Gluten-Free Dream: Irresistible Matcha Donuts with Cassava Flour
Rated 5.0 stars by 1 users
Servings
12
Prep Time
20 minutes
Cook Time
15 minutes
Hello, donut lovers! Are you ready to take your baking game to the next level? These Matcha Donuts are not only a feast for the eyes but also a treat for your taste buds. Made with Tonomi's high-quality cassava and tapioca flour, these donuts are gluten-free and incredibly delicious. Perfect for a cozy brunch or a delightful snack, they bring a unique twist to the classic donut. Let’s dive into this fun and flavorful recipe!
Author:Tonomi Super Foods
![Image of Gluten-Free Dream: Irresistible Matcha Donuts with Cassava Flour](https://images.getrecipekit.com/20240527142429-matcha-20donuts.png?aspect_ratio=16:9&quality=90&)
Ingredients
-
1 cup Tonomi's Cassava Flour
- 1/2 cup Tonomi's Tapioca Flour
- 1/2 cup granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon matcha powder
- 1/2 cup milk (dairy or non-dairy)
- 1/4 cup coconut oil, melted
- 2 large eggs
- 1 teaspoon vanilla extract
-
1 cup powdered sugar
- 1 tablespoon matcha powder
- 2-3 tablespoons milk (dairy or non-dairy)
For the Donuts
For the Glaze
Directions
Preheat your oven to 350°F (175°C).
- Grease a donut pan with non-stick cooking spray or lightly brush with oil.
- In a large bowl, whisk together Tonomi's cassava flour, tapioca flour, granulated sugar, baking powder, baking soda, salt, and matcha powder.
- In a separate bowl, whisk together milk, melted coconut oil, eggs, and vanilla extract until well combined.
- Pour the wet ingredients into the dry ingredients. Stir until just combined; do not overmix.
- Spoon the batter into the prepared donut pan, filling each mold about two-thirds full. Use a piping bag for easier filling if desired.
- Bake in the preheated oven for 12-15 minutes, or until a toothpick inserted into the donuts comes out clean.
- Allow the donuts to cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
- In a small bowl, whisk together powdered sugar, matcha powder, and 2-3 tablespoons of milk until smooth. Adjust the consistency by adding more milk or powdered sugar as needed.
- Once the donuts are completely cool, dip the tops into the matcha glaze, allowing any excess to drip off.
- Place the glazed donuts back on the wire rack to set.
Recipe Note
For a more vibrant matcha flavor, add an extra teaspoon of matcha powder to the glaze.
Use a silicone donut pan for easy removal and cleaning.
Store any leftover donuts in an airtight container at room temperature for up to 2 days.
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