Gluten-Free PBJ Doughnuts on crinkled white parchment paper with a spoonful of peanut butter on a wood background

Gluten Free PB&J Doughnuts

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Being on a gluten free diet doesn’t mean you can’t have your favorite treats. If you don’t believe me, I’ve created this Gluten Free PB&J Doughnuts recipe to prove it. You get the best of both worlds by combining JUSTIN’S® Honey Peanut Butter and raspberry jam into a doughnut, you won’t even be able to taste the difference!

 

Justin's signature in maroon red
Icon of cutlery (from left to right: fork, knife, spoon) inside circle outline in maroon red

SERVING SIZE:

6

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PREP TIME:

30 minutes

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COOK TIME:

12 minutes

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TOTAL TIME:

42 minutes

INGREDIENTS

Doughnuts:
½ cup JUSTIN’S® Honey Peanut Butter
1 cup, plus 2 tablespoon Gluten Free, All-Purpose Flour
⅓ cup Coconut Sugar (or Regular Sugar)
½ teaspoon Salt
1 teaspoon Baking Powder
2 Eggs
2 tablespoon Applesauce
½ cup Unsweetened Almond Milk
2 teaspoons Vanilla
3 tablespoons Raspberry Jam

Peanut Butter Glaze:
¼ cup JUSTIN’S® Honey Peanut Butter
1 tablespoon Coconut Oil

DIRECTIONS

1. Preheat the oven to 350°F.

2. Coat a doughnut pan (or muffin tin!) with cooking spray, set aside.

2. Combine the flour, sugar, salt, and baking powder in a large bowl.

3. In a small bowl, whisk together the eggs, applesauce, milk, vanilla, and JUSTIN’S® Honey Peanut Butter.

4. Slowly add the wet ingredients to the flour mixture and stir until just combined.

5. Fill the pan to ⅔ full and swirl 1-2 teaspoons of raspberry jam into each doughnut.

6. Bake for 10-12 minutes. Cool completely.

7. To make the glaze, microwave the remaining JUSTIN’S® Honey Peanut Butter and coconut oil in a small, microwave-safe bowl for 30 seconds.

8. Stir well. Drizzle the glaze over the doughnuts.

This Recipe Serves 6

INGREDIENTS

Doughnuts:
½ cup JUSTIN’S® Honey Peanut Butter
1 cup, plus 2 tablespoon Gluten Free, All-Purpose Flour
⅓ cup Coconut Sugar (or Regular Sugar)
½ teaspoon Salt
1 teaspoon Baking Powder
2 Eggs
2 tablespoon Applesauce
½ cup Unsweetened Almond Milk
2 teaspoons Vanilla
3 tablespoons Raspberry Jam

Peanut Butter Glaze:
¼ cup JUSTIN’S® Honey Peanut Butter
1 tablespoon Coconut Oil

DIRECTIONS

1. Preheat the oven to 350°F.

2. Coat a doughnut pan (or muffin tin!) with cooking spray, set aside.

2. Combine the flour, sugar, salt, and baking powder in a large bowl.

3. In a small bowl, whisk together the eggs, applesauce, milk, vanilla, and JUSTIN’S® Honey Peanut Butter.

4. Slowly add the wet ingredients to the flour mixture and stir until just combined.

5. Fill the pan to ⅔ full and swirl 1-2 teaspoons of raspberry jam into each doughnut.

6. Bake for 10-12 minutes. Cool completely.

7. To make the glaze, microwave the remaining JUSTIN’S® Honey Peanut Butter and coconut oil in a small, microwave-safe bowl for 30 seconds.

8. Stir well. Drizzle the glaze over the doughnuts.

This Recipe Serves 6

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