Maple Cinnamon Oat Donuts

Low Histamine, Low FODMAP, Vegan

Maple Cinnamon Oat donuts in a group of three with maple syrup in a glass jar and donuts in the background in a bowl.

These are simple to make.  I toss all the ingredients into a bowl and mix. I tolerate the treats I make at home better than store bought (thank you histamine intolerance!) so here is a simple baked doughnut that works as a cookie if you don’t have a doughnut mold.

This is a gluten-free recipe and I’ve used a traditional arrowroot flour as well, but you can substitute with coconut flour or almond flour or just regular flour. These take me about 10 minutes to throw together or less because I don’t measure, I go by sight. They are also vegan, low histamine, and low FODMAP.

Recipe:

Preheat your oven to 375 F

1 cup of oat flour

1 cup of oats

1 cup of arrowroot flour (or flour of choice)

½ teaspoon of baking soda

½ cup of softened vegan margarine or oil of choice*

¾ cup of maple syrup

1 ½ teaspoons of cinnamon (add more if you want more flavour)

1 cup of coconut milk (or milk of choice)

*If you aren’t using salted margarine, add 2 pinches of sea salt.

**I don’t use eggs in this but if you want to bind your donut more, use one egg or egg substitute.

Directions:

Add all dry ingredients to a bowl.

Soften the margarine

Combine all the wet ingredients into another bowl and stir into the dry ingredients.

Once well mixed, spoon the recipe into your greased donut mold or if making cookies, spoon them onto your baking sheet (I enjoy the cookies flatter so they get a nice crisp to them).

Bake for 15-18 minutes

Let cool for 5-10 minutes and remove from tray.

If you don’t use a binding agent like eggs, they will break apart more easily in donut form but should hold their shape more as cookies.

Enjoy!