Hello lovely people!

I have a very special treat to share with you that are as tasty as they are beautiful. These light, moist, yet slightly dense Vanilla and Raspberry Doughnuts are oh so good! They showcase Chandler Honey’s Créme Brûlée Honey for some natural sweetness and use only a few simple, wholesome ingredients. They are also gluten-free, dairy-free, and refined sugar-free!

Firstly, I am so happy to be collaborating with Chandler Honey again to create these delicious doughnuts, so a heartfelt thank you to Tique Chandler for the opportunity!

So what’s special about this recipe, you ask? For starters, this recipe is a 2 for 1 recipe, as it makes 6 regular-sized doughnuts + 12 mini doughnuts! How amazing is that?! Bang for your batter!

This recipe is brimming with healthy twists. It uses just a few simple, wholesome ingredients. They are also baked, not fried, making them a healthier option. So go ahead and indulge a bit and jazz up these sweet treats with some luscious glaze and some fun sprinkles!

Now to turn the spotlight on our star ingredients of this recipe – Chandler Honey’s Créme Brûlée Honey and raspberries. Their dynamic pairing creates a symphony of flavours that dance in perfect synchronicity. The bright tart notes of the raspberries mesh beautifully with the sweetness of the Créme Brûlée Honey that in itself, has layers of deep flavours.

I loved the pairing so much that I created the Easy Raspberry Sauce using Chandler Honey’s Créme Brûlée Honey. Let me tell you, it tastes AMAZING!

Creating these doughnuts brought the joy of eating doughnuts back into my life. Since changing my diet, I haven’t had one in years and missed them dearly. I have fond memories of eating vanilla-glazed doughnuts covered with rainbow sprinkles (my favourite) as a kid. It was such a special treat that I relished every time I ate one.

So to create these doughnuts in a new way and healthy way makes my heart so happy. And even happier that I can share this special recipe with you!

So what’s to love about these Vanilla and Raspberry Doughnuts?

• Baked not fried, healthier alternative to traditional doughnuts

• Gluten-free • Dairy-free • Refined sugar-free

• A fun sweet treat for adults and kids alike

• Mini doughnuts are perfect for little ones

• Lovely as an afternoon snack with tea or coffee

Now, the backbone of these doughnuts and what give them so much depth is, without a doubt, our special star ingredient, Chandler Honey’s Créme Brûlée Honey. Let’s learn more about this honey, shall we?

Chandler Honey

Créme Brûlée Honey

The Créme Brûlée Honey is part of Chandler Honey’s Core Collection and is the first flavour I tried and what made me fall in love with their honey. The layers and depth of flavour is immense and is what makes this honey so special.

You are first greeted with the sweetness of the toasted honey. The caramelized notes intertwine with the inviting flavour of the vanilla bean, which is beautifully speckled throughout the honey. Then comes the warmth of the cinnamon that is woven into the honey.

Together, they create a wonderous flavourful melody that so aptly fits its name. The flavours are so good that you will be reaching for a spoon to try more. It is seriously that good to just eat out of the jar!

So if you are looking for special honey, that is super versatile and will take your baked goodies to another level do try out this honey and definitely check out their Core Collection. To learn more about Chandler Honey and their amazing unique infused honey flavours, check out their website.

Sprinkles recipe fun facts:

• CHANDLER HONEY’S CREME BRULEE HONEY – contains immune-boosting nutrients, antibacterial properties, beneficial enzymes, and minerals such as potassium, phosphorus, calcium, and zinc.
• RASPBERRIES – are packed with antioxidants and vitamins C, which aid in boosting immunity and skin health as well as high in fiber.
• OAT FLOUR – chockfull of antioxidants and nutrients such as magnesium, biotin, copper, phosphorus, and manganese and keeps you feeling full longer.
• ALMOND FLOUR – contains vitamin E, reduces the risk of cardiovascular disease and lowers ‘bad’ cholesterol, and increases ‘good’ cholesterol

Think it’s time we start baking some delightful Vanilla and Raspberry Doughnuts, let’s go!

Vanilla and Raspberry Doughnuts featuring Chandler Honey {gluten-free, dairy-free}

Priscilla S

These Vanilla and Raspberry Doughnuts are a delightful, guilt-free sweet treat made with wholesome ingredients and naturally sweetened with Chandler Honey's Créme Brûlée Honey. Bonus is they are gluten-free, dairy-free, refined sugar-free, and baked not fried. What's not to love?

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Ingredients

Vanilla and Raspberry Doughnuts

Dry

½ cup oat flour
½ cup almond flour
1 tsp baking powder
pinch of sea salt

Wet

2½-3 tbsp Chandler Honey Créme Brûlée Honey** (if the honey is really thick, loosen with ½ TBSP of warm water)
1 tbsp coconut oil, melted (room temperature)
1 egg
¼ cup almond milk (or plant-based milk/milk of choice)
1 tbsp vanilla paste (or pure vanilla extract)

Equipment

6 cavity doughnut pan
12 cavity mini doughnut pan
measuring cups & spoons
metal spoons
whisk
silicone spatula
cooking spray (I used coconut oil, or you can use any cooking spray of choice)
small and large stainless bowls (or ceramic or heavy-set glass bowls)
bowls (for the glaze)
sifter (for the glaze)
parchment paper
toothpicks

Raspberry Glaze

1-2 tbsp Easy Raspberry Syrup or raspberry liquid*** (add according to the consistency of glaze you desire)
½-1 tbsp almond milk*** (or plant-based milk/milk of choice)
½ cup refined sugar-free powdered sugar (or icing sugar)

Vanilla Glaze

½ tsp Chandler Honey Créme Brûlée Honey**
1-2 tbsp almond milk*** (or plant-based milk/milk of choice)
¼ tsp pure vanilla extract (optional)
½ cup refined sugar-free powdered sugar (or icing sugar)

Decorations

sprinkles (optional but highly recommended)

Instructions

Vanilla and Raspberry Doughnuts

NOTE: I use my Easy Raspberry Sauce, Easy Raspberry Syrup /Pulp Recipes for these tasty bites. Please hop over to the Easy Raspberry Sauce recipe for steps on how to make it.
Combine all dry ingredients, oat flour, almond flour, baking powder, and sea salt in a small bowl. Set aside.
In a large bowl, whisk together the Chandler Honey Créme Brûlée Honey with the almond milk (which will help loosen up the honey), then add the rest of the wet ingredients, coconut oil, egg, and vanilla paste. Whisk until everything is well combined.
Slowly add the dry ingredients to the wet ingredients and whisk until well combined and the batter is nice and smooth. The thickness should be like pancake batter. Thick, but still slide off your spoon. Let it sit for a couple of minutes.
Preheat the oven to 350 °F
Spray doughnut trays with cooking spray. Wipe access oil with a paper towel.
Spoon the batter into the doughnut tray, 2 TBSP worth of batter in each cavity, roughly ¾ filled. It should not surpass the circular hole in the middle. Do not be tempted to add more, as it will close up the doughnut hole once baked. If that does end up happening, I have a trick on how to remedy that in the notes below.
Now it's time to add the Raspberry Pulp. Add ¼ tsp to the batter around each doughnut cavity and then again for a total of ½-1 tsp of Raspberry Pulp (adjust to your liking). Gently swirl it into the batter with a toothpick to create a marble effect (it will look really pretty once baked!). Once done, gently shake the tray to even out the batter. Place in oven to bake.
Bake doughnuts for 15-16 minutes or until lightly golden brown. Be sure to do the toothpick test. Once it comes out clean, you are good to go. Just be sure to keep close on them to ensure you don't overbake.
Remove from the oven and let it cool for 5 minutes. Once cooled, remove them from the doughnut pan and place them on a wire rack, plate, or platter to cool down completely.
You will have some batter leftover, which can be used to make Mini Doughnuts.

Mini Doughnuts

For Mini Doughnuts, add ½ tbsp of almond milk to leftover batter and mix. Pour 1 tsp of batter to each mini doughnut pan cavity, and gently spread the batter evenly.
Bake for 10 minutes or until lightly golden brown. Let it cool and remove it from the pan.
The Vanilla and Raspberry Doughnuts are done and ready to enjoy! These doughnuts aren't as fluffy as the fried, all-purpose flour-based doughnuts, but I can assure you will not miss the fried ones one bit. They are oh so tasty plain, but you can jazz them up for a next-level doughnut experience. Check out my delicious glazing options below to give these full doughnut status glory!
Doughnut tip: If you add too much batter and your doughnut hole closes, not to worry. A quick trick to remedy it is to use an apple corer or a bottle cap that is the size of the hole, press through gently, and voila, problem solved!

Raspberry Glaze and Vanilla Glaze

These Raspberry and Vanilla Glazes are the perfect pairing for your freshly baked Vanilla and Raspberry Doughnuts. They are simple to make and add an extra layer of flavour to these tasty treats.

Raspberry Glaze

Sift the powdered sugar. Please do not skip this step, or the glaze will have clumps. Mix 1-2 tbsp of the Easy Raspberry Syrup (a little at a time) into the powdered sugar slowly until well combined and you get the consistency you desire. If you want it looser, add a little more raspberry syrup and almond milk (or milk of choice) until you get the desired consistency.

Vanilla Glaze

Similar to the Raspberry Glaze, sift the powdered sugar. Add Chandler Honey Créme Brûlée Honey, vanilla extract, and almond milk into the powdered sugar and mix until you get the desired consistency.

How to Glaze

Now for the fun part, we glaze our doughnuts, woot woot!
You have two options: you can dip or spoon the glaze over the doughnuts. The choice is yours. I highly recommend using a thicker glaze to spoon over and a thin glaze for the dipping method.

Spooning Method - Thick Glaze:

• Spoon glaze over the doughnut, creating a thick blanket of yummy glaze over your doughnut. You can control how much you want to add. Then set on wire rack or plate to set.
• This glaze longer to set to get that hardened finish. The best way to achieve that is to let it set in the fridge for a few hours.

Dipping Method - Thin Glaze:

• Dip face down, and after a few moments, pull out and allow the access glaze to drip off. For complete coverage, use a spoon, shower the glaze over the doughnuts, and lift it out with a spoon or fork. Set it on a wire rack with some parchment paper underneath to catch the drippings for about 10-15 minutes. Then repeat the steps until you get the coverage you desire.
• Gives you the same beautiful, glossy sheen look as traditional, store-made, fried doughnuts.
So go ahead and have fun with it. Each method turns out amazing!

After Glazing

If you want to take things to another level, you can decorate them with some fun sprinkles! Be sure to add them while the glaze is still wet or they won’t stick.
Once you are done, let it set at room temperature for 1-2 hours to harden. If you can't resist (trust me, it is no easy feat to wait), feel free to eat them just as! If you want the glaze to harden faster, place them in the fridge for a couple of hours.
All that's left to do is devour these delightful Vanilla and Raspberry Doughnuts, enjoy!

Notes

* YIELDS 6 DOUGHNUTS + 12 MINI DOUGHNUTS

** Chandler Honey Créme Brûlée Honey uses glorious, unpasteurized, raw honey, which means the flavours are concentrated and a little goes a long way. Plus, we are sweetening up the doughnuts with the glaze, so we don't need a lot of sweetness. But feel free to adjust to taste by adding a little less or more depending on what you fancy best.

*** For these proportions, use according to the consistency of the glaze you desire.

GLAZE NOTE: The glaze hardens very quickly but not to fret, if that happens just add a little more almond milk, and it will loosen up again and be good to go!

STORAGE

UNGLAZED DOUGHNUTS/MINI DOUGHNUTS: Place in the fridge covered in plastic wrap or a glass container with a lid for up to 2-3 days, unglazed, and stored in the freezer for up to a month in a zip-lock bag or freezer-safe container.

GLAZED DOUGHNUTS/MINI DOUGHNUTS: Place in the fridge in a glass container with a lid for up to 1-2 days (if they last that long!). You can freeze them as well. Place them on a tray and freeze for 1-2 hours until the glaze hardens. Then store them in a zip lock bag for up to 2 weeks.

GLAZE: I actually don't recommend storing the glaze. It hardens and is not great to work with after some time, so it is best to make it fresh. Instead, create one batch at a time and if you need more, just make another batch.

BATCH BAKING: Want more doughnuts? Not a problem! Just double up the recipe and you'll have more doughnuts in no time.

Enjoy!

This recipe and post are created in collaboration with Chandler Honey, all opinions are solely my own.

Vanilla and Raspberry Doughnuts – featuring Chandler Honey {gluten-free}