It doesn’t have to be cherry season to enjoy these delicate, decadent and nutritious treats!
As a new mom and blogger, I feel like I’m giving birth to a brand-new side of myself. Because so many of you have encouraged me and cooked recipes posted on my Instagram account, I decided to take the leap, put myself out there and deliver recipes to you more regularly.
I’ve recently teamed up with my friend and talented photographer Crystal Cartier of The Eclectic Kitchen to bring you delicious recipes that you can be proud to feed to your family. We are both moms who love to create and cook beautiful and approachable dishes that don’t require a culinary degree to create!
Enough about us. Let’s get back to these donuts! These flaking and delicate little morsels will knock your socks off with flavor and you don’t even need to tell your kids or partners how good they are for you!
I’m all about using seasonal ingredients when possible, but I am 100% an advocate of using “frozen from fresh” ingredients too! I love to keep a plethora of staples in my freezer (future post) because sometimes I don’t have time to stop at the market or plan that far ahead.
Bottom line, I want you to have fun with these cuties! Try them out as mini donuts, muffins and test out different fruit combinations as well!
These lil’ guys freeze beautifully and serve as a delicious breakfast, snack or dessert for those times when you are searching for a “guilt-free” indulgence.
What else would you like to see from Crystal and I? Leave a comment bellow and get cooking!
Grain-Free Cherry Almond Donuts
Recipe by: Skylar Edberg in collaboration with The Eclectic Kitchen
Prep Time: 10 minutes
Cook Time: 15 minutes
Yields: 12 donuts or 24 mini donuts
For the Donuts:
1 cup almond flour
½ teaspoon baking powder
⅛ teaspoon kosher salt
¼ ripe banana mashed
2 tablespoons maple syrup
2 large eggs, lightly beaten
½ teaspoon almond or vanilla extract
¼ cup finely diced frozen cherries, drained (reserve 2 tablespoons liquid)
For the Glaze (optional):
1 tablespoon cherry juice from frozen cherries
1 ½ cups powdered sugar
2 tablespoons full fat greek yogurt
Preheat your oven to 350 degrees and grease two, 6 well donut pans with non-stick cooking spray or oil of choice.
In a medium mixing bowl, stir together the almond flour, baking powder and salt. Next add the mashed banana, maple syrup, eggs, and extract. Stir until smooth and well combined.
Make sure to dry the frozen cherries using a paper towel to remove as much moisture as possible. Add the cherries to the batter and stir until evenly incorporated.
Fill each donut cavity in the pan halfway full and bake for 10-15 minutes, until a toothpick placed in the center of the cake comes out clean. Allow donuts to cool in the pan.
To make the glaze, combine cherry juice, powdered sugar and yogurt in a small bowl and drizzle over freshly baked donuts.
Store leftover donuts in the fridge for up to 3 days in an airtight container.