Cherry & Coconut Glazed Donuts

Juicy, sweet, and wonderfully versatile – these low-histamine donuts are a real highlight for any tea break. They are quick to bake, wonderfully fluffy, and can be refined with fruity or exotic flavors according to your taste.

This recipe is

• suitable for a low-histamine diet
• lactose-free
• vegetarian

Preparation time

30 minutes

Ingredients for 10-15 servings

• 200 g spelt flour
• 1 packet cream of tartar baking powder
• 100 ml oat milk (1)
• 40 ml maple syrup
• 3 egg yolks
• 6 tbsp rapeseed oil
• 1/2 tsp cinnamon

For the cherry glaze:

• 50 g cherries (frozen here)
• 2 tbsp water
• 150 g powdered sugar

For the coconut glaze:

• 2 tbsp coconut milk (1)
• 150 g powdered sugar
• 2 tbsp shredded coconut (1) for decoration

Preparation

• Mix the donut ingredients and fill into donut molds.
• Bake in a preheated oven at 180 degrees Celsius for 20 minutes.
• Then let cool.
• For the cherry glaze, purée the cherries together with a little water and powdered sugar.
• For the coconut glaze, mix the coconut milk (1) with the powdered sugar.
• Apply the glaze to the donuts and decorate with shredded coconut (1).

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Note on our recipes:
We exclusively use ingredients from SIGHI list categories 0 and 1. Please always consider your individual tolerance.