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Vegan Gluten-Free Baked Sufganiyot

Baked Hanukkah doughnuts that are high in protein, gluten-free, dairy-free and egg-free, made with almond flour and green buckwheat flour and filled with homemade berry jam.

Published on December 29, 2024

Prep time20 min
Cook time25 min
Total time45 min
ServingsAbout 10 doughnuts

Ingredients

For the doughnuts

  • 2 cups almond flour
  • 2 cups green buckwheat flour
  • 1.5 tsp aluminum-free baking powder
  • 1.5 tbsp psyllium (there is no substitute for it in this recipe)
  • 3-4 tbsp 100% natural maple syrup
  • 1/4 cup coconut oil
  • 1/2 cup soy / almond / oat milk

For the jam

  • Frozen fruit of your choice (I used strawberries and mixed berries)
  • 3 tbsp 100% natural maple syrup

Instructions

  1. 1Preheat the oven to 200°C (390°F).
  2. 2Place all the doughnut ingredients in a bowl and form a uniform, slightly sticky dough.
  3. 3You can use a muffin tin with cavities, or shape the doughnuts by hand and place them on parchment paper in a regular baking tray.
  4. 4Bake for 20-25 minutes at 180°C (350°F).
  5. 5For the jam: cook the frozen fruit with 3 tbsp maple syrup until the fruit reduces into a slightly sticky jam.
  6. 6Once the doughnuts are baked and cooled, inject the jam into them.
  7. 7If you want to indulge, grate a little chocolate on top and serve.

Here is my version of healthy, indulgent, protein-rich sufganiyot. I made the jam myself from frozen fruit, and if you want to treat yourself (I did) grate a little chocolate on top. Enjoy, and bon appetit ❤️

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