalted butter or ghee)
1 teaspoon fresh lemon juice (or pineapple juice)
1 tablespoon fresh lime zest for garnish

* Note: For creamier and smoother results, soak cashew nuts or sunflower seeds for a
minimum of 2 hours. Drain well.
Instructions
Combine mango, raw cashews (or sunflower seeds), maple syrup, melted oil, and lemon
juice (or pineapple juice) in a high speed blender (preferably a Vitamix). Blend on high
settings for 1 minute. Use a hopper or spatula to scrape ingredients down the side of the
container. If necessary, blend again. Pour glaze into a shallow bowl. Dip donuts. After 10
minutes, repeat dip. Garnish with fresh lime zest. Allow donuts to set on a stainless
cooling rack.
Store any leftover donuts in an air-tight container for up to 2 days. Refrigerate during the
summer months.
Maple Glaze
In addition to paring nicely with my Almond Cake donut, this glaze is delicious on my
Gingerbread, Sweet Potato, Pumpkin, Chocolate, Spiced Cider, and Café Latte donuts.
Makes enough to glaze: 6 large or 18 small donuts
Prep Time: 10 minutes
Ingredients

3/4 cup maple syrup

1/3 cup raw unsalted cashews (or raw unsalted sunflower seeds)
3 tablespoons melted coconut oil (or melted unsalted butter or ghee)

Note: This recipe tastes best when made with unsalted cashews and melted unsalted butter
or ghee
Instructions
Place maple syrup, unsalted raw cashews (or sunflower seeds), and melted oil (butter or
ghee) in a high speed blender (preferably a Vitamix). Blend on high settings for 1 minute.
Use a hopper or spatula to scrape ingredients down the side of the container. If necessary,
blend again. Pour glaze into a shallow bowl. Dip donuts. After 10 minutes, repeat dip.
Allow donuts to set on a stainless cooling rack.
Store any leftover donuts in an air-tight container for up to 2 days. Refrigerate during the
summer months.
Orange Tahini Glaze
This glaze pairs well with my Gingerbread, Almond Cake, Orange Cardamom, Cider,
Sweet Potato, and Pumpkin donuts.
Makes enough to glaze: 6 large to 18 small donuts
Prep Time: 10 minutes
Ingredients:

1/2 cup fresh orange juice, from 2-3 fresh oranges

1/3 cup tahini paste (also known as sesame paste)
2 tablespoons maple syrup (or raw honey)
1 tablespoon melted coconut oil (or melted unsalted butter or ghee) *tastes
better made with butter or ghee
1/8 teaspoon turmeric (optional, it’s for color enhancement only)

Instructions
Zest 1 tablespoon of orange zest before juicing. Set fresh zest aside.
Combine fresh orange juice, tahini paste, maple syrup, coconut oil (butter or ghee) and
turmeric in a high speed blender (preferably a Vitamix). Blend on high setting for 1
minute. Use a hopper or spatula to scrape ingredients down the side of the container. If
necessary, blend again. Pour glaze into a shallow bowl. Dip donuts. After 10 minutes,
repeat dip. Garnish with fresh orange zest. Allow donuts to set on a stainless cooling rack.
Store any leftover donuts in an air-tight container for up to 2 days. Refrigerate during the
summer months.
Orange Velvet Glaze
This glaze pairs nicely with my Orange Cardamom, Cider, Almond Cake, Gingerbread,
Banana, Lemon, and Chocolate donuts.
Makes enough to glaze: 6 large to 18 small donuts
Prep Time: 10 minutes
Ingredients:

1 cup fresh orange juice

2 tablespoons maple syrup or raw honey
1.5 tablespoons unflavored gelatin powder
1 teaspoon ground turmeric (optional, for color enhancement only)

Instructions
Heat 1/2 cup of the orange juice in a small saucepan. In a high speed blender (preferably a
Vitamix) combine remaining 1/2 cup orange juice, maple syrup, unflavored gelatin
powder and turmeric. Pour in warm orange juice. Blend on high setting for 1 minute. Use
hopper or a spatula to scrape ingredients down the side of the container. If necessary,
blend again. Pour glaze into a shallow bowl. Allow glaze to sit for 10 minutes. Stir
aggressively with a small whisk until smooth. Dip donuts. After 10 minutes, repeat dip.
Garnish with your choice toppings or eat as is. Allow donuts to dry on a stainless cooling
rack.
Store any leftover donuts in an air-tight container for up to 2 days. Refrigerate during the
summer months.
Pineapple Custard Glaze
My Cider, Orange Cardamom, Banana, Gingerbread, Almond Cake and Lemon donuts
pair deliciously with this Pineapple Custard Glaze.
Makes enough to glaze: 6 large or 18 small donuts
Prep Time: 10 minutes
Ingredients

3/4 cup fresh or frozen pineapple chunks (defrost, drain, and pat dry if using
frozen)
1/2 cup soaked raw unsalted cashews (or raw unsalted sunflower seeds) *see
note
2 tablespoons maple syrup (or raw honey)
2 tablespoons melted coconut oil (or melted unsalted butter or ghee) * tastes
better when made with butter or ghee
1 teaspoon fresh lemon juice (or pineapple juice)

* Note: For creamier and smoother results, soak cashew nuts or sunflower seeds for a
minimum of 2 hours. Drain well.
Instructions
Combine pineapple, raw cashews (or sunflower seeds), maple syrup, melted oil, and
lemon juice (or pineapple juice) in a high speed blender (preferably a Vitamix). Blend on
high setting for 1 minute. Use a hopper or spatula to scrape ingredients down the side of
the container. If necessary, blend again. Pour glaze into a shallow bowl. Dip donuts. After
10 minutes, repeat dip. Garnish with your choice toppings. Allow donuts to set on a
stainless cooling rack.
Store any leftover donuts in an air-tight container for up to 2 days. Refrigerate during the
summer months.
Powdered Sugar
This Powdered Sugar is made fresh with 100% Birch Tree sugar from The Ultimate
Sweetener brand. It is low glycemic and can be used 1:1 just like regular white sugar. It
can be used on all my donuts!
Makes enough to glaze: 6 large or 18 small donuts
Prep Time: 10 minutes
Ingredients

1/4 cup birch tree sugar

Instructions
Put sugar into a high speed blender
For Blendtec: Press the “Speed Up” button to Speed 9 and blend for 30 seconds
For Vitamix: Use dry grains jar. Select Variable speed 1. Turn on machine and quickly
increase speed to Variable 7 or 8. Grind for 30 seconds. Transfer sugar to a shallow bowl.
Dip donuts into sugar or sprinkle sugar on to donuts. Allow donuts to set on a stainless
cooling rack.
Store any leftover donuts in an air-tight container for up to 2 days. Refrigerate during the
summer months.
Pumpkin Glaze with Sweet and Spicy Pepitas
This glaze goes well with my Pumpkin, Cider, Almond Cake, Chocolate, and Gingerbread
donuts.
Makes enough to glaze: 6 large or 18 small donuts
Prep Time: 20 minutes
Ingredients

1/2 cup pumpkin puree

1/2 cup raw unsalted cashews (or raw unsalted sunflower seeds) *see note
2 tablespoons maple syrup (or raw honey)
2 tablespoons melted coconut oil (melted unsalted butter or ghee)
1/4 teaspoons pumpkin pie spice

For the Sweet and Spicy Pepitas (optional)

1/4 chopped roasted pepitas (pumpkin seeds)

1 tablespoon maple syrup
1 pinch of cayenne pepper
1 pinch of sea salt

* Note: For creamier and smoother results, soak cashew nuts or sunflower seeds for a
minimum of 2 hours. Drain well.
Instructions
Place pumpkin puree, raw unsalted cashews, maple syrup, melted coconut oil (butter or
ghee), and pumpkin pie spice in a high speed blender (preferably a Vitamix). Blend on
high settings for 1 minute. Use a hopper or spatula to scrape ingredients down the side of
the container. If necessary, blend again. Pour glaze into a shallow bowl. Set aside.
For the Sweet and Spicy Pepitas
Warm a heavy skillet over medium heat. Add pumpkin seeds, maple syrup, cayenne
pepper, and sea salt. Use a wooden spoon to stir ingredients, making sure seeds are
thoroughly coated with maple spice blend. Turn heat off after 30 seconds. Stir nuts once
more. Transfer to a clean plate. Allow to cool. Crumble seeds with fingers. Dip donuts
into glaze. Repeat dip and garnish donuts with seeds. Allow donuts to set on a stainless
cooling rack. Store any leftover donuts in an air-tight container for up to 2 days.
Refrigerate during the summer months.
Raspberry Velvet Glaze
This glaze tastes delicious with my Almond Cake, Chocolate, Cider, Orange, and Banana
donuts.
Makes enough to glaze: 6 large to 18 small donuts
Prep Time: 10 minutes
Ingredients:

1 cup fresh or frozen raspberries (defrost, drain, and pat dry if using frozen)
2 tablespoons water or apple juice
2 tablespoons maple syrup (or raw honey)
1.5 tablespoon unflavored gelatin powder

Instructions
Heat 1/2 cup of the raspberries and water (or juice) in a small saucepan. In a high speed
blender (preferably a Vitamix) combine remaining 1/2 cup raspberries, maple syrup, and
unflavored gelatin powder. Pour in warm raspberries. Blend on high setting for 1 minute.
Use hopper or a spatula to scrape ingredients down the side of the container. If necessary,
blend again. Pour glaze into a shallow bowl. Stir aggressively with a small whisk until
smooth Dip donuts. After 10 minutes, repeat dip. Garnish with raspberries, chocolate
shavings, or your choice toppings. Allow donuts to set on a stainless cooling rack.
Store any leftover donuts in an air-tight container for up to 2 days. Refrigerate during the
summer months.
Salted Chocolate and Caramel Glaze
This decadent glaze pairs nicely with my Chocolate, Café Latte, Cider, Pumpkin, Banana,
and Gingerbread donuts.
Makes enough to glaze: 6 large to 18 small donuts
Prep Time: 10 minutes
Ingredients:

3/4 cup coconut sugar

1/3 cup raw unsalted cashew nuts (or raw unsalted sunflower seeds) *see note
1/4 cup full fat coconut milk (or heavy cream)
1/4 cup melted coconut oil (or melted unsalted butter or ghee) *tastes best with
unsalted butter or ghee
3 tablespoon cocoa powder
1 teaspoon coarse sea salt or coarse kosher salt flakes for garnish

* Note: For creamier and smoother results, soak cashew nuts or sunflower seeds for a
minimum of 2 hours. Drain well.
Instructions
Combine coconut sugar, raw cashews, coconut milk, coconut oil and cocoa powder in a
small saucepan. Whisk continuously for 5 minutes, and bring ingredients to a boil over
medium heat, or until caramel is thick enough to coat the back of a wooden spoon. Pour
glaze into a shallow bowl. Dip donuts. After 5 minutes, repeat dip. Sprinkle with salt.
Allow donuts to set on a stainless cooling rack.
Store any leftover donuts in an air-tight container for up to 2 days. Refrigerate during the
summer months.
Strawberry Cream Glaze
In addition to tasting great on my Lemon donuts, this glaze tastes wonderful on my
Chocolate, Orange, Almond Cake, and Banana donuts.
Makes enough to glaze: 6 large or 18 small donuts
Prep Time: 10 minutes
Ingredients

8 medium fresh or frozen strawberries (defrost, drain, and pat dry if using
frozen)
1/3 cup soaked raw unsalted cashews (or raw unsalted sunflower seeds) *see
note
2 tablespoons maple syrup (or raw honey)
2 tablespoons melted coconut oil (or melted unsalted butter or ghee)
1 teaspoon fresh lemon juice (or pineapple juice)
Zest from 1 lemon

* Note: For creamier and smoother results, soak cashew nuts or sunflower seeds for a
minimum of 2 hours. Drain well.
Instructions
Zest lemon before juicing. Set fresh zest aside.
Place strawberries, unsalted raw cashews (or sunflower seeds), maple syrup, melted oil,
and lemon juice in a high speed blender (preferably a Vitamix). Blend on high setting for 1
minute. Use a hopper or spatula to scrape ingredients down the side of the container. If
necessary, blend again. Pour glaze into a shallow bowl. Dip donuts. After 10 minutes,
repeat dip. Garnish with fresh lemon zest. Allow donuts to set on a stainless cooling rack.
Store any leftover donuts in an air-tight container for up to 2 days. Refrigerate during the
summer months.
Strawberry Gel Glaze
This glaze tastes delicious with my Almond Cake, Chocolate, Cider, Lemon, Orange, and
Banana donuts.
Makes enough to glaze: 6 large to 18 small donuts
Prep Time: 10 minutes
Ingredients:

1 cup fresh or frozen strawberries (defrost, drain, and pat dry if using frozen),
diced
2 tablespoons water or apple juice
2 tablespoons maple syrup or raw honey
1.5 tablespoon unflavored gelatin powder

Instructions
Heat 1/2 cup of the strawberries and water (or juice) in a small saucepan. In a high speed
blender (preferably a Vitamix) combine remaining 1/2 cup strawberries, maple syrup, and
unflavored gelatin powder. Pour in warm strawberries. Blend on high setting for 1 minute.
Use hopper or a spatula to scrape ingredients down the side of the container. If necessary,
blend again. Pour glaze into a shallow bowl. Stir aggressively with a small whisk until
smooth Dip donuts. After 10 minutes, repeat dip. Garnish with diced strawberries,
chocolate shavings, or your choice toppings. Allow donuts to set on a stainless cooling
rack.
Store any leftover donuts in an air-tight container for up to 2 days. Refrigerate during the
summer months.
Sweet Peanut Butter Glaze
This Sweet Peanut Butter Glaze goes fabulously well with my Chocolate, Banana, Cider,
Café Latte, and Almond Cake donuts.
Makes enough to glaze: 6 large or 18 small donuts
Prep Time: 10 minutes
Ingredients

1/2 cup unsalted creamy roasted peanut butter

3 tablespoons maple syrup (or raw honey)
2 tablespoons melted coconut oil (or melted unsalted butter or ghee)
1/4 cup roasted peanuts (or sliced almonds) for garnish (optional)

Instructions
Warm peanut butter, maple syrup and coconut oil in a small saucepan. Whisk continuously
to thoroughly blend. Pour glaze into a shallow bowl. Dip donuts. After 10 minutes, repeat
dip. Garnish with roasted peanuts or your choice toppings. Allow donuts to set on a
stainless cooling rack.
Store any leftover donuts in an air-tight container for up to 2 days. Refrigerate during the
summer months.
Sweet Potato Glaze
This glazes also works nicely with my Sweet Potato, Almond Cake, Gingerbread,
Chocolate, and Cider donuts.
Makes enough to glaze: 6 large or 18 small donuts
Prep Time: 10 minutes
Ingredients

1/2 cup sweet potato puree

1/3 cup raw unsalted cashews (or raw unsalted sunflower seeds) * see note
2 tablespoons maple syrup (or raw honey)
2 tablespoons melted coconut oil (or melted unsalted butter or ghee)
1/4 teaspoon ground allspice
1/2 cup gluten-free marshmallows for garnish (optional)

* Note: For creamier and smoother results, soak cashew nuts or sunflower seeds for a
minimum of 2 hours. Drain well.
Instructions
Combine sweet potato puree, raw cashews, maple syrup, coconut oil (butter or ghee), and
allspice in a high speed blender (preferably a Vitamix). Blend for 1 minute. Use a hopper
or spatula to scrape ingredients down the side of the container. If necessary, blend again.
Pour glaze into a shallow bowl. Dip donuts. After 10 minutes, repeat dip. Garnish with
gluten-free marshmallows. Allow donuts to set on a stainless cooling rack.
Store any leftover donuts in an air-tight container for up to 2 days. Refrigerate during the
summer months.
Read Substitutions and Tips for Baking
Can’t find the necessary ingredients or bake ware to make these donuts? All products can
be found in the Pure Fresh Donut Store on Amazon.
Substitutions
Sugar - 100% Birch Tree Sugar (the best options are from (1) The Ultimate Sweetener
brand, or (2) Xyla brand) can be used in place of coconut sugar.
Almond flour - Hazelnut flour and Sunflower seed flour are great substitutes for almond
flour.
Milk - If using coconut milk, it is best to use whole fat canned coconut milk. I have found
Native Forest brand (in PBA free cans) to be the best quality for baking needs. Whole
Heavy Cream or Whole fat milk can be used as a substitute for whole fat coconut milk.
Coconut Oil - Unsalted butter and Ghee (clarified butter) can be used instead of coconut
oil.
Cream of Tartar - Why do I use cream of tartar as opposed to baking soda/powder? I
personally suffer from extreme acid reflux after eating either of those mentioned. Baking
powder can be substituted for the cream of tartar.
Tips
For greasing donut wells - 1/8 teaspoon of melted Coconut oil works best. Use a wide
pastry brush to completely cover the entire inside of each well.
Filling donut wells - There is no need to pipe the batter into the donut well. I simply used
a 1/3 size measuring cup to fill each well.
Donut hole too small? No problem. Use an apple corer to widen hole.
Have hardened glaze you want to use again? It’s easy. Add 1 tablespoon of hot water
and blitz in high speed blender to reuse.
Have leftover fresh fruit glaze? Lucky you! Eat as a snack or put into smoothies to add
fruit flavor. It will keep for up to 2 days in the refrigerator.