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No more hunger pangs when you pass by those local donut shops. This SCD version is filled with enough sweet goodness that you will have to stop yourself from eating more than one. Wake your family up with these on school mornings - the kids will be jumping out of bed faster than you can imagine.


1 egg white
3 eggs
N cup (113 g) honey
G teaspoon salt
2 tablespoons (28 g) ghee
¼ teaspoon (1.25 mL) apple cider vinegar
¼ teaspoon (1.25 mL) vanilla extract
¼ teaspoon nutmeg powder
¼ teaspoon cinnamon powder
¼ cardamom powder
2 teaspoons (10 mL) water
3 cups (330 g) almond flour
½ teaspoon baking soda


1. Preheat oven to 325°F (165°C or gas mark 3)
2. Beat the 1 egg white until it is stiff
3. Set aside
4. In a separate bowl, mix together the ghee, 3 eggs, honey, salt, water, baking soda, vanilla extract, and apple cider vinegar, along with the nutmeg, cinnamon, and cardamom powders
5. Gently fold the egg white into this mixture
6. Finally add in the almond flour that will thicken the batter and give it a more dense consistency
7. Transfer the batter to a pastry bag that has been fitted with a ½-inch tip
8. If you do not have a pastry bag, take a sheet of waxed paper and make into a closed cone shape
9. Secure it with tape if necessary
10. Then cut the bottom tip of the cone when you are ready to start squeezing out the donut batter into rounds
11. Pipe small donut shapes onto a sheet pan lined with parchment paper
12. Bake 15-20 minutes, or until golden brown and firm to the touch
13. Allow the donuts to cool and enjoy!


25-30 mini donuts

This recipe originally appeared in the cookbook section of The SCD for Autism and ADHD by Pamela Ferro & Raman Prasad.

The SCD for Autism & ADHD: (Cookbook Section) by Pamela Ferro & Raman Prasad is licensed under CC BY-NC 4.0