Ginger has to be one of my all time favorite spices. Always has been, always will be. When I was a small child, I can remember raiding my grandmother's pantry every time I visited my grandparents. Do you know what heavenly gem I was after? Her gingersnaps! Funny thing is, those gingersnaps of hers came in a bright yellow box which was obviously not homemade. I knew no better though and just thought they were outrageously delicious!
Thankfully, I now make gingersnaps from scratch. Time and practice has shown me exactly how a gingersnap should taste. With the way I'm talking, I almost thought I was writing about a gingersnap recipe! So let me bring it back to ginger.
When the holidays approach, ginger is one of those ingredients I can't get enough of. Kind of like pumpkin is to fall. Although I eat plenty of pumpkin all year long, which is another favorite of mine. I have a lot of favorites - can you tell? I'm a sucker for gingerbread, gingerbread pancakes, muffins, cookies, cakes, and pretty much anything else containing ginger.
Two seasonal favorites are my gingerbread pancake recipe and my teff flour gingerbread loaf recipe. If you are a ginger fan as well, check them out as they definitely bring some spice into the holiday season. This year, I created some gingerbread donuts and we can't get enough of them! The flavor is spot on and another thing that makes them a standout is the matcha streusel on top. The streusel creates a delicious, crispy topping that will have you reaching for another one.
These donuts would be the perfect Christmas morning breakfast. Because they are made with some wholesome ingredients, you can be sure they will provide nutrients with some fantastic health qualities. The matcha streusel also gives a festive appearance to these delectable bites. So whether you are thinking of what to make on Christmas morning, or are just head over heels with ginger like I am, these donuts are going to go over well. Happy holiday baking!!!
2 & 1/4 cup cashew flour
1/2 cup arrowroot
1/2 tsp salt
1 tsp baking soda
2 tsp cinnamon
2 tsp ginger
1/2 tsp cloves
1/2 tsp nutmeg
1/4 cup maple syrup
1/3 cup blackstrap molasses
1/3 cup full fat coconut milk
3/4 cup nut flour of choice (I used cashew flour)
1/4 cup coconut sugar
1/4 tsp salt
2 tsp matcha tea powder
1/4 tsp cinnamon
1/4 tsp ginger
1/2 cup chopped nuts (I used pecans)
1 Tbs butter or coconut oil (solid form)
1 Tbs maple syrup
1. Mix all of the streusel ingredients in a medium bowl. Use your fingers to mix in the solid butter or coconut oil. The mixture should be well mixed and clumpy. Set aside.
2. Preheat oven to 350°F and grease your donut pans. If you use this donut pan, no need to grease. The donuts pop out no problem.
3. Mix all of the dry ingredients in a large bowl. Then mix all of the wet ingredients in a separate bowl. Place the dry ingredients in with the wet ingredients and stir to combine. Pour the batter into each donut well about 3/4 full. Then sprinkle the streusel on top of each donut. Gently press down on the streusel to make sure it is touching the donut batter. Bake the donuts for about 25 minutes, or until firm to the touch. Allow to cool, remove from pan, and enjoy! Makes 12 donuts.