Baked Cinnamon Donuts

From the moment I saw this incredible (dairy and gluten-free!) recipe from Brooke Meredith of A Conscious Collection, I wanted to share it with the JSHealth Community. Who doesn’t love freshly baked donuts? And be sure to check out her tip for the perfect reheat – bake them on a weekend and you can look forward to a special “treat yourself” breakfast on Monday and Tuesday too!


Baked Cinnamon Donuts



  • 1 + 3/4 cup almond meal
  • 1/2 cup arrowroot flour
  • 2 teaspoons baking soda
  • 2 large free range eggs
  • 1/2 cup almond milk
  • 1/2 cup rice malt syrup
  • 1/2 tsp vanilla bean powder
  • 1 teaspoon cinnamon
  • pinch of sea salt
  • 2 tablespoons coconut oil
  • 1 tablespoon maple syrup
  • Cinnamon sugar ingredients:
  • 3/4 cup coconut sugar
  • 1 teaspoon cinnamon


  1. Prepare you donut tin by spraying it coconut oil. Preheat the oven to 180 degrees celsius.
  2. In a large bowl, place the almond meal, arrowroot flour, bicarb soda, vanilla, salt and cinnamon and combine.
  3. In a separate bowl whisk the eggs, milk, rice malt syrup, maple syrup and softened coconut oil together until runny.
  4. Transfer the wet mixture into the dry and whisk by hand until mixture is well combined and resembles a cake mixture.
  5. Transfer mixture to donut tray and bake for 6-8 minutes. They cook extremely quickly to keep watch.
  6. Remove from oven and lay on a baking tray to cook. Roll them in your coconut sugar mixture and enjoy!


  • Best eaten with in 2-3 days.
  • Heat them in the microwave then roll them in the cinnamon sugar to get that warm cinnamon donut affect.


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