Almond Grape Donuts

I was never a fan of donuts because they were filled with all things white and void of any nutrients like sugar, flour and fat!

Yes, I know….I’m one of the few Canadians that doesn’t like donuts – given that there’s a Tim Hortons on almost every corner. 

My mission was to create a healthier version rich in fiber, taste and nutrients and vegan too, so I created these with Niagara grapes! 

Hope you enjoy these as much as I have – for breakfast, snack or dessert! 



Makes about 15

1 cup almond flour (I used left over almond pulp from making my nut mylk)

1 cup organic spelt flour

1/2 cup coconut sugar

1/3 cup + 1 tbsp tapioca starch

1 tsp baking powder (aluminum free)

1 1/4 cup almond mylk

1/2 cup sunflower oil (or half olive oil and half melted coconut oil)

rind from 1 fresh lemon

1 tsp pure vanilla extract (no alcohol)

1 cup Concord grapes


  1. Preheat oven to 350F and grease a donut making tray of 6 or 12.
  2. Mix flours, sugar, starch and baking powder in a large bowl and place to the side.
  3. Whisk almond mylk, oil, vanilla and lemon rind in a medium bowl and pour wet ingredients into dry ones.
  4. Add grapes and gently fold so the grapes don’t break open.
  5. Place in prepared donut tray and bake for 20-25 minutes.
  6. Remove from oven and let cool 10-15 minutes. You might have to use a knife to gently remove them from the tray.  Place on a small grill until completely cooled.
  7. I made 2 types of no sugar icings:  1 tbsp lemon juice and 1 tbsp B-Powered by or 2 tbsp wildflower honey from them.  I also used their Superfood Cacao Honey  for the “chocolate” icing and sprinkled bee pollen for the added amino acids, vitamins and minerals!