Ginger and Caramel Doughnuts with Coconut Glaze

By Chef:  Chris Anca
Posted: December 12, 2013


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Healthy, raw and gluten-free doughnuts with actual nutritional benefits to match the pleasure of eating them? Yes, you read this right and while it may seem to good to be true this recipe by Chris Anca of Tales of a Kitchen proves that with raw food cuisine miracles can happen. The actual doughnut base is a simple combination of raw cashews ground to a flour, flax, chia, dates, ginger, lemon zest and a dash of turmeric to lend that pop of orange. The frosting is a creamy, sweet, metabolism boosting combination of young coconut meat, coconut oil and a liquid sweetener of your choice. Both ginger and turmeric are highly anti-inflammatory herbs, as are all of the omega 3’s found in flax and chia. Top with grated almonds and a few crunchy cacao nibs. Delicious!


  • 100 gr cashew meal
  • 50gr linseed meal
  • 3 TBSP chia seeds
  • ½ cup water
  • 7 Medjool dates
  • 2 TBSP lemon zest
  • about 1 TBSP grated ginger (or to taste)
  • 1 tsp turmeric

For the frosting:


1. Mix the linseed with the water and let sit for 1-2 minutes until it thickens.
2. Mix cashew meal with chia seeds, lemon zest, ginger and turmeric.
3. Add the linseed water mix to the rest of the ingredients and mix by hand until you have a sticky ‘dough’.
4. Roll pieces of dough into balls, slightly flatten them then make a hole in the middle.
5. Refrigerate for about 20-30 minutes before frosting.
6. To make the frosting add all the ingredients to a blender and whiz them up until creamy and soft.
7. Refrigerate the frosting for about 10-15 minutes to firm up.
8. Frost the doughnuts and add toppings.

Best served chilled.