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

Gluten Free PB&J Doughnuts

Share on facebook
Share on twitter
Share on pinterest
Share on email

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

Icon of cutting board with knife on top in maroon red

PREP TIME:

30 minutes

Icon of sizzling frying pan in maroon red

COOK TIME:

12 minutes

Icon of clock in maroon red lines

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

Great Summer Recipes
Vanilla Sweet Cream Berry Oatmeal in a white bowl on a dark wood background with a striped blue cloth

Oats are heart healthy and fiber rich so why aren’t you eating more of them? Is it because you haven’t found this recipe yet? Well, here you go. Vanilla Sweet Cream Berry Oatmeal is here to bring you some happy.

Raw Chocolate Hazelnut Superfood Fudge Brownies cut into 24 square pieces to fit entirely into the picture dimensions

Dessert is one of my favorite meals. But it got me thinking. How could dessert be even better? Make it a superfood! And that’s just what we did with these Raw Chocolate Hazelnut Superfood Fudge Brownies. Try them for a super dessert!