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Provided by Kate McGoey-Smith, DipNrsg, MSW, RSW, FM

Craving something special and oh-so-yummy? This donut will take care of you! Bonus – your kids will love these as a recess or after school smack and won’t even know if is good for them!!!


  • ~105 mg of salt per donut)
  • Makes ~ 12 donuts; Pre-heat oven at 350F for ~12 - 14 minutes until browned ; 105 mg of sodium per donut.

Gather and Prep:  This is a two bowl method; one for dry ingredients and one for wet ingredients 

Dry Bowl: blend with dry whisk ...
  1. 1 ¾ cups of (GF) oatmeal flour
  2. 1 tsp ground cinnamon
  3. 1 tsp baking powder
  4.  1/2 tsp baking soda
  5.  ~ 1/8 tsp salt – use less than full 1/8 tsp (or eliminate)
  • Wet Bowl: mash with potato masher until all ingredients fully blended . . .
    1. 1/2 cup of cooked sweet potato (orange inside) – bake (420F x 50 min) and remove skin
    2. 1 tbsp unsweetened apple sauce
    3. 1/4 cup plus 2 tbsp maple syrup

Now blend with spatula wet ingredients into dry ingredients until fully mixed. This will be a thick dough.

Transfer to a non-stick donut pan or silicone mini bunt cake tray (6 in a tray and use a spoon to scoop batter into centre of form, then wet fingers and spread dough to fill each entire form. Alternatively, flour surface and and roll dough into a round long tubular shape and then cut and join ends to create donuts. Place dough rings on parchment paper-lined baking sheet. Bake at 350F for ~ 12-14 minutes until browned.

Cool on wire rack and then remove from pan to serve.